Optifel press release – January 2017

Discover the results of the European project OPTIFEL!

What are senior’s preferences for fruit & vegetables? Which factors to take into account to design food products for seniors? Which type of packaging is the most suitable?
These questions will be discussed during the final conference of OPTIFEL project to be held on February 2017, the 1st in Paris from 9:15 to 17:15.
Main topics:
• Specificities of the elderly people: specific wishes and needs for autonomous and dependant seniors
• Designing and delivering food for the elderly: the case of fortification
• Storage, delivery and implementation of products

Please find enclosed the Press OPTIFEL Final conference 2017 announcing the final conference of OPTIFEL project.

Optifel press release – October 2016

International Day of Older Persons 2016 – First announcement of the final conference

In 1990, the United Nations General Assembly designated 1st October the International Day of Older Persons.
Take this opportunity to discover OPTIFEL, an innovative research project involving 26 European partners!

| Continue reading →

Fortified potatoe and mushroom soup

Preparation time: 15 min

Cooking time: 30 min

Ingredients (2 servings)

  • 150 g of potatoes
  • 150 g of carrots
  • 100 g of cultivated mushrooms
  • 20 g of butter or 2 tablespoons of cream
  • 1 tablespoon of powdered milk (Calcium)
  • 1 tablespoon of wheat germ or yeast flakes (Copper, Selenium, Vitamin B9)
  • 1 egg yolg (Vitamin D)
  • Salt, pepper, parsley


  1. Peel and wash the vegetables, then cut them into pieces.
  2. In a saucepan, cover vegetables with water with a pinch of salt and cook 30 min.
  3. Blend the soup with cream.
  4. Add powdered milk, egg yolk, and wheat germ (or yeast) and mix with a whisk. Season and serve hot. Garnish each plate with parsley.

Article about Optifel – Hay menu par viejos

An article mentioning the OPTIFEL project and upcoming symposium dealing with food and elderly people organised by Spanish partners has been released in Lavanguardia in July, 2016.

Extract (In Spanish): La Unión Europea sabe que procurar alimentos que apetezcan, convengan y satisfagan a la tercera edad no es solo una responsabilidad, sino también una gran oportunidad para centros de investigación y tecnológicos, para el sector de la salud y la industria agroalimentaria. Por eso promueve y patrocina programas de investigación como Optifel (Optimised food products for elderly populations), un proyecto financiado por el 7º programa marco europeo de investigación y desarrollo con tres millones de euros, que agrupa a 26 agentes de diferentes países durante tres años y medio para definir y desarrollar nuevos productos basados en frutas y verduras dirigidos a población anciana que cocine en casa o que sea usuaria de los servicios de alimentación a domicilio.

Source : Lavanguardia, 04/07/2016

Optifel press release – October 2015

International Day of Older Persons 2015 – Optifel project results

The Press release OPTIFEL International day of older persons 2015 reveals new guidelines from the OPTIFEL project.

Based on the project findings, a specification to food industry has been created to provide information about product development for the elderly. These guidelines include 3 sections: Nutritional guidelines, Functional guidelines and Guidelines for Packaging.

| Continue reading →

Optifel Press release – October 2014

On 14 December 1990, the United Nations General Assembly designated 1 October the International Day of Older Persons. Take this opportunity to discover the first results of OPTIFEL project involving 26 European partners.

Coordinated by the French National Institute for Agricultural Research (INRA), the OPTIFEL project aims to develop vegetable and fruit-based foods that will improve the nutrition and eating pleasure of elderly populations with increasing dependency.

The press release of October 2014 reveals in preview some results of the OPTIFEL project.