EP3193638A1

EP3193638A1 - Staged food products for infants and children

Info

Publication number: EP3193638A1
Application number: EP14772232.6A
Authority: EP
Inventors: Hugo Weenen; Mieke VADER; Malgorzata Ewa WOJTAL
Original assignee: Nutricia NV
Current assignee: Nutricia NV
Priority date: 2014-09-01
Filing date: 2014-09-01
Publication date: 2017-07-26
Also published as: CN107072273A; WO2016036234A1

Abstract

The invention relates to a range of different cereal food products, suitable for weaning infants, said product presentation or range comprising: a. at least 2 different 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; b. at least 2 different cereal food products intended for weaning infants subsequent to the initial two-month or stage I weaning period, such period referred to as the 'stage II weaning period'; c. at least 2 different cereal food products intended for weaning infants subsequent to the stage II weaning period, such period referred to as the 'stage III weaning period'; d. at least 1 cereal food product, preferably at least 2 different cereal food products, intended for weaning infants subsequent to the stage III weaning period, such period referred to as the 'stage IV weaning period'; wherein the complexity in terms of appearance, mouthfeel and/orafter feel of the cereal food products increases going from stage I to stage IV weaning period when assessed by a representative sample of adult consumers familiar with these cereal food products. The invention also relates to the use of the range of products 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.

Description

Staged Food Products for Infants and Children Field of invention

The present invention relates to a food range for infants and children that optimizes food learning and healthy food appreciation. In one aspect, 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.

Around 18 months, food rejection starts to develop, and by around 20 months up to 50% of infants are reported to have refused a food in the previous week. Food rejection can lead to reduced dietary variety and a more unhealthy diet in general, and it is therefore considered important to minimise the development of food rejection behaviours. Healthy food preferences should therefore already be established by the age of 18 months and care should be taken to maintain healthy food preferences in the period after 18 months. The first two years, i.e. the weaning stages, should therefore be seen as a window of opportunity for development of healthy eating habits. Weaning formulas are commercially available and labelled according to their suitability for the various weaning stages. It is however not easy for parents and caregivers to assess whether a food is appropriate for an infant at that particular stage of its oral development. In the art there remains a need for characterizing certain attributes of infants' foods according to an appropriate age and/or development stage for a weaning infant (including toddlers) up to 24 months of age.

Summary of the invention

To achieve these goals, particularly oral motor skills development of the weaning infant, 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 inventors found that the way of characterization of cereal food products in terms of a select range of texture attributes per weaning stage as found by the inventors can advantageously be used to determine the appropriate age and/or appropriate

developmental stage for a child to consume a cereal product having a specific set of texture attribute values.

Detailed description of the invention

The invention thus pertains to a range of different cereal food products, suitable for weaning infants, said product presentation or range comprising:

a. at least 2 different 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;

b. at least 2 different cereal food products intended for weaning infants

subsequent to the initial two-month or stage I weaning period, such period referred to as the 'stage II weaning period';

c. at least 2 different cereal food products intended for weaning infants

subsequent to the stage II weaning period, such period referred to as the 'stage

III weaning period'; d. at least 1 cereal food product, preferably at least 2 different cereal food products, intended for weaning infants subsequent to the stage III weaning period, such period referred to as the 'stage IV weaning period';

wherein the complexity in terms of appearance, mouthfeel and/or after feel, preferably all of appearance, mouthfeel and/or after feel, of the cereal food products increases going from stage I to stage IV weaning period when assessed by a representative sample of adult consumers familiar with these cereal food products.

