The EIT Food website is not compatible with Internet Explorer. Please visit our website with another browser, like Google Chrome, Firefox and Safari, for the best possible experience.
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

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 Food Group
AZTI

Project Lead

Javier Cañada
Institution

Angulas Anguinaga

Contact details

jcanada@angulas-aguinaga.es

Related projects

VALOCAKE, Valorization of rapeseed press cake as multi-functional food ingredients and tasty food

VALOCAKE, Valorization of rapeseed press cake as multi-functional food ingredients and tasty food

It is a global challenge to ensure sufficient food to feed future generations while utilizing natural resources in a sustainable manner. 

Metamorphosis – enhanced insect protein for aquaculture

Metamorphosis – enhanced insect protein for aquaculture

Metamorphosis focuses on turning organic waste streams into a valuable, next generation aquaculture feed ingredient.

HarnessINg Seaweed to Produce Iodine-forRtifiEd organic milk (INSPIRE organic milk)

HarnessINg Seaweed to Produce Iodine-forRtifiEd organic milk (INSPIRE organic milk)

Iodine (I) deficiency is the greatest single cause of preventable brain damage, resulting in impaired intellectual ability and reduced school/work performance globally. 

Related articles

Ein Blick hinter die Kulissen: f3 im Gespräch mit EIT Food Entrepreneurship

Ein Blick hinter die Kulissen: f3 im Gespräch mit EIT Food

21 January 2021

Das Logo von EIT Food begegnet Agrifood-Start-ups derzeit an vielen Stellen. Doch wie genau arbeitet dieses „Pan-europäische Netzwerk“ eigentlich? Wie können Gründerteams....

How can we all fight childhood obesity? Consumer Behaviour

How can we all fight childhood obesity?

27 October 2020

In the past 40 years, childhood obesity has become one of our most serious public health challenges, and a recognised problem in every country in the world.