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WO2016036234A1 - Produits alimentaires stadifiés pour nourrissons et enfants - Google Patents

Produits alimentaires stadifiés pour nourrissons et enfants Download PDF

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Publication number
WO2016036234A1
WO2016036234A1 PCT/NL2014/050593 NL2014050593W WO2016036234A1 WO 2016036234 A1 WO2016036234 A1 WO 2016036234A1 NL 2014050593 W NL2014050593 W NL 2014050593W WO 2016036234 A1 WO2016036234 A1 WO 2016036234A1
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WO
WIPO (PCT)
Prior art keywords
stage
weaning
food products
period
iii
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/NL2014/050593
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English (en)
Inventor
Hugo Weenen
Mieke VADER
Malgorzata Ewa WOJTAL
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nutricia NV
Original Assignee
Nutricia NV
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nutricia NV filed Critical Nutricia NV
Priority to PCT/NL2014/050593 priority Critical patent/WO2016036234A1/fr
Priority to EP14772232.6A priority patent/EP3193638A1/fr
Priority to CN201480083108.XA priority patent/CN107072273A/zh
Publication of WO2016036234A1 publication Critical patent/WO2016036234A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula

Definitions

  • the present invention relates to a food range for infants and children that optimizes food learning and healthy food appreciation.
  • the invention relates to developing oral motor and sensory skills in infants.
  • the invention also relates to the use of a set of food evaluation attributes for categorizing or classifying food products in terms of appropriate developmental stage of a weaning infant. Background of the invention
  • the first two years of life are a key period for food learning, and it is where infants and children develop their knowledge, expectations and preferences for different foods and ingredients.
  • Food learning is defined here as learning about food, such as the development of food preferences, liking, acceptance and categorization. What infants learn in these first two years will form the basis for their food habits in later life. Food learning starts very early, especially the first two years of life seem important for the development of healthy eating habits, as the willingness to try new foods is especially good until the age of about two years and then declines to lower levels at the age of four. Once food habits are established they tend to be stable.
  • the inventors have provided a food range of cereal products for various weaning stages (for different ages during the weaning period) wherein the cereal products within a weaning range have similar appearance, mouthfeel and after feel, whereas complexity in texture attributes increases with increasing weaning stages.
  • the invention thus pertains to a range of different cereal food products, suitable for weaning infants, said product presentation or range comprising:
  • stage I weaning period' cereal food products intended for weaning infants at the start of weaning (up to about 2 months after the start of weaning), such period referred to as 'stage I weaning period', said stage I weaning period cereal food products having a sweetness which is the same or less than the average sweetness of human breast milk and not containing any artificial colouring, flavourings or preservatives;
  • stage II weaning period' subsequent to the initial two-month or stage I weaning period, such period referred to as the 'stage II weaning period';
  • stage II weaning period subsequent to the stage II weaning period, such period referred to as the 'stage
  • the invention preferably pertains to the above range, wherein said complexity is assessed in terms of at least 4, preferably at least 5, most preferably 6 of the food attributes selected from the group consisting of (i) appearance surface smoothness, (ii) appearance thickness, (iii) mouthfeel perception of diversity in size and/or types of pieces, (iv) mouthfeel smoothness, (v) after feel lingering and (vi) after feel stickiness, wherein:
  • appearance surface smoothness (i) of the unstirred cereal food product is assessed on a scale of 0 (coarse) - 100 (smooth), apple sauce being a reference having a score of 80,
  • appearance thickness (ii) is assessed on a scale from 0 (thin) to 100 (thick) , mashed potatoes being a reference having a score of 80,
  • iv. mouthfeel smoothness is assessed in terms of texture smoothness in the mouth on a scale from 0 (rough) to 100 (smooth), vanilla custard being a reference having a score of 80,
  • v. after feel lingering is assessed in terms of how much of the product is left behind in the mouth on a scale from 0 (not) to 100 (strong), rye bread being a reference having a score of 80,
  • the products as part of the product range are cereal products.
