Marvella - the extra-fine cakes for people with and without swallowing disorders have also convinced the FFG (Austrian Research Promotion Agency). We would like to go the path together with you! Innovations can change people's lives, especially when they involve developments and solutions for restrictive problems. With our Landtmann's Patisserie, we specialize in making cakes for people with dysphagia. We rely on our knowledge and experience while also incorporating the input of affected individuals, their families, and experts to further advance our innovation processes. Your Content Goes Here In the first phase of the project, our focus was on the challenge of developing cakes for people with dysphagia that match "normal" cakes in both appearance and taste. It was important for us to leverage both our expertise in patisserie and the development of extra-fine cakes, as well as the feedback from affected individuals and experts. Thanks to this interdisciplinary approach, we were able to create high-quality cakes named "Marvella" that meet the needs of people with dysphagia while also adhering to high standards of taste and appearance. Because we believe that enjoyment and quality should be accessible to everyone. Lead Users: Integration of affected individuals, caregivers, and experts. In the next phase of the project, we aim to utilize the Lead User method to deepen collaboration with affected individuals, caregivers, and experts, and to develop new ideas and concepts. It is crucial
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Swallowing disorders, also known as dysphagia, can be a significant burden for both affected individuals and their family members. They occur in a variety of diseases across all age groups. They are especially common in neurological conditions such as strokes or Parkinson's disease, in cases of structural changes in the throat area such as tumors or surgeries, or in the elderly with dementia. However, therapists such as speech therapists or dietitians can provide assistance and support. Your Content Goes Here Eating & Drinking - Effortless Enjoyment? A leisurely breakfast with friends, a delicious lunch with colleagues, or a fancy dinner with family. Eating and drinking are inseparably linked to well-being, enjoyment, and togetherness. Nothing connects us more than the pleasure of food. However, what if meals become an insurmountable obstacle and even a health hazard? Medically, swallowing disorders are also referred to as dysphagia. They describe the inability to safely and efficiently transport food and beverages from the mouth to the stomach. Behind what seems like an effortless process, one that is automated and unconscious, there hides a multitude of difficulties: swallowing. Following a variety of different diseases, various symptoms occur: from residues in the mouth or throat, to coughing, clearing one's throat, gagging, and choking on one's own saliva, or even repeated entry of food or liquid into the lungs. Sometimes this poses a life-threatening risk to the health of those affected.
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Opportunities & Challenges of Texture-Modified Foods. Adjustments of textures, consistencies, or flow rates help individuals with swallowing disorders on the path to enjoyable eating and drinking. But what exactly does "soft diet" or "lightly thickened" mean? Simon Sollereder & Wolfgang Staubmann Your Content Goes Here The right consistency with a good taste experience. There is the possibility to provide individuals with swallowing difficulties with a somewhat everyday experience despite difficulties in eating. Depending on the need, foods and drinks can be modified in their texture and "bite" to make them still enjoyable to swallow, even with swallowing difficulties. Solid foods can be pureed or blended, and liquids can be thickened with thickeners. It is important not to make these consistency changes arbitrarily and unsystematically. Changes in consistency often also affect the taste experience or lead to the unintended avoidance of food. There is a significant risk that the person may choke or that residues in the throat may remain and not be swallowed, especially with too sticky foods. This should be avoided at all costs. Uniform international consistency standards So that the degrees of consistency adjustments are independent of the care setting, location, or caregiver, a global initiative regarding swallowing disorders developed in 2013 to create comparable standards: Whether a patient is being cared for in an acute hospital in Vienna, a rehabilitation center in Styria, or a nursing home in Tyrol, the
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A heartfelt project by Irmgard Querfeld and Wiener Landtmann´s Original Konditorei. „I came into contact with swallowing disorders by chance and was immediately touched by it. I wasn't aware that so many people (10% of the population) suffer from dysphagia," recalls Irmgard Querfeld. She wanted to help and began to delve deeply into the subject of swallowing disorders. Dysphagia, also known as swallowing disorders, can have very diverse causes. Depending on the severity, individuals may have difficulty swallowing solid foods or liquids, i.e., moving them from the mouth to the stomach. Foods with varying consistencies are particularly problematic. A chicken with mashed potatoes and vegetables? An apple strudel? What's completely normal for most of us can, in the worst case, be deadly for those with dysphagia." Your Content Goes Here Extensive research When the Landtmann Confectionery and its associated coffeehouses were closed during the lockdown, Irmgard Querfeld introduced the topic to the family-run business. Together with the staff, they tried to understand what dysphagia means in everyday life and how they can make life easier for people with swallowing difficulties. They also exchanged ideas extensively with doctors, speech therapists, dietitians, those affected, and their families. 'I met a lady who said how sad she was not being able to eat cakes anymore,' Mrs. Querfeld recalls the chance encounter that sparked the idea for Marvella. The Viennese confectionery Landtmann's Original has a long tradition.
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