Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 407330
Title Designing New Meals for an Ageing Population
Author(s) Costa, A.I.A.; Jongen, W.M.F.
Source Critical Reviews in Food Science and Nutrition 50 (2010)6. - ISSN 1040-8398 - p. 489 - 502.
Department(s) ID - Voeding
Wageningen Business Generator B.V.
Publication type Refereed Article in a scientific journal
Publication year 2010
Keyword(s) product development - food choice - life-style - means-end - consumer - categorization - judgments - market - classification - convenience
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.
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