Experience the Deliciousness of Chocolate You Thought Was Lost Again — "Bouncing Chocolat" and "Melting Chocolat," which overturn the common perception of dysphagia diets, win the Jury Chairman's Award [Industry First* / Nursing Food & Smile Care Food Contest]

“Bouncing Chocolat” and “Melting Chocolat” become pudding-like when mixed and dissolved with hot water or milk. Nisshin Kako Co., Ltd. (Headquarters: Chuo-ku, Tokyo; President: Hiroaki Naoi), a confectionery ingredient manufacturer specializing in chocolate, has developed processed chocolate powder foods for people with swallowing difficulties, “Bouncing Chocolat” and “Melting Chocolat.” These products won the Jury Chairman's Award at the “11th Nursing Food & Smile Care Food Contest” hosted by the Japan Food Journal, with the award ceremony held on March 30, 2026. These products are universally designed chocolate ingredients for dysphagia diets, allowing for authentic chocolate desserts to be made with simple preparation by just mixing and dissolving them with hot water or milk. Having also received the “55th Food Industry Newspaper Technical Achievement Award (Product/Technology Division)” at the end of 2025, this latest award demonstrates high recognition from both food technology and nursing/welfare perspectives. Professor Setsuko Kanaya (Director of Kanaya Nutrition Research Institute), a leading authority in the field of dysphagia diets, served as the Jury Chairman. She commented that these products, designed for “people with swallowing problems,” go beyond mere nutritional supplementation to embody “emotional richness” and “the joy of eating,” directly contributing to the users' QOL (Quality of Life). *According to our own research. As a powdered chocolate product that uses chocolate ingredients and manufacturing methods to create a dessert suitable for swallowing. See TOPICS 2 for details. Nisshin Kako's planning manager (left) and the expert responsible for product development. This is the 11th time the event has been held. Selected from 138 products. TOPICS 1: The growing “supplementary meal” market in nursing care settings and challenges faced by dysphagia desserts 2: [Industry First] Applying chocolate, previously considered an “unsuitable ingredient,” to dysphagia diets 3: Product Introduction: “Bouncing Chocolat” and “Melting Chocolat” 4: The origin of development: The desire to “let them eat what they want to eat” 1: The growing “supplementary meal” market in nursing care settings and challenges faced by dysphagia desserts The domestic nursing food market continues to expand. The processed food market for nursing care, elderly, and sick individuals is estimated to be approximately 200 billion yen based on manufacturer shipment value, and is projected to reach approximately 220 billion yen by 2028. Traditionally, the highest priorities for nursing care food have been safety to prevent aspiration and nutritional supplementation. However, in recent years, there has been a demand for the quality of “universal food (shared meals)” that allows everyone, regardless of age or physical limitations, to enjoy meals equally. In particular, the growth of the supplementary meal (snacks/desserts) category is remarkable, and the demand for supplementary meals and desserts in elderly care facilities is expected to continue expanding. However, many conventional dysphagia desserts have prioritized functionality, such as physical properties, and have continuously faced the challenge of “taste being an afterthought.” Furthermore, severe labor shortages continue in nursing care settings. According to estimates based on the Ministry of Health, Labour and Welfare's 9th Long-Term Care Insurance Business Plan, approximately 570,000 nursing care personnel will be in short supply by 2040. Therefore, there is an urgent need to respond to the pressing demand from the field to “provide delicious desserts while reducing the effort involved in cooking.” “Bouncing Chocolat” and “Melting Chocolat” were developed to address these two challenges: “the lack of truly delicious desserts for people with swallowing difficulties” and “the heavy burden of cooking in facilities.” Case Study “We want to deliver the ‘same dessert’ to all patients” — Case study of Ome Keiyu Hospital utilizing “Bouncing Chocolat” Chief Aoki (left) of Ome Keiyu Hospital's Food Service Department and Chief Ichijo, a chef. Approximately 300 desserts were served to all inpatients on Valentine's Day. There was almost no leftover food. 2: [Industry First] Applying chocolate, previously considered an “unsuitable ingredient,” to dysphagia diets 1. Utilizing manufacturing processes unique to specialized manufacturers Since this product is a powder that undergoes the same manufacturing process as chocolate, “the powder itself is chocolate.” Through proprietary technology cultivated in chocolate making, it achieves the inherent “smoothness” and deep flavor of chocolate in powdered form, which is difficult to achieve with mixed powders of cocoa powder and sugar. This sets it apart from typical chocolate-flavored dysphagia desserts. 2. Not “chocolate flavored” but “real chocolate” Chocolate creates viscosity when it melts in the mouth, so it has traditionally been considered an “unsuitable ingredient” in care settings due to the risk of aspiration. This product overcomes that drawback of chocolate. While retaining the original flavor of chocolate, it is designed with physical properties that prioritize cohesiveness and adhesion, considering swallowing. The challenge of “making chocolate a dysphagia diet” has been realized in an instant format. 