Niamh Condon, co-founder of Ocras. The business, which employs four, will have its official launch at the end of September.
“I’d been thinking about the idea for about eight years but lacked the courage to do anything about it. Meeting Siobhán changed that,” says Condon, who also acts as a training consultant for dysphagia cooking in healthcare facilities in Ireland, and set up Dining with Dignity to train chefs in food modification for healthcare environments in 2019.
The company’s products are designed to be easy for facilities such as care homes and hospitals to use and either come ready to be reheated from frozen or to thaw and serve. The food has to be prepared to different levels of “softness” to suit the severity of the dysphagia condition and the product line-up includes bread, biscuits, scones, potato waffles and a range of vegetables.