FrieslandCampina Domo Launches High Protein Ingredient for Medical Nutrition
13 May 2016 --- FrieslandCampina Domo has launched Refit Micellar Casein Isolate at Vitafoods 2016, a high protein ingredient which can be used for medical nutrition drinks.
Its high protein content allows for smaller serving sizes, while its low viscosity and neutral flavor will aid acceptance among patients who have difficulty consuming regular foods. The company states that a balanced nutritional intake is especially important during illness, when malnutrition is a risk. In fact, malnutrition prevalence of patients in hospital is 20-50%. The inability to consume regular foods due to chewing or swallowing difficulties puts patients at risk of not having a balanced nutritional intake.
Nely Vlasblom, Product Manager Milk Proteins at FrieslandCampina Domo spoke to NutritionInsight about Refit MCI and its application within medical foods: “Proteins contribute to the maintenance of the muscle mass. Especially people who are ill need even more proteins because the muscle degradation goes faster.” However, the consumption of sufficient proteins can present challenges to patients who suffer from, for example, dysphagia. Vlasblom adds: “Patients can have a hard time consuming regular foods, so they use sip feeds which have a very high concentration of proteins, fats, carbohydrates, vitamins and minerals.”
Refit Micellar Casein Isolate consequently has a high protein content without giving the high viscosity that proteins typically give which improves the drinkability for patients. “The idea is to make the life of the patients easier. With the product, it is easier to add more proteins so it’s possible to go with a smaller serving size, which is also more convenient.”
Vlasblom points to the fact that the serving size of a drink can be an issue for patients, as well as drinkability and the taste of a product. “In some cases this is the only “food” that people are consuming, so if the taste is off it can be challenging for the patient.” The company emphasizes that the neutral taste and creamy mouthfeel improve acceptance of the product among patients. Vlasblom adds: “
The low viscosity and neutral taste benefits contribute to improved drinkability, smaller serving size and better taste of the drinks.”
Vlasblom explains that the product was designed from the perspective of the end consumer and the manufacturer.What we aim to do as a supplier is to understand the needs in the market and to work with our customers.
by Liesbeth Thijssen
