Here’s something to chew over. Easter chocolates, along with our favourite everyday foods, could taste just as good but be healthier in future, thanks to new technology that is revealing the science of chewing.
CSIRO’s 3D mastication modelling, demonstrated for the first time in Melbourne today, is starting to provide researchers with new understanding of how to reduce salt, sugar and fat in food products, as well as how to incorporate more fibre and nutrients, and even how to create new food sensations.
CSIRO biomechanical engineer and computer modeller, Dr Simon Harrison, said the world’s first 3D dynamic virtual mouth can provide detailed insight for developing healthier foods.
Just in time for Easter, Dr Harrison has modelled a caramel filled Easter Egg to see what happens when the virtual mouth takes a bite.
“In polite company, we can’t see inside someone’s mouth while they’re eating and, until now, it has not been possible to view how the chewing process alters food,