Login

New texture modified range launched by apetito

In what it describes as a unique and important landmark, leading hospital meals provider, apetito, has launched 10 new market-leading texture modified meals that will sit within its Culinary Inspirations range.

In a move to deliver world-leading visual innovations, apetito has introduced a range of pioneering IDDSI Level 5 meals. First of their kind, the four meals in this range feature a moulded protein element, which aims to stimulate and entice patients’ appetite whilst further bringing dignity back to dining. New dishes include Salmon in Dill Sauce, Beef in Gravy, Beef Grill steak, and Vegetable & West Country Cheddar Cheese Bake.

apetito has also added a further three dishes to its standard Level 5 range, including Fisherman’s Bake, Creamy Chicken Pie and Pasta Bolognese.

Furthermore, apetito has also introduced a new world-leading rice mould to its Level 4, award-winning, Purée Petite softer foods range. Due to its grainy nature and high starch content, rice is notoriously challenging to fully purée, but now, in a ground-breaking move, the company has developed a puréed texture which it believes will be welcomed by those with swallowing difficulties who are unable to eat rice in its solid form.

This latest innovation from apetito provides hospital caterers with rice designed in line with a Level 4 puréed diet, but with the same great taste and dining experience that rice can provide. Equally important, is the visual aspect, as it also looks as good as it tastes, allowing patients to dine with more dignity.

With rice now accompanying each of the new dishes, and with over 500 calories and 15g of protein in every 275g portion size, the carefully developed new meals include: Beef Chilli featuring a warming puréed beef chilli with kidney beans, served with rice and peas; Sweet and Sour Chicken, which comprises puréed chicken, pineapple and peppers in a sweet and sour sauce along with rice and peas, and Chicken Tikka Masala. This delicious, puréed chicken has been infused with a medium spiced coconut and tomato sauce and is served with rice and creamed spinach.

Created by apetito’s expert product development team and in-house Dietitian, the resulting dishes offer great choice and an exceptional dining experience to patients living with dysphagia, while delivering the quality and innovation that the company is so renowned for in the Healthcare sector.

Describing Culinary Inspirations as “highly significant”, apetito’s Rosemarie Hoyle, Divisional Manager – Healthcare, said:

“When it comes to first impressions, food presentation is paramount and we understand how important it is for patients to dine with dignity, no matter their dietary needs.

“Everything we do here at apetito seeks to make a real difference to customers and patients, offering unparalleled food quality and assured safety standards. For us, this range is all about offering choice and innovation and most importantly, bringing enjoyment back to mealtimes for those living with dysphagia.”

apetito works in partnership with hospitals to serve great tasting nutritious food that represents value and best practice; supporting diverse patient needs with differing dietary and medical requirements.

Through a dedicated support team, apetito also offers its Healthcare customers a bespoke service tailored to individual hospital needs and challenges.

For more information on Culinary Inspirations; check out https://www.apetito.co.uk/our-services/for-hospitals/patient-health-and-wellbeing/ or contact 01225 560 136.

Full list of dishes:

  • Level 4 Purée Petite Beef Chilli with Rice
  • Level 4 Purée Petite Sweet & Sour Chicken with Rice
  • Level 4 Purée Petite Chicken Tikka Masala with Rice
  • Level 5 (Shaped) Salmon in Dill Sauce
  • Level 5 (Shaped) Beef in Gravy
  • Level 5 (Shaped) Beef Grill steak
  • Level 5 (Shaped) Vegetable & West Country Cheddar Cheese Bake
  • Level 5 Fisherman’s Bake
  • Level 5 Creamy Chicken Pie
  • Level 5 Pasta Bolognese

Site Sponsors