Beyond Nutrition meal solutions for aging populations Manufacturing food products for aging consumers Karen Kingham Brand Nutritionist Nestle Professional

Manufacturing food for aging consumers

Since 1951 Manufacturing food for aging consumers

Challenge:

Changing needs/expectations of the aged Changing guidance Changing demands of food services

Changing need and expectations

The Silent Generation gives way to the Baby Boomers

Needs and expectations

Australian Population & Migration Research Centre Vo. 2 No. 2 March/April 2014

Needs and expectations

Needs and expectations Nutrition guidance

Dietitians Association of Australia Scoping Project into Nutrition and Menu Planning Standards for Residential Aged Care Facilities in Aust & NZ (2012) Scattered regulatory requirements for nutrition across a number of agencies largely general in their guidance Food service providers, accreditation assessors and dietitians would welcome evidence-based best practice guidelines for menu planning

Needs and expectations Nutrition guidance Dietitians Association of Australia Scoping Project into Nutrition and Menu Planning Standards for Residential Aged Care Facilities in Aust & NZ (2012) Standards developed for use in hospitals contain some useful elements but guidance generally not sufficient or

Needs and expectations Nutrition guidance Dietitians Association of Australia Scoping Project into Nutrition and Menu Planning Standards for Residential Aged Care Facilities in Aust & NZ (2012) Recommended DAA endorse the Best Practice Food and Nutrition Manual for Aged Care. Practical User-friendly Some nutritional prescription

Needs and expectations Texture guidance

Australian standardised labels and definitions (2007)

Needs and expectations Texture guidance

International Dysphagia Diet Standardisation Initiative Detailed descriptors for Drinks (Sept 2015) and Foods (out soon) Supported by simple measurement methods suitable for use by caregivers, clinicians and food service industry

Needs and expectations Accessibility guidance

Accessibility Bench Marking Scale (Arthritis Australia & Georgia Tech) Measure of how challenging packaging is to use +8 score means 95% of the population can safely use the packaging

Changing demands of food services

Central processing units Contract catering Cook fresh Cook chill Al a cart Pre-portioned Room service

Changing demands of food services Pack format Bulk vs individual serves Product form Ambient/Chilled/Frozen Pre-prepared/recipe solution Changing demands of food services

Increasing fragmentation makes volume difficult to achieve Volume is crucial to new product success

Commercial Viability Technical Feasibility Product Performance

Competitive Advantage

Nutritional standards Texture needs Product accessibility

Customer input

Can we make a difference? Manufacturing food for aging consumers