Innovations in Food Technology: Nutrient-Rich Formulations for Aging Populations

Adeola Idowu ()

Journal of Artificial Intelligence General science (JAIGS) ISSN:3006-4023, 2025, vol. 8, issue 1, 52-65

Abstract: As the global population ages, the demand for nutrient-dense food innovations tailored to older adults has increased. This study explores advancements in food technology aimed at enhancing the nutritional intake of aging populations. Key areas of focus include the development of fortified foods, functional ingredients, and bioactive compounds designed to address age-related health concerns such as reduced metabolism, bone density loss, and cognitive decline. The research highlights novel formulation techniques, including nanoencapsulation, 3D food printing, and precision fermentation, which improve bioavailability and palatability. Additionally, the role of personalized nutrition and sustainable ingredient sourcing in meeting the dietary needs of older individuals is discussed. Findings suggest that integrating scientific advancements with consumer preferences can lead to effective and widely accepted nutrient-rich food products, ultimately contributing to better health and quality of life among aging populations.

Keywords: Food technology; aging population; nutrient-rich formulations; functional ingredients; fortified foods; bioavailability; personalized nutrition; sustainable food innovations (search for similar items in EconPapers)
Date: 2025
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Persistent link: https://EconPapers.repec.org/RePEc:das:njaigs:v:8:y:2025:i:1:p:52-65:id:333

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