“From little things, big things grow” accurately sums up how an innovative idea from the heart to improve patient care, led to a dietary supplement for future Tasmanian patients.

Following a tasting back in 2023 of palliative care patients’ food, the then Calvary Hospitality Services Manager, Rob Johnston*, posed the question: “Could ice cream be used to deliver nutrients in a way that patients would actually enjoy?”

Nearly two years since Van Diemens Land Creamery General Manager Carly Palmer provided a swift reply to the ask, the launch of the new ‘With Love’ ice cream is set to change the way patients respond to their food.

Calvary Launceston General Manager Kate Pryde said that failing tastebuds and difficulties in swallowing for many palliative care patients can mean they struggle to eat solid foods or enjoy their often soft or liquid meals.

“Traditionally ice cream is the go-to food for anyone who can’t swallow food but, for palliative patients undergoing treatment, the ongoing nutritional aspect of what they are eating is so critical to how they fare,” Ms Pryde said.

“Of all the patients we care for at Calvary it just seemed right to attempt to improve the quality of taste being offered with nutritional benefits,” Ms Pryde said.

“Calvary is proud to have inspired this product with a simple patient-focused question.

“It reflects the long-held values of the Sisters to provide the fundamental elements of care to the sick and dying. Eating is a basic human right and care need. This act speaks to how we value innovation in care and compassion at Calvary.” Ms Pryde said.

Ms Palmer is thrilled to finally launch the nutrient-rich ice cream. “I was on board the second the question was asked,” Ms Palmer said. “I just thought – challenge accepted.”

A big part of Ms Palmer’s undertaking was to speak to an independent nutritionist to find out how high protein, calorie density and calcium, together with fortified vitamin D and B12 would make a difference.

She threw herself into the research to begin formulating a high-protein, fortified ice cream that still tasted like the creamery’s premium range.

“The regulatory hurdles were challenging, however the creative side kept me going. Learning how to process the ice cream differently, as well as adapting for texture and delicacy with the higher protein load, which was genuinely exciting.

“What pulled me through was how every single person I spoke to about the project lit up."

Accredited practicing dietician Stephen Hodgkinson, who was working at Calvary at the time, shared his knowledge providing practical advice on supplements and proteins.

“There is a lot of science behind understanding the biochemistry of food, and while there has been much work in developing nutritional drinks, they can’t compete with the anticipation of tasting quality ice cream,” Mr Hodgkinson said.

“A lot of aged people can become malnourished over time, and the longer they are hospitalised, the more weight they tend to lose.

“Due to their deteriorating muscle mass it is critical for older people to get more protein.

“As we age, humans need more of it for our skin, immunity and energy levels. And nothing says ‘appetite-builder’ like ice cream, there is almost a universal reaction to it,” he said.

“This collaboration with Calvary to pilot and trial this comfort food happened organically and should stand as an example of what’s possible when people work together with shared purpose,” Ms Palmer said.

“The Calvary team has shown humility and enthusiasm at every step. They share our values and want the same things we do.”

*Rob Johnston was a Tasmanian Palliative Care Award recipient in 2023 recognising his involvement in this innovation.