A much-requested addition: fries and beef stew for people with dysphagia, available from October 2027

Fries and beef stew have been at the top of the wish list of care institutions, hospitals, and dietitians. Both are favorites among many patients, but in their traditional form, they are not suitable for people with dysphagia. Gastronology is proud to announce that both dishes will be available from October 2027. They have been developed in accordance with IDDSI Level 4, making them safe to eat for people with dysphagia.

The healthcare sector has repeatedly expressed a need for these two dishes. For many people with chewing and swallowing difficulties, fries and beef stew are more than just familiar favorites: they bring a sense of recognition and enjoyment that they may have been missing for a long time.

The fries are, as good fries should be, made from potato. The beef stew is a hybrid meat product that combines animal and plant-based ingredients to create a recipe with the familiar taste of traditional beef stew. Using Gastronology’s 3D food technology, both dishes are recreated in their familiar shape, color, and flavor, while their texture is carefully tailored to meet the requirements of IDDSI Level 4.

With these two new additions, the Dysphalicious range continues to grow. Gastronology is taking another step towards a complete meal range that is safe, familiar, and enjoyable for people with eating and swallowing difficulties.