Founded by speech-language pathologists Dr. John Amato Jr. and Dr. Carol Letzter, Textured Food Innovations grew from their clinical experience with people who have swallowing disorders. The Long Island company works with culinary professionals to make pureed meals more appealing while supporting safer, more enjoyable mealtimes for people with dysphagia.
International Dysphagia Diet Standardization Initiative (IDDSI) Level 4
International Dysphagia Diet Standardization Initiative (IDDSI) Level 5
Soup TherapyFounded by licensed Home Health Aide Juliette Ozkalfayan after she began making nourishing soup for clients, Soup Therapy is a Manhattan caregiver-support food company that prepares handcrafted, personalized soups fresh in customers’ homes. Each session brings the ingredients and equipment to the kitchen, leaving families with labeled, freezer-ready meals tailored to dietary needs and preferences. The company has graduated from Hot Bread Kitchen’s Seed Program and joined its Start Program as it develops frozen delivery and wholesale offerings.
SolanoSolano is a small food company developing nutritious meals intended to make eating more accessible for people with Parkinson’s disease and their loved ones. Its new offering is still in development, with the company building a meal-focused experience around that specific need.NEW YORK, NY
Innovation Food ServicesFounded by chef Thomas Lane as Red’s Catering in 2002, Innovation Food Services now prepares scratch-cooked meals for schools, childcare centers, senior programs and other community settings across Northeast Ohio. The Twinsburg company produces more than 6,000 meals a day, with menus shaped by its executive chef and registered dietitian and ingredients sourced from local partners. Its On-Call Meal Solutions division extends that work to remote and summer learners by shipping fresh meals directly to students’ homes.TWINSBURG, OH
Ability Culinary, LLCAbility Culinary began in 2015 in an apartment kitchen, where one athlete’s trust set the standard for a Washington, DC food company built around performance nutrition. Today, its Michelin-trained chefs work from a 5,250-square-foot Dupont Circle commissary, preparing individualized meals for more than 20 professional teams across five leagues and serving over 285 events a year. The company also extends that same team-kitchen approach to other athletes, workplaces, and households.BETHESDA, MD