Ocras – Innovating Nutrition for People with Dysphagia

 

Case Highlights

• Challenge: Texture modified foods for safer eating
• Solution: Development of new food products
• Impact: Improved nutrition for dysphagia patients.

 

 

 

Challenge: Texture modified foods for safer eating.

Dysphagia, or difficulty swallowing, presents a significant challenge for individuals who require specially formulated foods that are safe, nutritionally adequate, and visually appealing. Founders Niamh Condon, a dysphagia chef, and Siobhan McNulty, an expert in financial management, came together in 2021, driven by their frustration with the limited options available for those facing swallowing and chewing challenges. They identified a gap in the market for such products and embarked on creating a range of texture-modified foods. However, they faced considerable challenges, including developing a complex hydrocolloid blend essential for texture modification, ensuring food safety and shelf life, identifying suitable processing equipment, and designing a sustainable production facility and packaging system. Additionally, meeting the rising demand for these innovative products required careful planning for future growth and expansion.

Solution: Development of new food products.

The team at the National Prepared Consumer Centre in Teagasc played a pivotal role in supporting Ocras to overcome these challenges. Through its expertise in food science and technology, Teagasc collaborated with Ocras to develop a bespoke hydrocolloid blend that ensured the precise texture needed for their products. Rigorous shelf life and nutritional testing validated the safety and quality of the offerings, aligning them with industry standards. Teagasc researchers also provided guidance on sourcing and purchasing the necessary processing equipment to optimise production. Through three Enterprise Ireland Innovation Vouchers, Ocras and Teagasc established a strong and collaborative relationship that ensured the successful commercialisation of these unique products.

The partnership extended to facility design, with Teagasc researchers advising on the setup of the Ocras production site based in Clonakilty and ongoing expansion plans. Furthermore, Teagasc supported the development of innovative packaging, enabling Ocras to create visually appealing, individually portioned products that reduce food waste.

Impact: Improved nutrition for dysphagia patients.

With Teagasc’s support, Ocras launched its range of texture-modified foods, addressing a critical dietary need for individuals with dysphagia. The company has secured contracts with the HSE and care homes in Ireland and is in discussions with the NHS to expand its offerings into the UK market. Ocras’ innovative approach to food and packaging design has enhanced the quality of life for individuals with swallowing difficulties while promoting sustainability through waste reduction.

This case study underscores the importance of collaboration between industry and research organisations like Teagasc in driving impactful innovations that respond to societal and market needs.