  • Cereal components are an important part of the infant's diet, and are usually one of the first non-breast milk and non-infant formulae components introduced into the diet of infants.
  • the cereal component in the cereal food products part of the range of the invention may comprise a component selected from the group consisting of whole cereal, wholegrain cereal, cereal flour, milled cereal, ground cereals, cereal starch, and cereal fibre.
  • the cereal component may for example comprise a component selected from the group consisting of cereal flour, ground cereal and milled cereal.
  • the food products described here may comprise at least one cereal selected from the group consisting of rice, millet, sorghum, wheat, barley, buckwheat, maize (corn), sweet corn, semolina fonio, oats, rye, triticale, teff, wild rice, spelt, amaranth, quinoa and starchy root crops.
  • Starchy root crops may be selected from the group consisting of potato, sweet potato, cassava, yams, aroids, oca, ulluco and mashua.
  • the food products described here may comprise at least one cereal selected from the group consisting of rice, maize (corn), wheat, millet, semolina, rye, sweet corn, oat and barley.
  • the cereal components add to the complexity increasing with stage.
  • Stage I and II products preferably comprise 1 - 2 types of cereals per product, preferably selected from the group above, and stage III and IV products comprises 1 - 7 cereals, preferably selected from the group above.
  • stage I products each preferably comprise one type of cereal per product
  • stage II products each preferably comprise 2 different types of cereals per product
  • stage III and IV preferably comprises 2 - 7 different types of cereals per product.
  • the cereal types are preferably selected from the group consisting of rice, maize (corn), wheat, millet, semolina, rye, sweet corn, oat and barley.
  • the food products as part of stage I comprise one single type of cereal, such as only rice cereal or (sweet)corn cereal, whereas stage II cereal food products preferably contain more than one type of cereal or only two types of cereals, such as rice and semolina or rice and corn.
  • stage III and IV food products contain between two and seven different types of cereals, such as
  • Weaning is the process of gradually introducing a mammal infant to what will be its adult diet and withdrawing the supply of its mother's milk.
  • the invention is limited to human infants.
  • World Health Organization presently recommends waiting until 6 months to introduce baby food, but there are indications that weaning should start between 4 and 6 months after birth.
  • the applicant has no intention of altering or even interfering with WHO recommendations on breastfeeding which the applicant recognizes is the optimal form of nutrition in infancy.
  • the range of compositions is designed to develop and maintain healthy food preferences throughout the weaning period which is typically divided in the art in at least consecutive stages I, II and III for the period up to 12 months of age.
  • stage IV is sometimes referred to as the 'Junior stage' and preferably refers to infants of about 12 to about 36 months of age, more preferably about 12 to about 18 months.
  • Optional stage V refers to infants of about 18 to about 36 months of age. Infants falling within these different developmental stages have different nutritional requirements.
  • the weaning period 'stages' terminology, particularly a distinction in consecutive stages I, II and III during the first year of life is accepted practice in the field.
  • Stage I encompasses the first two months of the weaning period
  • stage II covers the subsequent two months of weaning
  • stage III typically involves the next four months of weaning
  • stage IV follows subsequently, typically extending over the weaning infant's life span of four months.
  • the nutritional compositions may be likewise be categorized as 'stage X food product, X being 1, 2, 3 or 4.
  • X being 1, 2, 3 or 4.
  • extending to X being 5.
  • the 'product presentation' or 'product range' comprises a plurality of different food products each comprising one of the nutritional weaning compositions according to the invention.
  • the product range or presentation or method preferably comprises 8 to 50 food products, more preferably 10 to 30 food products. These food products are independently packed in the form of a bag, pouch, can, cup, jar, sachet or the like.
  • the product range preferably refers to a plurality of packaged nutritional compositions that, together with milk, provide the nutritional requirements of the infant.
  • Said milk can be in the form of fresh, liquid milk that is to be added to a dry cereal food product just before consumption takes place.
