A nutritional composition comprises a protein component, a lipid component and a carbohydrate component, minerals, vitamins and water, wherein the protein component comprises at least two different protein sources； wherein the first protein source is hydrolysed collagen； the lipid component provides at least 30 EN % of the total energy of the composition and the first source of protein represents 35-95 wt % based on the total weight of the protein component. The nutritional composition provides a homogeneous emulsion of high energy density (e.g. at least 3 kcal/mL) and high protein density (e.g. at least 14 g/100 mL).
