Textured Concept Foods co-founder Dr Lisa Sossen is a practicing dietitian. She ensures every product is designed to meet the unique nutritional needs of people living with dysphagia while aligning with the IDDSI Framework.
Her career has been dedicated to improving nutrition and mealtime outcomes in aged care, backed by extensive research and academic contributions. Lisa completed her PhD on food-first approaches in aged care, with multiple peer-reviewed publications in international journals on preventing weight loss and improving protein and energy intake in older adults.
As a recognised thought leader, Lisa has contributed to national initiatives, including the Menu Audit Tool Steering Committee (2016, 2020) and the Victorian Nutrition Standards for Public Hospitals and Residential Aged Care Homes (2021). She has also presented her expertise at professional workshops and served as an adjunct lecturer at Monash University.
Dr Sossen brings deep expertise to the development of every meal. She knows that a texture modified diet must do more than just meet safety standards—it must also deliver nutritional density, visual appeal, and flavour to improve health outcomes and quality of life.
Our meals are:
IDDSI-aligned: Meeting international standards for safety and consistency.
Nutritionally balanced: Carefully formulated to deliver essential protein, energy, fibre, and micronutrients in every portion.
Backed by science: Grounded in clinical evidence and supported by dietetic research.
Portion-controlled: Designed to meet dietary requirements while avoiding overwhelming portion sizes, supporting those with reduced appetites.
We know the challenges healthcare professionals face when balancing food safety, nutrition, and mealtime enjoyment. That’s why our meals are chef-crafted, dietitian-led, and moulded for easy identification on the plate—restoring dignity, variety, and joy to the dining experience.
From aged care and hospital kitchens to home care and NDIS providers, our range of over 90 products is designed to support health outcomes, reduce food waste, and simplify food service.
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