AUTHOR=Devezeaux De Lavergne Marine , Young Ashley K. , Engmann Jan , Hartmann Christoph 

TITLE=Food Oral Processing—An Industry Perspective

JOURNAL=Frontiers in Nutrition

VOLUME=8

YEAR=2021

URL=https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2021.634410

DOI=10.3389/fnut.2021.634410

ISSN=2296-861X

ABSTRACT=<p>We illustrate how scientific understanding of Food Oral Processing enables food product development with specific benefits for several target populations. <italic>in vivo, in vitro</italic>, and <italic>in silico</italic> 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.</p>