  • said milk is already contained in the cereal food product in the form of dry milk powder.
  • a ready-to-feed (RTF) composition is obtained by adding a predetermined amount of (lukewarm) water.
  • At least one, two or more of the packaged nutritional compositions or food products present in the product range comprise(s) dry milk powder, such that the product only needs addition of water before being consumed. More preferably, at least one, two or all of the food products of stage I comprise(s) dry milk powder. Also, at least one, two or all of the food products of stage II comprise(s) dry milk powder. Also, at least one, two or all of the food products of stage III comprise(s) dry milk powder. Also, at least one, two or all of the food products of stage IV comprise(s) dry milk powder.
  • stage IV food products are complemented with cereal products that do not contain dry milk powder.
  • the stage IV food products free of milk powder are so-called muesli-type cereals and require addition of liquid milk to obtain the RTF composition.
  • the pieces of the muesli-type cereal products are too large in comparison with the small dry milk powder particles. A mixture of these two dry components would result in separation based on particle size of the two in a single product container, which is not desirable as this is likely to lead to improper dosing of nutrients in preparing the RTF composition.
  • the driving attributes for assessing an increase in complexity of the food products with age (or weaning stage) involve parameters which relate to appearance, mouthfeel and after feel of the individual cereal products.
  • the complexity is preferably assessed in terms of at least 4, preferably at least 5, most preferably 6 of the food attributes selected from the group consisting of (i) appearance surface smoothness, (ii) appearance thickness, (iii) mouthfeel perception of diversity in size and/or types of pieces, (iv) mouthfeel smoothness, (v) after feel lingering and (vi) after feel stickiness.
  • the assessment preferably involves a sensory descriptive analysis performed by an expert panel (preferably 8 - 12 experts) trained and calibrated in describing textural attributes of food products.
  • Products complying with the food attributes' scores according to the invention are indicated as being part of the associated weaning stage of the invention.
  • the packaging of the individual cereal products are designed such that the parent or buyer will associate such product with the appropriate weaning stage (i.e. stage I, II, III or IV).
  • the individual cereal food products' packaging may be provided with indicia (e.g. words, symbols, colors, logo and/or number), for instance through coloured labels, lids or caps using one colour consistently for all cereal food products within one weaning stage, thus marking that the food product complies with the food attributes' scheme associated with that stage according to the product range of the invention.
  • average sweetness of human breast milk corresponds to the sweetness of 2.12 wt% sucrose in water, as assessed as a mean score by a panel in a sweetness assessment test.
  • Stage I weaning period cereal food products preferably have a taste of cereals and milk only, there is no artificial colouring, artificial flavourings or artificial preservatives in such products. It is held that the low sweetness profile of all cereal foods in stages I, II, III and IV contributes to the development and adoption of healthy eating habits which is especially beneficial later-in-life.
  • the stage II, III and IV weaning period cereal food products have a preferred sweetness which is the same or less than the highest measured sweetness of human breast milk.
  • the highest measured sweetness of human breast milk corresponds to the sweetness of 2.87 wt% sucrose in water.
  • stage I, II, III and IV are preferably substantially free of sugars in the form of an added ingredient, i.e. there are preferably no added sugars.
  • Any perceived sweetness in the food products is preferably due to sugars being present in ingredients of the food products, such as milk powder or fruit pieces or fruit powder.
  • mono- and disaccharides, such as glucose and sucrose are meant herewith.
  • cereal food products are preferably substantially free of artificial colouring, artificial flavourings or artificial preservatives.
  • flavourings such as vanilla and/or fruit powder (in particular from apple, orange, apricot, banana, blackcurrant and/or pear).
  • stage I products from stage I exhibit a low sweetness perception. This is preferably achieved by not including any fruit or fruit-flavour providing ingredients, such as fruit powder.
