Protein-Rich Soft Foods for the Elderly with Swallowing Difficulties: Advances in Formulation, Characteristics, and Digestibility

Dietary requirements for older adults differ from those of younger individuals. A higher proportion of older adults experience swallowing difficulties and/or live in institutional care, further influencing the design of suitable food products. Furthermore, there is an increasing demand for protein-rich soft foods for the elderly. These foods should be nutritious, support safe swallowing, promote ease of digestion, and possess high sensory appeal. This review provides a comprehensive overview of protein functionality, gelation mechanisms, and structure–texture relationships in protein-rich soft-food products for older adults. Advances in gelation, cross-linking, and protein–hydrocolloid interactions are discussed in relation to their effects on food texture and digestibility. Standardized methods for characterizing soft foods, including rheology, stability, and sensory attributes, are also outlined. The review also highlights recent developments in in vitro digestion models that simulate elderly gastrointestinal conditions, with an emphasis on gastric-emptying rate and amino acid release kinetics. It also underscores the need for physiologically relevant in vitro and in vivo digestion studies to guide the development of protein-rich soft foods that effectively support nutrient delivery.