Identifying elements of a ready-to-eat meal desired by older adults

[Display omitted] •Protein source in a ready-to-eat meal was most important to older adults.•Of possible meals, those containing chicken were liked; spicy meals were disliked.•Clusters of older adults identified based on preference of protein source.•Positive correlation found between older adult age and medication intake. The population of older adults is rapidly growing, and undernutrition remains a concern. Properly formulated ready to eat (RTE) meals can provide older adults with convenient, nutritious meals that require minimal preparation. The study objective of this work was to uncover which properties and components of RTE meals were most important to older adults. 285 participants (mean age = 68.3 years) from Canada (n = 167) and the United States (n = 118) completed a two-part online survey. First, demographic information, including oral health survey and medication history was gathered. Rating-based conjoint analysis was then employed to identify RTE meal preferences. Meal ideas (n = 24) were created via a half-factorial design comprised of four concepts: taste theme (Asian, Latin, Mediterranean), protein source (chicken, fish, alternative protein, egg), spice (presence/absence), and fiber source (grains/vegetables). Participants indicated their expected liking and purchase intent of each meal idea. Results from the oral health survey found significant correlations between age and medication intake (R = 0.219, p = 0.0002), and frequencies of loss of taste and loss of smell (R = 0.800, p