  • stage II, III and IV cereal food products may comprise fruit or other fruit-flavour providing ingredients or other natural flavourings, such as vanilla. Said staging approach of adding fruits or fruit-flavoured components to the individual cereal food compositions contributes to the enhanced complexity as defined in the appended claims.
  • flavourings such as vanilla flavouring, fruit, fruit powder or fruit-flavouring, or biscuit, biscuit powder of biscuit flavouring added to stage I products.
  • stage II products do not contain any fruit or fruit pieces but fruit powder in case a fruit flavoured product is desired to be included in the stage II cereal products.
  • stage III and/or IV cereal products contain fruit, fruit pieces (such as banana flakes, or apple pieces) and but also fruit powder to intensify the fruit perception of stage III or IV products where desired.
  • stage I food products preferably contain low levels of dietary fibers, in particular low levels of insoluble dietary fibers.
  • the stage II, III and IV cereal food products contain dietary fibers in higher amounts, especially stages III and IV products.
  • Such a gradual introduction of dietary fibers is beneficial as these ingredients do not fully digest in the gastro-intestinal tract, thereby preparing the GI tract for solid foods the infant will have to digest later in life.
  • the amount of (insoluble) dietary fibers, based on total dry weight, in stage I food products is lower than present in stage II, III and IV cereal food products.
  • increasing amounts of dietary fibers over the indicated stages contributes to enhancing complexity as defined in the appended claims.
  • stage II, III and IV food cereal products comprise between 4.0 and 8.0 wt.% dietary fibres, based on total dry weight of the composition. In another preferred embodiment, the stage II, III and IV food cereal products comprise between 1.0 and 1.5 g dietary fibers per 100 kcal total dry weight of the composition.
  • stage I, II, III and IV food products contain galacto- oligosaccharides and/or fructo-oligosaccharides.
  • Preferred galacto-oligosaccharides and/or fructo-oligosaccharides have a degree of polymerization (DP) of 2 to 250, more preferably 3 to 60.
  • the fructo-oligosaccharides comprise inulin, long-chain FOS and/or short-chain FOS.
  • the galacto-oligosaccharides comprise transgalacto-oligosaccharides, beta-galacto-oligosaccharides and/or short-chain GOS.
  • the composition comprises a mixture of galacto- oligosaccharides and fructo-oligosaccharides.
  • lactose is not intended to be included within the term non-digestible oligosaccharide.
  • the galacto-oligosaccharides preferably have a DP of 2 to 10.
  • the galactooligosaccharides have an average DP of below 6.
  • the galacto-oligosaccharide is preferably selected from the group consisting of transgalacto-oligosaccharides, lacto-N- tetraose (LNT), lacto-N-neotetraose (neo-LNT), fucosyl-lactose, fucosylated LNT and fucosylated neo-LNT.
  • Transgalacto-oligosaccharides are for example sold under the trademark Vivinal TM (Borculo Domo Ingredients, Netherlands).
  • the saccharides of the transgalactooligosaccharides are ⁇ -linked.
  • the fructo-oligosaccharide preferably have a DP 5 of 2 to 250, more preferably 2 to 100, most preferably 5 to 60.
  • the fructo-oligosaccharides have an average DP of above 10.
  • Fructo-oligosaccharides include inulin, levan and/or a mixed type of polyfructan. An especially preferred fructo-oligosaccharide is inulin.
  • Fructo- oligosaccharide suitable for use in the compositions is commercially available, e.g. as Raftiline®HP (Orafti).
  • the present nutritional composition comprises galacto-oligosaccharides and fructooligosaccharides in a weight ratio galacto- oligosaccharides : fructo-oligosaccharides of 99 : 1 to 1 : 99, more preferably 20 : 1 to 1 : 1, most preferably 12 : 1 to 7 : 1.
  • the stage I, II, III and IV cereal food products comprise vitamins and minerals.
  • the stage I, II, III and IV cereal food products comprise iron and iodine for healthy brain development; vitamin A, C and D for healthy immune system development and vitamin Bl for healthy energy
  • all stage I, II, III and IV cereal food products comprise iron in an amount of between 3 and 6 mg per 100 g of the dry total weight of the food product.
