Designing New Meals for an Ageing Population

A.I.A. Costa, W.M.F. Jongen

    Research output: Contribution to journalArticleAcademicpeer-review

    25 Citations (Scopus)

    Abstract

    Today's ageing population is an ever-increasing, highly diverse group of people wanting to live a healthy and enjoyable life. Seniors increasingly see the importance of eating healthy and delicious food in a pleasant environment in achieving happiness and well-being. Up until now, the food industry has been rather slow in transforming the wealth of available knowledge regarding the nutritional needs and sensory perception of the ageing into new food products. Based on our own and the published research of others, we discuss here how the design of new meals for an ageing population can be tackled by a consumer-led approach to food product development. After a brief overview of the underlying concepts and practices, a detailed description is given of how this approach could be used in the design of Home Meal Replacements for senior households. This description includes also a comprehensive review of the major determinants of food preference and meal choice behavior in a later age. Finally, relevant implications are derived from the work presented and future trends in the technological development of foods for the ageing highlighted.
    Original languageEnglish
    Pages (from-to)489-502
    JournalCritical Reviews in Food Science and Nutrition
    Volume50
    Issue number6
    DOIs
    Publication statusPublished - 2010

    Keywords

    • product development
    • food choice
    • life-style
    • means-end
    • consumer
    • categorization
    • judgments
    • market
    • classification
    • convenience

    Fingerprint Dive into the research topics of 'Designing New Meals for an Ageing Population'. Together they form a unique fingerprint.

    Cite this