Osaka Public University Study on Frozen Meal Replacements for the Elderly Published in the international academic journal “Discover Food” on August 31

Nacom Co., Ltd. (Higashiosaka City, Osaka Prefecture), a company engaged in the welfare food business, conducted a joint study with Associate Professor Yoshiya Matsumoto of the Graduate School of Life Sciences at Osaka Public University and others, focusing on the “joy of eating” in meals designed for nursing care and dysphagia management.

In this study, sensory evaluations were conducted using food samples of “Saiko no Yawaragi®,” a frozen meal for the elderly developed and provided by the company. The research findings were published online in the international academic journal “Discover Food” on August 31, 2026.

Osaka Public University also issued a press release on the research findings on September 9, 2026, demonstrating that, in dysphagia-modified diets, not only ease of eating but also the dish’s “appearance” and “authenticity” are important factors influencing the overall evaluation of a meal.

Saikō no Yawaragi®

1. Background of the Study

The importance of dysphagia-modified foods for people whose ability to chew or swallow has declined due to aging or illness is increasing.

However, when foods are pureed to prioritize ease of eating and swallowing, they can lose the “appearance” and “dish-like quality” characteristic of regular meals.

Meals are not merely for the purpose of obtaining nutrition. Being able to “see what you are eating,” “having the dish look appetizing,” and “resembling your usual meals” are also important elements for enjoying a meal.

Based on this philosophy, Nakom Co., Ltd. has been committed to developing and providing the frozen care meal “Saikou no Yawaragi®” out of a desire to deliver the “joy of eating” that is as close as possible to everyday meals, even for those who require long-term care.

In this study, conducted in collaboration with Osaka Public University, we used sensory evaluation to scientifically examine how “appearance” and “the sense of being a proper meal”—key components of this “joy of eating”—are perceived compared to conventional dysphagia-modified meals, and how they influence overall evaluation.

2. Findings of the Study

A research group at Osaka Public University conducted a study involving 42 undergraduate and graduate students majoring in nutrition. The study compared beef steak and mackerel simmered in miso, focusing on:

・Swallowing-adjusted meals that replicated the appearance of regular dishes

・Paste-like dysphagia-modified meals

and conducted a sensory evaluation.

The results showed that the dysphagia-modified meals designed to resemble regular dishes received higher ratings than the pureed dysphagia-modified meals in terms of “appearance,” “authenticity,” and “overall evaluation.”

On the other hand, the pureed food was rated highly in terms of “ease of eating,” such as how easily it could be broken down in the mouth and its smooth texture.

Furthermore, an analysis of factors influencing the overall evaluation revealed that not only taste and flavor but also appearance and authenticity as a dish are important factors.

Saikō no Yawaragi® Mackerel Simmered in Miso

[Research Overview]

Research Topic: Comparison of the sensory characteristics of regular-appearance, texture-modified, and pureed foods, and identification of factors associated with overall acceptability

Journal: Discover Food

Publication Date: August 31, 2026

Researchers: Graduate School of Life Sciences, Osaka Public University

　　　　　 Chinami Ishibashi, Lecturer; Yuka Nagai; Sayuri Okamoto;

　　　　　 Sayo Gamo, and Associate Professor Yoshiya Matsumoto

Study Participants: 42 undergraduate and graduate students studying nutrition

Research Content: A sensory evaluation was conducted comparing texture-modified meals—one with an appearance closely resembling regular dishes and another in paste form—for beef steak and mackerel simmered in miso. The evaluation assessed appearance, taste, flavor, ease of chewing, smoothness, authenticity as a dish, and overall evaluation.

Research Support: Nacom Co., Ltd.

Paper DOI: 10.1007/s44187-026-01247-7

　　　　　 Published Paper (Discover Food): https://link.springer.com/article/10.1007/s44187-026-01247-7

3. What “Saikou no Yawaragi®” Has Always Valued

The findings of this study align with the philosophy that Nacom Co., Ltd. has upheld in the development of “Saikou no Yawaragi®.”

When it comes to meals for the elderly, people often assume that “being soft and easy to eat” is the most important factor. However, we have always believed that, in addition to this, it is also essential for enjoying a meal that people can “recognize what dish it is,” that it “looks like a familiar dish,” and that “when it’s served at the table, it makes you want to try it.”“Saikō no Yawaragi®” is not simply food reduced to a paste; rather, it is developed with the goal of creating soft, easy-to-eat foods while preserving the appearance, shape, and inherent character of the ingredients as much as possible.

Through this industry-academia collaborative research, we were able to verify, using the scientific method of sensory evaluation, the effectiveness of these dysphagia-modified foods that take into account this “dish-like quality” and “appearance.”

4. From Industry-Academia Collaboration to the Future of Nursing Care Foods

In this study, sensory evaluations were conducted with young adults as participants. Therefore, a key challenge for the future is to conduct further verification with elderly individuals who actually require dysphagia-modified foods and those with impaired swallowing function.

Nacom Co., Ltd. will treat the findings of this study as a key insight and, while continuing to promote industry-academia collaboration with research institutions such as Osaka Public University, will proceed with the development of care foods that not only ensure “safe eating” but also cater to the desire to “enjoy delicious food” and “take pleasure in cooking.”Nakom Co., Ltd. will continue to prioritize “the happiness of those who eat” and propose new value in care foods.

■ About Nakom Co., Ltd.

Building on its foundation in the food wholesale business, Nakom Co., Ltd. engages in product development and menu planning related to food.

In the long-term care and welfare sectors, through our frozen meal line “Saikō no Yawaragi,” we offer meals that not only reduce the physical burden on those who eat them but also prioritize the “joy of eating” and “enrichment at the dining table.”

Moving forward, we will continue to pursue new possibilities in food by combining our development capabilities as a food manufacturer with industry-academia collaborations with universities and research institutions.

[Company Overview]

Company Name: Nacom Co., Ltd.

Representative: Naoaki Nishimura, Representative Director

Address: 5-2-8 Kano, Higashiosaka City, Osaka 578-0901

Phone: 072-870-5305 (Main)

URL: https://hokkodeli.jp/care_food/

[Product Sales Website]

Name: Hokko DELI Official Online Shop

URL: https://shop.hokkodeli.jp/