Children and food preferences in the light of the Norwegian taste

There is a large potential for a better health in the population by improving diet and dietary behavior (Horizon 2020, Meld.St.16, Meld.St. 34). It is particularly important to facilitate a healthy and varied diet for children and adolescents, as food habits and behaviors are established at an early age. By investigating the development of taste perception, preferences and food choices among children, the formation of food habits can be better understood. Such knowledge will provide important insights for the food industry and promote the development of healthy food that children choose, eat and like. The main objective of this project is to establish research-based knowledge on the mechanisms of taste development in children, in the perspective of increasing the consumption of healthy foods based on Norwegian ingredients or products. The framework and the development of the project will be based on a longitudinal study focusing on basic taste acceptance and food habits among children. The gained knowledge will be combined with several experiments exploring the importance of and the interaction between the different sensory modalities. Age-specific methods for collection of information will be developed in parallel with these activities and a special attention will be given to sorting and conjoint methodologies. Finally, a practical taste-guide will be developed, including both literature-based knowledge and findings from this project. This guide will be written in Norwegian and the main target group will be the Norwegian industry and relevant authorities. Further dissemination and communication of results will be done through presentations and publications in national and international forum, establishment of a Food & Child network and organization of open seminars. The consortium for this project will be composed of Nofima (project leader), University of Oslo, INRA and six national industrial partners.

Outcomes - New knowledge on the development and mecanisms of taste preferences and on cross-modal effects in food preferences - New scientific approach for measuring young children's taste sensitivity (3-6 years old). - Recommendations for testing procedures with children 3-10 years. - Increased proficiency in food testing with children for partners from the Norwegian food industry. - Professional guide in children's taste experiences and nutrition - Training of three young researchers: 1 PhD thesis and 2 MSc theses - A Norwegian 'Children and Taste' network was constituted - Scientists at Nofima, UiO and INRA gained research proficiency and strengthened their network on the subject of children's taste Contributing impacts - Healthier food products that the children choose and like. - Better awareness on the role of taste in healthy food habits from a young age. - Better quality data collection in young children in the international scientific community.

Children & food preferences in light of the Norwegian taste There is a large potential for a better health in the population by improving diet and dietary behavior (Horizon 2020, Meld.St.16, Meld.St. 34). It is particularly important to facilitate a healthy and varied diet for children and adolescents, as food habits and behaviors are established at an early age. By investigating the development of taste perception, preferences and food choices among children, the formation of food habits can be better un derstood. Such knowledge will provide important insights for the food industry and promote the development of healthy food that children choose, eat and like. The main objective of this project is to establish research-based knowledge on the mechanisms of taste development in children, in the perspective of increasing the consumption of healthy foods based on Norwegian ingredients or products. The framework and the development of the project will be based on a longitudinal study focusing on basic taste ac ceptance and food habits among children. The gained knowledge will be combined with several experiments exploring the importance of and the interaction between the different sensory modalities. Age-specific methods for collection of information will be de veloped in parallel with these activities and a special attention will be given to sorting and conjoint methodologies. Finally, a practical taste-guide will be developed, including both literature-based knowledge and findings from this project. This guide will be written in Norwegian and the main target group will be the Norwegian industry and relevant authorities. Further dissemination and communication of results will be done through presentations and publications in national and international forum, es tablishment of a Food & Child network and organization of open seminars. The consortium for this project will be composed of Nofima (project leader), University of Oslo, INRA and six national industrial partners.