News

Sammic, Gold Sponsor of IDDSI

26 Feb 2025

At Sammic, we have been developing food preparation solutions for decades, ensuring meals are adapted to different needs. That’s why we are proud to announce that we are Gold Sponsors of IDDSI (International Dysphagia Diet Standardisation Initiative), a non-profit organisation working worldwide to improve the safety and quality of life of people with dysphagia.

It is estimated that 1 in 17 people experience swallowing difficulties or dysphagia at some point in their lives, which can impact their nutrition and overall well-being. To ensure they can continue enjoying appropriate meals, adapting food texture to their needs is essential.

To achieve this, IDDSI has developed an international standard with eight texture levels, used in hospitals, care homes, and healthcare facilities worldwide to enhance food safety and support professionals in their work. As a Gold Sponsor, we actively support this mission by providing equipment aligned with these criteria to achieve safe, consistent, and efficient textures.

#ThePerfectTexture with Sammic Equipment

Among our most outstanding solutions for facilitating food texturizing for dysphagia are the Ultra texturizers-emulsifiers and the Ultra texturizers - veg prep combi machines, which allow you to achieve #ThePerfectTexture in seconds, making it easier to prepare meals adapted to the different IDDSI levels.

Both machines include the "precise pulse" function, which adjusts texture incrementally without overprocessing, ensuring optimal consistency. Additionally, their design features interchangeable blades, variable speed, and customisable programs, guaranteeing standardised processes, efficiency, and quality in every preparation—key factors in the healthcare sector.

A Genuine Commitment: Collaboration with AGAR

As part of our commitment to adapted nutrition, we collaborate with AGAR, a specialised food consultancy focused on training, advisory, and management. Thanks to this partnership, we are developing a recipe book with textures adapted to different IDDSI levels. This recipe book aims to maintain the original colours, flavours, and nutritional values of food, improving patient acceptance and experience.