Texture-modified diet

Joyful eating in all textures

Good and appealing food should be a given for everyone, including those who require texture-modified diets. BrandEye offers purees of the highest quality, cooking molds, and expertise we’re happy to share—so you can serve truly excellent texture-modified meals in your operation.

The meal is important for those with dysphagia

Texture-modified diets and understanding individual needs are crucial for people suffering from dysphagia — that is, difficulties chewing and swallowing or trouble bringing food to the mouth. It’s not only older people who are affected. Some develop dysphagia after surgery and may temporarily be unable to eat “regular food,” while others with chronic illnesses need texture-modified diets for life.

Here to help you

Anna Philipsson is the diet manager at BrandEye and conducts training on texture-modified diets. Cooking has always been a great passion of hers. Anna is a trained chef and, with 25 years of experience in large-scale kitchens, has extensive knowledge of preparing meals where texture is a key factor for the guest.

For me, it is a given that everyone should be able to enjoy good food tailored to their needs. Many kitchens offer healthy individuals several dishes to choose from, while those with dysphagia are often limited to a single meal served pureed. This does not create joy around the meal for our elderly and sick.

Let us teach you more

We offer practical and theoretical training to everyone working with dietary issues within municipalities, regional authorities, and the private sector. Our training is aimed at those who prescribe texture-modified diets, procure raw material suppliers, and of course, the kitchen teams preparing the food. The training is tailored to your needs. A common request is to be able to prepare timbales and pâtés that are full of flavor and nutrition while also looking appealing to the guest.

Purees of the highest quality

We offer a wide range of high-quality, nutritious purees with fantastic flavor and texture, making it easy for you to prepare delicious texture-modified meals. They are smooth, individually frozen to reduce food waste, and easy to use in both hot and cold dishes. The range includes fruit & berries, vegetables, carbohydrates, and protein.

Molds make the job easier

Broccoli tastes better if it looks like broccoli, and the same goes for a chicken fillet. We eat with our eyes to a large extent, and when appetite is low, it is crucial that the food looks appetizing. If it looks good, it tastes good. With our smart molds, you can easily prepare timbales and pâtés that mimic the original ingredient’s appearance but with a texture suitable for your guest.

Recipe inspiration

Preparing texture-modified meals isn’t difficult, but you need some knowledge and, above all, the mindset that every guest deserves nutritious and varied food that appeals both to the eye and the taste buds. Just as you invest time and effort in planning and preparing regular meals, you need to devote the same care and attention to preparing texture-modified meals.