GastroMedica, the third startup officially certified by the National Cerebral and Cardiovascular Center (NCVC) in Japan, develops foods for people who need texture-modified diets.
Texture-modified meals have long prioritized safe swallowing, while taste, appearance, and the pleasure of eating were treated as afterthoughts. GastroMedica was founded out of clinical practice at NCVC, from a determination to change that. It combines medical insight with the craft of a co-founding three-Michelin-star chef to deliver both safety and the genuine enjoyment of food.
Its flagship product meets the physical-property criteria of Permitted Standard II for foods for people with swallowing difficulties under Japan's Food for Special Dietary Uses framework. Its development is built on a license to an international patent (WO/2024/075662) held by NCVC.
To make our product better, we now need to hear from professionals in the field. At WHX Osaka, we look forward to connecting with those working with food across clinical, care, and home settings. We welcome you to stop by our booth.