{"id":16022,"date":"2025-11-24T10:48:07","date_gmt":"2025-11-24T09:48:07","guid":{"rendered":"https:\/\/serhsfood.com\/?p=16022"},"modified":"2025-11-24T11:12:30","modified_gmt":"2025-11-24T10:12:30","slug":"serhs-food-texturized-dishes-upc-dysphagia-congress","status":"publish","type":"post","link":"https:\/\/serhsfood.com\/en\/health-2\/serhs-food-texturized-dishes-upc-dysphagia-congress\/","title":{"rendered":"SERHS FOOD PRESENTS ITS INNOVATIVE RANGE OF TEXTURIZED DISHES FOR PROFESSIONALS AT THE UPC-TERRASSA DYSPHAGIA CONGRESS"},"content":{"rendered":"
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As part of the first \u201cEating with Dysphagia<\/strong><\/em>\u201d Congress, held on November 4 and 5 at the historic UPC site in Terrassa, SERHS Food, which participated as a sponsor, offered a \u201ctexturized breakfast\u201d to the large group of healthcare and dietetics professionals attending the event. This breakfast was based on the new fifth-range dishes prepared at the High-Performance Kitchen the company operates in Matar\u00f3. These dishes are specially designed for people with dysphagia and chewing difficulties. The catalogue focuses on the Mediterranean diet, using seasonal and locally sourced products, maintaining the traditional flavours.<\/p>\n

The congress is part of the Dysphagia Safety Project (DOF, 2013\u2013present), promoted by CRESCA (UPC’s Research Center for Food Safety and Control), and aims to improve the quality of life of patients and residents with Oropharyngeal Dysphagia (OD) across social, healthcare, and specialized educational settings.<\/p>\n

SERHS Food presented this new catalogue of cooked dishes created in the High-Performance Kitchen<\/strong><\/em>, designed for social and healthcare professionals who must provide modified-texture diets. Developed by a multidisciplinary team including dietitians, R&D, quality, gastronomy, and with the involvement of medical experts, the catalogue now includes 26 references. Modified Texture Diets (MTD), intended for individuals with oropharyngeal dysphagia, often become unappealing, monotonous, inadequately textured (liquids, lumps, fibres), and nutritionally deficient. The guiding principle \u201cfood heals\u201d has been central to this work. For the development of these references, the Triple Adaptation of the Mediterranean Diet has been applied: organoleptic adaptation, nutritional adaptation, and textural\u2013rheological adaptation. This fifth-range selection focuses on Level 4 of the IDDSI scale<\/strong><\/em>, the appropriate texture for patients requiring a pur\u00e9ed diet.<\/p>\n

These modified-texture dishes offer homogeneous texture, optimal caloric\u2013protein content, low salt levels, are made with 100% extra virgin olive oil, have a refrigerated shelf life of 45 days, and follow strict food safety standards, in addition to offering a wide variety of colours and flavours.<\/p>\n

To simplify management in professional centres, the references are classified into three caloric and protein levels. The range is offered refrigerated in multi-portion formats of 2.9 kg and 0.85 kg, ensuring an optimal caloric\u2013protein intake when designing menus. It includes: a wide assortment of vegetable 8 pur\u00e9es<\/strong> (as broccoli, potato, zucchini, pumpkin, mixed vegetables, peas, spinach and carrot) , incorporates several 6 protein-based texturized dishes (<\/strong>omelette, salmon, white fish, beef, chicken and turkey), 6 pur\u00e9es and blended\u00a0 of legumes and pasta <\/strong>(chickpeas with spinach, lentils with vegetables, beans with vegetables, pasta with tomato, as well as chickpea and bean garnishes), 4 unics dishes <\/strong>(pur\u00e9ed stew with mixed meat, pur\u00e9ed stew with egg, pur\u00e9ed turkey with zucchini, and pur\u00e9ed vegetables with hake) 2 sauces<\/strong>(green sauce and samfaina)<\/em><\/p>\n<\/div>\n

According to Raimon Bag\u00f3, General Manager of SERHS Food: \u201cWith these products, users can enjoy the flavour of each ingredient separately\u2014of the fish, the samfaina, the omelette\u2014and, at the same time, professionals have a wide variety of combinations, menus and presentation options, together with the food safety required for such specific textures.\u201d<\/p>\n

With the support of FUREGA (Gastroenterology Research Foundation), the Maresme Health Consortium, and the Maresme Foundation, what began as a nutritional improvement project for students with dysphagia<\/strong> at l\u2019Arbo\u00e7 school has, in just a few years, become an established and expanding area in multiple centres, especially at Matar\u00f3 Hospital. Future objectives for 2026 are clearly defined, with the ultimate goal of improving users\u2019 health across special education schools, hospitals, and social and healthcare institutions.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

\"\" \"\"\"\"\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

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