$6m invested in Dysphagia Cup

Brisbane-based food and drink manufacturer Flavour Creations has developed a special cup design for people who struggle to feed themselves.

Aimed particularly at Dysphagia sufferers, the Dysphagia Cup will allow sufferers to drink without their head needing to be tilted back.

Dysphagia-Cup11

Dysphagia refers to the inability to swallow easily, and can result in dehydration and malnutrition.

Flavour Creations has invested more than $6 million dollars into the cup’s research and development over three years, and launched the product this week.

The cup was researched, designed and manufactured in the company’s Brisbane-based headquarters to empower individuals who currently experience difficulty holding their own cup with the independence to feed themselves.

Flavour Creations founder and managing director Bernadette Eriksen said the launch of the cup complemented the company's nutritionally-dense ready-to-drink products.

“It’s taken seven years of scientific research and design, a complete overhaul of our manufacturing facilities and an investment of over $6 million to deliver the Dysphagia Cup," she said.

The Flavour Creations Dysphagia Cup has an angled shape which allows the contents to be sipped without tilting the head, which is a necessary postural adjustment for people with dysphagia.

It also has a suitable diameter, curvature, ribbed sides and indentations for ease of holding. The large foil lid has external ribbing and embossed texture to assist with a manual grip.

The Flavour Creations Dysphagia cup will be distributed to hospitals, residential aged care and direct to consumers living at home in the community both in Australia and internationally from June 2016.

Food & Drink Business

Hang 10 Distillery was created by Deon Rowe and Marine Raynard after the ABC’s War on Waste series inspired them to find a way to tackle food waste by making sustainable spirits. Keira Joyce speaks to the pair about the road to making a world-first whisky with leftover sourdough.

Trending into 2025

Whether consumers are trying to drink less, eat more protein or focus on a more wholefood diet, understanding consumer behaviour is a key component for innovation, NPD, and growth in the food and beverage sector. Kim Berry looks at some of the main motivators in 2025.

Scientists from Hunan Agricultural University in China have developed a new strain of rice that emits up to 70 per cent less methane, aiming to tackle the 12 per cent of global methane emissions resulting from rice cultivation.