How the Stephie’s Choice / Ezy Chef Story Began
From Personal Challenge to Purpose-Driven Manufacturing Most businesses start with a plan. Ezy Chef started with a promise — a promise to make a difference after one family faced one of life’s hardest challenges. What began as a father’s way of caring for his daughter during her illness has grown into one of Australia’s most trusted names in texture-modified food and dysphagia meal […]
Texture-Modified Foods & Dysphagia: Why Nutritional Integrity and Taste Matter
When it comes to mealtimes in aged care or hospital settings, food is more than just fuel — it’s a vital part of care, comfort and dignity. But for residents and patients with dysphagia, mealtime can also be risky. If meals aren’t prepared correctly, swallowing can lead to choking, aspiration, or even pneumonia. That’s why texture-modified diets and IDDSI-compliant meals are so important in clinical care — and why taste and […]
How Vegetable & Fruit Purées Are Transforming Food Service
In large-scale kitchens — from aged care homes to hospitals to industrial food manufacturers — pressure is mounting. There’s less time. Smaller teams. And higher expectations for safety, nutrition, variety, and compliance. That’s why more facilities are turning to ready-made, high-quality vegetable and fruit purées to simplify their operations — without compromising on quality or creativity. From pureed soups to fruit-based toppings, and even bases for […]
Contract Food Manufacturing for Hospitals & Aged Care: How to Choose the Right Partner
If you manage food service for a hospital, aged care facility, or healthcare organisation, you already know that getting meals right isn’t just about taste — it’s about safety, compliance, consistency, and cost. When you’re sourcing texture-modified meals, vegetable purées, or nutritionally balanced soups, choosing the right contract food manufacturing partner becomes crucial. In this guide, we’ll walk through what to look for in a manufacturer, the unique challenges in […]