When Alastair England from Regis Aged Care stepped on a plane in Melbourne bound for The Pure Food Co’s head office in New Zealand, he boarded with a couple of big, important questions packed in his carry-on.
“What does the future of aged care dining look like, and how can we make it even better for our residents?”
After the plane touched down in Auckland, Alastair, who is Regis’s National Manager of Hotel Services, spent two days immersed in innovation with The Pure Food Co team, who has been supporting Regis since 2024.
From stepping onto the production floor to workshopping new ideas with development teams, Alastair’s visit was focused on one goal: ensuring Regis residents continue to receive the safest, most nutritious and most enjoyable texture modified meals in Australia.
Hosted by The Pure Food Co’s Co-Founder Sam Bridgewater, Australian Director Chris Deed, and Marketing & Innovation Director Caroline Clarke, the visit provided a rare behind-the-scenes look at how world-leading texture modified meals are developed, sourced and produced at scale.
For Alastair, the trip was about more than a factory tour.
“It was an opportunity to work side by side with the Pure Food Co team to focus on the future readiness of texture modified food for our residents who have swallowing difficulties,” he said.
He shared feedback and ideas gathered from Regis homes across Australia, workshopping them directly with The Pure Food Co’s experts to ensure innovation remains grounded in the real experiences of residents and hospitality teams.
The visit also provided insight into ingredient sourcing, production methods and scalability – critical factors as demand for high-quality, clinically appropriate texture modified meals continues to grow.
“From a world-class food safety program ensuring the quality and integrity of their meals, through to the health and safety practices on the production line, I was truly blown away by the business’s dedication to operational excellence,” Alastair said.
A key highlight of the visit was time spent with Innovation Manager Akarin Opassathavorn and the development team.
“We explored innovations and what it means to be industry leaders in developing unique meals that are truly world firsts in the texture modified space,” Alastair said.
For Regis, innovation in dining is not optional – it is fundamental to dignity, nutrition and quality of life. Texture modified meals must be safe and compliant, but they must also be appealing, varied and delicious.
Chris Deed reinforced the depth of the partnership:
“We see ourselves as much more than a supplier to Regis – we are partners in nourishing their residents. That means listening, collaborating and constantly innovating together to elevate the dining experience.”
Chris said The Pure Food Co’s partnership with Regis “challenges us to be better every day”.
“By working closely with their hotel services teams, we can broaden what’s possible in aged care dining and ensure residents receive meals that are both nutritious and enjoyable.”
The alignment between the two organisations was clear throughout the visit.
“The care The Pure Food Co shows for its own people aligns strongly with the Regis way of working – with optimism, passion, integrity and respect,” Alastair said.
Regis will always go the extra mile to ensure residents receive the highest standard of care – including at the dining table, he said.
“Our partnership with The Pure Food Co, a recognised market leader in texture modified food, reflects that commitment.
“Together, we’ll continue to push boundaries, innovate, and ensure our residents enjoy safe, nutritious and dignified dining experiences.”