The aim of this project is to investigate how product innovation based on Norwegian foods may help improve elderly people’s diet and quality of life. In order to develop attractive, healthy and innovative products and meals, it will be necessary to understand which factors govern food choice and nutritional intake in this group.
Subgoals:
- Providing insights into important factors governing food choice and nutrition intake among active elderly people.
- Develop innovative concepts for foods and meal solutions for active elderly consumers.
- Testing acceptability as well as appropriateness of the developed concepts in the target group.
Traditional products and meals are of great importance for many elderly, but general changes in society when it comes to food culture will also affect this group. The life situation of active elderly can also add restrictions on what kind of food they prepare and eat. Consequently, current food intake and habits in the ageing population are at a crucial stage of change which will need the attention of food providers and food industry to ensure that the needs and wants of this group are met.
Taking basis in traditional Norwegian food
In 2060 the number of Norwegians over 60 years of age will be twofold increased from today (SSB, 2008) of which many are expected to be independent and active. To ensure good health of this particular group it is important to provide food products that cover the special needs of independent elders both with regard to nutrition as well as sensory quality. Even though ageing is of current interest for the public, the complexity of issues concerning older people is not reflected in research activities.
Foods traditionally produced in Norway, may contribute highly to a nutritious diet. The food industry can, by taking basis in these foods, fulfil an important role in development of products with a good nutrient profile designed for different target groups.The advantage of taking basis in traditional Norwegian foods and meals when making product innovations for the elderly are that most elderly Norwegians’ appreciate, know, remember and have a positive attitude towards these foods.
A heterogeneous group
To summarise, the elderly is a heterogeneous group of people according to needs, habits, acceptance, and perception of foods. The heterogeneity of elderly consumers must be taken into consideration before studying changes in food perception and acceptance. Some independent seniors have a more active lifestyle and a better health status than other people in higher age groups. In order to meet the demands of this segment of the population, it is necessary to understand and know more about their food habits; how they choose their food, and how or if they take into account the impact of food on their health.
Wide-ranging dissemination of knowledge
The project will benefit from extensive international networks of the research partners. Ongoing international research projects that will be of direct relevance for this project are: EU-IP DiOGenes, NCoE SYSDIET and NICe ID-NORFOOD. The project has collaboration with partners involved in the Danish OPUS-project which can provide complementary knowledge.
The knowledge obtained in the project will be continually communicated to the project partners through interactive project meetings, disseminated by papers in international scientific peer reviewed journals and also published in popular science magazines, web sites etc. The results and knowledge will also be spread to the general public, food production industry, and food authorities through publications on web sites of project partners. Information and dissemination of results will be organised through workshop or seminars where Norwegian food industries will be invited together with public authorities, relevant stakeholders and the institutions participating in the project. Master students will be encouraged to join the project.
