Care home meals provider apetito has introduced a pioneering range of texture modified dishes as part of its Culinary Inspirations campaign.
The new products includes first-of-their-kind dishes that comply with a 'Level 5' dysphagia diet - minced and moist food as defined by the International Dysphagia Diet Standardisation Initiative.
apetito said the four new Level 5 meals feature a moulded protein element that aims to stimulate and entice residents’ appetite while “further bringing dignity back to dining” for residents with swallowing difficulties.
The new dishes include salmon in dill sauce, beef in gravy, beef grillsteak, and vegetable & Westcountry cheddar cheese bake.
To offer further choice to residents, apetito has also added a further three dishes to its standard Level 5 range, including fisherman’s bake, creamy chicken pie and pasta bolognese.
In addition, apetito has also introduced a new rice mould to its Level 4 Puree 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 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 care homes 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.
“When it comes to first impressions, food presentation is paramount and we understand how important it is for residents to dine with dignity, no matter their dietary needs,” said care homes divisional manager Apetito.
“Everything we do here at apetito seeks to enhance and deliver an exceptional dining experience for care home residents. For us, this range is all about offering choice and innovation and most importantly, bringing enjoyment back to mealtimes for those living with dysphagia,” he added.
