WP1 Experimental evidences showed the effect of ageing on the capability of elderly in dealing with food, including package opening/handling, sensory discrimination (e.g. differences between autonomous and dependant elderly), biting force etc. Eating capability assessment can be used to choose the food of just-right texture and desired oral processing properties. A set of guidance about food packaging design for elderly and baseline environmental impacts for Optifel systems was established. WP2 WP2 produced a software tool for calculating the necessary nutrient composition for the concepts of model products for the given target group (dependent elderlies needing fortified food) upon eating in specified cook-and-serve systems. WP2 also collected the specific needs of the elderlies for nutritional and sensory properties and produced guidelines for the industry. The guidelines give recommendations for nutrients to be fortified and instructions for sensory properties. WP3 Food prototypes, based on fruit and vegetables, which met safety and nutritional requirements, food preferences (taste and texture) and constraints for elderly people were prepared using conventional and new technologies. They included soft-solid and liquid concepts enriched with proteins, minerals and vitamins. Industrial scenarios were simulated for production and distribution of the prototypes. A full approach of a week meal was developed under the OPTIFEL TOOL KIT concept. WP4 Optifel prototype foods enriched with proteins, vitamins and minerals were characterized for sensory properties, nutritional values, safety, environmental and cost performance. Usage conditions (delivery system, storage, reheating and serving) that maintain protein digestibility, vitamin stability, reduce microbial risk and optimize environmental and cost performance, were identified. New scientific knowledge was obtained on these issues and published. WP5 The enriched recipes produced in Optifel project were assessed by autonomous elderly to select the most appreciated one in each product category. Those selected recipes were then tested as part of a full meal (in comparison with non-enriched versions) by elderly living in nursing homes or benefiting from food services. The products were well appreciated and allowed to increase the proportion of elderly reaching a recommended protein intake at lunch. WP6 The knowledge produced within the OPTIFEL project was disseminated through an active website (www.optifel.eu), synthetized in guidelines addressing the food and care industries (http://www.optifel.eu/food-for-elderly/guidelines/), and in seminars dedicated to food for seniors, one of them including a culinary demonstration. Further the results were presented in 137 trade fairs, scientific congresses, media (newsletters, interviews, press) and in 27 scientific publications.