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Crunch time: study tests if thicker crisps slow down eating

NCT ID NCT07592949

Knowledge-focused Sponsor: PepsiCo Global R&D Source: ClinicalTrials.gov ↗

What the study statuses mean

This study's is highlighted.

Recruitment status, easiest to join first

Recruiting now
This trial is taking on new participants right now.
Not yet recruiting
Registered, but not yet taking participants.
By invitation only
Not open to general applications. Only people the study team invites can take part.
Paused
Paused for now. It may or may not start again.
Ongoing
Running, but no longer taking on new participants.
Completed This study
The trial has finished. Results may not be published yet.
Stopped early
Stopped early, before it reached the end. That can be for many reasons, including safety.
Cancelled
Cancelled before anyone took part.

Expanded access (not trials)

Expanded access
Not a trial. This treatment can be requested outside a study, case by case, for people who qualify.
Expanded access (paused)
Not a trial. The treatment can normally be requested outside a study, but is unavailable right now.
Expanded access (ended)
Not a trial. The treatment could once be requested outside a study, but no longer can.
Approved
The treatment has been approved, so it is available normally rather than through this programme.

When the status isn't known

Details not published
The full record has not been published yet, so there is little to show here.
Status unknown
This status has not been confirmed recently, so it may be out of date.

First seen Jun 27, 2026 · Last updated Sep 16, 2026 · Updated 2 times

Summary

This study looks at how the hardness and thickness of potato crisps influence how people eat, such as how many times they chew and how fast they eat. Twenty-six regular crisp eaters will try five different types of crisps in a lab setting. The goal is to see if changing crisp texture can slow down eating while still being enjoyable.

What this could mean

Our plain-language read of the trial. This is informational only, not medical advice or a prediction.

Active substance
Potato crisps with varying hardness and thickness
What this could lead to
If successful, this could help design snacks that encourage slower eating without sacrificing taste.
What could go wrong
This is a small, early-stage study with only 26 participants, so results may not apply to everyone. It focuses on behavior, not health outcomes.

This is an AI summary of the original study and may miss details. Read our disclaimer.

Study facts

What this study's own registry entry says, in plain language.

Phase

Not a phased trial

Phase numbers describe drug development. The registry uses this when they do not apply, as it does for trials of devices, procedures or behaviour changes, and for observational studies.

Participants

23 people

The number who actually took part.

Started

May 2026

Finished

Jul 2026

Lead sponsor

A company

The lead sponsor is a pharmaceutical, biotech, or medical-device company.

Who can take part

This study's own entry requirements. Only the study team can say for certain whether you qualify.

Ages

18 to 50 years

Sex

Anyone

Healthy volunteers

Accepted

You do not need to have the condition being studied to take part.

Show the full entry requirements

Copied word for word from the study's registry entry, so the wording is the study team's rather than ours.

Inclusion Criteria: * 18 to 50 years of age * Regular crisp consumer (e.g. at least two to three times a month or more) * Provide informed consent Exclusion Criteria: * Those who are on a restricted diet due to weight loss or maintenance purposes * Have abnormal eating speeds (tested via the carrot test) * Smoke or vape * Being pregnant or breastfeeding * Very high exercise loads that may influence appetite * Allergy or intolerance to any of the product ingredients

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As listed by the trial registrant

The condition terms exactly as the trial's registrant entered them.

Sensory

Contacts and locations

Locations

  • Nottingham Trent University

    Clifton, Nottingham, NG11 8NS, United Kingdom