Abstract
Abstract If the present trend in consumer awareness of nutrition continues, the need for special dietary foods designed to correct nutritional imbalance is expected to increase in the coming years. However, this need cannot be met unless special dietary foods with sensory properties similar to those of traditional foods are developed. Dietary foods that meet the special nutritional needs of people suffering abnormal physiological conditions, such as deficiency states and metabolic disorders, are reviewed. Significant progress has been made in this field, particularly in the area of low‐calorie foods. Much more needs to be done. Palatability of special dietary foods is still a major problem. With the expected approval of several special dietary ingredients (i.e., new intense sweeteners, low calorie fat substitutes, and low calorie bulking agents), the future of the special dietary industry appears bright.
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