Food & Beverage Asia Dec 2018/ Jan 2019

MARKET INSIGHTS FOOD & BEVERAGE ASIA DECEMBER 2018 / JANUARY 2019 17 Focus on Dysphagia One product market where there is an opportunity for growth and for nutritional impact to be made involves a medical condition called dysphagia. This condition affects about 8 per cent of the world’s population or about 99 million people from the developed world and 560 million worldwide. The term refers to the swallowing problems elderly people experience as a result of a disorder in the mechanics of swallowing. Many food manufacturers are developing products that helpmodify the texture/rheology of foods and liquids to address dysphagia. These products help thicken the texture of food, nutritional beverages, dairy and other items to make them easier to swallow. Hydrocolloids are widely used in the food industry to control the texture and rheology of foods, but somemanufacturers also depend on starches and other thickening ingredients. Starches are broken down by the amylase enzymes naturally present in the mouth which results in rapid viscosity loss. Hydrocolloids, commonly used by manufacturers to manage the texture and rheology of foods, are resistant to amylase enzymes and as such offer an excellent alternative. You will find hydrocolloids in foods as diverse as salad dressings, ice cream, confectionery, soups, sauces, meat, dairy and bakery products, beverages and desserts. What makes them a natural choice as rheology modi̬ers for the management of dysphagia is their ability to modify the rheology of both solid and liquid foods. Protein Power What many senior-aged patients commonly struggle with is the regular consumption of healthy amounts of calories and nutrients – especially protein – to avoid malnutrition and dehydration. DuPont Nutrition & Health identified this as an opportunity to utilise its hydrocolloids capabilities and portfolio of nutrition and health products to help food manufacturers develop dysphagia products that deliver high-quality protein. The inclusion of high-quality soy protein in dysphagia products helps to support numerous functions in the body. For the senior population, support of lean tissue may be one of the most critical for maintaining quality of life. High quality proteins, such as soy protein, can help to maintain balance in muscle turnover. Soy protein is the only complete source of plant protein which supplies all essential amino acids for the maintenance of lean tissue. Soy protein has also been shown to support health in ways especially vital for this vulnerable population, including reducing risk factors associated with heart disease and metabolic syndrome. This is backed by hundreds of studies that demonstrate soy’s ability to lower LDL cholesterol, a risk factor for cardiovascular disease. Tapping on Hydrocolloids Hydrocolloids as well as nutrition and health products such as proteins, cultures and probiotics can provide additional bene̬ts for improving the nutritional composition of foods and beverages for dysphagia. The right ingredient solutions can help address senior consumers’ speci̬c needs, such as the support of muscle health, better digestion and stronger immunity system. DuPont has combined expertise in hydrocolloids and their rheological properties; texture of foods and beverages; powder technologies; and nutrition and more than ten years of experience in developing customer speci̬c solutions for dysphagia. )%$

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