Development of emergency food formulation for disaster preparadness: With mainly New Zealand ingredients
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Authors
Yan, Mary
Kam, R.
Nand, S.
Rush, E.
Kam, R.
Nand, S.
Rush, E.
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Date
2024-11
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Conference Contribution - Oral Presentation
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Keyword
New Zealand
milk powders
emergency food supply
food
disaster preparadness
dried milk
milk powders
emergency food supply
food
disaster preparadness
dried milk
ANZSRC Field of Research Code (2020)
Citation
Yan, M., Kam, R., Nand, S., & Rush, E. (2024, November, 28-29). Development of emergency food formulation for disaster preparadness: With mainly New Zealand ingredients [Paper presentation]. Nutrition Society of New Zealand Annual Conference, Christchurch, New Zealand
https://hdl.handle.net/10652/6927
Abstract
Each year, there are hundreds natural disasters (emergencies) globally that cripple economics, destroy crops, and shift millions. Immediately after a natural disaster, preliminary aid is food, water, sanitation, and shelter(1). New Zealand typically faces natural disaster risks such as earthquakes, floods, tsunamis, and even volcanoes to consider. According to the World Health Organisation (WHO) guidelines, ‘food supply should be adequate to cover the overall nutritional needs of all population groups in terms of quantity, quality, and safety. In an emergency, an adequate food ration meets the population’s minimum energy, protein and fat requirement for survival and light physical activity. An adequate food ration is also nutritionally balanced, diversified, culturally acceptable, fit for human consumption and suitable for all sub-groups of the population’(2,3). In the initial research, we could not find any market available emergency food that is based on nutrient-rich milk powder. In addition, though emergency food is called survival food, the taste and nutritional profile could be improved. The aim of the study was to develop prototypes that meet the criteria of the WHO guidelines for food and nutrition in emergencies, taste acceptable and cost effective, have good nutrient profiling score and 10+ years shelf-life; in partnership with GMP Ltd. Using mainly New Zealand ingredients (e.g. oatmeal, cornflour maize, cranberries) including milk powder (whole- and skim- milk powder content was approximately 27%), formulas were computated with different combination and composition with potential ingredients.
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