DuPont and Aabybro Dairy Collaborate to Create Nutritious Hospital Snacks
12 Jan 2017 --- DuPont Nutrition & Health has paired up with leading Danish ice cream manufacturer Aabybro Dairy to develop nutritious ice cream products for hospital patients at risk of undernourishment. The outcome is a new range of frozen sherbets, high in protein and fiber and with a refreshing quality that targets patients with a small appetite and an impaired sense of taste or swallowing difficulties.
Speaking with NutritionInsight, Mads Wiene, Application Specialist, Ice Cream & Frozen Desserts, DuPont Nutrition & Health, explains the severity of undernourishment in hospitals.
"Undernourishment is a real problem for hospital patients. A small appetite, often combined with an impaired sense of taste or swallowing difficulties, mean that many don’t eat enough to maintain their weight and speed up their recovery," he explains.
"Overall, around 40% of hospital patients are believed to be at nutritional risk. Among the high-protein foods available for hospital nutrition, most tend to have a heavy texture and taste that patients find unappealing. They rarely manage to eat a whole serving as a result."
DuPont began work on the project to develop appealing, easy-to-serve alternatives in cooperation with the nutrition R&D department at Aalborg University Hospital in Denmark.
Following an acceptance test by hospital patients, the range is now ready for production by Aabybro Dairy, a Danish manufacturer of specialty ice cream.
"The aim was to provide patients with a light, refreshing snack that provides a good dose of nutrients without filling them up – and which is convenient to serve straight from the freezer at any time of day," explains Weine.
"DuPont then produced 50 servings of each flavor variant in its ice cream application center in Denmark. These were used for the first trials, when cancer patients were invited to try them. In a second round of acceptability testing in the cancer, respiratory and gastroenterology wards at Aalborg University Hospital, the patients showed an overwhelming preference for the chocolate, lime and blackcurrant sherbet variants."
He adds: “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.”
After developing the concept with the hospital’s R&D team and conducting an initial likeability survey among patients, DuPont asked long-time customer Aabybro Dairy if the company would produce it.
Niels Henrik Lindhardt, who owns and runs Aabybro Dairy, was happy to say yes. “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 flavors by adding fruit concentrates to the recipes. He also adjusted the content of dairy proteins.
Well-tried ingredients from the DuPont Danisco range – Litesse polydextrose and CREMODAN Sorbetline 250 – provide the fiber source and the desired stability and melting properties. The chocolate, lime and blackcurrant flavor variants in the range have been chosen after testing patient preferences in the hospital’s cancer, respiratory and gastroenterology wards.
Nutrition research leader at the Aalborg University Hospital Kulinarium, Marie Nerup Mortensen looks forward to placing the first order with Aabybro Dairy.
“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,” she says. The next development project – a juice-based energy drink – is already underway, she adds.
by Hannah Gardiner
