Bega Foodservice Releases Flavour Passport on Healthy Ageing

Bega Foodservice has launched the Spring 2026 edition of its Flavour Passport series, this time turning its attention to healthy ageing and the nutritional needs of the mature diner.

Edition 7, themed "Nourishing menu ideas to assist healthy ageing," is designed for chefs and cooks working in aged care and institutional catering, as well as any foodservice operator whose customer base includes seniors aged 60 and over. As the body ages, requirements for protein and calcium increase, and this edition's recipes have been built around dairy as a key source of both.

The recipes have been developed to be cost-effective, easy to prepare with low wastage, and adaptable to large-scale catering environments.

The edition features three recipes built around repurposing and nutrition: Croissant Pudding with Plum Custard, which turns day-old breakfast staples like croissants, white bread and raisin bread into a protein and calcium-rich dessert; Cheesy Melts with Creamed Carrot Soup, a low-cost, high-energy option using seasonal vegetables; and Savoury Mac and Cheese, which puts broccoli and cauliflower stalks to use rather than sending them to waste. Each recipe includes a cost-per-serve breakdown, prep and cook times, and a Chef's Tip on getting the most from key ingredients.