AGAR and Sammic’s adapted diet implementation method improves the quality of life for people with dysphagia and other dietary needs.

Culinary innovation in social and healthcare settings

The dietary consultancy firm AGAR is presenting at Alimentaria the adapted diet implementation method for institutional catering developed in collaboration with the technology company Sammic. The project demonstrates how culinary innovation, a nutritional approach and technology improve the quality of life for people with dysphagia and other dietary needs, particularly in social and healthcare settings.

The techniques and processes that AGAR has compiled in the recipe book *El placer de comer* (The Pleasure of Eating) enable the preparation of nutritionally balanced dishes with modified textures, without compromising on flavour or gastronomic presentation. The 18 recipes included have been developed within the framework of the International Dysphagia Diet Standardisation Initiative (IDDSI).

Against a backdrop of increasing longevity and clinical complexity among users of social and healthcare centres, AGAR is working on the design of food management models that are more efficient, safer and tailored to people’s needs.