Food4Seniors: High nutritional and sensory quality food innovations for healthy ageing
As our population gets older, there is a requirement to provide high quality nutritional food that meets the requirements for healthy ageing. The Food4Seniors project was set up to explore avenues of food innovation that will contribute to better food choices for seniors, and the result is three products that are soon to be brought to market.
Older people represent the single fastest growing demographic group in Europe. In 2023 one-fifth of the EU population were age 65 or over (1), and it is estimated that by 2030 that number will increase to 30% of the population (2). Along with having specific needs in protein intake, fibre and micronutrients, there is a requirement to create a positive sensory experience for older consumers to ensure a positive uptake and adoption into diet. With general government expenditure on health being 7.7% of GDP (3), success in this area of innovation represents the opportunity to improve the well-being and public health for both seniors and those who support them, and will reduce strain on the healthcare system.
There is a shortage of appealing, nutrient-rich food options that are specifically designed to meet the nutritional needs of older adults, who often face challenges like metabolic syndrome, osteoarticular issues, and cognitive health concerns. While current options focused on nutritional supplements or dairy products, there is a noticeable gap in protein-focused foods.
Solutions tailored to senior consumers
Invested in meeting the needs of senior consumers is Food4Senior project, co-funded by EIT Food and four partner organisations. Their aim was to develop fortified and nutritious food products, that deliver an enjoyable sensory experience, to meet the needs of senior consumers.
Research and technological centre AZTI worked to better define the food needs of seniors and then translated findings into three types of texture-modified meat products. They developed meat and plant-based protein product ranges with enhanced nutritional value (additions of fiber, vitamins and probiotics). The meat prototypes were tested in the AZTI sensory lab to measure the ease for chewing and swallowing and purchase intention.
Industrial partners Angulas Aguinaga and Maspex each produced products that are now available on the market. Angulas Aguinaga launched nutritionally advanced surimi sticks under the brand Krissia. This highly versatile product is a natural source of protein, rich in omega-3 and vitamin B12.
Maspex launched plant-based drinks delivered under the brand Tymbark, in a series called Just Plants: a rice drink with apple, mango, banana and passion fruit, and a coconut drink with apple, pineapple and banana. These nutritious and convenient drinks that use natural ingredients with no added sugar or preservatives, available in the Lidl superstores.
The E-Seniors Association tested these three innovations in two qualitative analysis studies. More than 100 senior consumers participated to evaluate the effectiveness of products sensory qualities before the products were released to market.
The Food4Seniors project demonstrates how innovation in food design can address the unique nutritional needs of an aging population. By delivering nutrient-rich, sensory-pleasing products, this initiative supports healthier aging while easing the strain on healthcare systems and enhancing seniors' quality of life.
Hear about our latest opportunities, research and innovations shaping the food industry.
