To ensure that dysphagia patients receive the proper consistency of food/drink, the International Dysphagia Diet Standardisation Initiative (IDDSI) developed a standardised international terminology and description for texture-modified foods and thickened fluids. While the IDDSI framework provides a standardised texture description (Level 0 to Level 7) and is now widely acknowledged as an international standard, IDDSI texture level testing and assessment are qualitative and subjective. These approaches were designed primarily for use by care workers. However, they are not optimised for use by food manufacturers for product quality control.
