I
n Singapore, the elderly who struggle to chew or swallow can now find relieve in the latest research program by the Singapore Institute of Technology (SIT) which unveils MAKAN soft, the country’s first halal-compliant food texturant designed to help these group of people.
MAKAN soft enables pureed food to be reshaped to resemble its original form, while remaining safe to eat. The research programme, also known as DIGNIFIED is an acronym for ‘Delicious, Integrative, Good Nutrition and Fulfilment in Elderly Diet’.
Supported by the Agency for Science, Technology and Research, the 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 to continue to enjoy their meals.
The DIGNIFIED programme earlier conducted a nationwide survey in 2024/2025 covering 200 seniors across 3 ethnic groups examining their dietary habits, food preferences, and views on healthy ageing. Almost half of the respondents knew of texture-modified foods, but only 16% had previously tried them. However, almost 80% said they would not mind consuming texture-modified foods if chewing difficulties arose.
The elderly, towards the later stage of their lives, often faced 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 4 or 5 of the International Dysphagia Diet Standardisation Initiative (IDDSI). The IDDSI is a globally recognised standard that categorises food textures and drink consistencies to improve food safety for individuals with swallowing difficulties. It comprises 7 levels ranging from thin drinks at level zero to easy-to-chew foods at level 7. MAKAN soft complies to level 4 or 5 of IDDSI.
MAKAN soft is now available for licensing to interested food manufacturers and ingredient suppliers as well as meal service and catering providers. Potential foods that can be manufactured using MAKAN soft include senior-friendly RTE Asian meals from local favourites like chicken rice, satay and rendang.
The 3-year government-funded DIGNIFIED programme will end around November 2027. Interested parties can contact DIGNIFIED@singaporetech.edu.sg.
Plant-based, Nutritional Ingredients…
Fibers, Nutritional Ingredients, Sweeteners…
Inspection/Monitoring Technology, Checkweigher…
Click here for more details of suppliers..
Asia Food & Beverages Report (AFBR) is ASEAN’s leading trade journal covering comprehensive news and latest developments within the food and beverage industry in the Southeast Asian region, including China/HK. AFBR covers the whole food chain from ingredients to processing, packaging, distribution to end consumers. It provides readers with vital information which could affect their businesses whether it is new market trends or latest regulations that can impact the industry. With the onset of COVID-19 pandemic and political disruptions affecting the globe, the need for concise and reader-friendly information is even more urgent for industry players.
Copyright @ 2000 – 2026 All Rights Reserved. Asia Food & Beverages Report (AFBR) is a trademark or registered trademark of Consumer Goods Intelligence Pte Ltd. All other company, product and brand names are trademarks of their respective owners.
Keep me signed in until I sign out
Forgot your password?
A new password will be emailed to you.
Have received a new password? Login here
