Flavour perception, but not necessarily texture, weakens with age and new product developers need to take this into account, according to researchers at the Optifel conference in Paris.
Improving protein consumption in the elderly may be a matter of improving taste, convenience and affordability as a study sets out a series of strategies designed to boost intake in this demographic.
There is a need for public health strategies and products to address Europe's rapidly ageing population – but how easy is it to market such products when nobody wants to admit that they’re getting old?
Why do individuals in certain families live longer than others? Is
there a genetic type that will dictate a long life? Recent findings
published in the Proceedings of the National Academy of Sciences
this week suggest that this may...