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Topic: Personalised food

Our food needs change with age, health, lifestyle or preferences. Food scientists explore needs and technologies to make meals more personalised.

Results from research on personalised food

You need more protein from the age of 55

Older adults need more proteins

Seniors should be involved in product development

New meal concepts using “Design Thinking”

Projects on personalised food

Thumbnail for Develop protein fortified meal recipes for elderly people

Fortiphy

Develop protein fortified meal recipes for elderly people

2021 - 2024

Thumbnail for Palatable, nutritious and digestible foods for prevention of undernutrition in active aging

EAT4AGE

Palatable, nutritious and digestible foods for prevention of undernutrition in active aging

2021 - 2024

Thumbnail for Strategic focus on personalised food and gastronomy

VårMat (personalized food)

Strategic focus on personalised food and gastronomy

2018 - 2021

Thumbnail for Matlyst

Matlyst

2017 - 2020

Worth knowing

What is personalized food?

Food and dietary requirements for the elderly

How to eat just the right amount?

Publications on personalised food

Strategic Considerations in Designing Food Solutions for Seniors

Foods, 2025
Academic article

Design and assessment of protein-fortified recipes for community-dwelling older adults to prevent the onset of undernutrition

Food Research International, 2025
Academic article

Rational Design of Plant-Based Functional Products for Older Adults: Fabrication, Oral Processing, Palatability, and Digestibility of Co-extruded Cereals

Biology Life Science Forum, 2024
Article in business/trade/industry journal

Older adults’ acceptability of and preferences for food-based protein fortification in the UK, France and Norway.

Appetite, 2024
Academic article

Acceptability of protein-fortified recipes in older adults in France

Food Quality and Preference, 2024
Academic article

IDDSI-ulik praksis og tilnærming

Kjøkkenskriveren, 2022
Article in business/trade/industry journal

Associated Research Areas

Diet and health

Consumer insight

Trends

Product development

Food processing technologies
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