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New Food Products for Sensory-Compromised Situations
Aly R Abdel-Moemin1, Joe M Regenstein2, Manal K Abdel-Rahman1
1Dept. of Nutrition and Food Science, Faculty of Home Economics, Helwan Univ., Cairo, Egypt.
Comprehensive Reviews in Food Science and Food Safety
|December 22, 2020
Summary
Designing special foods can help consumers with sensory-compromised situations (SCS) who experience smell and taste loss. Appealing foods offer a novel therapy and create business opportunities in food science.
Area of Science:
- Food Science
- Sensory Science
- Clinical Nutrition
Background:
- Sensory-compromised situations (SCS), including smell and taste loss, present significant clinical challenges with limited therapeutic interventions.
- Dysfunctions in smell and taste can lead to reduced food intake and impact overall health.
- Specialized food design offers a potential novel therapeutic avenue for individuals with these sensory impairments.
Purpose of the Study:
- To provide guidelines for the food science community on designing specialized foods for consumers with sensory-compromised situations (SCS).
- To explore the potential of specially designed foods as a therapeutic intervention for smell and taste dysfunctions.
- To identify key food characteristics for enhancing consumer appeal and adherence in SCS populations.
Main Methods:
- This review synthesizes current knowledge and experimental findings related to sensory impairments and food design.
- It examines various food attributes, including sensory (aroma, taste, texture, color) and non-sensory (packaging, labeling) factors.
- The review considers the nutritional aspects relevant to SCS consumers.
Main Results:
- Special foods designed with appealing aromas and tastes can encourage consumption among individuals with SCS.
- Successful food design for SCS requires a multi-faceted approach considering sensory, textural, and presentation elements.
- Tailoring food characteristics to individual SCS needs can improve eating experiences and potentially health outcomes.
Conclusions:
- Specially designed foods represent a promising, non-pharmacological approach to manage the challenges faced by consumers with sensory-compromised situations.
- The food industry can leverage these insights to develop innovative products, addressing unmet consumer needs and creating new market opportunities.
- Further research into specific sensory profiles and nutritional requirements for SCS populations is warranted to optimize food design strategies.
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