**7. Conclusions**

OA experience a series of age-related physiological changes that lead to detrimental nutritional impacts. In order to improve their food intake to accomplish their nutritional needs, overcome changes in their appetite, improve their oral processing of foods, and to increase sensory attributes, the food industry needs to develop intelligent foods through novel design. Among the current alternatives directed towards the growing OA population group, new texture-modified foods represent an e fficient, nutritious, and palatable solution to overcome their eating and swallowing di fficulties. Innovative foods should supply a growing demand as OA represent an interesting and increasing segmen<sup>t</sup> of the consumer market globally, whose needs must be fulfilled (Figure 1).

**Figure 1.** The physiological changes in older adults (OA) impact their nutritional status. Innovative foods with high acceptability must be developed to improve their nutritional status.

**Author Contributions:** M.L. conceived the subject and aim of the review and wrote the paper; G.P. provided information on sensory and texture aspects of foods; C.A. provided information on physiological changes of aging that affect nutritional status.

**Funding:** The publication of this review is funded by the Thematic Task Force on Healthy Aging, CUECH Research Network (Association of Public State Universities), Chile.

**Conflicts of Interest:** The authors declare no conflict of interest.
