Highlights The COVID-19 crisis was studied regarding food, using different information sources. Google searches regarding COVID-19 were analysed. The most-watched videos pretended to explain and provide advice for COVID-19. Frequency of Twitter words changed from stocking food to future uncertainty. During strict lockdown, Spanish consumers bought food items perceived as healthier.

The population has undergone a fundamental change in its age structure globally, with a rapid increase in elderly population. Innovation of tailored foods is still in its early stage to satisfy the needs of growing aging population. One of the biggest challenges in such food product development is lack of adequate understanding and characterization of endogenous factors, that is, age-related changes in saliva, which may influence oral processing of food and subsequently nutrient intake. Aging affects the salivary glands and alters quantity (flow rate) and quality (e.g., ion and protein composition, rheology, tribology) of saliva. Thus, older adults may suffer from dry mouth, taste aberration, and poor oral hygiene, greatly affecting their quality of life. This review provides insights into how age versus other health conditions influence salivary properties. Understanding of age-dependent changes in salivary rheology and tribology will be of paramount importance to optimize food for elderly population.

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ARTICLEThis journal is © The Royal Society of Chemistry 20xxJ. Name., 2013, 00, 1-3 | 1 This study aims to investigate the relationship between rheological and tribological properties of commercial full fat and fatfree/ low fat versions of liquid and soft solid colloidal systems (milk, yoghurt, soft cream cheese) with their sensory properties. Oscillatory measurements (strain, frequency), flow curves and tribological measurements (lubrication behaviour using Stribeck analysis) were conducted. Oral condition was mimicked using artificial saliva at 37 C. Discrimination test was conducted by 63 untrained consumers, followed by a qualitative questionnaire. Consumers significantly discriminated the fat-free/low fat from the full fat versions (p<0.01 -free samples. Flow behaviour of both versions of milk showed overlapping trends with no significant differences identified both in absence and presence of saliva (p>0.05). Full fat and fat free yoghurts had similar yielding behaviour and elastic modulus (G'), even in simulated oral conditions. However, in case of G low fat counterpart. Even in presence of artificial saliva, there was slight but significant difference in viscoelasticity between the cream cheese variants depending on fat content (p<0.05). Stribeck curve analyses showed that at lower entrainment velocities (1 100 mm/s), both full fat yoghurt and soft cream cheese exhibited a significantly lower traction coefficient when compared to fat-free/low fat versions (p<0.05), which might be attributed to the lubricating effect of the coalesced fat droplets. Surprisingly, whole and skim milks showed no significant difference in traction coefficients irrespective of the entrainment speeds (p>0.05). Results suggest that sensory distinction between fat-free and full fat versions, particularly in semi-solid systems could be better predicted by lubrication data as compared to bulk rheology. .

13Ageing process implies physiologically weakened muscles, loss of natural teeth and 14 movement coordination, causing difficulties in eating process. A term "eating capability" has 15 been proposed to measure objectively how capable an elderly individual is in overall food 16 management. Our objectives were to establish feasible methodologies of eating capability 17 assessment, examine correlations between hand and oro-facial muscle strengths and grade 18 elderly subjects into groups based on their eating capabilities. This study was performed with 19 203 elderly subjects living in UK (n=103, 7 community centres, 2 sheltered accommodation) 20and Spain (n=100, 3 nursing homes, 1 community centre). Hand gripping force, finger 21 gripping force, biting force, lip sealing pressure, tongue pressing pressure and touching 22 sensitivity were measured for elderly subjects. Measured parameters were normalised and 23 scored between 1 to 5, with 1 being the weakest. Subjects were then grouped into 4 groups 24 based on their eating capability scores, being participants of cluster 1 the weakest group and 4 25 the strongest. Perception of oral processing difficulty was assessed by showing food images. 26