Acompanhamento do desenvolvimento de produtos alimentares inovadores para idosos

  • Carolina Parreira Garcia (Student)

Student thesis: Master's Thesis

Abstract

The aim of this work was to assist the development of innovative food products for the elderly for Continente's own brand, within the scope of the IdeaLab project of the MC Sonae product innovation team. IdeaLab uses Design Thinking to involve the client and consumer in the development of products in order to monitor and respond to global market trends. The Design Thinking process is divided into three stages, Inspiration, Ideation, and Implementation, and this report describes the first two phases of the project. With the aging of the world’s population, it is necessary to meet and understand the needs of the growing elderly population. In the Inspiration phase of this project, it was possible to identify the different nutritional needs, pathologies and understand the target audience through bibliographic research, interviews, and shadowing. After analyzing the information collected, the problem to be addressed was defined – dehydration. Dehydration is defined as the depletion of body water due to pathological fluid loss, decreased fluid intake or a combination of both, in Portugal around 16.3% of the elderly are hypohydrated or at risk of dehydration. The elderly population knows what dehydration is, but they are not aware of the severity of its consequences, and with natural aging there is a loss of perception of thirst, which aggravates the situation. The elderly do not necessarily appreciate or make a habit of drinking water regularly. Thus, the Ideation phase began with the creation of personas and their journeys to, through team ideation sessions, find the ideal solutions for the population for which the product is being developed. From these sessions, three potential products emerged to promote hydration among the elderly, preventing dehydration: filters for bottles or AquaLeve® to flavor the water; products to aromatize the moment of consumption without interfering with the taste of the water; and powders, effervescent tablets or concentrates to flavor the water. It is concluded that these products must be clean label, without additives or sweeteners, with traditional or recognized flavors for the elderly, with packaging adapted to the manual dexterity of the elderly and practical.
Date of Award15 Sept 2022
Original languagePortuguese
Awarding Institution
  • Universidade Católica Portuguesa
SupervisorTânia Claúdia dos Santos Pinto Calçada (Supervisor)

Keywords

  • Design thinking
  • Elderly
  • Dehydration
  • New products

Designation

  • Mestrado em Engenharia Alimentar

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