In the innovative landscape of food technology, a significant stride has been made in catering to the nutritional needs of the ageing population, particularly those affected by dysphagia. Central to this advancement is the Stable Micro System Texture Analyser, a pivotal tool in developing food products with suitable texture and consistency. This device's capabilities are now complemented by a group of imitatative methods according to the manual methods of the International Dysphagia Diet Standardisation Initiative (IDDSI), which provides a standardised framework for texture-modified foods and thickened fluids.
