A combination of tests may be required to determine which level a food fits into. Forks and spoons were chosen as they are inexpensive, easily accessible and available in most food preparation and dining environments. IDDSI provides testing methods that use common eating utensils to minimize the need for subjectivity that often accompanies description-based methods. Please see our playlist below for demonstration of testing methods for different drink levels: Food Testing Methods Instructions for Use for IDDSI Funnel (pdf, Jan 2023).BD Syringes for IDDSI Flow Test (pdf, April 2020).It has been found to be sensitive enough to demonstrate small changes in thickness associated with change in serving temperature. The standardised IDDSI Flow Test has been used internationally to categorise a wide range of liquids reliably, in agreement with currently existing laboratory tests and expert judgement. When evaluating drinks and liquidized foods, IDDSI chose a gravity flow test using a 10ml syringe, as a simple, easy to use, practical objective measure to classify drinks based on their rate of flow. Drink Testing Method: The IDDSI Flow Test To this end, different devices are needed to best describe the behaviour of the bolus.
The IDDSI systematic review suggested that liquids and food should be classified in the context of the physiological processes involved in oral processing, oral transport and flow initiation (Steele et al., 2015). IDDSI Framework and Detailed Level Definitions (pdf, July 2019).Testing should be done on foods and drinks under the intended serving conditions (especially temperature). IDDSI Testing Methods are intended to confirm the flow or textural characteristics of a particular product at the time of testing.
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