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Related Experiment Video

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Food Oral Processing-An Industry Perspective.

Marine Devezeaux De Lavergne1, Ashley K Young1, Jan Engmann1

  • 1Nestlé Research Center, Lausanne, Switzerland.

Frontiers in Nutrition
|February 26, 2021
PubMed
Summary
This summary is machine-generated.

Understanding food oral processing through various methods allows for the development of foods tailored to specific populations. This scientific insight enhances both sensory and nutritional qualities for targeted consumer groups.

Keywords:
age-appropriate productsaroma releasebiomimeticbiophysicsmechano-receptionnutrition for special medical purposessensory perceptiontaste molecular release

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Area of Science:

  • Food Science and Technology
  • Biophysics
  • Nutritional Science

Background:

  • Scientific understanding of food oral processing is crucial for innovative food product development.
  • Tailoring food properties can address specific needs of diverse target populations.

Purpose of the Study:

  • To illustrate how food oral processing knowledge aids in developing products for specific populations.
  • To discuss the utility of different approaches in quantifying oral processing.
  • To identify opportunities for industry-led food development.

Main Methods:

  • Utilizing in vivo, in vitro, and in silico approaches to quantify food oral processing.
  • Analyzing oral processing from molecular to macroscopic scales.
  • Evaluating hedonic and nutritional properties of developed food structures.

Main Results:

  • Scientific understanding of food oral processing enables the creation of foods with enhanced hedonic and nutritional benefits.
  • Developed food structures are appropriate for various age groups and medical conditions.
  • Gaps in current understanding and industry development opportunities were identified.

Conclusions:

  • Integrating food oral processing science is key to developing targeted food products.
  • Multi-scale analytical approaches provide comprehensive insights.
  • Further research and industry collaboration can drive innovation in functional foods.