Textured Concept Foods was co-founded by chef Darren Benfell and dietitian Dr Lisa Sossen, who first met in 1999 while working in aged care. They shared a simple goal — to improve daily eating experiences from their frustration with the lack of nutritious, appealing options for dysphagia diners.
Together, they transformed bland purées into tasty, nutritious, and moulded, easily recognisable meals. They researched, tested recipes, and refined moulds to set a new benchmark for texture modified dining.
Today, Dr Lisa Sossen leads TCF into the future, supported by a dedicated team committed to continuous improvement, quality, and care. Proudly Australian-owned and operated, Textured Concept Foods delivers nutrition, flavour, variety and dignity to texture modified meals served in aged care, hospitals, and home care settings.
The TCF team’s mission remains the same: to make mealtimes safer, more enjoyable, and more inclusive — for everyone, every day.
