OPTIFEL was dedicated to the definition, elaboration and validation of attractive foods for seniors, based on fruit and vegetables. To conciliate the pleasure of eating with nutritional aims to palliate malnutrition of seniors, OPTIFEL used an integrative approach. It took into account seniors’s nutritional needs but also preferences for taste, types of fruit and vegetables or modes of preparation. Their capacities for taste discrimination, eating capability, especially as related to food texture, size of portions and ease of opening of packaging were also factored in the products. The sustainability of the modes of distribution was evaluated. Selected products concepts were elaborated using traditional and innovative food processing technologies. Savoury products were enriched in proteins (enriched soups, culinary aids and vegetable purees), while sweet products were enriched in vitamins, minerals and fibers (smoothies, apple desserts, healthy confectionary and apple wedges with watermelon texture). These products were characterized for their safety during storage and reheating as well as preservation of the nutritional value of the enrichments. Hedonic rating by autonomous seniors was used to select the best recipes and products for trials in elderly people living at home and eating in community services or at home receiving meals-on-wheels in nursing homes.