To increase practical relevance, scientific research on food design is slowly shifting toward
studying real-life food situations, letting go of experimental control to allow creative freedom …

Highlights•Sensory perception needs to be considered in texture-modified food.•Food
design should consider sensory inputs for pleasant eating experiences.•Chemosensory …

Background Dysphagia impacts negatively on quality of life, however there is little in‐depth
qualitative research on these impacts from the perspective of people with dysphagia. Aims …

Dysphagia is a medical condition that describes the difficulty of swallowing food, and texture
modified food (TMF) is the best intervention for dysphagia. The relevant guidelines to identify …

Purpose This commentary paper focuses on four Sustainable Development Goals (SDGs):
zero hunger (SDG 2), good health and well-being (SDG 3), industry, innovation and …

Purpose Although 3D food printing is expected to enable the creation of visually appealing
pureed food for people with disability and dysphagia, little is known about the user …

Objective Food-shaping methods, particularly for texture-modified foods, present numerous
opportunities to improve the visual appeal of food and potentially the nutrition of older …

Olfactory dysfunction (impaired sense of smell) impacts flavour perception and subsequent
appetite, potentially leading to malnutrition and affective changes. This tends to develop …

Acceptance of texture‐modified meals in healthy older adults with pre‐clinical symptoms of
dysphagia may facilitate gradually transitioning to a soft diet. Little is known about the …

This research examines food quality dimensions and their impact on customer satisfaction, a
topic often seen through a Western lens. By delving into menu variety, taste, presentation …