Page 33 - Food & Drink Magazine July 2018

Fonterra joins functional
FONTERRA has joined an international drive to develop food products that address malnutrition in the elderly.
The NZ dairy giant will collaborate with 24 scientific and nutritional organisations in a major international project to address the problem of poor nutrition, and the resulting higher risk of health issues in older people.
The five-year project, The Prevention of Malnutrition in Senior Subjects in the EU, is investigating the role diet and appetite may have in malnutrition and functional decline of people over 70 years.
Fonterra director of NZMP medical nutrition Maarten van Beek says the research findings will help Fonterra develop innovative new food products that prevent malnutrition and support active and healthy ageing, with Fonterra sharing technical knowledge and expertise to create inventive protein-enriched food concepts.
“A key focus of NZMP’s medical nutrition work is to develop great-tasting, protein- enrichednutritionalsolutions
that are part of a normal diet for older people,” Van Beek says.
In New Zealand, almost 75
per cent of older adults involved in a recent Massey University study led by Associate Professor Carol Wham were found to be at risk of malnourishment, or were malnourished, when they were admitted to hospital.
NZMP, Fonterra’s dairy ingredients brand, formulates a range of specialised dairy nutrition solutions to help people to recover from malnutrition and for those who want to stay healthy and active as they age. These form part of
cause muscle shrinking, as well as other health-related problems, Van Beek says.
“The findings should offer valuable insights into the best ways to incorporate more protein into their diets.”
As part of the project’s food trials to assess taste, and mobility and muscle outcomes, research participants will add
at an individual level, it can also help to reduce strain on healthcare systems,” Van Beek noted.
The size of the functional foods market for seniors has been estimated to be worth $95.8 billion by 2022, with ageing baby boomers set to shape the nutraceutical agenda over the next decade.
The organisers of Vitafoods Europe, which took place in May 2018 in Geneva, asked 196 nutrition industry professionals to identify the two age groups that are currently most important to their business.
Nearly three quarters (72%) chose baby boomers, who are now approaching old age, with Generation X close behind on 70 per cent.
The optimisation of physical and mental performance are considered to be strong drivers forbabyboomers. ✷
FUNCTIONAL FOODS
food movement
A global scientific and nutritional community collaboration that aims to create new functional foods for older people has a new member.
“ A key focus of NZMP’s medical nutrition work is to develop great-tasting, protein- enriched nutritional solutions that are part of a normal diet for older people.”
NZMP’s broad range of dairy ingredients and solutions developed for global food and beverage companies.
However older people need more protein to support good health,asmalnourishmentcan
NZMP protein-fortified products to their regular diets, including a coconut protein water, a chocolate and vanilla pudding and rice pudding.
“Not only does improved nutritionmakeadifference
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www.foodanddrinkbusiness.com.au | July 2018 | Food&Drink business | 33