The field of functional and fortified foods is rapidly expanding as consumers seek products that offer health benefits beyond basic nutrition. However, balancing enhanced nutritional profiles with desirable sensory qualities remains a complex challenge for food scientists and manufacturers. Fortifying foods with additional nutrients or bioactive components often introduces changes in taste, texture, aroma, and appearance, potentially reducing consumer acceptance. Recent advances have focused on optimizing processing methods, understanding the stability and interactions of nutrients, and decoding consumer preferences, but a comprehensive approach to sensory dynamics remains underdeveloped. Sustained innovation and investigation into sensory optimization are essential as the market grows and diversifies.

Current research shows that novel processing techniques can, to some extent, mitigate the sensory drawbacks of nutrient fortification by protecting or enhancing the flavor and texture of functional foods. Studies have highlighted the varying impacts of vitamins, minerals, probiotics, and bioactive compounds on sensory characteristics, as well as their bioavailability post-processing. Despite these advances, significant gaps remain in comprehensively linking nutrient integration strategies with real-world consumer perceptions and maintaining product appeal across diverse population groups. There is a particular need for research that bridges the sensory-health divide, exploring ways to maximize both nutritional efficacy and sensory pleasure.

This Research Topic aims to bring together multidisciplinary perspectives to address the interplay between food processing, nutrient integration, and the preservation of sensory quality in functional and fortified foods. We seek contributions that advance understanding of nutrient stability and sensory outcomes, explore consumer attitudes and behaviors, and develop novel processing or marketing strategies that improve both health benefits and consumer satisfaction.

To gather further insights in the boundaries of sensory quality, nutritional fortification, and consumer response, we welcome articles addressing, but not limited to, the following themes:

- The effects of added nutrients or novel raw materials on sensory attributes of functional and fortified foods

- Processing methods designed to maintain sensory qualities while increasing nutritional value

- Stability, bioavailability, and sensory consequences of nutrient fortification, including vitamins, minerals, probiotics, and other bioactive compounds

- Consumer perception and acceptance related to sensory profiles, health claims, and marketing of functional and fortified foods

- Strategies and innovations to optimize the trade-offs between nutrient enrichment and the preservation of sensory quality without compromising consumer satisfaction.

Are you interested in contributing a manuscript to this Research Topic?

Sensory Dynamics in Functional and Fortified Foods: Balancing Processing Techniques, Nutrient Integration, and Consumer Preferences