Imagine a world where food scientists could design meals specifically tailored to improve the eating experience of older adults, optimizing texture, flavor, and ease of swallowing.
That future is closer than ever, thanks to a groundbreaking innovation—a 3D biomimetic artificial mouth that replicates human chewing and saliva interaction with remarkable precision.
This technological marvel isn’t just an academic curiosity; it could revolutionize food science, helping millions who struggle with eating due to age-related conditions.
A team of researchers from INRAE and Japan’s Fujita Health University have unveiled a highly sophisticated artificial oral cavity that mimics the mechanical properties and movements of a real human mouth.
Built from silicone, the artificial tongue replicates elasticity, roughness, and even papillae, bringing new levels of realism to food research.
With this innovation, scientists can analyze food behavior in ways that were previously impossible—opening doors to nutritionally optimized and easy-to-consume meals for older adults and those with swallowing disorders.
But this innovation does more than replicate chewing—it challenges the very way we understand oral processing.
The Overlooked Problem in Food Science
Food design has long been centered around taste, appearance, and shelf life.
But as populations age, another factor is becoming increasingly critical: how easily food can be chewed and swallowed.
Despite supermarket aisles being packed with baby food options, the same level of consideration isn’t given to older adults.
Physiological changes in aging—such as reduced saliva production, tooth loss, and weakened tongue muscles—can make eating an exhausting and even dangerous experience.
Many older adults resort to bland, texture-modified diets that lack the enjoyment and satisfaction of regular meals.
The challenge, therefore, is to create food that remains delicious while also being easy to eat.
Until now, food scientists have relied on simple lab models to approximate chewing and saliva interaction.
But these models lack accuracy, failing to replicate the complex biomechanical movements of the tongue and oral cavity.
This is where the 3D artificial mouth comes in.
A Device That Mimics the Human Mouth Like Never Before
The newly developed artificial mouth is a pneumatic, multi-degree-of-freedom system, designed to imitate the human tongue’s compression, rolling, and anterior-posterior movements.
This allows researchers to study how food behaves inside the mouth with unprecedented precision.
Here’s what makes this device so powerful:
- Dynamic Tongue Movements: Using three inflatable and deflatable cavities, the artificial tongue can replicate real-life oral motions, helping researchers analyze how food is broken down and mixed with saliva.
- Realistic Texture & Wettability: Made from silicone, the tongue matches the elasticity and surface roughness of a real human tongue, ensuring accurate food interactions.
- Integrated Saliva Simulation: The system includes four salivary inlets, precisely controlling fluid distribution to mimic natural saliva production.
This breakthrough was recently published in Nature Scientific Reports, demonstrating the device’s ability to process various soft foods—including cream dessert, chocolate mousse, and chocolate fondant—just like a real human mouth would.
The results? Strikingly similar boli formation to those produced by human participants, proving the device’s accuracy.
A Paradigm Shift in Food Research
For years, the assumption was that texture modification alone could solve food consumption challenges for aging populations.
However, this research suggests a fundamental rethinking of food design—one that goes beyond softness to consider how food transforms inside the mouth.
This device challenges the traditional approach to food formulation by showing that certain textures require more tongue strength and coordination, which many older adults lack.
Instead of simply making foods softer, scientists can now redesign food structures based on real-time oral processing data.
The Future of Personalized Nutrition
This artificial mouth could lead to:
- Custom-designed meals for seniors that balance texture, flavor, and swallowability.
- Enhanced food safety by reducing choking risks in vulnerable populations.
- Tailored nutrition for athletes, children, and individuals with swallowing disorders.
- New insights into food enjoyment, potentially benefiting gourmet and fine dining industries.
Researchers are already working on incorporating mastication into future iterations, allowing the system to simulate full chewing cycles.
This advancement could revolutionize food technology, providing an evidence-based approach to meal design across diverse populations.
Final Thoughts
The development of the 3D biomimetic artificial mouth marks a turning point in food science, shifting the focus from merely what we eat to how we eat.
By bridging the gap between mechanics, biology, and nutrition, this innovation promises to reshape the way food is designed—leading to safer, more enjoyable meals for aging populations and beyond.
As the world’s population continues to age, food will need to evolve alongside us.
Thanks to breakthroughs like this, the future of eating may be more personalized, enjoyable, and accessible than ever before.
