Food Oral Processing-An Industry Perspective

Marine Devezeaux De Lavergne; Ashley K Young; Jan Engmann; Christoph Hartmann

doi:10.3389/fnut.2021.634410

Food Oral Processing-An Industry Perspective

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

Authors

Marine Devezeaux De Lavergne¹, Ashley K Young¹, Jan Engmann¹, Christoph Hartmann¹

Affiliation

¹ Nestlé Research Center, Lausanne, Switzerland.

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.