The global population is set to increase by nearly 2 billion in the next three decades, with one in six individuals in developed economies projected to be over 65 years old. This demographic shift presents a challenge for the food industry: creating healthier, sustainable, and convenient food options that support healthy ageing.

While grocery store shelves are filled with products catering to infants and children, there is a significant lack of options for older adults. Despite up to 97% of older adults shopping at mainstream supermarkets, many struggle to find foods that meet their specific dietary needs.

Ageing brings physiological changes such as reduced appetite, diminished taste and aroma perception, and difficulties with chewing and swallowing. Challenges like reduced saliva production, tooth loss, and sarcopenia—the loss of muscle mass and strength—further complicate their eating experience.

The eating process involves complex interactions between food and the oral cavity. Liquids undergo rapid transformations, while solid foods require chewing to break down their structure. Saliva plays a crucial role in lubricating the food bolus and enabling easier swallowing. For older adults, impaired oral processes often lead to prolonged eating times and reduced enjoyment of food.

Developing food products for this demographic requires understanding how physiological changes impact eating. Tailored strategies, such as thickening liquids or modifying food textures, address these issues. For instance, thickened liquids slow down oral processing, and textured foods accommodate those with missing teeth or reduced oral strength.

The tongue is essential in food processing, exerting a compressive force of about 70 kilopascals (kPa) against the palate. Age-related sarcopenia weakens this force, limiting food choices for older individuals. Thus, food products must adapt to these physiological changes.

Researchers have developed bio-inspired systems to study oral processing. These systems mimic aspects of the human masticatory system, such as chewing forces and salivary lubrication. However, most models fail to replicate the dynamic movements and biomechanics of the tongue, including compression, rolling, and anterior-posterior motions essential for forming a swallowable bolus.

To address this, researchers from INRAE and Japan’s Fujita Health University have introduced a groundbreaking 3D biomimetic artificial mouth. This device features a pneumatic, multi-degree-of-freedom artificial tongue that mimics the mechanical properties of the human tongue. Constructed from silicone, the artificial tongue replicates elasticity, roughness, and surface papillae. Internal cavities, controlled by compressed air, allow lifelike movements based on ultrasound imaging of real tongues.

Published in Nature Scientific Reports, this artificial mouth was tested using three commercially available soft foods: cream dessert, chocolate mousse, and chocolate fondant. The device produced food boli resembling those formed by healthy participants, with similar characteristics like firmness, adhesion, cohesion, and viscosity.

This innovation offers insights into food transformation dynamics in the mouth, providing a powerful tool for studying how foods behave under realistic conditions. These findings pave the way for designing foods that are easier to swallow, more palatable, and nutritious, meeting the specific needs of older adults.

Future advancements aim to incorporate mastication, simulating the full spectrum of oral processing. This technology could revolutionize the food industry, enabling the creation of products for diverse populations, including those with swallowing disorders, children with feeding difficulties, and athletes seeking optimized nutrition.

As the global population ages, innovations like the 3D biomimetic artificial mouth will play a crucial role in addressing society’s evolving dietary needs.