Your ingredient choices can make or break your foodservice program. This panel explores how strategic sourcing decisions – from pre-prepared vegetables to fortified snacks and sustainable proteins – are transforming aged care kitchens across Australia.

Key topics: – Cost-effective pre-preparation solutions that don’t compromise quality – Fortified and therapeutic food options that residents actually enjoy – Sustainable protein alternatives that work in institutional kitchens Texture-modified product innovations and IDDSI-compliant ready meals – Building supplier relationships that support your operational goals – Balancing budget constraints with quality and nutritional requirements

Featured suppliers: Fresh produce specialists, texture-modified food manufacturers, nutritional supplement providers