Since 2012, Textured Concept Foods (TCF) has transformed the lives of thousands living with dysphagia in Australia, delivering IDDSI-aligned texture modified meals that are nutritious, visually appealing, and dignified to eat.
In 2019, this passion for improving mealtime equality crossed continents, sparking the creation of Textured Food Innovations (TFI) in New York, USA. Spearheaded by accomplished speech pathologists Dr Carol Letzter and Dr John Amato, TFI was inspired by the innovation and success of TCF’s Australian-made products.
TFI has now received official approval from the USDA and the NYS Department of Agriculture to launch its comprehensive range of IDDSI Level 4 Smooth Puree and other textured modified products. The menu includes meats, poultry, vegetables, pasta, and even moulded French Toast—bringing familiar flavours to people with swallowing and chewing difficulties. Initially, these products will be available across Long Island and New York City, delivering to hospitals, nursing homes, assisted living facilities, and private homes.
While co-founder and chef Darren Benfell was instrumental in the early vision for TFI, Darren has since departed TCF to pursue new ventures. Dr Lisa Sossen now leads TCF, continuing to drive innovation and uphold the same commitment to quality, safety, and mealtime dignity.
Together, TCF and TFI remain united in their mission to restore joy, choice, and nutrition to dysphagia dining—whether in Australia or the USA.
