Lisa Sossen is the co-founder of Textured Concept Foods and a leading Melbourne Dietitian. She’s passionate that people with dysphagia in aged care, hospitals and at home are provided with the quality of food options that everyone else has.
But there’s a perception about quality. Is quality all about freshly cooked food that’s been pureed and moulded on the same day and served to diners? Quite the impossible task in busy commercial kitchens.
There’s a real opportunity to match existing menus with freshly made texture modified food that’s been made fresh, moulded and snap-frozen for ease of storage and serving.
People with dysphagia in aged care facilities around Australia deserve better and expect more choice and variety in the foods they consume. And just like their fellow residents who don’t suffer from dysphagia, they want to be able to choose what they have for breakfast, lunch and dinner from a menu designed for their needs and wants.
Our texture modified products lead an industry to question, reconsider and change perceptions about what quality food actually looks like. Our food is hand-crafted and adaptable to easily match any menu. Your texture modified menu will never be an after-thought and neither should people with dysphagia.
Lisa is a guest presenter at the AuPEN 2021 conference speaking on 19 November about Nutritional care in aged care and innovations in foodservice.
