Quick Dips

When Ageing is a Matter of Taste...

Remember when food tasted and smelled really exciting? If the aroma of fresh baking or the flavour of fruit all seem a bit dull these days, it's probably a sign of ageing -- you not the food.

Sensitivity to taste and smell decreases as we get older. At around 60 it is noticeable, and by 70, the effects can be quite severe, according to HortResearch's sensory science team.

Latest figures show that 30% of New Zealand's population is 35-57 years of age, and 19% is over 58 -- combined making up nearly half the population.

By 2006, 30% of population will be over 50, yet little is known about the food preferences and attitudes that shape the food choices of the older generation. A decrease in eating pleasure can lead to poor choices in food, loss of appetite and so a decreased intake of vital nutrients.

Through its Food for Life programme, HortResearch is taking major steps toward understanding the importance of food -- particularly fruit and vegetable extracts -- in the anti-ageing equation.

A special sensory team has been set up, designed to work with people 60 years old and over. The team has put in place a 60+ sensory panel called AgeFocus that is currently involved in benchmarking work in a number of key food and beverage categories -- a world first.