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Recipe development can be creative and easy when commonly used substitutions are known with typical amounts that are equivalent to the traditional recipe. When special diet needs are required due to allergies or other chronic health issues many recipes may need to be modified or new ones created using the foods that are safe for the individual's diet needs.


Recipe development can also refer to industry or restaurant creation of new items to sell in quantity or on a menu. Unusual foods or less commonly used foods may be desirable to include in a product or restaurant menu to give a unique or ethnic or wholesome appearance or taste, or to increase phytonutrient content. School lunch programs in the U.S. are required to provide a certain percentage of fiber and whole grains within the daily meals.


Cafeteria or residential facilities may want to create special event recipes or modify traditional favorites for a holiday menu. Swallowing and chewing may become difficult after accidents, stroke or other aging related conditions, and pureeing and thickening foods and beverages may be required. Some foods may not adapt well to being blended or thickened and substitutes that are nutritionally equivalent would be required for the individuals.

For more information:

  • The Academy of Nutrition and Dietetics has a service for locating a nutrition counselor near you at the website (

  • Diet and Nutrition Care Manual, provides menus for a range of special diets and other guidance which can be used for residential facilities or to provide to individuals; diet modifications for swallowing problems, dysphagia, are includedBecky Dorner (

  • Foodservice Forum: Serving Up Better-for-You Meals, examples of food modifications by a wholesale food supplier, Today's Dietitian, (

  • G8. Cookies & Bean Soup, a discussion of recipe modification for gluten free baking and a few recipes, (

  • G10. Nrf2 Promoting Foods, phytonutrient rich foods and a recipe created to use pomegranate peel which is an excellent source of many beneficial phytonutrients, (

/Disclaimer: This information is provided for educational purposes within the guidelines of fair use. While I am a Registered Dietitian this information is not intended to provide individual health guidance. Please see a health professional for individual health care purposes./

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