The challenge
The population is ageing at an increasingly rapid pace, and nutrition plays a key role in maintaining health and quality of life. One condition that directly affects food and fluid intake, and therefore nutritional status, is dysphagia: difficulty swallowing food and liquids safely from the mouth to the stomach. It can occur alongside other conditions, such as cancer, but is more prevalent among older people.
According to a Fundamed study, more than two million people in Spain have dysphagia, and around 90% remain undiagnosed and are not receiving appropriate treatment. Among frail older patients admitted to hospital with an acute illness, prevalence can reach 47%.
The food industry faces a twofold challenge: providing products that can be swallowed safely while delivering sufficient nutrition and making them appealing, so that eating does not become a monotonous obligation restricted to puréed foods.
The solution
AZTI’s team develops products specifically for people with dysphagia, combining food technology, nutrition and consumer science. The work focuses on five areas:
- Formulating safe textures. Soft, moist and cohesive foods that break down into small particles (a maximum of approximately 1.5 mm), tailored to the International Dysphagia Diet Standardisation Initiative (IDDSI) framework.
- Nutritional enrichment. High-quality protein, unsaturated fatty acids (omega-3, DHA/EPA), vitamins A, C, D, E, B6 and B12, minerals such as calcium, magnesium, zinc and selenium, and fibre, to maximise the nutritional value of each eating occasion.
- Sensory adaptation. Flavours, aromas and textures designed to improve acceptability and encourage eating, offering options beyond puréed foods.
- Formats designed for older people. Lightweight packaging that is easy to open with one hand, appropriately sized portions, clear labelling with useful information (such as Nutri-Score or serving suggestions), and optimised costs.
- Consumer validation. Consumer panels and sensory acceptability testing to ensure that products are adopted by the people who need them.
The outcome
- Safe swallowing: products with the right texture to help food pass safely from the mouth to the stomach.
- Improved nutritional status: enriched foods that help address potential nutrient deficiencies.
- Greater acceptance: enjoyable and varied eating experiences, validated with real consumers.
- Accessibility: packaging, labels, portions and prices tailored to older people’s needs and purchasing power.
- Market access: positioning geared towards purchasing channels such as local shops.