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Textured Concept Foods sparks launch of sister company

The inspiration behind Textured Food Innovations: elevating dysphagia dining in the USA

Driven by an unwavering passion, Textured Concept Food (TCF) co-founders Darren Benfell and Dr Lisa Sossen have transformed the lives of thousands living with dysphagia. Since 2012, they have crafted visually appealing, delicious, and nutritionally rich textured modified food products in Australia, adhering to IDDSI compliance standards for Pureed Level 4 and Minced & Moist Level 5.

In 2019, the collaborative efforts between Australia and the US led to the inception of Textured Food Innovations (TFI) in New York, USA. Spearheaded by accomplished speech pathologists Dr Carol Letzter and Dr John Amato, TFI is set to launch in 2022. This new sister company aims to bring the same exceptional, nourishing range of moulded textured modified food products and meals to individuals across the United States.

With Darren Benfell as the visionary behind TFI’s innovative products, the team is committed to restoring dignity to dining for people with dysphagia. TFI’s dedication mirrors the zeal, dedication, and enthusiasm that have made TCF a world-class leader in textured modified foods.

Textured Food Innovations has received official approval from the USDA and the NYS Department of Agriculture to introduce its comprehensive product line, including IDDSI Level 4 Smooth Puree products. The menu features a delightful array of meats, poultry, vegetables, pasta, and mouthwatering French Toast. Initially, these offerings will be accessible to Long Island and New York City residents, with convenient delivery options to hospitals, nursing homes, assisted living facilities, and private residences.

TCF and TFI are united in their mission to bring joy back to the dining experience for people living with dysphagia.