Identifying desirable attributes in dairy‐rich breakfast and desserts for older adults

Abstract

AbstractIn the next decade, the US anticipates a rapid increase in the older adult population, who also face an increased risk for disease. To reduce this risk, research should explore increasing intake of nutrient‐dense foods and prepared meals that include dairy foods and utilize novel food processing that better retain nutrients. This study identified attributes that older adults (age = 65+) desire in dairy‐rich ready‐to‐eat breakfasts and desserts, two meals important in healthy aging. Two online choice‐based conjoint analysis surveys were fielded (one for breakfast and one for dessert) to determine desirable attributes amongst respondents (breakfast n = 211; dessert n = 300). Breakfast concepts included protein source, primary ingredient, type of dairy, and health claim. Dessert concepts included primary flavor, primary sweetener, type of inclusion, and health claim. Breakfast results revealed the desirable attributes included “no meat” (utility value [UV] = 0.138), “eggs” (UV = 0.384), “cheese” (UV = 0.034), and “good source of fiber” (UV = 0.163). Two consumer clusters were identified with cluster 1 (n = 151) desiring “red meat” as the protein source and cluster 2 (n = 60) preferring “no meat.” The majority of respondents (86%) indicated a willingness to consume foods processed with a novel technique. For the dessert meals, desirable attributes were “chocolate flavor” (UV = 0.638), “sugar” (UV = 0.859), “fruit inclusions” (UV = 0.522), and “heart‐healthy” (UV = 0.453). Dessert consumer cluster 1 (n = 145) desired chocolate desserts sweetened with sugar, whereas cluster 2 (n = 155) desired vanilla desserts sweetened with honey. Participants who preferred oral manipulation of food via “smooshing” expressed a higher liking for desserts with no inclusions. These results provide insight for future product development for older adults involving dairy products or novel processing techniques.Practical ApplicationsThis study shows that both sensory attributes and health claims are important considerations when developing ready to eat meals for older adults. For breakfast, providing a vegetarian option is important while for desserts, both chocolate and vanilla remain popular options.