IGADY

A kitchen cannot offer swallowing-safe meals without translating clinical data into measurable and reproducible culinary parameters that enable swallowing safety.

Texture modification within culi‑clinical food therefore starts from objective clinical measurements that provide insight into swallowing capabilities. Tongue pressure, FEES, and VFSS are internationally recognized, peer‑reviewed instruments that deliver essential information.

By linking these clinical parameters to culinary values, a meal consistency emerges that is both safe and functionally aligned with the individual's swallowing capacity.

IGADY is the instrument that converts data from tongue pressure, FEES, and VFSS into rheological and culinary parameters used by a chef to design a meal for a specific patient. The matrix combines the required force in kPa with the appropriate particle size, shape, and hardness, calibrated to the available tongue strength and bolus control. This creates an objectively measurable, reproducible, and physiologically grounded foundation for safe and personalized texture modification.

Furthermore, culi‑clinical food integrates these data with flavor modulation and nutrimodulation, ensuring that meals are not only physiologically suitable but also appetite‑stimulating and sensorially appealing—fully tailored to each patient's specific needs.

The chefs at Gastromeals apply IGADY to their range of spoon‑bread, spoon‑cookies, spoon‑pizza, and other specialties.

PS: IDDSI classifies textures but does not determine which texture an individual patient requires