Icesupp was born out of personal loss. My sister Amy and I watched our Dad, Ray, battle cancer, and it was malnutrition, not the cancer itself, that became one of our biggest fears.
Dad was diagnosed in 2016. I’ll always remember that phone call: one minute everything was fine, the next our world had turned upside down. He was treated at a hospital in Basingstoke by a wonderful team who stressed from day one how critical good nutrition would be to his recovery. We were told that a significant proportion of cancer patients die from malnutrition rather than the disease itself, a statistic that shook us.
As treatment progressed, Dad developed mucositis. He lost his appetite and found swallowing painful. The two supplements the hospital offered made him nauseous. He disliked the taste and texture, and struggled to get them down. The longer we spent on the ward, the more we got to know other patients’ families going through the same thing, and it became clear we weren’t alone in this frustration; those supplements were unpopular across the board, and we saw the same story played out around us. We watched Dad’s weight continue to drop, caught between a poor appetite and food he couldn’t stomach.
The one thing Dad did enjoy was ice lollies from the hospital freezer. Dietitians were quick to point out that while these helped with hydration and comfort, they offered little nutritional value. So we were left in an impossible position: an appetite that had all but disappeared, and no palatable way to fill the gap.
Dad lost his battle with cancer in 2017. He’s missed every day.
An unlikely founder
Life moved on, as it does. Amy, then a ballroom dance teacher, announced one evening that she was going to create a food supplement for people struggling with their nutrition, just as Dad had. I’ll admit, I thought she was a little mad. She had no background in nutrition and no experience launching a food product.
But Amy is determined. She sold her existing business and approached the University of Reading with a detailed brief: a product made entirely from natural ingredients, free from emulsifiers and allergens, with meaningful levels of protein, fibre, vitamins and minerals. It needed to be stored at ambient temperature yet be frozen for consumption, work as both a frozen treat and a coulis for fortifying sweet or savoury dishes, and, above all, taste genuinely good.
While food technologists worked through that challenge, Amy and her husband Rob assembled a team of specialists, many giving their time voluntarily: oncology, paediatric and elderly care dietitians, alongside business advisors. Nearly all had their own experience of malnutrition, whether through a cancer diagnosis, a child in hospital or an elderly relative in care.
From concept to clinical interest
Three years and a great deal of work later, icesupp launched. Great Ormond Street Hospital invited us to run an acceptability and palatability study, initially planned for a week but extended to five once the results came in.
From there, we began supplying hospitals and care homes. Our first care home trial was with Care UK, evaluating whether icesupp could help stabilise the weight of a high-risk resident who had stopped eating and was refusing fluids. Over a two-week trial, the resident gained weight and showed improved hydration and
skin integrity after trying icesupp.
Barchester followed, trialling icesupp across five homes as part of a broader initiative to explore resident-centred nutritional solutions. Chefs rated it highly across every category for ease of use and versatility. One case from those trials illustrates the impact:
“Mavis is a 99-year-old resident with a small frame. Despite a fair appetite, she had struggled to gain weight for several years, remaining under dietitian input without success. In December, she weighed 46kg with a BMI of 19 and a MUST score of 1, placing her at moderate risk of malnutrition. Her skin was thin and fragile, prone to tears and bruising, and she had short alert periods, mostly dozing.
“We offered icesupp twice daily, trialling it frozen, on its own and mixed with porridge, ice cream or yoghurt. Mavis preferred it unfrozen, mixed into food, and would open her mouth for more. We monitored her weight weekly: 47.3kg, then 49kg, then 51.9kg by early January, a gain of 5.9kg over the trial. She became noticeably more alert and engaged, and while her skin remained fragile, it appeared to heal faster. We’d recommend icesupp be considered for other residents facing similar nutritional challenges.”
Seeing Barchester’s chefs build icesupp into their own recipe book, weaving it into sweet and savoury dishes, has been genuinely rewarding. We’ve since taken part in IDDSI chef training workshops with Hallmark Care Homes and attend NACC events regularly. As a small start-up, our growth so far has come almost entirely through word of mouth.
Where we are now
Our mission remains what it always was: helping people achieve good nutrition. We now supply hundreds of care homes, hospitals and pharmacies. Accreditation from Informed Sport has also opened the door to supplying Premier League football clubs, including Liverpool, and one international team took icesupp to this year’s World Cup in the US.
It’s been quite a journey for a company only a few years old, and it speaks to a genuine gap in the market that needed filling. Icesupp is shipped and stored at ambient temperature, and is available through distributors including Bidfood, Castell Howell, NH Case, Elior and Foodbuy, as well as through community pharmacies and online via Holland & Barrett and Pharmacy2U.