3. From a single serving at home. Along with the “joy of making” “Bouncing Chocolat” and “Melting Chocolat” are not only for nursing care facilities but also widely available for families supporting home care, and can be purchased through our online shop. The preparation method is simply mixing with hot water or warmed milk. No special cooking utensils or skills are required. Because the process is simple, you can share the experience of “making and eating it yourself” with the person being cared for. “Let's make today's snack together” — such casual moments bring smiles and conversation to the dining table. 3: Product Introduction: “Bouncing Chocolat” and “Melting Chocolat” Image of the finished product after cooking Bouncing Chocolat By mixing with hot water and chilling, a dessert with a rich chocolate taste and bitter flavor is completed. It can also be used with a wide range of bases such as milk, orange juice, and tea. As a confectionery ingredient, it can also be made into a chewy ganache that retains a beautiful piped shape. ・Designed with a “bouncing” texture for dysphagia care, aiding oral control. ・Can be applied as a confectionery ingredient for bread fillings and chocolate sauces. ・Contains MCT oil (medium-chain fatty acids)* *MCTs are digested and absorbed faster than general fats and are easily converted into energy in the body, so they are added to porridge and other foods in care settings for the purpose of calorie supplementation. Image of the finished product after cooking Melting Chocolat By mixing with milk at 80°C or higher and chilling, a dessert with a new melting texture and mild flavor is completed. For those with swallowing difficulties, safely and deliciously consuming milk is a major challenge. General thickeners react poorly with milk, take time to thicken, and can have an unpleasant mouthfeel. Melting Chocolat solves this problem by combining it with the deliciousness of chocolate. It delivers the natural nutrients of milk (calcium, protein) in a form that makes people “want to eat it because it's delicious.” ・Designed to enable milk intake for people with swallowing difficulties, combined with the deliciousness of chocolate. ・Gelling agents dissolve and solidify when mixed with milk at 80°C or higher, allowing for effortless intake of milk's calcium and protein. ・Hardness can be adjusted by varying the amount of water, allowing for customization according to the patient's condition. ・Soy milk can also be used as a substitute. Click here for details on both products. 4: The origin of development: The desire to “let them eat what they want to eat” The person who led the planning has an unforgettable memory. His father, who loved to eat, gradually saw his daily meals change into “a task for nutritional intake” as his swallowing function declined, and he could only watch by his side. Although he was only a junior high school student at the time and could do nothing, the thought that he might be able to do something now became one of the triggers for him to engage in development. The key to realizing this was meeting an expert in the development of eating and swallowing foods. The first consultation took place about 10 years ago. However, at that time, he received harsh advice that “it is very difficult for nursing care food to succeed in a specialized industry without expert knowledge and experience,” and the project had to be abandoned once. Development resumed about three years ago. He personally faced the pressing issue of “restricted food choices” in hospital beds and nursing care settings. His beloved cake became impossible to eat, then pudding, and eventually even a single bite became unattainable. Faced with this “reality of disappearing food choices,” he couldn't help but feel conflicted by the fact that there were too few delicious nursing care foods. Eating should be the joy of living itself. With this belief, the company's aspirations united. Visiting the expert again and seeking their knowledge paved the way for a universally designed chocolate without compromise. And now, the products are gradually reaching the field. In one facility, a resident who tasted Bouncing Chocolat experienced the taste of real chocolate for the first time in a long while and quietly shed tears. Perhaps the feelings they had suppressed for a long time due to dietary restrictions overflowed. Their family, who witnessed this, also shed tears. “I want to let them eat what they want to eat” — that original desire at the heart of the development was certainly a moment when it reached someone's heart. ■Company Profile Nisshin Kako Co., Ltd. Established in 1948, Nisshin Kako developed Japan's first “confectionery chocolate*” used for coating Western-style confectionery and bread in 1956, and has since continued to produce various food ingredients loved by confectionery professionals. With the brand message “Chocolate makes you smile. Chocolate makes you smile.,” the company is advancing various initiatives to continue supporting a rich food culture. *Confectionery chocolate that can be used by simply melting without tempering (temperature adjustment). A convenient product for coating Western-style confectionery and bread. Established: December 25, 1948 Representative: President Hiroaki Naoi Location: 2-13-3 Shintomi, Chuo-ku, Tokyo 104-0041 Business Activities: Development, manufacturing, and sales of commercial chocolate, fillings, etc. Company URL here Online shop here ・Nisshin Kako participates in the “Sustainable Cacao Platform in Developing Countries,” established with the goal of realizing a sustainable cacao industry. ・Our own factory has acquired FSSC22000 certification. Instagram, Facebook, X