Table 3.

Major factors and the requirement when developing food products for aged people (Eun Lee, 2016; Baugreet et al., 2017; Rusu et al., 2020).

Factors	Measures and suggestions
Texture	provide the elderly with soft, smooth and moist food for chewing and swallowing safely and efficiently by gelation, enzyme treatment, blade tenderization, and other non-thermal technologies
Flavor	flavor enhancement/enrichment and irritant addition strategies; sauce with independent package
Appearance	molds, piping bag, or 3D printing
Eating temperature	stored at temperature above 60 °C or below 5 °C
Nutrition	nutritional optimization (macro- and micronutrients fortification). If conditions permit, precise nutrition can be provided.
Digestibility	improve the digestibility and bio-accessibility of nutrients by change the processing and formulation of foods
Food type	made-on-site, refrigerated, frozen
Packaging	accessible packaging, such as easy-to-open, easy-peel; legibility of labels, such as font and picture size, clearer diagrams, readability for elderly; usability, that is, lighter pack for ease of handling and protect against press; improved opening mechanism, that is, resealable packages or with good grip.
Affordability	self-made, self-processing, centralized cooking, meals on wheels