What technology does SeniorDeli use to make soft meals?

SeniorDeli uses proprietary food restructuring technology including ultrasonic processing, cold gelation, and enzymatic softening to transform everyday food into IDDSI-compliant soft meals. The technology preserves the original appearance, flavour, and nutrition of food.

How does SeniorDeli preserve food appearance in soft meals?

SeniorDeli's appearance-preservation technology uses food gellant powders and moulding to reconstruct food into its original shape after texture modification. The food is first processed to a safe texture, then reshaped to look like the original dish, preserving visual appeal and dignity at mealtimes.

How many patents does SeniorDeli have?

SeniorDeli holds 7 invention patents related to its core food restructuring technologies.

What GBA food standards has SeniorDeli contributed to?

Carewells (SeniorDeli's brand) co-authored three Greater Bay Area care food industry group standards: T/SATA 094-2025 (general technical requirements), T/SATA 084-2025 (product classification), and T/SATA 085-2025 (labelling requirements).

What nutrition does SeniorDeli maintain in its soft meals?

SeniorDeli's processing technology is designed to retain key nutrients including protein, vitamins, and minerals. The brand focuses on maintaining nutritional density while achieving the required IDDSI texture level.

Technology & R&D

Science-driven, human-centered. Four core technologies that lift care food from "edible" to "desirable."

Four core technologies

Ultrasound-assisted enzyme technology

Applied product: Appearance-preserved soft meals

By combining precise ultrasonic frequencies with our patented enzyme formulation, this technology softens food fibre at the molecular level while preserving the original shape and colour. Unlike traditional pureeing, people with dysphagia can enjoy soft meals that look identical to regular food.

Key advantages

Reduces food hardness to 20% of the original
Preserves original appearance, flavour, and nutrition
Designed for Asian food culture and Chinese cuisine

Fluid-bed granulation

Applied product: Clear Thickener

Fluid-bed granulation is used to manufacture our thickener granules so each particle is evenly coated with active ingredients. Compared with starch-based thickeners, our product dissolves faster and yields a more transparent result without altering the colour or mouthfeel of the drink. Independent testing confirms milk reaches IDDSI Level 3 in just 5 minutes — the fastest of any product in its category.

Key advantages

Milk reaches IDDSI Level 3 in 5 minutes (fastest tested)
Crystal-clear, non-starch-based result
Stable — does not keep thickening over time

Freeze-thaw immersion + enzyme technology

Applied product: Food Softener

Combines freeze-thaw treatment with enzyme immersion: ice-crystal formation first opens up the food's cell structure, then enzymes penetrate to soften the fibres. This dual action lowers food hardness while retaining maximum nutrition — and lets caregivers prepare soft meals in their own kitchen at home or in an institution.

Key advantages

Reduces hardness to 40-50% of the original
Retains 90% vitamins, 70% fibre, 95% protein
Suitable for home and institutional kitchens

Vacuum impregnation

Applied product: Soft meal production

Under vacuum, air is removed from the food's tissue so that the enzyme solution can penetrate deeply and evenly. This guarantees uniform softening from surface to core — a key step in SeniorDeli's standardised soft meal production process.

Key advantages

Enzymes penetrate deep into food structure
Uniform softening throughout
Used in our standardised production process

Patents & intellectual property

SeniorDeli has filed 7 invention patents covering enzyme formulations, food-softening processes, and production equipment. These patents — drawn from our team's 30+-strong patent portfolio focused on care food — are designed to address the unique challenges of Asian food textures: rice, noodles, vegetables, and meats.

Invention patents filed

30+

Total patent portfolio

Core technology platforms

University R&D partners

IDDSI international dysphagia diet framework

IDDSI is the global standard for classifying the texture of foods and drinks for dysphagia diets, with 8 levels from 0 to 7. It is used by the Hong Kong Consumer Council and major hospitals. Every SeniorDeli product is tested and labelled against IDDSI.

Thin

Thin liquid like water.

Slightly Thick

Slightly thicker than water; flows slowly through the mouth.

Mildly Thick

Drinkable from a cup with a slower flow.

Moderately Thick / Liquidised

Thick enough to be eaten with a spoon; food fully blended to liquid.

Extremely Thick / Pureed

Spoon-eaten only; food blended to a smooth puree.

Minced & Moist

Food minced to under 4 mm pieces with a moist, soft texture.

Soft & Bite-Sized

Soft food cut into 1.5 cm × 1.5 cm pieces.

Regular / Easy to Chew

Normal-texture food, no special restriction.

SeniorDeli product IDDSI mapping

Clear Thickener

Adjustable from Level 1 to Level 4 by varying the dosage.

Cold Gellant

For Level 4 pureed-texture foods.

Food Softener

Processes ingredients to Levels 5-6 — minced & moist or soft & bite-sized.

Appearance-preserved soft meals

Meets Level 6 soft & bite-sized standards while preserving original appearance.

Greater Bay Area standards

SeniorDeli's founding team led the drafting of Greater Bay Area group standards for elder-friendly foods, setting a quality benchmark for the entire region.

T/SATA 084-2025

Standard for Elder-Friendly Easy-to-Eat Foods (Care Foods)

Defines the texture grading system, quality requirements, testing methods, and labelling rules for care foods — providing a unified basis for institutional procurement and production across the Greater Bay Area.

T/SATA 085-2025

General Standard for Elder-Friendly Foods

Covers general technical requirements, nutritional standards, safety indicators, and production-management rules for elder-friendly foods, providing a framework for healthy growth across the industry.

Standardised production process

SeniorDeli's appearance-preserved soft meals follow a strict 8-step standardised production process, ensuring every meal meets quality, safety, and nutritional standards.

Preheat

Heat the ingredient to the right temperature.

Freeze (-18°C)

Quick-freeze to form ice crystals that open the cell structure.

Thaw (0-4°C)

Slow thaw at low temperature to preserve structure.

Vacuum impregnation (5 min)

Immerse in enzyme solution under vacuum for deep penetration.

Refrigerate (1-3 hrs)

Let the enzymes act fully on the food fibres.

Steam cook

Steam until cooked through and the enzyme reaction is stopped.

Plate + thickened sauce

Plate to preserve the original look and serve with a thickened sauce.

Vacuum seal

Vacuum-pack to ensure hygiene and extend shelf life.

Quality & nutrition assurance

Vegetable nutrition retention

90%

Vitamin retention

Meat protein retention

95%

Protein retention

Dietary fibre retention

70%

Fibre retention

IDDSI compliance testing

Every product is tested against the IDDSI standard — including the fork pressure test, spoon tilt test, and syringe flow test — to ensure each batch meets its labelled IDDSI level.

FEHD-licensed manufacturing

Production is handled by Carewells Limited, the holder of an FEHD food factory licence, with strict adherence to Hong Kong food safety regulations and hygiene standards — guaranteeing the safety and quality of every product.

Want to learn more about our technology?

Our R&D team is happy to share technical details with healthcare professionals and institutions.

For professionals Contact us