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:

i. 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,

ii. appearance thickness (ii) is assessed on a scale from 0 (thin) to 100 (thick) , mashed potatoes being a reference having a score of 80,

iii. mouthfeel perception of diversity in size and/or types of pieces (iii) is

assessed on a scale from 0 to 100 (diverse) in terms of the perceived differences in types and size of pieces while the product is in the mouth, with 4 types being a reference having a score of 80,

iv. mouthfeel smoothness (iv) 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 (v) 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,

vi. after feel stickiness (vi) is assessed on a scale from 0 (not sticky) to 100

(sticky), peanut butter being a reference having a score of 80;

where these food attributes' (i) - (vi) scores vary over the weaning stages I - IV:

Stage I Stage II Stage III Stage IV (i) > 80 70 - 85 60 - 80 < 65

(ϋ) < 45 40 - 58 45 - 60 > 58

(iii) < 3.5 0.3 - 5 2 - 30 > 30

(iv) > 55 45 - 60 40 - 55 < 45

(v) < 5 3 - 10 5 - 35 > 25

(vi) < 5 4 - 8 5 - 10 > 10

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.

More preferably, 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. In one embodiment, 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. More preferably, 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, and 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.

More preferably, the food products as part of stage I (see below) 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. Preferably, stage III and IV food products contain between two and seven different types of cereals, such as

combinations of cereals selected from rice, oat, wheat, barley, millet, corn and rye cereal, to contribute to enhanced complexity as defined in the appended claims.

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. For those, with regard to the definition of the start of weaning, 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. The WHO guidelines are leading for the start of weaning in the context of the invention. In the field, often stages IV and V are added thereto. 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, and stage III typically involves the next four months of weaning, and stage IV follows subsequently, typically extending over the weaning infant's life span of four months. In the context of the invention, the nutritional compositions may be likewise be categorized as 'stage X food product, X being 1, 2, 3 or 4. Preferably, 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. Preferably, however, said milk is already contained in the cereal food product in the form of dry milk powder. In this case, a ready-to-feed (RTF) composition is obtained by adding a predetermined amount of (lukewarm) water. One benefit of only having to add water to the food products is that the correct amounts of all nutrients, especially macronutrients, can be given to the infant on a daily basis ensuring the infant receives the intended amount of milk and the components comprised thereby.

In a preferred embodiment, 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.

The amount of dry milk powder in the individual cereal food products for stages I, II, III and milk powder containing products of stage IV is preferably between 35 and 55 wt.% of the total dry composition. In a preferred embodiment, 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). To that end, 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.

As infants have an innate preference for sweet taste, overconsumption of sweet products (that are energy dense) is a risk for development of overweight. Therefore, the sweetness of weaning foods needs to be limited. Hence, the stage I weaning period cereal food products have a sweetness which is the same or less than a sweetness which is the same or less than an average sweetness of human breast milk. According to the literature [MacDaniel et al. J Dairy Sci. 1989 May; 72(5): 1 149-58. Sensory

characterization of human milk], 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. According to the above mentioned literature, the highest measured sweetness of human breast milk corresponds to the sweetness of 2.87 wt% sucrose in water.

To achieve the desired low sweetness perception, 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. In particular, mono- and disaccharides, such as glucose and sucrose, are meant herewith. As is the case for stage I products, also stage II, III and/or IV weaning period cereal food products are preferably substantially free of artificial colouring, artificial flavourings or artificial preservatives. Any added flavours, in particular to enhance the taste progression from stage I to II, as present in stage II, III and IV cereal food products, are present as natural flavourings, such as vanilla and/or fruit powder (in particular from apple, orange, apricot, banana, blackcurrant and/or pear).

As mentioned, 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. In contrast, 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.

In one embodiment, there are no flavourings such as vanilla flavouring, fruit, fruit powder or fruit-flavouring, or biscuit, biscuit powder of biscuit flavouring added to stage I products. Preferably, there is vanilla flavouring and/or one or two selected from the group consisting of fruit, fruit powder or fruit-flavouring added to the stage II products. More preferably, there is vanilla flavouring and/or biscuit, biscuit powder of biscuit flavouring and/or 1 - 5 selected from the group consisting of fruit, fruit powder or fruit-flavouring added to the stage III and IV products. Preferably, 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. Preferably, 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.

Furthermore, stage I food products preferably contain low levels of dietary fibers, in particular low levels of insoluble dietary fibers. In contrast, 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. Thus, in a preferred embodiment, 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. Also, increasing amounts of dietary fibers over the indicated stages contributes to enhancing complexity as defined in the appended claims.

In a preferred embodiment, 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.

In another preferred embodiment, 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. Preferably, the fructo-oligosaccharides comprise inulin, long-chain FOS and/or short-chain FOS. Preferably, the galacto-oligosaccharides comprise transgalacto-oligosaccharides, beta-galacto-oligosaccharides and/or short-chain GOS. In a preferred embodiment the composition comprises a mixture of galacto- oligosaccharides and fructo-oligosaccharides. Herein, lactose is not intended to be included within the term non-digestible oligosaccharide.

The galacto-oligosaccharides preferably have a DP of 2 to 10. Preferably 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 (TOS) are for example sold under the trademark Vivinal TM (Borculo Domo Ingredients, Netherlands). Preferably the saccharides of the transgalactooligosaccharides are β-linked.

The fructo-oligosaccharide preferably have a DP 5 of 2 to 250, more preferably 2 to 100, most preferably 5 to 60. Preferably 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). Preferably, 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.

In another preferred embodiment, the stage I, II, III and IV cereal food products comprise vitamins and minerals. In particular, 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

metabolism. Preferably, 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. Preferably, 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. Preferably, all stage I, II, III and IV cereal food products comprise iodine in an amount of between 20 and 150 μg per 100 g of the dry total weight of the food product, more preferably between 60 and 130 μg per 100 g. Preferably, all stage I, II, III and IV cereal food products comprise iron in an amount of between 15 and 30 μg per 100 kcal of the dry total weight of the food product.

In another preferred embodiment, the stage I, II, III and IV cereal food products comprise low levels of salt (in particular sodium). Preferably, 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. In a preferred

embodiment, 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

composition. More preferably, 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. Hence, 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 (as a kit of parts) are preferably excluded from the invention. Limited shelf life will render such embodiments unattractive to consumers.

In one aspect, 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

corresponding to the appropriate weaning stage. In another aspect, 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.

In another aspect, 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.

In yet another aspect, 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. Worded differently, 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. Also, 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

developmental stage I, II, III and IV from these numbers from the table 1 below:

Table 1: the requirements of various food attributes (i) - (vi) per weaning stage

Examples

Example 1. Texture profiling

Preparation of the products

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. For milk cereals water was used and for plain cereals follow-on formula (Nutrilon 2, commercially available with N. V.

Nutricia, The Netherlands).

Evaluation of the products

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).

For all attributes, products were assessed on a 100mm line scale, with anchors at 0 (not) and 100mm (strong), and with tick for the reference product on the line scale, preferably at 80mm, but in some cases at another point on the scale. An overview of all attributes, their definitions, anchor points and reference products is give in table 2.

Data collection

Data were entered on laptop computers, using Eyequestion® sensory software. Data analysis (ANOVA) was done using Senpaq® and XLstat®.

Table 2. Texture attributes, definitions, reference products, anchors and standard scores for the reference products

attribute definition Reference product 0 Score ref 100

Appearance

Smoothness Surface smoothness of the entire product Apple sauce Coarse 80 Smooth

(smooth/flat) (without stirring)

Thickness Thickness of product by letting it run off Mashed potatoes Thin 60 Thick the spoon, entire product

Mouthfeel

Diversity in type/size pieces Big differences between the different size 4 types (score=80) Small 80 Large and types of pieces

Smoothness Smooth texture in mouth (entire product). Vanilla custard Rough 80 Smooth

Move well through the mouth

After feel

lingering Leaving behind of the product Rye bread Not 80 Strong porridge/pieces

stickiness Sticks to palate Peanut butter not 80 strong

Example 2. Product array according to the invention

A product range of weaning stage I, II, III and IV products satisfying the requirements for (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, which range comprises:

Weaning stage I cereal food product (a)

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 μg/100g, iron 4.1 mg/lOOg). Preparation to obtain RTF: 40 g powder is mixed with 150mL water.

Weaning stage I cereal food product (b)

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 μg/100g, iron 5.2 mg/lOOg).

Preparation to obtain RTF: 35 g powder is mixed with 1 lOmL water (50°C).

Weaning stage II cereal food product (c)

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 μg/100g, iron 4.3 mg/lOOg). Preparation to obtain RTF: 40 g powder is mixed with 140mL water.

Weaning stage II cereal food product (d)

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 μg/100g, iron 5.1 mg/lOOg). Preparation to obtain RTF: 45 g powder is mixed with 135mL water (50°C).

Weaning stage III cereal food product (e)

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 μg/100g, iron 5 mg/lOOg). Preparation to obtain RTF: 35 g powder is mixed with 100 mL water.

Weaning stage III cereal food product (f)

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 μg/100g, iron 5.3 mg/lOOg). Preparation to obtain RTF: 30 g powder is mixed with 100 mL water. Weaning stage IV cereal food product (g)

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 μg/100g, iron 4.8 mg/lOOg). Preparation to obtain RTF: 50 g powder is mixed with 140 mL water.

Claims

1. A range of different cereal food products, suitable for weaning infants, said product presentation or range comprising:

b. at least 2 different cereal food products intended for weaning infants

c. at least 2 different cereal food products intended for weaning infants

III weaning period';

d. at least 1 cereal food product, preferably at least 2 different cereal food

products, intended for weaning infants subsequent to the stage III weaning period, such period referred to as the 'stage IV weaning period';

wherein the complexity in terms of appearance, mouthfeel and/or after feel, preferably all of appearance, mouthfeel and/or after feel, of the cereal food products increases going from stage I to stage IV weaning period when assessed by a representative sample of adult consumers familiar with these cereal food products. 2. The range according to claim 1, 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: i. 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, ii. appearance thickness (ii) is assessed on a scale from 0 (thin) to 100 (thick) , mashed potatoes being a reference having a score of 80,

iii. mouthfeel perception of diversity in size and/or types of pieces (iii) is

vi. after feel stickiness (vi) is assessed on a scale from 0 (not sticky) to 100 (sticky), peanut butter being a reference having a score of 80;

The range according to claim 1 or 2, wherein the cereal in each weaning product is independently selected from the group consisting of rice, maize (corn), wheat, millet, semolina, rye, sweet corn, oat and barley.

The range according to any of the preceding claims, wherein said stage I and II products comprise 1 - 2 types of cereals per product, and stage III and IV products comprise 1 - 7 types of cereals per product, wherein said cereals are preferably selected from the group consisting of rice, maize (corn), wheat, millet, semolina, rye, sweet corn, oat and barley.

5. The range according to any of the preceding claims, wherein 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.

6. The range according to any of the preceding claims, wherein 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 composition.

7. The range according to any of the preceding claims, wherein there are no

flavourings such as vanilla flavouring, fruit, fruit powder or fruit-flavouring, or biscuit, biscuit powder of biscuit flavouring added to said stage I products; there is vanilla flavouring and/or one or two selected from the group consisting of fruit, fruit powder or fruit-flavouring added to said stage II products; and there is vanilla flavouring and/or biscuit, biscuit powder of biscuit flavouring and/or 1 - 5 selected from the group consisting of fruit, fruit powder or fruit-flavouring added to said stage III and IV products.

8. The range according to any of the preceding claims, wherein said stage II, III and IV weaning period cereal food products have a sweetness which is the same or less than the highest measured sweetness of human breast milk, wherein the highest measured sweetness of human breast milk corresponds to the sweetness of 2.87 wt% sucrose in water.

9. The range according to any of the preceding claims, wherein said stage II, III and IV cereal food products comprise iodine in an amount of between 20 and 150 μg per 100 g of the dry total weight of the food product.

10. 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 any of the preceding claims.

11. Use of the range of products according to any of claims 1 - 9 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.

12. 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, said food attributes being characterized as defined in claim 2, and determining the corresponding

developmental stage I, II, III and IV from the table:

Stage I Stage II Stage III Stage IV

(i) > 80 70-85 60-80 <65

(ϋ) <45 40-58 45-60 > 58

(iii) <3.5 0.3-5 2-30 >30

(iv) > 55 45-60 40-55 <45

(v) < 5 3-10 5-35 >25

(vi) < 5 4-8 5 - 10 > 10