Dysphagia refers to swallowing difficulty. While it can affect anyone, it is more common in the elderly and patients who have had a stroke. Singapore nutrition SME, Health Food Matters (HFM), was keen to partner a local technology partner to develop texture-modified meals in local flavours so as to meet the growing market demand.
HFM was introduced to Changi General Hospital (CGH) by the National Healthcare Innovation Centre (NHIC) at TechInnovation 2015, a technology-industry brokerage event organised by IPI. CGH had developed an in-house technology to produce texture-modified meals that would be safe and delicious for people with swallowing difficulties. A licensing agreement that was inked between HFM and CGH on 19 September allows HFM to produce and market the products in Singapore, Japan, New Zealand and Australia using the formula and recipes from the hospital. The meals are expected to be available from January 2017.
“Many people with dysphagia do not look forward to their meals, resulting in a loss of appetite. With our expertise in specialised nutrition, we hope to help people with dysphagia rediscover the joy of eating through CGH's ready-to-eat, texture-modified meals," said Ms Grace Gan, co-founder of HFM.
“Dysphagia is a growing health concern in Singapore due to the rapidly ageing population. We are pleased to have found a like-minded partner in Health Food Matters to produce these meals for a wider audience, enabling us to continue focusing on research and development in dietetics to meet patients’ needs,” said Magdalin Cheong, Deputy Director, Department of Food Services, CGH.
To date, a total of 14 local recipes such as Braised Ginseng Chicken and Sweet and Sour Fish, have been developed by CGH. The meals are available in three textures - finely minced, coarsely minced or blended. In addition to meeting the nutritional requirements, the ready-to-eat meals make preparation convenient and fuss-free for the caregivers.
The partnership between Changi General Hospital and Health Food Matters represents the successful push to develop healthcare innovations that improve healthcare delivery and patient care in the face of Singapore’s greying population. We are glad to have supported this journey to commercialisation, which will ultimately improve the quality of life for people with dysphagia, as well as their caregivers,” said Teo Cher Hwa, Deputy Director, NHIC.
Dysphagia, or difficulty in swallowing, is a condition that can affect anyone but is especially prevalent among the elderly and individuals recovering from strokes. In Singapore, the rapidly ageing population has led to a growing number of people experiencing this condition. For these individuals, eating can become a daily struggle, often resulting in a loss of appetite and diminished enjoyment of meals. Traditional meal options for people with dysphagia are limited, frequently lacking in both nutritional value and appealing taste. Many available solutions are not tailored to local palates, making them less desirable and further reducing meal satisfaction. This gap in the market not only affects the quality of life for those with swallowing difficulties but also places additional strain on caregivers who must prepare suitable meals that are both safe and appetising. Health Food Matters (HFM) recognised the urgent need for convenient, nutritious, and locally flavoured ready-to-eat meals that cater specifically to the dietary requirements of people with dysphagia. However, developing such specialised products required access to proven technology and expertise in texture modification, as well as a deep understanding of patient needs.
IPI Singapore facilitated a strategic partnership between Health Food Matters (HFM) and Changi General Hospital (CGH) by connecting HFM to CGH through the TechInnovation 2015 event, a technology-industry brokerage platform organised by IPI. This introduction enabled HFM to access CGH's in-house technology for producing texture-modified meals tailored to people with swallowing difficulties. Through the collaboration, HFM entered into a licensing agreement with CGH, granting them the rights to produce and market ready-to-eat meals using CGH's proprietary formula and recipes. The partnership leveraged CGH's expertise in developing safe, delicious, and nutritionally balanced meals in a variety of local flavours and textures. With IPI's support, HFM was able to accelerate the commercialisation of these products, making them available in Singapore and expanding to international markets such as Japan, New Zealand, and Australia. The meals are designed to be convenient for caregivers and enjoyable for patients, addressing both nutritional needs and cultural preferences.
"Many people with dysphagia do not look forward to their meals, resulting in a loss of appetite. With our expertise in specialised nutrition, we hope to help people with dysphagia rediscover the joy of eating through CGH's ready-to-eat, texture-modified meals."
"Dysphagia is a growing health concern in Singapore due to the rapidly ageing population. We are pleased to have found a like-minded partner in Health Food Matters to produce these meals for a wider audience, enabling us to continue focusing on research and development in dietetics to meet patients’ needs."
"The partnership between Changi General Hospital and Health Food Matters represents the successful push to develop healthcare innovations that improve healthcare delivery and patient care in the face of Singapore’s greying population. We are glad to have supported this journey to commercialisation, which will ultimately improve the quality of life for people with dysphagia, as well as their caregivers."
Health Food Matters (HFM) is a Singapore-based SME specialising in nutrition. The company sought to address the needs of people with dysphagia—swallowing difficulties—by developing texture-modified meals in local flavours to meet rising market demand, particularly among the elderly and stroke patients.