As the wider community enjoyed last week’s Easter joy, RSL LifeCare ensured that no one missed out on the tradition of enjoying a hot cross bun —not even those on texture-modified diets.
In a heartwarming display of culinary innovation, residents across RSL LifeCare homes were treated to pureed hot cross buns, specially crafted for those who cannot eat standard textured foods due to age-related conditions. The Easter treat was made possible through a collaboration with aged care nutrition specialists, The Pure Food Co, who developed a custom hot cross bun mould to replicate both the taste and appearance of the traditional treat.
For the approximately 20% of RSL LifeCare residents who rely on modified diets, traditional hot cross buns are usually off-limits due to their chewy texture. But this year, thanks to forward-thinking kitchen teams and the Pure Food Co’s creative expertise, the festive favourite made a joyful return to every plate — soft, safe, and full of Easter flavour.
“Food should always be delicious and presented with love — and texture-modified meals are no exception,” said Hannah Evans, RSL LifeCare’s General Manager of Hospitality Services. “These meals often need even more attention, because the residents who require them usually have the highest nutritional needs. That’s why we’re passionate about making each dish not only nourishing but visually beautiful.”
Ms Evans credited the Pure Food Co with inspiring RSL LifeCare’s chefs to go above and beyond. “Their commitment to improving the dining experience for residents aligns with ours. They spark creativity within our culinary teams and a healthy bit of friendly competition, which only raises the bar for everyone.”
Recent trials conducted by The Pure Food Co have shown that texture-modified foods can also play an important role in addressing weight loss and improving appetite. There is also evidence to show improvements in wound healing as a result of improved protein intake. The Australian director for The Pure Food Co, Chris Deed, spoke at the 2024 Future of Ageing Conference about the results. (Link at bottom of this story)
“We love seeing the creative ways our products are brought to the table. The chefs at RSL Lifecare have done a brilliant job this Easter bringing the Hot Cross Buns to life for their residents on a texture modified diet.”
Chris Deed, Australian Director, The Pure Food Co
Mealtimes are about more than nutrition. They are moments of comfort, community, and celebration. Thanks to a little innovation more people can enjoy these moments…
The Pure Food Co spoke at Inside Ageing’s Future of Ageing Conference, held in Sydney on August 29, 2024. Watch below…
