Arla Foods Ingredients (AFI) has launched a new ready-to-stir powder concept designed to make medical nutrition more appealing for patients with reduced appetite. The concept is based on the company’s beta-lactoglobulin ingredient, Lacprodan® BLG-100 Acidic.

The new ready-to-stir concept is aimed at manufacturers of medical nutrition and specialised products and makes it easier to develop more varied and patient-friendly nutritional products – particularly for patients with reduced appetite.

The background is that up to 50% of hospitalised patients suffer from malnutrition, which is associated with longer hospital stays, poorer quality of life, increased mortality and higher healthcare costs. Nevertheless, motivating patients with reduced appetite to consume sufficient protein remains a challenge. International studies have shown that half of patients do not follow their clinical nutrition plans, partly because of the taste and texture of the products.

According to Mads Dyrvig, Head of Sales Development, Specialised Nutrition at Arla Foods Ingredients, there is a need for new product formats on the market:

– Many patients find it difficult to accept the traditional, milky and relatively heavy nutritional products. With the ingredient Lacprodan® BLG-100 Acidic, manufacturers can develop fresher and more varied nutritional products that are easier to consume and easier to integrate into everyday food and drinks,” he says in a press release.

What the new concept offers
The powder concept has been developed for ready-to-stir applications and is designed to deliver 10 g of protein per 100 ml of finished drink.

The powder can be stirred with a spoon or shaken, dissolves in around 30 seconds, and can be used in both hot and cold drinks, as well as in porridge and soups.

According to AFI, the ingredient used, Lacprodan® BLG-100 Acidic, has low viscosity, no gelling properties and a mild taste without bitterness.

The ingredient also contains high levels of all nine essential amino acids and is particularly rich in leucine, which supports muscle protein synthesis. On this basis, the concept is also intended for the development of nutritional products aimed at patients and older adults who are at increased risk of muscle loss.

By Lene Mikkelsen Walsh
Source: AFI
Photo: AFI