| Compound family | Inclusion criteria | Rational |
| Meat, fish, egg | Small pieces Flexible and melt texture Textured meat, shepherd’s pie Meat, and fish loaf Egg products | Chewing and swallowing ability improved Chewing and swallowing ability improved Freshness and fluid in mouth when served cold or warm |
| Sauce | Low level chloride sodium No glutamate sodium Oriental flavoured spices Sweeten-salted dishes Herbs and soft spices | Avoid flavour enhancer Avoid nausea and vomiting Subtle tastes Swetty subtile tastes, optimum sweet/sour balance Freshness in mouth |
| Vegetables starchy food | Zucchinis, carrots, potatoses, cucumber… Starch items and vegetables mix Puree with cream, cheese, eggs | Moist and smooth textures/Freshness in mouth when served cold Chewing and swallowing ability improved/visual stimulation Nutritional enrichment |