Abstract: The invention is directed broadly to a method of preparing a texture modified starch-based food product, comprising the steps: (a) dehydrating a starch-based food to remove excess water; (b) grinding the dehydrated starch-based food to form a fine powder; (c) adding a carrier to coat the fine powder; (d) rehydrating the coated powder to form a paste; and (e) forming the paste into the texture modified starch-based food product shaped and textured to a generic serve of the starch-based food selected to form the paste.

Abstract: The invention is directed broadly to a method of preparing a texture modified food product, comprising the steps: (a) providing a partially cooked fruit or vegetable; (b) comminuting the partially cooked fruit or vegetable to form a paste; and (c) moulding the paste to form the texture modified food product which is shaped and/or textured into a generic shape of the fruit or vegetable selected to form the paste.

Abstract: The invention is directed broadly to a method of preparing a texture modified food product for consumption by a dysphagic consumer, comprising the steps: (a) providing a cooked fish or meat; (b) comminuting the cooked fish or meat to form a paste; and (c) forming the paste into the texture modified food product shaped and textured to a generic serve of the fish or meat selected to form the paste.