Multisensory and nutritional innovations: A narrative review ofopportunities for food designers in supporting long SARS-CoV-2patients

Olfactory 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 ofSARS-CoV-2 infection and may progress into long-term olfactory loss. Therefore, specialised food designsare needed to encourage a healthy, yet pleasurable eating experience for this population. This review aimsto discuss food design strategies for satisfying the sensorial and nutritional needs that could be applicableto SARS-CoV-2 patients with mild olfactory dysfunction. Key literature on food design studies suitablefor individuals suffering from olfactory and gustatory dysfunction was reviewed, including strategies forflavour enhancement, colour enhancement, texture enhancement including through trigeminal stimulation,fortification of macronutrients, micronutrients and fibre. Potential gaps and application of strategies tooffer appealing and nutritious food designs to long SARS-CoV-2 patients to improve their quality of lifewere explored.