Protein-rich sherbets for hospital patients

By Noli Dinkovski

- Last updated on GMT

Undernourishment is a potential problem for 40% of hospital patients, DuPont says
Undernourishment is a potential problem for 40% of hospital patients, DuPont says

Related tags: Ice cream, Hospital

An ingredients firm has teamed up with an ice cream maker to develop nutritional ice cream products for hospital patients at risk of undernourishment.

DuPont Nutrition & Health is working with Aabybro Dairy, a Danish manufacturer of speciality ice cream, to provide a range of protein- and fibre-rich frozen sherbets for Aalborg University Hospital in Denmark.

Impaired sense of taste

The sherbets target patients with a small appetite and an impaired sense of taste or swallowing difficulties.

Undernourishment is a potential problem for 40% of hospital patients, DuPont claimed.

Many of the nutrient-dense foods available for hospital nutrition have a heavy texture and taste that patients reject, it added.

Project to develop alternatives

DuPont begun work on the project to develop alternatives in co-operation with the hospital’s nutrition research and development department.

In response to patient feedback, Aabybro added fruit concentrates to the recipes and adjusted the content of dairy proteins.

Ingredients from the DuPont Danisco range – Litesse polydextrose and Cremodan Sorbetline 250 –provided the fibre source and the desired stability and melting properties.

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