Innovating dairy-derived nutritional solutions for seniors

22 Jul 2019 --- Aging remains among the most significant of global population trends. A balanced diet comprising ample nutrition has long been regarded as a key pillar of senior health. And notably, while appetite tends to decline with age – the need for nutrients including protein, minerals and vitamins does not. Successful product launches catering to the senior generation have sought to innovate nutritional offerings without compromising flavor, convenience and overall enjoyment of the eating experience.

As consumers, older adults could be described as “foodies” with an emphasis on healthiness, explains Minja Miettinen, Ph.D., Senior Research Manager at Valio. “Ability to keep leading an independent life in terms of maintaining activity, both physical and cognitive, is on top of their list. There is willingness to prepare for a longer and healthier lifespan,” she tells NutritionInsight.

Familiarity in food is important for older adults and forms the basis of everyday eating, Dr. Miettinen continues. “Recognizable and natural ingredients are preferred. Milk, with its premium ingredients, fits in nicely. Milk is a naturally functional food and its ingredients work well as supplements, independently.”

“In Asia powdered milk-based products for healthy ageing already exist, and there are a few special nutrition drinks for older adults on the market elsewhere,” says Dr. Miettinen. “However, there is a gap in the market for products designed for the tastes and needs of older adults, especially targeting the nutritional needs including maintaining muscle, bone and cognitive health. This is a great opportunity for food and nutrition industry.”

Minja Miettinen, Ph.D., Senior Research Manager at Valio.Milk for all ages
For maintaining activity in older age, muscle mass and normal bones are essential. Milk naturally contains many ingredients that support maintaining activity. “Dairy protein is one of the best sources of good quality protein containing all nine essential amino acids and it can be utilized almost completely. It is extremely well suited for older adults as it is of high nutritional quality, easily digested and efficiently utilized,” notes Dr. Miettinen.

Another significant concern in ageing is memory loss. As there is no cure for cognitive impairments, prevention is the key. Currently about 50 million people live with dementia, and the number is estimated to triple by 2050 as the world’s population grows older, highlights Dr. Minjetten.

“There is emerging evidence that dairy is associated with positive effects on brain function,” she says. “Dairy contains B12 vitamin that contributes to maintaining cognitive functions. In addition, dairy fat contains phospholipids including phosphatidylserine. Milk phospholipids show great potential for healthy ageing. There is research evidence showing that phosphatidylserine helps restore and maintain cognitive functions in the elderly.”

Inspired by research, Valio has innovated a new ingredient called Valio Eila Nutri F+ to meet the diversified needs of older adults. The additive is tailored especially for maintaining activity, and more specifically, for muscle and bone health as well as cognitive health. The ingredient contains high quality milk protein, phospholipids from milk, essential milk minerals and vitamins – while also being marketed as lactose-free. Additionally, the additive offers possibilities to use on-pack health claims for activity, muscle, bone and cognitive health.

“Aside from containing essential nutrients, Valio Eila NUTRI F+ also helps boost taste and texture in product formulations,” says Dr. Miettinen. “It works in several applications, like milk powders, special nutrition drinks, dairy drinks, nutritious food and dietary products.”

In addition to Valio Eila Nutri F+, Valio has innovated a new high-protein, lactose-free ingredient, coined Valio Eila PRO. Compared with regular skimmed milk powder, both ingredients offer higher quality milk protein, less sugar and enable lower dosage in applications, as marketed by the company.

Valio showcased the latest developments in its tailor-made food ingredient solutions at Vitafoods Europe, held on May 7-9 in Geneva, Switzerland.

Milk fat and milk fat globule membrane (MFGM) are also being explored by Valio. “MFGM is really a treasure chest of fats including phospholipids and phosphatidylserine,” says Dr. Miettinen. “We collaborate closely with Aalto University Department of Bioproducts and Biosystems for new discoveries with dairy fats to be further utilized in our product development pipeline.”

By Benjamin Ferrer

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