With new Aged Care Quality Standards set to force operators to provide greater choice at meal times, the nutrition technology innovator has launched a range of internationally-inspired specialised meals to give every resident a taste of home.
The Pure Food Co's texture modified range, including chicken parmigiana, Thai green curry, sweet and sour pork and vegetable lasagne, is being released ahead of the introduction of the new Standards on 1 November.
The Pure Food Co’s co-founder and co-CEO Sam Bridgewater (pictured) said operators across Australia were working hard to ensure their menus would be compliant but were “screaming out” for greater texture modified food options.
“We know that more than a third of people living in aged care were born overseas but too often they’re missing out on the meals and flavours they’ve enjoyed all their lives,” Sam said.
“With so many of these dishes now adopted as absolute Aussie classics, they’re sure to hit the spot with residents of all backgrounds.”
Like all of the company’s chef-inspired meals, the new range is enhanced with additional protein and nutrients to support care residents’ overall health and wellbeing.
Regis Aged Care, which operates 69 aged care facilities supporting more than 7,000 people across Australia, has been an early adopter of the new range of meals for residents on texture-modified diets.
“The new internationally-inspired options will bring further joy and wellness, allowing individuals to reconnect with flavours from their past, a feeling of nostalgia and a greater sense of home,” said Regis’s Executive General Manager Support Services Michelle Martella.
“Having genuine choice in mealtimes goes beyond a requirement of the Aged Care Quality Standards - it is central to supporting dignity, individuality, and the very best lived experience for every person who lives at Regis,” Michelle said.
To accompany the new dishes, The Pure Co is also releasing a breakthrough in food nutrition technology: texture modified plain rice. The company’s Innovation Manager and Le Cordon Bleu trained chef, Akarin Opassathavorn, said that developing rice to meet the International Dysphagia Diet Standardisation Initiative (IDDSI) guidelines has been challenging, as it is often too sticky and unsafe to eat.
“We’ve spent years trying to crack that problem and are really excited to announce that we’ve developed a textured modified rice option that is safe, delicious, and will be the perfect partner for so many of our meals.”
