Barnmat

Barnmat refers to foods prepared for infants and very young children. In Swedish usage, it denotes the period of complementary feeding when babies move from exclusive milk feeds to a broader diet. Typically introduced around six months when babies can handle soft textures, barnmat continues through the second year or beyond, as development and appetite grow.

It includes homemade meals and commercially produced products. Home barnmat commonly consists of mashed or pureed fruits, vegetables, cereals, and later meats or other protein sources. Commercial barnmat products come as jars or pouches and are often fortified with iron and other nutrients to support growth.

Feeding practices emphasize safe texture progression and allergen introduction. Begin with simple, single-ingredient purees, then gradually mix flavors and increase texture. Monitor for reactions when introducing common allergens. To reduce choking risk, avoid whole nuts or fruit chunks, and avoid adding salt or sugar. Honey is not recommended before the first birthday, and dairy used should be pasteurized.

Nutritional and regulatory context: Many countries regulate baby foods regarding labeling, age guidance, and nutrient content. Recommendations stress iron-rich foods, adequate energy, essential fatty acids, and vitamin C to aid iron absorption, while avoiding unpasteurized products and unsafe preparations. Shelf-stable jars or pouches should be refrigerated after opening and used within a few days.