Innovative food technology systems for independent senior living
| Reference number | |
| Coordinator | RISE Research Institutes of Sweden AB - SP Food and Bioscience, Göteborg |
| Funding from Vinnova | SEK 1 989 743 |
| Project duration | December 2016 - March 2019 |
| Status | Completed |
Important results from the project
The overall goal of the project is to find solutions for independence and social participation of active, pre-frail and frail seniors by innovative food and monitoring technology combined with physical exercise. The Project focuses on new foods and processes such as - munchy foods for retained oral function - timbale food for swallowing disorders - 3D printing of personalized food - increased frail and pre-frail senior intake of protein and total energy
Expected long term effects
Feasibility of different technologies and approaches was evaluated in the first phase and showed Addition of xanthan to food enhances safe swallowing. Stronger taste and aroma adjusted to seniors’ impaired teste and smell improved liking and can thus increase food intake. The possibility of 3D printing complex food shapes from homogenized food ingredients was demonstrated. Physical and oral exercises combined with textured food had a remarkably positive in Japan.
Approach and implementation
Two teams (one in Sweden and one in Japan) where academia and a research institute cooperate with industry and the public sector combine efforts and competences in food science and production, oral care and dentistry, material science, food product development, 3D printing and physical exercise to achieve the goal of independence and social participation of seniors.