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The provision of texture modified foods for the management of dysphagia, the clinical impairment of swallowing, requires further clarification and scientific grounding. A research initiative is conducted into quantitatively assessing the relationships between food bolus formulation and subsequent flow and deformation characteristics. This paper describes the inspiration for development of a robotic swallowing device for advancement of bolus transport analysis. The device, of a soft robotic nature, exhibits peristaltic transport of esophageal inspiration with the aim of performing biologically faithful swallowing routines. The behavior of the bolus is to be investigated throughout transport to understand the relationships between swallowing mechanics and food design. The global outcomes are related to a division of the food formulation and structure problem to inspire a novel food design pathway. These interests are met by alignment of the research effort with the demands of the food technology and medical fields.