Strong variations in food perception

“Better insight into the factors that affect food perception in active senior citizens will help us to develop new food products that support a healthy diet for older people,” says Dr Esmée Doets, Researcher into Consumer and Behaviour at Food & Biobased Research.

There are big differences among active older people aged between 55 and 70 in the way they perceive, appreciate and consume food. In order to improve the quality and quantity of food intake for this target group, new tailor-made products and interventions are necessary, according to the findings from a large-scale literature study conducted by Wageningen UR Food & Biobased Research. The research also reveals that so far there have been relatively few studies of food perception among the elderly.

Healthy ageing

A healthy diet supports healthy ageing. However, many older people find that their sense of smell – and hence their flavour perception – diminishes with age. This can negatively affect their appreciation and consumption of food. Nevertheless, seniors with a limited sense of smell often find food roughly just as tasty as those with a normal sense of smell. Moreover, they prefer products with a stronger flavour.

‘This research reveals that so far there have been relatively few studies of food perception among the elderly’

Product improvements

Among other things, the researchers call for more consumer research testing the effects of product improvements based on different combinations of taste, texture and appearance. Food & Biobased Research conducted a similar study in 2014 which revealed that a combination of sensory enhancements increased elderly people’s appreciation of the products. The literature study highlights the fact that most of the product testing among senior citizens over the past 10 years has been focused on flavour enhancements. Little attention has been paid to other aspects.

Food appreciation

Active seniors enjoy their food almost just as much as younger people, although the product perception is different among older consumers. This is probably influenced by other factors in addition to the sensory aspects, but little is known about that currently. The researchers believe that memories and emotions associated with the food, for example, and the social context in which the food is eaten could play a role. Various aspects of the packaging could also have an impact, such as the information printed on it, its design and how easy it is to open.

'In addition to the sensory aspects, other factors also play a role in perception, such as the social context in which the food is eaten'

Research methods

The research reveals not only that little data is available about older consumers’ food perception, but also that the studies conducted so far have mainly been based on sampling small quantities of a particular food. “A person’s appreciation of a product often changes during the eating process,” says Esmée Doets. “If you ask someone how much they enjoyed a particular product, the answer after one bite may be very different from their response after eating an entire portion. And if you ask them the same question a couple of hours later, the results may be different again. Very little research of this kind has been done among older people, despite the fact that studies like this are a good indication of whether they would choose the product again.” In terms of new research into food perception among active senior citizens, Esmée Doets has the following advice: define the specific target group first and then match the product to the target group’s perception of food. “Not all active seniors are the same,” comments Esmée Doets.

Food & Biobased Research
Food & Biobased Research develops insights and technologies that support companies, governments and other research institutes in developing healthy and tasty food, sustainable food chains and ‘green’ alternatives for products that are currently produced using finite fossil fuel resources. Food & Biobased Research is part of Wageningen UR (University & Research Centre). The unique Wageningen UR method revolves around an integral approach to research topics and interdisciplinary collaboration.

www.wageningenur.nl

Publication
This literature study was based on relevant industry literature published over the past 10 years. The results are described in the paper called ‘The silver sensory experience – A review of senior consumers’ food perception, liking and intake’ (Doets, E. L., & Kremer, S., 2015), published in the international trade magazine, Food Quality and Preference.