Older persons, or those 60 and up, are a large and growing demographic, expected to reach a global population of approximately 1.2 billion by 2025. While people are living longer and healthier lives well into their golden years, the elderly are especially vulnerable to malnutrition. Whether it’s from eating too little food or just lacking proper nutrient intake, malnutrition can impact the health of older persons in numerous ways. Consequences can include a weakened immune system, impacting their ability to heal from wounds; and atrophy of muscles, leading to more falls and possible fractures.
 
To help protect this segment of the population Fortified Food Coatings, ‘s-Hertogenbosch, Netherlands, in an open innovation partnership with Rousselot (Son, Netherlands) and DSM Nutritional Products (Kaiseraugst, Switzerland), has developed a new concept to enhance the nutritional content of meals for seniors.
 
Fortified Food Coatings developed a way to apply a thin layer of fortified gelatin to prepared meals for seniors, boosting both the nutritional profile of the meal and preserving it during transport and delivery.
 
COO of Fortified Food Coatings Flip Houtman described the new delivery technology, explaining, “Fortified offers a new, patented system to enrich ready meals with extra vitamins, minerals and proteins, encapsulated in a thin layer of gelatin. This is a breakthrough for a more vital life for seniors, athletes and anyone who wants to improve their quality of life.” He added that the meals delivered “look more attractive and taste better,” thanks to the gelatin coating. The application prevents the food from shifting on the plate during transport, making it ideal for hospitals, nursing homes or schools.
 
The gelatin used in the formula contains Rousselot’s bioactive Peptan collagen peptides, along with calcium and vitamin D. Rousselot noted that Peptan collagen peptides have been scientifically shown to support mobility and promote healthy joints and bones (Jiang JX et al.). Additionally, Peptan is a source of protein, which was found to promote lean muscle mass and contribute to seniors’ strength and mobility (Hays, NP et al. 2009).
 
Senior Support
Healthy aging is getting a lot of attention these days, according to Mr. Houtman, leading to a variety of innovative solutions and ingredients targeting the growing senior demographic. Proper nutrition among the elderly is of the utmost importance when considering healthy aging, he said.
 
“Many people involved in the food business are looking for opportunities to fortify meals with proteins or micronutrients,” explained Mr. Houtman. “The Fortified gelatin covers both subjects. In addition, it helps to make a nice presentation of the meal on the plate. We have a lot of positive reactions from potential customers and are finalizing our offers to them now.”
 
Part of the reason seniors struggle with malnutrition, Mr. Houtman explained, is because they often eat less because they are more sedentary. “Their appetite is often suppressed due to illness, an extensive intake of medicines or their reduced sense of taste and smell. This could lead to a lack of micronutrients.”
 
The benefits of the Fortified gelatin coating are manifold, he said, thanks to the array of micronutrients it offers. “The calcium added to the Fortified meals activates the natural energy in the body when eaten once a day. Also, calcium is needed for the maintenance of normal bones and teeth and contributes to normal muscle function.”
 
Vitamin D, he added, is crucial for promoting calcium absorption in the blood and it also contributes to healthy function of the immune system.
 
“The proteins we add are collagen peptides. They are derived from 100% natural sources and are characterized by a unique combination of 18 key amino acids,” he said.
 
Future Fortification
Looking ahead, Fortified Food Coatings sees opportunities for this technology within different age groups and demographics. “Once we have launched Fortified meals for the elderly we plan to develop meals with different health benefits for other target groups (e.g., athletes),” he said.
 
Additionally, he anticipates interesting opportunities on the horizon as the meal industry moves toward developing more personalized food options. “Our product and our technology will be prepared for that next step.”