About
Since 2008, Emotion Food Company has worked to improve the daily lives of consumers and meet their specific needs. From design to industrialization, including prototypes and tests, we have created Easy-Base©, a food texturizer for people with dysphagia. Because we believe that eating should remain a pleasure for everyone, whatever our physical abilities.
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 medico-social world and by relatives affected by dysphagia. The objective? Improving the taste, palatability and presentation of modified textures intended for dysphagic patients.
Initially, the research is purely technological and the two Chefs develop a concentrate of gelling agents which they offer to Medical-Social Establishments (EMS) and Hospitals.
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These innovative techniques find a positive response in the world of EMS and hospitals, as well as among certain members of the Vaudois medical profession. Enthusiasm is quickly felt through concrete results on the ground. Beyond the promises, the daily lives of residents are changing.
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In order to perfect their work, the Chefs work hand in hand with the establishments, and become aware of the problem of food in healthcare institutions. Their findings reveal the desire of the majority of establishments to do better. Some lack the means, others see no point 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 EHPAD (Accommodation Establishment for Dependent Elderly People) in France, looking for technical solutions to adapt the texture of dishes to people suffering from swallowing and chewing.
The Franco-Swiss duo realizes that bringing together technology and knowledge is the key to changes on the ground. From this meeting the Nutri-Culture approach will be born: technical solutions associated with a global approach to change paradigms and include technology and knowledge of care in establishments.
The following years made it possible to test the concept on a full scale with several dozen EMS, EPHAD and hospital establishments in Switzerland and France. This period allows both to refine the concept, the approach, and to obtain results on the ground.
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 medico-social world and by relatives affected by dysphagia. The objective? Improving the taste, palatability and presentation of modified textures intended for dysphagic patients.
Initially, the research is purely technological and the two Chefs develop a concentrate of gelling agents which they offer to Medical-Social Establishments (EMS) and Hospitals.
​
These innovative techniques find a positive response in the world of EMS and hospitals, as well as among certain members of the Vaudois medical profession. Enthusiasm is quickly felt through concrete results on the ground. Beyond the promises, the daily lives of residents are changing.
​
In order to perfect their work, the Chefs work hand in hand with the establishments, and become aware of the problem of food in healthcare institutions. Their findings reveal the desire of the majority of establishments to do better. Some lack the means, others see no point 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 EHPAD (Accommodation Establishment for Dependent Elderly People) in France, looking for technical solutions to adapt the texture of dishes to people suffering from swallowing and chewing.
The Franco-Swiss duo realizes that bringing together technology and knowledge is the key to changes on the ground. From this meeting the Nutri-Culture approach will be born: technical solutions associated with a global approach to change paradigms and include technology and knowledge of care in establishments.
The following years made it possible to test the concept on a full scale with several dozen EMS, EPHAD and hospital establishments in Switzerland and France. This period allows both to refine the concept, the approach, and to obtain results on the ground.
The team
With our partner Nutri-Culture, we offer a global approach to the meal moment including welcome, environment, service and good treatment. The goal is to (re)give food a prominent place alongside care to improve the well-being of guests. Meal as first medicine.
Easy-Base© associated with the Nutri-Culture approach were rewarded with 4 innovation prizes:
Gold Medal 2015
2015 winner
2014 winner
Finalist 2019
The team
The team behind Emotion Food Company
Florence Peny
Associée et administratrice Emotion Food Iberica
