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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