issue 1 2017

ingredients 27
developing a fresh-tasting frozen
sherbet in two flavour variants:
blackcurrant and raspberry. The
aim was to provide patients with a
light, refreshing snack that
provides a good dose of nutrients
without filling them up – and which
is convenient to serve straight
from the freezer at any time of
day.
concentrates to the recipes –
boosting the flavour and increasing
the number of variants from two to
five.
Bioavailable nutrients
In all recipes, the protein source is
whey protein concentrate, which
the body can quickly absorb. The
source of highly soluble fiber is
Litesse ® polydextrose, recognized
preference for the chocolate, lime
and blackcurrant sherbet variants.
These will now go into production
at Aabybro Dairy, joining the
portfolio of Ryaa Is products.
“Usually it is hard for us to take
our nutritional requirements
directly to a food manufacturer.
Through this cooperation, we have
been part of creating a product
DuPont then produced 50 servings
of each flavour variant in its ice
cream application center in
Denmark. These were used for the
first trials, when cancer patients
were invited to try them. “The
feedback was that they liked the
texture but the flavour should be
stronger,” says Mortensen.
An attractive proposition
That was when DuPont contacted
Aabybro Dairy, a local ice cream
manufacturer that already
produced energy-dense ice cream
products for hospital patients
under the Ryaa Is brand name. For
owner and CEO Niels Henrik
Lindhardt, it was an attractive
proposition from the start.
“It’s usually very expensive for us
to develop a new product. So this
project was of great interest, as
we were able to make use of a predeveloped
concept, and we knew
that there were customers ready
to buy it.”
Lindhardt introduced fruit
The next development
project – a juice-based
energy drink – is
already underway
for its positive effect on digestive
health and known as the ‘invisible’
fiber due to its neutral sensory
impact.
Fructose and glucose provide
sweetness and energy, while the
addition of the tailored emulsifier
and stabilizer blend CREMODAN ®
Sorbetline 250 gives the sherbets
a pleasant, not-too-cold texture
that melts on the tongue.
Both Litesse ® polydextrose and
CREMODAN ® Sorbetline 250 are
well-tried ingredients from the
DuPont Danisco ® range.
Ready for production
In a second round of acceptability
testing in the cancer, respiratory
and gastroenterology wards at
Aalborg University Hospital, the
patients showed an overwhelming
that we know there is a need for,”
Mortensen says.
“We hope it will mean patients will
consume more protein, fiber and
energy. This will help them recover
faster and with fewer
complications and make them
better able to withstand their
treatment.”
The next development project – a
juice-based energy drink – is
already underway, she adds.
To discover new opportunities to
add documented health benefits to
your dairy, beverage,
confectionery or frozen desserts
products, visit DuPont Nutrition &
Health at Vitafoods Europe, Stand
E22 or www.danisco.com. n
DuPont Nutrition & Health
www.danisco.com
www.foodmagazine.eu.com issue one | 2017