In 1990 we started a revolution when we created the first ever pre-formed pureed meats for the dysphagia diet. We’ve come a long way since the industry turned away from ‘mystery bowels’ of pureed foods. But one thing has remained constant: residents consume more food when it is eye-appealing, good tasting and a consistency that promotes a safer swallow.
And now a new study that was presented at this year’s ASPEN conference once again confirms: