Market Overview

The market of processed food for elderly persons and patients with swallowing and/or chewing difficulty (food for persons with dysphagia, food for persons with chewing difficulty) and the market of food for senior persons in need of extra nutrition as their appetite decline (food for geriatric care) are showing steady growth. The market size of food for persons with dysphagia, food for persons with chewing difficulty, and food for geriatric care in FY2022 are estimated at 34,800 million yen (103.2% on year-on-year basis), 29,730 million yen (105.4%), and 29,100 million yen (103.2%), respectively.

Looking into detail of each market, the demand for the food for persons with dysphagia is increasing at hospitals and nursing homes, where the number of inpatients and persons admitted to the facilities are increasing. The demand for the foods for persons with chewing difficulty is rising at nursing homes due to compelling reason for simplifying cooking process, which is stemming from a serious shortage of kitchen staffs at those facilities. Meanwhile, associated with the rise of public consciousness for undernutrition of elderly persons, the demand for food for geriatric care is expanding not only at hospitals and nursing homes but also among older adults at home (regardless of their health condition).

Noteworthy Topics

Environment Surrounding the Market of Food for Persons with Dysphagia, Food for Persons with Chewing Difficulty, & Food for Geriatric Care

Regarding the food for persons with dysphagia, the variety of products increased, and improvements have been made in terms of convenience, safety, taste, and texture. For example, hydrating jellies (jelly drops) and jelly cups become widely available. Amid the national promotion of in-home medical care and nursing care (Community-Based Integrated Care System), purchase orders from patients at home and their caregivers are increasing, in addition to the orders from hospitals and nursing homes. Nevertheless, at-home consumption is not a major driver of the market, because giving food to persons with dysphagia needs supervision by a healthcare provider.  

Food for person with chewing difficulty is struggling commercially, as consumer awareness of the products is still low. Manufacturers are having hard time persuading retailers to shelve their products regularly. Hospitals and nursing homes are discouraged of using soft moist foods (minced & moist foods) because of its price, which tends to be higher due to processing cost. Meanwhile, the demand for pureed meals (blenderized meals) for professional use is boosting the market growth against the backdrop of kitchen staff shortage at hospitals and nursing homes.

Food for geriatric care has been used as a supplementary food at hospitals and nursing homes. For elderly persons, decreased food intake and consequential undernutrition increase the risk of osteoporosis, sarcopenia (the loss of skeletal muscle mass and strength as a result of aging) and frailty (a progressive age-related decline in physiological systems), even if they do not have dysphagia. Backed by the rising awareness of taking high nutrition/energy foods to prevent elderly persons becoming in need of long-term care, the market is expanding steadily.

Future Outlook

Stable expansion is expected for the market of food for persons with dysphagia. With price revision, the market foresees further growth in FY2023. However, the growth rate is forecasted to wane in the future, as the number of persons with dysphagia is likely to reach a plateau while price competition intensifies.

We project that the market of food for persons with chewing difficulty will grow by several percent per year. Commercial sales is expected to expand for soft moist meal (minced & moist foods), mainly through mail order. On the other hand, the demand for pureed meals (blenderized meals) for professional usage is forecasted to augment as a shortage of kitchen staffs at hospitals and nursing homes will further necessitate the use of processed foods.

The demand for food for geriatric care is growing constantly as supplementary food (snacks and desserts) at nursing homes, as a means to prevent/manage undernutrition. However, in response to repeated price hikes of food in general due to soaring material prices, the market is witnessing nursing homes prioritizing daily cuisine (staple food, main dishes, and accompanying dishes) and decreasing the frequency of using food for geriatric care. If the price rise of food products in general continues, growth of the market of food for geriatric care may be impeded hereafter.

Research Outline