We had a very successful expo at ASHA this year! Karen Scheffler @SwallowStudySLP stopped by and we made a video of the IDDSI Flow test!

We met hundreds of SLPs and had 2 new products to taste.

Smoothe Foods brought their new POWER BOWL, which is delicious and very healthy! With Avocado, quinoa, lentils, & Beets it’s a fabulous frozen entree that just needs to be heated in the microwave. The Power Bowl will be available mid December.

We also did Tastings of our Gelatein. With 20 grams of protein this product is a winner. See all the details here;


Let us know how you like the video!



National Dysphagia Diet: A standard for Optimal Care was published in 2002. The founder of Dysphagia-Diet, Don Tymchuck, served as the scientific expert for this publication. The NDD was adopted by many healthcare facilities across the US. For the past few years an International board of swallowing specialists has been hard at work creating and finalizing the International Dysphagia Diet Standarisation Initiative (IDDSI) Framework which utilized Don’s contributions as part of its resource base. The IDDSI Framework will be translated into a number of languages as part of worldwide implementation. This initiative has been adopted as a standardization by the Academy of Nutrition and Dietetics this past October and won an award from the American Speech, Language & Hearing Association.

We are currently working to incorporate these standards into our catalog and information. The official launch is expected to be in 2018, however we are anticipating having a full switch over by November 2017.

You can review this initiative by clicking on this link. http://iddsi.org/

Stay tuned for more news and updates!





Exciting things are happening here at Dysphasia-Diet!

We have just added 13 NEW flavors to ourPhagia-Logo-web

The NEW fruits and vegetables are a delicious addition to our line and create so many possibilities.

Our new flavors are:

  • Apricot Puree
  • Broccoli Puree
  • Corn Puree
  • Green Bean
  • Mixed Vegetable
  • Pea Puree
  • Peas & Carrots
  • Zucchini
  • Blueberry Puree
  • Pineapple Puree
  • Raspberry Puree
  • Strawberry Puree
  • Strawberry Banana Puree

These new flavors create so many possibilities! Mix the Zucchini with the Bread Puree for a taste of Zucchini Bread.

Use Coconut milk and the Pineapple Puree for a refreshing Pina Colada!

Try them today! Share your recipes with us, we want to hear from you!

Silicone Mold Fanv2
Silicone Puree Food Molds

From Freezer to Oven!

Offering a more appealing shape for your pureed foods.

Made from 100% premium FDA approved silicone with a glossy non-stick finish for easy release.
INCLUDES food safe lid for exceptional storage and heating performance.
Freezer, oven, microwave and dishwasher safe.
Resists stains and odors, is Oven safe to 465°F and Freezer safe to -40°F.
Silicone molds can be stacked in the freezer for easy and convenient storage.
Dimensions: 11.5” x 10” x 1”

Try them today!

June is National Dysphagia Awareness Month. Here at Dysphagia -Diet we are helping those with a swallowing disorder live their best possible life.
To celebrate the advances that the Dysphasia community has overcome,  and the people we have helped, we want to hear your story. Help us promote National Dysphagia Awareness Month by telling our community your story. Let’s support each other as we continue to offer products and support for improving the quality of your life.

While a dysphagia diagnosis can be intimidating, there are great resources available to make the transition more palatable. To many, the thought of a puree diet doesn’t sound all that exciting, but with the guidance of these cookbooks you can create some appealing and tasty meals.

Living with Dysphagia

Living with Dysphagia

A food and beverage guide for individuals with chewing and swallowing difficulties

Caregivers will get a lot of use out of this little book. It was written with the guidance of the National Dysphagia Diet, and offers a variety of ideas for each level with-in the diet. This is an excellent starter book to use as a reference tool to help with the everyday challenges of adapting to dysphagia.

Inside you will find information on:

  • Dysphagia Diet Levels (types)
  • Thickened liquid consistencies
  • Strategies at mealtime
  • Hints for using thickeners
  • Recipes and much more…




Layout 1

Soft Foods for Easier Eating Cookbook
by Sandra Woodruff, RD, and Leah Gilbert-Henderson, PhD

Do you want the complete guide to puree meals? Yes you say, then this is the book for you. From stocking your kitchen with food and equipment to recipes with plating instructions, Soft Foods for Easier Eating covers it all.

Inside you will find information on:

  • Causes of Dysphagia
  • Converting your recipes to puree
  • Thickening liquids
  • Recipes with complete nutritional information

What is your favorite Dysphagia resource? Share it with us in the comment section.

Remember to use these resources in conjunction with your healthcare provider’s recommendations.

Usually when someone goes on a pureed diet their overall nutrition and mealtime experience declines – but there’s a solution that can help- FOOD MOLDS!!

What are the benefits of using a food mold?  

  • Appearance.Texture and appearance play an important role in our mealtime experience and affect our appetite. Using food molds, you are able to create a more appealing plate of food that looks and tastes like the real thing. Puree molds are very easy to use and they turn a plate of “mushy looking baby food or a blob of food” into a meal that we can recognize and will be more willing to try!
  • Better Nutrition. Mealtime becomes more enjoyable and appetizing because of the increased appeal of the molded pureed food; this encourages the individual to consume more food which leads to better nutrition.
  • Convenient. Food molds are pre-portioned to 3-4 oz. serving, making a plate of food quick and easy to put together.

pureed sandwich

How do you use a food mold?

Food Molds are extremely easy to use. Add your thickened puree to the mold and freeze (minimum of 2 hours). Remove the food from the mold while still frozen. Allow 5-10 minutes for the food to defrost.  The formed food pops out- just like ice cubes – they are ready to eat or warm and serve.

Once removed from mold, heat at 350°F for approximately 10 minutes.

Puree    Puree mold-filling     molded meal

Food Mold Tips

  • Storing for later use. If you are not planning to use all the molded foods at once, place the left over frozen individual molded food items into individual size plastic bags in the freezer. That way the food is ready to go when you are.
  • Be Creative. Each mold can have several uses, for example the meatloaf mold could be use for French toast or toast; the peach mold could also be used for apple or pears.
  • Food Molds are dishwasher safe, but make sure to place them on the top rack.
  • Recipes: click here.
  • Dysphagia Divas- Using Food Molds Videos: click here.

Food Molds Available on Dysphagia-Diet.com:


Chicken Breast| Fish Fillet | Ham slice | Meatloaf | Stew Meat | Pork Chop | Shrimp| Strip Steak


Peach Cluster| Pineapple Rings | Apricot Halves| Melon Slices | Pear Halves | Strawberries


Baby Carrots | Carrot slices | Corn Cobbettes |Peas | Tomato Slice | Asparagus | Broccoli Florets | Green Beans


Garnish Flowers| Ravioli | Pizza Slices

Click here for pictures and more information