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. 2021 Feb 9:8:634410.
doi: 10.3389/fnut.2021.634410. eCollection 2021.

Food Oral Processing-An Industry Perspective

Marine Devezeaux De Lavergne  1 , Ashley K Young  1 , Jan Engmann  1 , Christoph Hartmann  1
Affiliations

Food Oral Processing-An Industry Perspective

Marine Devezeaux De Lavergne et al. Front Nutr. .

Abstract

We illustrate how scientific understanding of Food Oral Processing enables food product development with specific benefits for several target populations. in vivo, in vitro, and in silico approaches are discussed in the context of their ability to quantify oral processing from the molecular to the macroscopic scale. Based on this understanding, food structures with enhanced performance in terms of hedonic and nutritional properties as well as appropriateness for age and certain medical conditions can be developed. We also discuss current gaps and highlight development opportunities from an industry perspective.

Keywords: age-appropriate products; aroma release; biomimetic; biophysics; mechano-reception; nutrition for special medical purposes; sensory perception; taste molecular release.

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Conflict of interest statement

The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

Figures

Figure 1
Figure 1
Food oral processing lifespan.
See this image and copyright information in PMC

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