Revolutionizing Soft Food Processing: The Cutting-Edge Artificial Mouth

As the world's population continues to grow and age, the food industry faces a pressing challenge: developing innovative products that cater to the specific needs of individuals with age-related health conditions, such as sarcopenia or issues with salivation and swallowing. To address this challenge, researchers at INRAE, in collaboration with their counterparts at Fujita Health University, have developed a groundbreaking artificial mouth that can accurately reproduce the processing of soft foods.

Unlocking the Secrets of Soft Food Consumption

Mimicking the Human Tongue

The artificial mouth developed by the researchers is a remarkable feat of engineering, designed to replicate the anatomy and movements of the human mouth and tongue. The device features a silicone tongue that can contract and move using compressed air, mimicking the intricate motions observed in human subjects through ultrasound imaging. This cutting-edge technology allows researchers to study the dynamics of food oral processing in unprecedented detail.

Replicating Soft Food Characteristics

The researchers put the artificial mouth to the test by evaluating three commercially available soft foods: a cream dessert, a chocolate mousse, and a chocolate fondant. The food boli obtained through the artificial mouth were found to be remarkably similar to the in vivo data collected from healthy participants, in terms of firmness, adhesive and cohesive properties, and viscosity. This remarkable achievement demonstrates the device's ability to accurately reproduce the processing of soft foods, paving the way for more targeted product development.

Advancing Food Research and Development

The development of this artificial mouth represents a significant step forward in the field of food research and development. Current in vitro models often fail to accurately replicate the complex anatomy and movements of the human mouth, limiting their usefulness in designing products tailored to the needs of specific populations. The INRAE and Fujita Health University collaboration has overcome this challenge, creating a tool that can provide invaluable insights into the oral processing of soft foods.

Expanding the Possibilities

The researchers have already begun exploring ways to further enhance the artificial mouth, with plans to incorporate mastication in subsequent designs. This will allow for an even more comprehensive understanding of the entire food consumption process, from initial oral processing to the final stages of swallowing. As the food industry continues to evolve, this cutting-edge technology will undoubtedly play a crucial role in developing innovative, personalized products that cater to the diverse needs of consumers.