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Eudec Food’s “5th Range Modified Textures“ project has been awarded Best Collective Catering Project at the 2026 Horeca Awards, held during the Hostelco trade fair in Barcelona. The Horeca Awards annually recognize excellence, innovation, and benchmark projects in the catering and hospitality sector. The award ceremony took place at the 5* Hotel Palace.
A proposal that goes beyond the plate
The 5th Range of Modified Textures offers a selection of 26 chilled, modified-texture dishes with a 45-day shelf life, produced at Serhs Food’s High-Performance Kitchen (CAR). Each dish has been designed considering the triple adaptation of the Mediterranean Diet, guaranteeing nutrition, food safety, and organoleptic quality.
A new feeding model for people with dysphagia
More than a catalog of dishes, the project proposes a flexible and combinable model: centers can manage a wide variety of simultaneous preparations without the need to design large menu rotations, similar to how basic diets are managed. The objective is twofold: to ensure that people with dysphagia can eat with the same variety and dignity as anyone else, and to provide professionals with simple, effective, and safe operations.
The project is the result of the work of a multidisciplinary team and collaboration with medical experts, with a shared commitment: to improve the daily lives of people with special dietary needs without sacrificing taste, pleasure, or an attractive presentation.
