Background

Compact foams open up a new quality of life above all for patients with swallowing disorders, for example as a result of inflammation in the mouth, swallowing paralysis, a narrowing of the oesophagus, and as convalescence food, in the case of strokes, Parkinson’s disease, Alzheimer’s disease or tumours in the mouth or throat. Having started with airy foams, this form of nutrition can often be the second step along the path back to a normal diet. It is however imperative to determine beforehand and in close consultation with the attending physician whether the patient’s swallowing reflex is already sufficiently developed for this form of nutrition.

Through their slow flow behaviour, the compact foams often make nutrition without a stomach tube possible even for persons with a restricted swallowing reflex. In addition, the natural flavours of the raw materials used are concentrated in the air bubbles of the foam and open up a new taste experience again through the more intensive aroma, especially for older patients with a reduced sense of smell. It is possible to enrich the foam with calories and protein so that the foam food, depending on the recipe, can form a main course, whilst however mostly serving as a snack. Due to its creamy consistency, there is no need for much chewing, so that patients with the difficulties mentioned above can start to enjoy the full taste of a nutritious meal again without fear of pain.