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FOOD4SENIOR High nutritional and sensory quality Food innovations for the promotion of Senior Health

FOOD4SENIOR High nutritional and sensory quality Food innovations for the promotion of Senior Health

Over 65 years citizens represent the single fastest growing demographic group in Europe (30% of people will be over 65 in 2030), a challenge for the food industry as healthy ageing is affected by daily diet choice: we want to live longer and with a better quality of life. 

It is also important to highlight the impact of the demographic change on public health and its costs. Seafood and meat are food protein sources well-known by senior population, and are well introduced in their daily diet habits, allowing an adequate intake of essential nutrients as minerals and vitamins. They can contribute to improve health and well-being. This activity aims at defining consumer insights and nutritional requirements in many health aspects (cardiovascular, bones, muscle, joints, brain, eyesight) and then develop innovative fish and meat products ranges, easy to prepare, with enhanced and adapted nutritional and sensory properties according to senior consumer needs (fiber, omega 3, protein, calcium, vitamin D, vitamin K, peptides, probiotics). For these developments, through consumer involvement, health, nutritional and sensory requirements will be taken into account and products assessed with consumer before launching to the market. A positive outcome of the project will have a big impact on public health, increasing well-being and reducing health costs, due to its contribution to positive changes in consumer nutrition.

Partners

The following partners are involved in the project

ANGULAS AGUINAGA
HERBSTREITH & FOX KG
ABP
AZTI

Project Lead

Javier CaƱada
Institution

Angulas Anguinaga

Contact details

jcanada@angulas-aguinaga.es

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