Last week’s 7:30 Report highlighted where we’re at and where we could go in regards to the quality and standard of food in aged care across the board.

Aged care food improvement ambassador Maggie Beer believes real transparency is essential in aged care alongside specialised training and education for chefs and cooks. We couldn’t agree more, and she’s been able to progress the change needed with the launch of her aged care training modules.

But for people in aged care homes living with dysphagia, the time invested in making quality texture modified meals including ongoing meal options without being dumbed down can be somewhat more of a complex and time-consuming process.

The texture modified food problem in aged care and in any healthcare setting can be fixed.

That’s where we come in.

Our team has been at the forefront of aged care texture modified food solutions since 2012. Our founders – chef Darren Benfell and dietitian Lisa Sossen have first-hand experience in aged care and created their own innovative food solutions for residents with dysphagia – a variety of nutritious and safe to swallow texture modified food products.

We support the rollout of fundamental and specialised food and nutritional training and transparency in aged care, but we also view the solution in a different way.

While our team performs the hard, complex work involved in sourcing, cooking and producing an extensive nutritional product range that allows chefs and diners the ability to choose from without waste, we’re assisting aged care facilities in meeting and delivering on their texture modified food obligations of quality, safety and variety for people with dysphagia.

It’s time to improve the standards in aged care for people living with dysphagia and deliver food that is nutritious and safe to the people who need it most.

Get in touch with our texture modified solutions team. We’d love to support you in your kitchen.