We're working with novel enzyme and micro-encapsulation solutions. We're driving plant-based dietary intervention for people with chewing and swallowing dysfunction, and malnutrition.
Malnutrition is a global burden and independent risk factor of non-communicable disease (NCD's). Dysphagia (chewing and swallowing dysfunction) is a condition that develops secondary to NCD's, but is also independently correlated with malnutrition. Both dysphagia and malnutrition promote declining health, low quality of life and a high dependence on family and healthcare. Mortality risk is high. Dietary intervention, so critical for prevention and recovery, is generally sub-optimal with patients experiencing a high degree of food and nutrition insecurity.
We're focused on developing solutions that support better food and nutrition for dysphagia (and interrelated conditions) and malnutrition. This includes pioneering enzymes-based solutions for texture modified foods with novel micro-encapsulated technology for bioactive, pro, and prebiotic fortification.