Malnutrition in elderly population is often associated with oral processing difficulties and lack of sensory appreciation for pureed foods with textural monotony. A new invited review has been published by Dr. Sarkar in Proceedings of the Nutrition Society covering current knowledge on 'eating capability', which is a comprehensive objective toolkit to understand the capabilities of older adults in order to create the just-right textural specifications for next generation 'personalised' food preparation. Although limited in literature, eating capability scoring technique based on parameters, such as hand and oro-facial muscle forces have shown promise to predict eating difficulty perception and oral processing behaviour. This review synthesizes exciting results published in the frame of EU FP7 Project OPTIFEL (Optimised food products for elderly populations, https://cordis.europa.eu/project/rcn/108072/factsheet/en, € 4 .4 million, 2013-17) For more details, see the review paper in Proceedings of the Nutrition Society, 78, pp. 329-339.
