Innovation in Healthy and Sustainable Food Product Development for Health and Aged Care: A Scoping Review
Judi Porter,
Nathan Cook,
Ranil Coorey,
Don Gunasekera,
Martin Hensher,
Deborah A. Kerr,
Christina M. Pollard,
Serene Yoong,
Gary Dykes,
Mark Lawrence
Affiliations
Judi Porter
Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University, Geelong, VIC 3220, Australia
Nathan Cook
Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University, Geelong, VIC 3220, Australia
Ranil Coorey
Faculty of Science and Engineering, School of Molecular and Life Sciences, Curtin University, Perth, WA 6102, Australia
Don Gunasekera
Faculty of Science, Engineering and Built Environment, Centre for Regional and Rural Futures, Deakin University, Geelong, VIC 3220, Australia
Martin Hensher
Menzies Institute for Medical Research, University of Tasmania, Hobart, TAS 7000, Australia
Deborah A. Kerr
Faculty of Health Sciences, Curtin School of Population Health, Curtin University, Perth, WA 6102, Australia
Christina M. Pollard
Faculty of Health Sciences, Curtin School of Population Health, Curtin University, Perth, WA 6102, Australia
Serene Yoong
Global Centre for Preventive Health and Nutrition (GLOBE), Institute of Health Transformation, School of Health and Social Development, Deakin University, Geelong, VIC 3220, Australia
Gary Dykes
School of Land and Food Sciences, University of Queensland, Brisbane, QLD 4072, Australia
Mark Lawrence
Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University, Geelong, VIC 3220, Australia
Population ageing and climate change are issues of global concern. Subsequently, the need for healthy and sustainable food systems to meet the increasing demands for health and aged care is evident. This review aimed to systematically identify studies reporting new or innovative foods, drinks and snack products in health and aged care, and describe health and environmental sustainability considerations where reported. Methods were guided by the Joanna Briggs Institute guidelines for scoping reviews and reported against the PRISMA-ScR guidelines. Eligible studies were conducted in an inpatient healthcare setting or aged care facility where a new or innovative food, drink or snack product was evaluated with outcomes of product use, acceptability, cost, appropriateness for the population, and clinical or environmental sustainability outcomes in the last decade. Three databases were searched using a replicable strategy, with five publications of four studies included in the final library. Product innovations were led at the facility level and included testing dewaxed brown rice, talbinah, and an apple/pear juice fibre solution. Results suggest that food industry suppliers are operating in parallel with foodservices within hospital and aged care. Future intersection would be transformative for both industry sectors.
