Care home meals provider apetito has launched a new range of texture modified meals in what it describes as a “landmark” move in for the sector.
The 10 new meals have launched as part of the Culinary Inspirations range and are designed for residents living with dysphagia.
They include four IDDSI (International Dysphagia Diet Standardisation Initiative) Level 5 meals, which feature a moulded protein element designed to stimulate and entice residents’ appetite whilst bringing dignity back to dining.
New dishes included Salmon in Dill Sauce, Beef in Gravy, Beef Grillsteak, and Vegetable Westcountry Chedder Cheese Bake.
Describing the launch as “highly innovative and incredibly exciting”, Neil Hargreaves, apetito’s Care Homes Divisional Manager said: “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.
“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.”
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, it has 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 apetito 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.
With rice now accompanying each of the new dishes, and with over 500 calories and 15g of protein in every 275g portion size, the new meals include Beef Chilli with kidney beans, Sweet and Sour Chicken, and Chicken Tikka Masala.
In line with the launch, apetito will host a free dysphagia awareness webinar this Thursday at 2pm.