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              <p>With growing numbers of community-dwelling older adults, there is a need for appealing, nutritious foods that support healthy ageing through increased protein, fibre, and polyunsaturated fats, and reduced salt. This study assessed appreciation and appetite responses to co-designed, nutritionally optimised soups developed with older adults, food experts, and culinary chefs. A between-subject consumer study in an experimental restaurant involved 237 healthy older adults (55-75 years, 62% female), evaluating four chunky soups varying in protein (C/c-high/low chicken), fibre (B/b-high/low beans), omega-3 (O/o-high/low canola oil) and salt (S/s-regular salt/natural flavouring). Participants consumed 400g, assessing liking (9-point Likert), food habits, and socio-demographics. Hunger, desire-to-eat, prospective consumption and fullness were measured eight times (T0-T210 minutes) using 100-mm visual analogue scales. Results showed that, compared to the reference soup (CboS, liking 6.8±1.7), increasing omega-3, fibre and proportion of plant protein, while also reducing salt did not significantly impact self-reported appreciation or appetite. Higher oil content attenuated a decreased liking linked to low salt intensity in salt-free soups. This study contributes to diets promoting healthy ageing by boosting nutritional intake by optimising multiple nutritional targets. These findings show that nutritionally enhanced soups can improve diet quality without compromising sensory appeal or increasing satiation.</p>
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