  • all stage I, II, III and IV cereal food products comprise iron in an amount of between 3 0.8 and 1.6 mg per 100 kcal of the dry total weight of the food product.
  • all stage I, II, III and IV cereal food products comprise iodine in an amount of between 20 and 150 ⁇ g per 100 g of the dry total weight of the food product, more preferably between 60 and 130 ⁇ g per 100 g.
  • all stage I, II, III and IV cereal food products comprise iron in an amount of between 15 and 30 ⁇ g per 100 kcal of the dry total weight of the food product.
  • the stage I, II, III and IV cereal food products comprise low levels of salt (in particular sodium).
  • the stage I, II, III and IV cereal food products do not comprise sodium as an individually added component. Any sodium present in the individual cereal food compositions is thus contained by the ingredients that are used to make up the individual cereal food product, such as the cereal component, milk powder, fruit pieces or fruit powder.
  • the cereal component such as the cereal component, milk powder, fruit pieces or fruit powder.
  • the amount of salt and/or sodium, for each of the stage I, II, III and IV cereal food products lies below 0.5 wt% of the total dry weight of the food
  • the amount of salt and/or sodium, for each of the stage I, II, III and IV cereal food products lies below 0.3 wt% or between 0.01 and 0.2 wt% of the total dry weight of the food composition.
  • Such low amounts of salt are desirable to prevent high salt intake but also to prevent the infant gets too familiar with salty food which does not contribute to development of healthy eating habits of infants and children later-in-life.
  • the products are preferably presented together on a store shelf or article display tray, preferably all within the buyer's visible reach.
  • the 'product presentation' is preferably an article display tray or store shelf comprising (i.e. displaying) said food products, preferably on a single rack or on adjacent racks next or on top of one another.
  • Embodiments in which nutritional compositions for different weaning stages are physically connected are preferably excluded from the invention. Limited shelf life will render such embodiments unattractive to consumers.
  • the invention pertains to the use of a product range or presentation as defined above for providing nutrition to a weaning infant and/or improving healthy food learning and appreciation and/or developing oral motor and sensory skills in infants, involving administering said cereal products to the weaning infant
  • the present invention also provides a method for providing nutrition to a weaning infant and/or improving healthy food learning and appreciation and/or developing oral motor and sensory skills in infants, comprising administering said range of cereal products to the weaning infant.
  • the invention pertains to a feeding regime for meeting the nutritional needs of a weaning infant during the different weaning stages, the regime comprising administering to said weaning infant a range of cereal food products according to the product range.
  • the invention pertains to the use of the range of cereal products according to the invention for improving food learning and/or appreciation, particularly developing oral motor and sensory skills in infants.
  • the invention also pertains to the use of the range of cereal products according to the invention in the manufacture of products for improving food learning and/or appreciation, particularly developing oral motor and sensory skills in infants.
  • the invention also relates to a method for improving food learning and/or appreciation, particularly developing oral motor and sensory skills in infants, comprising administering a range of cereal products according to the invention to the weaning infant.
  • the invention also relates to a range of cereal products according to the invention, for use in for improving food learning and/or appreciation of healthy foods, particularly developing oral motor and sensory skills and developing acceptance of foods with more complex textures in infants.
  • the invention involves a method for classifying a cereal food product intended for weaning infants with respect to an appropriate age or appropriate developmental stage at which the weaning infant should be provided with the food product, said
  • classification evaluating the food product in terms of at least 4, preferably at least 5, most preferably 6 of the food attributes selected from the group consisting of (i) appearance surface smoothness, (ii) appearance thickness, (iii) mouthfeel perception of diversity in size and/or types of pieces, (iv) mouthfeel smoothness, (v) after feel lingering and (vi) after feel stickiness, and determining the corresponding
  • Table 1 the requirements of various food attributes (i) - (vi) per weaning stage
  • Panelists received 3-digit coded Styrofoam cups (50 ml) with 50 grams of dry cereal and a cup of warm (60 °C) liquid, which they combined and stirred with a small plastic spoon themselves to prepare the products.
