Below you’ll find a list of questions with answers pertaining to IDDSI (provided by IDDSI.org) and FruitBlendz. If you have other questions that were not answered here, please feel free to contact us!
Once opened and stored in refrigerator, the product should be used within 10 days.
FruitBlendz Purées are shelf-stable and do not need to be refrigerated prior to opening. They are perfect for emergency stock.
No! FruitBlendz cups are ready-to-serve!
Not at all! FruitBlendz is a great-tasting menu alternative for everyone! You can even replace oil when baking with FruitBlendz for a healthier option.
The International Dysphagia Diet Standardisation Initiative (IDDSI) was founded in 2013 with the goal of developing new global standardised terminology and definitions to describe texture modified foods and thickened liquids used for individuals with dysphagia of all ages, in all care settings, and all cultures. Three years of ongoing work by the International Dysphagia Diet Standardisation Committee has culminated in a final dysphagia diet framework consisting of a continuum of 8 levels (0-7). Levels are identified by numbers, text labels and colour codes.
During the testing phase of IDDSI framework development, the committee came to the realization that at Level 3 liquidised foods and moderately thick drinks share the same flow characteristics and descriptions. The same is also true for Level 4 pureed foods and extremely thick drinks. By using the same number and colour to identify both foods and drinks at each of these levels, the IDDSI framework demonstrates this equivalence in texture. We decided to retain separate text labels for foods and drinks at each of these levels based on feedback from food service professionals who told us that they need to be able to label an item as a food or a drink, in addition to its texture characteristics. We are able to differentiate between foods and drinks using the inverted triangle for foods and the upright triangle for drinks.
No. Although the IDDSI framework includes five different levels of increasing food texture modification, there is no expectation that every facility will use all five levels.