DYSPHAGIA

In the food industry, innovation is often synonymous with success, but it can also lead to costly mistakes if not properly targeted. One major misstep is failing to address the specific functional needs of the aging population, a growing and often overlooked demographic.

Dysphagia, a swallowing disorder, affects a significant portion of seniors and becomes more common with advancing age. This condition can have serious consequences on nutrition, leading to weight loss, nutritional deficiencies, and a general decline in health. The impact extends beyond just nutritional issues and affects overall well-being.

In Europe, the subject is often taboo or relegated to nursing homes, whereas in Japan, it is embraced under the concept of “Engay Food.” The term “Engay” literally means “easy to swallow,” and this concept was developed to make meals not only safer for those with dysphagia but also enjoyable to taste.

Engay products are designed to retain the true flavors of ingredients while working on a texture that facilitates ingestion. This approach ensures that seniors can continue to enjoy meals that not only meet their nutritional needs but also provide pleasure and comfort—exactly what everyone seeks from their food. The principle is simple: it involves adding a powder to dishes before eating, which gives them a more easily tolerated texture while preserving the original sensory qualities of the meal.

Who said that accessibility couldn’t also mean “delicious” ?