SINGAPORE - Seniors who struggle to chew or swallow often lose their appetite and enjoyment of food, putting them at risk of poor nutrition.

A new food texturant – an ingredient that alters the texture and sensation of foods – could change that.

Produced in a halal-certified facility, MAKANsoft is Singapore’s first halal-compliant food texturant designed to help seniors enjoy their meals.

Developed under a research programme at the Singapore Institute of Technology (SIT), MAKANsoft enables pureed food to be reshaped to resemble its original form, while remaining safe to eat.

The programme is known as DIGNIFIED, which stands for Delicious, Integrative, Good Nutrition and Fulfillment in Elderly Diet.

Supported by the Agency for Science, Technology and Research, the DIGNIFIED programme brings together food technologists and engineers, a dietitian, a speech therapist, sensory scientists and chefs. It seeks to tackle a growing challenge in Singapore’s ageing society: helping seniors with chewing and swallowing difficulties continue to enjoy their meals.

Led by SIT associate professor Verena Tan, who leads its dietetics and nutrition bachelor’s programme, the DIGNIFIED programme conducted a survey from November 2024 to about mid-2025.

The study involved over 200 seniors across the three ethnic groups, examining their dietary habits, food preferences, and views on healthy ageing.

Almost half the respondents knew of texture-modified foods, but only 16 per cent had previously tried them. However, almost 80 per cent said they would consider texture-modified foods if chewing difficulties arose.

These challenges often arise from reduced chewing strength, missing teeth, poorly fitted dentures or early signs of swallowing difficulties. To ensure safe eating, many require foods that comply with level four or five of the International Dysphagia Diet Standardisation Initiative (IDDSI).

The IDDSI is a globally recognise...