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Study to explore food solutions for ageing populations


The Victorian Government is investing in a study to develop texture-modified foods led by a group of Great South Coast businesses and the CSIRO to help address health challenges for Victoria’s ageing population.

The Government’s Food Source Victoria program is providing a $30,000 grant towards the Food Solutions for Ageing Populations project, which has been initiated by aged care facility, Lyndoch Living.

The research project and business case will investigate developing high-protein, texture-modified food products for aged care residents, which will have help them to live healthier lives in care facilities.

More than 30 per cent of residents in aged care homes need texture-modified foods. This includes people with dementia who do not recognise a vitamised or texture modified meal as real food.

Preliminary research undertaken for the study showed a direct correlation between energy intake from modified diets with weight loss, and unintentional weight loss is associated with decline in understanding among aged care residents.

Lyndoch Living and other members of its Food Innovation Working Group that involves the CSIRO, have researched ways to present high protein food that is actually recognisable as food, including soft-textured sausages.

The $45,000 project involves developing the framework for research and development, and commercialisation of food products that will improve food intake and health of ageing populations both locally, and around the world.

The project demonstrates how alliances in the food and fibre sector are investing in new ideas and seeking to capitalise on new market opportunities, with the assistance of the Victorian Government.

This project highlights application of the $20 million Food Source Victoria program and demonstrates industry collaboration in regional Victoria, plus a commitment to innovation, research and development in the food and fibre sector.

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