{"id":16774,"date":"2026-05-05T10:50:41","date_gmt":"2026-05-05T08:50:41","guid":{"rendered":"https:\/\/serhsfood.com\/?p=16774"},"modified":"2026-05-05T10:53:00","modified_gmt":"2026-05-05T08:53:00","slug":"serhs-food-csdm-modified-texture-diets-dysphagia","status":"publish","type":"post","link":"https:\/\/serhsfood.com\/en\/news-en\/serhs-food-csdm-modified-texture-diets-dysphagia\/","title":{"rendered":"THE COLLABORATION BETWEEN SERHS FOOD AND THE CSdM CONSOLIDATES YEAR AFTER YEAR, ADVANCING IN THE NUTRITIONAL TREATMENT OF OROPHARYNGEAL DYSPHAGIA"},"content":{"rendered":"
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Beyond the award won at the Horeca Awards (Alimentaria Exhibition 2026), both entities are consolidating a successful model based on academic research, service to patients at the Matar\u00f3 University Hospital, and the fifth-range development of texture-modified diets in the High-Performance Kitchen.<\/i><\/b><\/p>\n

A Science-Based “Win-Win” Model<\/b><\/h2>\n

The success of this collaboration is not limited to service excellence; it is founded on solid intellectual and academic production.<\/p>\n

In 2025, over 16,000 texturized diets<\/strong> were served at the Matar\u00f3 Hospital, which translates to about 40\u201350 daily diets across all hospitalization units. Compared to the 9,800 provided in 2023, the increase exceeds <\/span>60%<\/b> in two years<\/strong>. The center is a pioneer in this model of hospital food adaptation which, going beyond conventional pur\u00e9es, works on dishes from three angles:<\/span><\/p>\n

– Texture and viscosity<\/b> (swallowing safety)<\/span><\/p>\n

– Caloric and protein content<\/b> (nutritional adequacy)<\/span><\/p>\n

– Organoleptic adaptation<\/b> (appetizing dishes with great flavor and presentation)<\/span><\/p>\n

The goal is clear: for patients with dysphagia to be able to eat safely while simultaneously enjoying their meals during their admission. Oropharyngeal dysphagia is a highly prevalent and often underdiagnosed condition.<\/span><\/p>\n

A notable milestone at the end of 2025 was the presentation of a doctoral thesis at the UAB<\/strong> (Autonomous University of Barcelona) that analyzes the rheological characteristics and safety of diets at the CSdM, accompanied by four benchmark scientific publications.<\/span><\/p>\n

The culmination of this process has been the recognition of Eudec Food’s (the company’s specialized brand) “5th Range of Modified Textures<\/strong>” project, awarded <\/span>Best Collective Catering Project<\/b> at the Horeca Awards 2026, held within the framework of the Alimentaria-Hostelco exhibition in Barcelona last March.”<\/span>The award for the EUDEC Range is a source of pride, but the real news is that the collaboration continues to grow in the fields of research, clinical safety, and efficiency<\/span><\/i>,” explain the project directors, Raimon Bag\u00f3, CEO of Serhs Food, and Dr. Pere Clav\u00e9, Director of Research and Innovation at the CSdM.<\/span><\/p>\n

The Four Fundamental Pillars of the Alliance for 2026<\/b><\/h3>\n

The continuity of this project materializes in four key areas that are already yielding tangible results:<\/span><\/p>\n

– Success in Industrialization:<\/b> The publication of an article in the journal <\/span>Nutrients<\/span><\/i> on the industrialization of texture-modified diets for the nutritional treatment of elderly hospitalized patients with dysphagia confirms that the CSdM kitchen has reached exceptional standards of quantity, quality, and safety. The collaboration with Serhs Food’s <\/span>High-Performance Kitche<\/b>n (CAR) in Matar\u00f3 is further consolidated.<\/span><\/p>\n

– Innovation in Hydration:<\/b> The launch last March of the daily-made gelled waters project\u2014prepared directly in the Consortium’s own kitchen with rheological control for optimal viscosity\u2014aims to solve one of the greatest challenges for patients with swallowing difficulties: dehydration.<\/span><\/p>\n

– R&D and Academic Leadership:<\/b> The participation of Marta Mass\u00f3, a Serhs Food technician, in the UAB Master’s Degree in Dysphagia, and the close collaboration between researchers from the CSdM and the Fundaci\u00f3 Salut (FCSdM) to ensure rigorous textural control of products in the CSdM Rheology laboratory.<\/span><\/p>\n

