Mastication is responsible for food breakdown with the aid of saliva in order to form a cohesive viscous mass, known as the bolus. This influences the rate at which the ingested food nutrients are later absorbed into the body, which needs to be controlled to aid in epidemic health problems such as obesity, diabetes and dyspepsia. The aim of our work is to understand and improve food oral breakdown efficiency in both human and pet foods through developing multiscale models of oral and gastric processing. The latter has been a challenging task and the available technology may be still immature, as foods usually exhibit a complex viscous, compliant and tough mechanical behaviour. These are all addressed here through establishing a novel material model calibrated through experiments on starch-based food. It includes a suitable damage initiation criterion, a damage evolution law governed by the true material's fracture toughness and a constitutive stressstrain response, all three being a function of the stress state i.e. compression, shear and tension. The material model is used in an FE analysis which reproduces accurately the food separation patterns under a large strain indentation test, which resembles the boundary conditions applied in chewing. The results lend weight to the new methodology as a powerful tool in understanding food breakdown and optimising food structures.