| Institution: | 1. Department of Human Biology, School of Nutrition & Toxicology Research and Metabolism (NUTRIM), Maastricht University, Maastricht, the Netherlands;2. Danone Research Center, Palaiseau, France;3. Department of Psychology, University of Swansea, Wales, UK;4. Division of Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering and Nutrition, Lund University, Lund, Sweden;5. Department of Clinical and Experimental Medicine, University Federico II, Naples, Italy;6. Diabetes Center, Department of Internal Medicine, VU University Medical Center, Amsterdam, the Netherlands;7. Institute of Psychological Sciences, University of Leeds, Leeds, UK;8. Kellogg Europe, Den Bosch, the Netherlands;9. Department of Biomedical Sciences and Novo Nordisk Foundation Centre of Basic Metabolic Research, University of Copenhagen, Copenhagen, Denmark;10. Centre de Recherche en Nutrition Humaine, Rh?ne‐Alpes, Center for European Nutrition, Safety and Health, Centre Hospitalier Lyon Sud, Lyon, France;11. ILSI Europe, Brussels, Belgium;12. Südzucker/BENEO Group, Obrigheim, Germany;13. Kraft Foods, R&D Centre, Nutrition Department, Saclay, France |
