DuPont Nutrition & Health has worked with ice cream manufacturer Aabybro Dairy to create a suite of frozen sorbets that are high in protein and fibre, developed specifically for hospital patients at risk of undernourishment.
The new range will be served by Aalborg University Hospital in Denmark as an alternative offering for patients with a small appetite and an impaired sense of taste or swallowing difficulties.
Many of the nutrient-dense foods available to hospital patients have a heavy texture and taste that patients reject, DuPont said, but the issue of undernourishment needs to be addressed as it is a potential problem for an estimated 40% of patients.
DuPont began work on the project to develop appealing, easy-to-serve alternatives in cooperation with Aalborg University Hospital’s nutrition R&D department, and, following an acceptance test by patients, the range is now ready for production by the dairy, which is based in the nearby town of Aabybro.
DuPont application specialist Mads Wiene said: “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. 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.”
Aabybro Dairy owner Niels Henrik Lindhardt added: “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.”
In response to patient feedback, Lindhardt strengthened the flavours by adding fruit concentrates to the recipes, as well as adjusting the content of dairy proteins. Well-tried ingredients from the DuPont Danisco range – Litesse polydextrose and Cremodan Sorbetline 250 – provided the fibre source, and the desired stability and melting properties.
The chocolate, lime and blackcurrant flavours have been chosen after testing patient preferences in the hospital’s cancer, respiratory and gastroenterology wards.
The ice creams are now ready to be rolled out across the hospital.
Marie Nerup Mortensen, nutrition research leader at the Aalborg University Hospital Kulinarium, said: “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.”
The institute’s next development project – a juice-based energy drink – is already underway, she added.
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