Multisensory and nutritional innovations: A narrative review of opportunities for food designers in supporting long SARS‐CoV‐2 patients

Abstract

SummaryOlfactory dysfunction (impaired sense of smell) impacts flavour perception and subsequent appetite, potentially leading to malnutrition and affective changes. This tends to develop during the early stages of SARS‐CoV‐2 infection and may progress into long‐term olfactory loss. Therefore, specialised food designs are needed to encourage a healthy, yet pleasurable eating experience for this population. This review aims to discuss food design strategies for satisfying the sensorial and nutritional needs that could be applicable to SARS‐CoV‐2 patients with mild olfactory dysfunction. Key literature on food design studies suitable for individuals suffering from olfactory and gustatory dysfunction was reviewed, including strategies for flavour enhancement, colour enhancement, texture enhancement including through trigeminal stimulation, fortification of macronutrients, micronutrients and fibre. Potential gaps and application of strategies to offer appealing and nutritious food designs to long SARS‐CoV‐2 patients to improve their quality of life were explored.