Funded under the National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3, Theme 10.
Funded under the National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3, Theme 10.
Design of innovative soft solid foods intended for dysphagia diets
Coordinator
Reformulation or improvement of relevant food products in the national context in order to: a) implement the nutritional characteristics also by reducing antinutrients or using bioprocessed ingredients (from raw products to ingredients) and limit the use of undesirable components (e.g. by using bioactives) along the food system b) improve food formulation and composition based on consumer perception and needs identified for specific target groups (in connection with Spoke 5 and 6) c) promote clear and ad hoc labelling as an information tool (in connection with Spoke 1 and 7) to increase the willingness to buy improved foods d) guarantee safety and affordability of new products (in connection with Spoke 1 and 3).
Prototyping of new sustainable and healthy products to meet consumer needs in terms of nutritional and functional targets, but also sensory characteristics and convenience, thus increasing adoption in the long term by promoting exploitation of the previous implemented approaches (see WP4.1, WP4.2) to develop new pilot food products (food design) also in connection with start-up acceleration programmes (activities are also in connection with Spoke 3).
Selection of raw materials/ingredients with improved nutritional characteristics and limited undesirable components (M12)
Development or implementation of at least two reformulated food products for each food category relevant for the impact on general and at-risk groups (M36)
Pilot application of at least two new food labels promoting health and sustainability to increase the adherence to a healthy dietary pattern and encouraging producers to make healthier and more sustainable food products (M24)
Scouting and evaluation of existing prototypes of sustainable and healthy products (M12)
Quality by design: innovation in food design concept to be applied to different benchmark products (n=4 prototypes) (M24)
Development and application of improved procedures for the assessment of food palatability to meet consumer needs (n= 6 products) (M24)
Dysphagia is defined as a difficulty in swallowing, characterized by impaired movement or obstruction, anywhere from the mouth to the stomach. Dysphagia has an important contributor to pressure on healthcare systems. The number of dysphagia patients is likely to increase rapidly, which is projected to stably expand the market size of pre-made high energy-density and texture-modified food (TMDs) and thickened fluids (TFs) that make eating easier and swallowing safer and that are consumed at hospitals, long-term care facilities and by people staying at home.
Despite the increase in industrial TMDs, there has been a paucity of studies investigating the effect of the texture modification, and the intense taste have on oral intake and nutrition density. Designing and offering new TMDs and TFs, which are created according to sustainable criteria and sensory-appreciated properties to maximize eating experience and nutrition intake, would be beneficial for patients with dysphagia.
Upcycled-protein-rich unrefined ingredients from vegetable manufacturing process will be selected in a perspective of formulation of soft solid foods that are optimized through the International Dysphagia Diet Standardization Initiative (IDDSI) range of textures. Dynamic formulation activity is envisaged because of feedbacks from nutritional evaluations and administrations to dysphagia patients.
The research will involve different activities as reported below:
