By 2050, the number of people aged 65 and over is expected to exceed 1.5 billion, reflecting a dramatic global shift toward an aging population.
Following this trend, the food industry faces a crucial challenge and opportunity. The Mirjana Panić's thesis at the 2nd level Master's in Innovation in Food Science and Technology – Michele Ferrero at Università Cattolica del Sacro Cuore, addresses this issue head-on, with a forward-thinking, technology-driven approach to designing packaged snacks and sweet foods specifically for older consumers.
In particular, older women, who make up 60% of the EU population over 75, often suffer from health issues such as malnutrition, sarcopenia, dysphagia, and osteoporosis. Addressing these challenges requires more than just nutritional content; it demands food that is enjoyable, easy to consume, and aligned with specific health needs. Panić's research dives deep into consumer behavior, using AI tools, questionnaires, and focus groups to uncover clear preferences: soft, creamy, or crunchy textures, low sugar content, and flavors like chocolate, fresh fruit, and nuts.
The innovation doesn't stop with consumer insights. The thesis outlines a spectrum of cutting-edge technologies enabling the production of protein-rich, nutrient-dense foods. From precision and biomass fermentation to cellular agriculture, new techniques are being used to create alternative proteins that taste great and enhance texture. High-pressure processing, ultrasound, and pulsed electric fields help optimize the final product’s texture, safety, and shelf life without compromising nutritional value.
A key innovation highlighted is the integration of functional proteins like whey, casein, collagen, and plant-based options (pea, brown rice), enriched with essential nutrients such as vitamin D and calcium. Some formulations even incorporate bioactive peptides such as Peptistrong and Verisol—which can strengthen bones or improve immune function.
Though the name and formulation details remain confidential due to NDA agreements, the business case study featured a layered snack combining dark chocolate, soft protein cream, and an orange fruit filling designed not just for taste but also for targeted health benefits.
With reformulation guided by sustainability and nutrition goals, including lower saturated fat and fewer calories, this research paves the way for a new generation of "smart snacks" that are as functional as they are flavorful. As Panić’s work shows, the future of ageing well may very well begin in the snack aisle.
Smart snacks for seniors: how innovation is reshaping food for an ageing population
