SINGAPORE - Those with swallowing difficulties, also known as dysphagia, will now be able to enjoy texture-modified meals in local flavours that are ready-to-eat.

Created by Changi General Hospital (CGH) and produced by local specialist nutrition company Health Food Matters (HFM), the meals fill a gap in the market for meals that appeal to the local palate, while meeting the dietary needs of those with dysphagia.

They are available in 14 recipes such as seafood otak, sweet and sour fish, and braised ginseng chicken, as well as in three textures - finely minced, coarsely minced and blended.

Previously, trained caregivers would have to spend time preparing meals, which may result in poor flavour and lack of consistency.

The new texture-modified meals, which are prepared in industrial kitchens and only need to be heated up, are preservative-free and require less preparation time.

HFM's manufacturing facility is currently being renovated to prepare for the production of the meals in early 2017, said Ms Grace Gan, co-founder of HFM. The meals will be distributed in Singapore, Japan, New Zealand and Australia.

"With our strengths 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 Gan.