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DuPont and Danish hospital cooperate to develop ice cream for patients
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Monday, 16 January, 2017, 08 : 00 AM [IST]
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Brabrand
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DuPont Nutrition and Health has driven a cooperation with the nutrition research and development (R&D) development at Aalborg University Hospital, a leading Danish hospital, and Aabybro Dairy, a Danish specialty ice cream manufacturer, to develop nutritious ice cream products forpatients at risk of undernourishment.
The outcome is a new range of frozen sherbets, high in protein and fibre and with a refreshing quality that targets patients with a small appetite and an impaired sense of taste or swallowing difficulties. Not only are these appealing, but also easy to serve. Moreover, they have passed an acceptance test by the patients.
Undernourishment is a potential problem for an estimated 40 per cent ofpatients. However, many of the nutrient-dense foods available for hospital nutrition have a heavy texture and taste that patients reject.
Available on demand
“Patients with a small appetite often struggle to eat a whole portion of the high-protein, high-calorie products currently on the market. Our goal was to develop a nutritious, fresh-tasting snack product that could be given to patients on demand,” said Mads Wiene, application specialist, DuPont.
He added, “We work with ice cream producers every day, so it is a natural part of our work to discuss ice cream recipes and necessary adjustments for production on a specific line.”
So, after developing the concept with the hospital’s R&D team and conducting an initial likeability survey among patients, DuPont asked long-time customer Aabybro Dairy if the company would produce it. And Niels Henrik Lindhardt, who owns and runs Aabybro Dairy, was happy to say yes.
“We had previously worked with Aalborg University Hospital to develop ice cream for patients with small appetites. So, when DuPont came with this concept, it was very attractive for us, especially as we know there are customers ready to buy it,” he added.
Fruit concentrates for a stronger flavour
In response to patient feedback, Lindhardt strengthened the flavours by adding fruit concentrates to the recipes. He also adjusted the content of dairy proteins. Well-tried ingredients from the DuPont Danisco range – Litesse polydextrose and Cremodan Sorbetline 250 – provide the fibre source and the desired stability and melting properties.
The chocolate, lime and blackcurrant flavour variants in the range have been chosen after testing patient preferences in the hospital’s cancer, respiratory and gastroenterology wards.
Marie Nerup Mortensen, nutrition research leader, Aalborg University Hospital Kulinarium, is looking forward to placing the first order with Aabybro Dairy.
“Usually it is hard for us to take our nutritional requirements directly to a food manufacturer. Through this cooperation, we have been part of creating a product that we know there is a need for,” she said.
“The next development project – a juice-based energy drink – is already underway,” added Mortensen.
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