By Dr Mustafa M Farouk, AgResearch Ltd, Food Assurance & Meat Quality, Food & Bio-based Products, Hamilton
People are living longer. The proportion of individuals over the age of 65 is one of the fastest growing segments of our population.
There are a number of nutritionally related concerns associated with advanced age, such as the loss of muscle mass and strength, difficulty in chewing and swallowing and reduced taste sensitivity. Meat is rich in nutrients that can help maintain muscle mass, and when combined with the right amount of exercise, meat can also help the elderly preserve their muscle strength.
How can we develop meat products that are affordable yet will maintain the dignity of this growing consumer demographic group?
In order to maintain their dignity and to make them feel they have still “got it”, it is important that these functional meat products possess attributes such as texture and consistency that does not remind them of their age or make them feel infirm. The products must also have stronger flavours due to their higher taste thresholds.
Scientists at AgResearch are collaborating with university and food industry colleagues to develop products that meet those requirements. The products, all meat-based and currently in the concept/prototype states, include ice cream, bread, chips, spaghetti/noodle, yoghurt, mousse, gnocchi, and icings/toppings for muffins and cakes.
These foods, minus the meat components, are already accepted and enjoyed by the elderly whether living independently or under care in nursing homes. Therefore, transiting to the meat-based version won’t be difficult as these products have been designed to mask the perceptibility of the meat components in their formulary. Most importantly, these products are enjoyed by the young and the active in the wider population, so those advanced in age won’t feel any different eating them but stand to gain the most nutritionally.
