DuPont's Solution to Nutrition for Hospital Patients – Ice Cream

DuPont Nutrition & Health has partnered with Denmark-based Aabybro Dairy and Aalborg University Hospital to create nutritious ice cream offerings for hospital patients susceptible to under nourishment, according to Sweets and Desserts.

The company has launched a portfolio of frozen sherbets — high in both protein and fiber — aimed at patients with small appetites and swallowing problems.

“Patients with a small appetite often struggle to eat a whole portion of the high-protein, high-calorie products currently on the market. Our goal was to develop a nutritious, fresh-tasting snack product that could be given to patients on demand,” DuPont application specialist Mads Wiene said.

Dive Insight:

DuPont’sentry into the medical foods arena is interesting, but not unprecedented.

Many hospitals are seeking ways to provide healthier eating for their patients. About a dozen pioneering hospitals even established their own on-site farms in recent years. Others are partnering with local farms to help patients get the nutrition they need.

Rather than focus on fresh, healthy foods, DuPont is repurposing a food that patients already want to consume, making it easier for hospitals to ensure their patients are eating well — a win-win for both manufacturer and the healthcare system.

In Europe, nutritional substances that maybe used in foods made for special medical purposes are laid down in Commission Regulation (EC) No 953/2009. The U.S. has yet to adopt such a policy, and does not have much regulation for medical foods — although it seems only a matter of time before it does so. Trends show Americans are likely to turn to food to try to improve or prevent health issues.

The potentialof theelderlyhealthindustryof our country ishuge.Will this business also a great opportunity for China market?