  • 3-digit coded Styrofoam cups 50 ml
  • 50 grams of dry cereal 50 grams
  • a cup of warm (60 °C) liquid 60 °C
  • milk cereals water was used and for plain cereals follow-on formula (Nutrilon 2, commercially available with N. V.
  • the panel consisted of 12 external panellists who had been selected based on sensory acuity and articulateness and who previously been trained in sensory profiling of liquid milk based products. In addition the panel was trained and calibrated in the use of the attributes and scales, using specific reference products (table 2). The panel was trained until satisfactory performance was obtained for panel coherence, duplication and product discrimination. The panellists received the products one by one in balanced randomized order (Latin square design). Products were consumed with small plastic spoons and each product was evaluated in duplicate (duplicates were measured in a separate session).
  • Thickness of product by letting it run off Mashed potatoes Thin 60 Thick the spoon, entire product
  • Components and caloric density (on dry weight basis): 418 kcal/lOOg, rice flour 34.9 wt%, demineralised whey powder 28 wt%, skimmed milk powder, 19.7 wt%, vegetable fat 11.2 wt%, oligosaccharides (GOS/FOS) 5.6 wt%, vitamins and minerals 0.6 wt% (of which iodine 82.2 ⁇ g/100g, iron 4.1 mg/lOOg).
  • Preparation to obtain RTF 40 g powder is mixed with 150mL water.
  • Components and caloric density (on dry weight basis): 435 kcal/lOOg, cereal flour 31 (maize 15.6, rice 15.4) wt%, demineralised whey powder 31.4 wt%, skimmed milk powder, 20 wt%, vegetable fat 11.4 wt%, oligosaccharides (GOS/FOS) 5.4 wt%, vitamins and minerals 0.8 wt% (of which iodine 97 ⁇ g/100g, iron 5.2 mg/lOOg).
  • Components and caloric density (on dry weight basis): 411 kcal/lOOg, cereal flour 35.2 (maize 17.8, rice 17.4) wt%, demineralised whey powder 23 wt%, skimmed milk powder,16.6 wt%, vegetable fat 9.4 wt%, fruit powder (including maltodextrin as carrier) 5.7, oligosaccharides (GOS/FOS) 5.8 wt%, pear powder 2.8 wt%, orange powder 0.9 wt%, vitamins and minerals 0.6 wt% (of which iodine 79.5 ⁇ g/100g, iron 4.3 mg/lOOg).
  • Preparation to obtain RTF 40 g powder is mixed with 140mL water.
  • Components and caloric density (on dry weight basis): 427 kcal/lOOg, cereal flour 27.3 (wheat 22.5, rice 4.8) wt%, demineralised whey powder 28.7 wt%, skimmed milk powder 18.4 wt%, vegetable fat 10.4 wt%, banana flakes 6 wt%, oligosaccharides (GOS/FOS) 5 wt%, vitamins and minerals 0.7 wt% (of which iodine 120 ⁇ g/100g, iron 5.1 mg/lOOg).
  • Preparation to obtain RTF 45 g powder is mixed with 135mL water (50°C).
  • Components and caloric density (on dry weight basis): 427 kcal/lOOg, cereal flour (wheat flour, rice flour, oat flour, millet flour, maize flour, barley flour) 26.4 wt%, demineralised whey powder 25.5 wt%, butterbiscuit flour (without sugar) 17 wt%, skimmed milk powder 16.3 wt%, vegetable fat 9.2 wt%, oligosaccharides (GOS/FOS) 4.9 wt%, vitamins and minerals 0.7 wt% (of which iodine 76.9 ⁇ g/100g, iron 5 mg/lOOg).
  • Preparation to obtain RTF 35 g powder is mixed with 100 mL water.
