I am trying to devise supermarket products or a lifestyle and wellness system that caters towards, integrates, or makes available, wet, moist, or humid, products, to consumers (catering in particular to specific types of consumers in a category which can be broadened but may include the elderly, people with Sjogren's syndrome (a syndrome leading to dry mouth and leading to preference and necessity for moist foods (the mouth can burn so spicy foods like hot peppers are out)), people with dysphagia (difficulty swallowing leads to a necessity for mixtures that have been blended making it easier to swallow them), and people on or that necessitate a vegan diet (these people may be exposed to foods based on beans vegetables and fruits which apart from oil may be dryer than their dairy or meat counterparts).
I was even wondering if it were possible to devise a non-dryness scale to post on food labels of food items (for sale in supermarkets and, perhaps, even special, food products outlets).
I wonder if someone here can outline an infographic with the molecular /texture/food preparation implications diagrams from a materials science standpoint, and an infographic on how factories and chefs could cater to these conditions with specific food products in the given categories (by enhancing typical foods to make them more wet, moist, or humid).