Tongue pressure measurement in food science

• Tongue pressure measurement should be important for texture study.
• A novel sensor for the measurement was introduced with emphasizing its advantages.
• The measurement can be utilized for food product development.
• Texture design for specified consumer group with reduced capability of eating should be target.
• Expansion of the measurement to know the dynamics of food oral processing was discussed.

Recently published two articles relating to tongue pressure measurement during food oral processing and its usefulness for food texture study are highlighted. Tongue pressure measurement must be a new approach for texture design of food products particularly for specified consumer group with reduced capability of eating. In this article, a novel sensor for the measurement is introduced with emphasizing its advantages which enable natural and habitual eating behavior. Potential usage of the measurement to know the dynamics of food oral processing and to visualize the interaction between a food and the tongue are also indicated. Tongue pressure measurement can contribute to the progress of food texture study on both academic and industrial sides.

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