Solutions for dysphagia
Quality of life, sharing and pleasure of the table

OUR HISTORY

In 2007, Gabriel Serero and Julien Lerouxel, chefs specializing in molecular gastronomy and directors of a gourmet caterer in Lausanne, were approached by the medical and social sector and by relatives affected by dysphagia. The goal? To improve the taste, palatability, and presentation of modified textures intended for dysphagic patients.

Initially, the research was purely technological and the two Chefs developed a concentrate of gelling agents which they offered to Medical-Social Establishments (EMS) and Hospitals.

These innovative techniques are finding positive response in the world of nursing homes and hospitals, as well as among some members of the Vaudois medical profession. Enthusiasm is quickly felt through concrete results on the ground. Beyond promises, the daily lives of residents are changing.

To perfect their work, the Chefs work hand in hand with the facilities and raise awareness of the issue of food in care institutions. Their findings reveal the desire of the majority of facilities to do better. Some lack the resources, while others see no benefit in improving the daily lives of patients and residents.

Technological innovation works, but social awareness is sometimes lacking.

In 2012, Gabriel met François Berger, at the time director of an EHPAD (Accommodation Establishment for Dependent Elderly People) in France, who was looking for technical solutions to adapt the texture of dishes for people suffering from swallowing and chewing disorders.

The Franco-Swiss duo realized that combining technology and knowledge was the key to change on the ground. This meeting gave rise to the Nutri-Culture approach: technical solutions combined with a comprehensive approach to shift paradigms and incorporate technology and knowledge of care into institutions.

The following years allowed for a full-scale testing of the concept in several dozen nursing homes, EPHADs, and hospitals in Switzerland and France. This period allowed for the refinement of the concept and approach, and the obtaining of field results.