y children – boys, aged four and six – never stop asking questions: “Mummy, why are tigers stripy?” “Mummy, it’s 4am, so what’s the square root of 4am?” And so on.
By far their favourite question, though, is, “Mummy, can I have another treat?”
I tell them that they will enjoy treats just as much even if they only have a small amount – of course, this is not a welcome message. In all honesty, it’s a lesson adults could take on board, too, and an important one.
I decide that I will teach my kids the difference between treats and daily snacks, and that we must consume both responsibly. It’s tricky, though, and I think I need some advice to get it right.
I consult Professor Barry Smith (above), founding director of the Centre for the Study of the Senses. How can we enjoy treats as treats without feeling unsatisfied? He explains that when a single treat really delivers on the pleasurable experience we are after, we are more likely to be satisfied with just one portion.
It is not just about the treat in itself, Smith says – it’s about the way we approach the whole experience. He suggests I try to engage the boys in “thoughtful treating”.
“Give them a piece of chocolate and say, ‘Put it in your mouth, let it melt slowly. What does it taste like?’ And they’ll say ‘creamy’, ‘vanilla’ or maybe ‘caramel’. But if they eat the same piece fast they’ll say ‘just chocolate’ and won’t feel as satisfied.”
This, Smith explains, is because eating is a multisensory experience that involves taste, touch and smell. These three senses combine and influence each other to produce our experience of flavour. “It is actually a rush of sensations that follow one another – and if we don’t slow down and pay attention, we miss them.”
M
Eating is a rush of sensations that follow
one another – if we don’t slow down and pay attention, we miss them
Thoughtful moments
It’s time to really think about the flavours you
are experiencing
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Photography: Phil Fisk for Bridge Studio
Photography: Simon Frederick
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This series of sensations has its own temporal dynamic – and how it unfolds, and what we discover at each stage, determines how much we like our treat.
“Certain chocolates that are made from high quality ingredients have a more complex taste profile,” Smith explains. “And this means that each bite takes you on a multifaceted taste journey. You need to savour the moment to experience all the flavours and textures.”
Taking time and paying attention starts before you even pop the chocolate in your mouth. It starts when you first consider the wrapped treat. To enhance the experience, Smith recommends stopping to notice the look and feel of it in your hand and the sound when you unwrap it.
“That is why it is so important to think about the type of treats you include in your weekly shop and prioritise those that come in smaller, individually wrapped portion sizes.”
Luckily, some confectioners have made this step even easier, for example Ferrero has been producing small, individually wrapped single-serve treats for more than 70 years. Bond says: “More than 92 per cent of its products have serving sizes under 150 calories. The company is also actively involved in encouraging people to be more thoughtful in their treating choices.”
Making informed choices is something we can model for our children, Bond adds. And it’s not just about being sensible, but about paying attention to the joy of treating ourselves and each other.
What a treat
If a chocolate delivers the experience we’re after,
one portion is enough
If a treat is exquisitely wrapped, “You wouldn’t just rip at it, you would undo it slowly and focus on the fact that you are having a treat,” adds Smith.
Consultant dietitian Helen Bond agrees. She also believes slowing down and taking care is the key to more considered, thoughtful treating.
“We’ve lost sight of the fact that food is supposed to be one of the great joys of life,” Bond says. “There are no good or bad foods. Eating should be a pleasurable experience enjoyed in moderation – that’s why understanding which foods to eat daily and which to save for more special moments is so important.”
The Government’s Eatwell Guide is a great information resource on nutrition, portion sizes, balanced eating and how treats can fit into our diet overall. When you’re out food shopping, Bond recommends that you read product labels. “Treats tend to have a calorie range of up to 200 calories, and when it comes to snacks, you probably want to keep to around 100 calories – this means that it is important to consider the frequency of eating treats and snacks.”
The good news is that we do know the difference. “Research shows that 82 per cent of consumers do understand that chocolate is a treat,” says Bond. “And treats are not the same as daily snacks – you enjoy them occasionally and that’s why it’s important to make the most of your treating moments.”
Bond, who describes herself as a great lover of chocolate, insists that “we want chocolate to taste like chocolate, a satisfying treat, because we enjoy it.
There are no good or bad foods. Eating should be a pleasurable experience
Which brings me to trying out Professor Smith’s idea. I ask my children to eat one single portion of chocolate slowly and one fast, and although initially they’re suspicious, they’re soon into the game, giggling away.
“Let this melt on your tongue,” I say, handing them a small piece each. “Close your eyes and tell me what you feel.”
After a minute the older one jumps up. “It tastes cold!”
“Yeah,” the first agrees. “I can feel cold inside my mouth.”
“That,” I inform them proudly, thanks to my chat with Smith, “is because there are so many cocoa solids that it’s hard to melt, so your tongue’s having to work extra hard, and is getting chilly.”
There is silence. Then one of them whispers, “That. Is. Awesome.”
Well, this is promising. The kids are having fun, telling each other how smooth and creamy their treat tastes – and they are not asking for more. Perhaps this thoughtful treating is the answer I’ve been looking for.
For more information visit ferrero.co.uk
Photography: phil fisk for NEWS UK
Take a moment
Professor Barry Smith, director of the Centre for the Study of the Senses
Less really can be more when it comes to treats. Professor Barry Smith
unwraps the science – and Robyn Wilder’s kids try the taste test
