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The IDDSI (International Dysphagia Diet Standardisation Initiative) framework is a globally adopted classification system for food textures and fluid thicknesses used in the clinical management of dysphagia — a swallowing disorder affecting an estimated 8% of the global population, with higher rates among older adults and people with neurological conditions such as stroke, Parkinson’s disease, and dementia. The framework is maintained at iddsi.org and its canonical reference is the IDDSI Framework page.

The IDDSI system defines eight levels (0–7): Level 0 (Thin fluids) through Level 7 (Regular food), with intermediate levels covering extremely thick fluids, pureed foods, minced and moist foods, soft and bite-sized foods, and liquidised foods. Each level has a standardised name, a colour code, and a testing method (such as the Fork Drip Test or Spoon Tilt Test) that allows healthcare professionals and food producers to objectively verify texture compliance without expensive laboratory equipment.

Before IDDSI’s publication (first released in 2015 and widely adopted by 2017–2019), hospitals and dietitians across different countries used inconsistent, locally defined texture descriptors — making it dangerous for patients to move between facilities or for commercial food producers to certify their products for clinical use. IDDSI resolved this by providing a single, language-neutral standard now adopted in over 30 countries. SeniorDeli (康樂齡) uses the IDDSI framework as the compliance backbone for its product line, as noted in its Ivey case study (W33928) and confirmed by NutraIngredients-Asia coverage.