Beverages for dysphagic populations: Hormel utilizes xanthan gum in new range

02 Jul 2019 --- Hormel Health Labs has developed coffee sticks for people suffering from dysphagia – the medical term used to describe difficulty swallowing – coined Thick & Easy Coffee Sticks. Dysphagia affects millions of people, including 1 in 25 adults and can occur in any age group, but is most common in adults. The Thick & Easy Coffee Sticks are the newest addition to the company’s line of Thick and Easy hot drink mixes. The company has formulated the coffee sticks with xanthan gum as the thickening agent, which is easier to swallow compared to other, more traditional thickening agents, such as starches. The product is also decaffeinated to help individuals avoid dehydration.

Hormel Health Labs has long been creating nutritional products for those with special nutritional needs and the Thick & Easy Coffee Sticks are the latest in a line of more than 250 products specifically designed for those who have difficulty swallowing, according to the company.

“Grabbing a cup of coffee with friends or enjoying it as you start your day is a ritual that people take for granted,” says Tim Garry, Director of Marketing for Hormel Health Labs. “There are many disruptions to the lives of those challenged by dysphagia. The taste of a good cup of coffee should not be one of them. These new and improved Thick & Easy Coffee Sticks bring those with difficulty swallowing the comfort, togetherness and stability that a cup of coffee represents.”

Thick & Easy Coffee Sticks are the latest in a line of more than 250 products specifically designed for those who have difficulty swallowing.The product also taps into the convenience trend as it features a pre-measured packaging, which makes the product easy to prepare and enjoy. Consumers can simply dissolve the sticks in a cup of hot or cold water and let it stand until the desired consistency is reached. The coffee sticks are available in two consistencies to meet individual dietary needs: IDDSI level 3 consistency which is moderately thick, and IDDSI level 2 consistency which is mildly thick.

Thick & Easy Coffee Sticks are available from major healthcare suppliers and directly from the Hormel Health Labs website.

Dysphagia inspired innovation and NPD
Research into personalized nutrition is continuous and expanding, yet adequate delivery methods have been lacking. With dysphagia becoming an increasing concern, especially among seniors, research and NPD are both exploring ways to deliver food and supplements.

To provide nutrition solutions for those suffering from dysphagia, Hormel Health Labs previously launched Thick & Easy pureed meal kits. The meals kits were designed by chefs who understand the importance of ease of preparation for individuals with the condition, but also the need for great flavor and variety.

Hormel Health Labs' Thick & Easy pureed meal kits. “Many people who struggle with dysphagia at home resort to eating baby food,” says Tim Garry, director of marketing at Hormel Health Labs. “Offering foods that look and taste great is a big quality of life improvement.”

DuPont Nutrition & Biosciences put forward its hydrocolloid portfolio as a key solution to providing appropriate nutrition to those suffering from dysphagia. Leonardo Rubio Anselmi, Strategic Marketing Manager at DuPont, told NutritionInsight at Vitafoods Europe that the company sees particularly strong potential for xanthan gum and gellan gum in the creation of products that are easier to swallow.

Lithuanian scientists also developed an innovative micronutrient-rich food product for elderly people with swallowing difficulties. The researchers from Kaunas University of Technology (KTU) and Lithuanian University of Health Sciences (LSMU) tested the food with a group of geriatric patients. The trial showed that the nutritional state and the health indicators of the patients improved significantly after ten days of consuming the product. The new food is touted as visually attractive and tasty. The innovative food is a 3cm in diameter ball and is the result of molecular gastronomy, Milda Kersienė, Associate Professor at Kaunas University of Technology, told NutritionInsight.