– Social Impact at the Arbo\u00e7 School:<\/b> The implementation of the EUDEC line at the l’Arbo\u00e7 Special Education School of the Fundaci\u00f3 Maresme, where children and adolescents with disabilities and dysphagia benefit from adapted menus featuring new regeneration and plating protocols.<\/span><\/p>\n

This strategic alliance demonstrates that combining the clinical expertise of the public sector with the productive and innovative capacity of SERHS Food not only garners recognition but also actively contributes to transforming the reality of patients and their community.<\/span><\/p>\n<\/div>\n

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

SERHS Food and the Consorci Sanitari del Maresme (CSdM) consolidate their successful model in hospital catering. Through their pioneering 5th Range, both entities lead the research and development of adapted diets, improving the safety, nutrition, and quality of life of patients with oropharyngeal dysphagia.<\/p>\n","protected":false},"author":8,"featured_media":16785,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[207,155,139],"tags":[],"class_list":["post-16774","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-home-en","category-innovation","category-news-en"],"yoast_head":"\nModified texture diets: Success of SERHS Food and CSdM<\/title>\n<meta name=\"description\" content=\"Discover how the alliance between SERHS Food and the CSdM is revolutionizing the treatment of dysphagia with innovative modified texture diets.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/serhsfood.com\/en\/news-en\/serhs-food-csdm-modified-texture-diets-dysphagia\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Modified texture diets: Success of SERHS Food and CSdM\" \/>\n<meta property=\"og:description\" content=\"Discover how the alliance between SERHS Food and the CSdM is revolutionizing the treatment of dysphagia with innovative modified texture diets.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/serhsfood.com\/en\/news-en\/serhs-food-csdm-modified-texture-diets-dysphagia\/\" \/>\n<meta property=\"og:site_name\" content=\"Serhs Food\" \/>\n<meta property=\"article:published_time\" content=\"2026-05-05T08:50:41+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-05-05T08:53:00+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/serhsfood.com\/wp-content\/uploads\/serhs-food-disfagia-csdm-2.png\" \/>\n\t<meta property=\"og:image:width\" content=\"420\" \/>\n\t<meta property=\"og:image:height\" content=\"280\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"sdistribucio\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"sdistribucio\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/serhsfood.com\/en\/news-en\/serhs-food-csdm-modified-texture-diets-dysphagia\/\",\"url\":\"https:\/\/serhsfood.com\/en\/news-en\/serhs-food-csdm-modified-texture-diets-dysphagia\/\",\"name\":\"Modified texture diets: Success of SERHS Food and CSdM\",\"isPartOf\":{\"@id\":\"https:\/\/serhsfood.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/serhsfood.com\/en\/news-en\/serhs-food-csdm-modified-texture-diets-dysphagia\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/serhsfood.com\/en\/news-en\/serhs-food-csdm-modified-texture-diets-dysphagia\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/serhsfood.com\/wp-content\/uploads\/serhs-food-disfagia-csdm-2.png\",\"datePublished\":\"2026-05-05T08:50:41+00:00\",\"dateModified\":\"2026-05-05T08:53:00+00:00\",\"author\":{\"@id\":\"https:\/\/serhsfood.com\/#\/schema\/person\/63f37d69d347ce8cf274ed8f4606cf51\"},\"description\":\"Discover how the alliance between SERHS Food and the CSdM is revolutionizing the treatment of dysphagia with innovative modified texture diets.\",\"breadcrumb\":{\"@id\":\"https:\/\/serhsfood.com\/en\/news-en\/serhs-food-csdm-modified-texture-diets-dysphagia\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/serhsfood.com\/en\/news-en\/serhs-food-csdm-modified-texture-diets-dysphagia\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/serhsfood.com\/en\/news-en\/serhs-food-csdm-modified-texture-diets-dysphagia\/#primaryimage\",\"url\":\"https:\/\/serhsfood.com\/wp-content\/uploads\/serhs-food-disfagia-csdm-2.png\",\"contentUrl\":\"https:\/\/serhsfood.com\/wp-content\/uploads\/serhs-food-disfagia-csdm-2.png\",\"width\":420,\"height\":280,\"caption\":\"Vista superior de una mesa con mantel de lino que muestra una variedad de platos y cuencos con pur\u00e9s de textura modificada para personas con disfagia. 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