  • Components and caloric density (on dry weight basis): 417 kcal/lOOg, cereal flours (rice, oat, wheat, barley, millet corn, rye) 32.8 wt%, demineralised whey powder 25.5 wt%, skimmed milk powder 16.3wt%, powdered apple 10 wt%, vegetable fat 9.2 wt%, oligosaccharides (GOS/FOS) 5.6 wt%, vitamins and minerals 0.6 wt% (of which iodine 77 ⁇ g/100g, iron 5.3 mg/lOOg).
  • Preparation to obtain RTF 30 g powder is mixed with 100 mL water.
  • Components and caloric density (on dry weight basis): 424 kcal/lOOg, rice flour 24.8 wt%, demineralised whey powder 24.7 wt%, skimmed milk powder 16.9 wt%, rice crispies 7.5 wt%, powdered apple 7 wt%, apple pieces 1.5 wt%, banana flakes 1,4 wt%, powdered pear 0.35 wt%, natural vanilla flavouring 0.04 wt%, maltodextrin 0.65 wt%, oligosaccharides (GOS/FOS) 4.9 wt%, vitamins and minerals 0.7 wt% (of which iodine 82 ⁇ g/100g, iron 4.8 mg/lOOg).
  • Preparation to obtain RTF 50 g powder is mixed with 140 mL water.

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Pediatric Medicine (AREA)
  • Mycology (AREA)
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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract

L'invention concerne une gamme de différents produits alimentaires à base de céréales, adaptés pour des nourrissons en sevrage, ladite présentation ou gamme de produits comprenant : a. au moins 2 produits alimentaires à base de céréales destinés aux nourrissons en sevrage au début du sevrage (jusqu'à environ 2 mois après le début du sevrage), une telle période étant appelée "période de sevrage de stade I", lesdits produits alimentaires à base de céréales de période de sevrage de stade I ayant un goût sucré qui est identique ou inférieur au goût sucré moyen du lait de sein humain et ne contenant pas de colorant, arôme ou conservateur artificiel ; b. au moins 2 produits alimentaires à base de céréales destinés aux nourrissons en sevrage après la période initiale de deux mois ou de sevrage de stade I, cette période étant appelée "période de sevrage de stade II" ; c. au moins 2 produits alimentaires à base de céréales destinés aux nourrissons en sevrage après la période de sevrage de stade II, cette période étant appelée "période de sevrage de stade III" ; d. au moins 1 produit alimentaire à base de céréales, de préférence au moins 2 produits alimentaires à base de céréales, destinés aux nourrissons en sevrage après la période de sevrage de stade III, cette période étant appelée "période de sevrage de stade IV" ; où la complexité en termes d'aspect, de sensation en bouche et/ou d'après-goût des produits alimentaires à base de céréales augmente de la période de sevrage du stade I au stade IV lorsqu'elle est évaluée par un échantillon représentatif de consommateurs adultes familiers avec ces produits alimentaires à base de céréales. L'invention concerne en outre l'utilisation de la gamme de produits alimentaires pour améliorer l'apprentissage alimentaire et/ou l'appréciation des aliments sains, en particulier le développement des compétences motrices et sensorielles buccales et le développement de l'acceptation d'aliments ayant des textures plus complexes chez les nourrissons.
PCT/NL2014/050593 2014-09-01 2014-09-01 Produits alimentaires stadifiés pour nourrissons et enfants Ceased WO2016036234A1 (fr)

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Application Number Priority Date Filing Date Title
PCT/NL2014/050593 WO2016036234A1 (fr) 2014-09-01 2014-09-01 Produits alimentaires stadifiés pour nourrissons et enfants
EP14772232.6A EP3193638A1 (fr) 2014-09-01 2014-09-01 Produits alimentaires stadifiés pour nourrissons et enfants
CN201480083108.XA CN107072273A (zh) 2014-09-01 2014-09-01 用于婴儿和儿童的阶段食物产品

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