Kerrymaid predicts 2018 food trends


Christmas is just around the corner and that means that the start of 2018 is just a few short weeks away. With this in mind Kerrymaid reveals its top trend predictions for the care home market in the coming 12 months.

From platefuls of veg and dippy egg and soldiers to tackling food waste, the 2018 trends seek to offer solutions to the many challenges faced by the 20,000 care homes across the UK.

Vegetables are the best medicine

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Adding more veg to recipes bumps up vitamin D intake, which elderly residents often lack, potentially leading to a range of diverse health concerns. So dishes that incorporate veg such as bakes are key additions to menus.

Reducing waste

With an estimated 20% of all food purchased thrown away nationwide, tackling food waste is moving up the agenda across foodservice. For care home caterers working to ever tightening budgets, cutting food will make a huge impact on overheads. Reducing portion sizes and looking at ways to use the whole vegetable or cut of meat will also help reduce waste. Nose to tail and root to leaf will become a major part of cooking for residents.

How do you like your eggs in the morning?

A vital source of protein, elderly residents can now have their eggs any way they like, including sunny side up and soft boiled as the presence of salmonella which posed a high risk to the elderly has been significantly reduced. As long as eggs purchased have the British Lion stamp residents can safely eat lightly cooked eggs. For residents who need a little extra encouragement to eat or those living with dementia being able to have a breakfast reminiscent of their home or childhood will really help. Serve your soldiers with Kerrymaid Buttery for a simple to prepare, but tasty meal.

More than just food

For many care home residents meal times are a highlight of the day, offering a social environment and company, meaning that meal times are about much more than nutrition. As the breakfast and brunch occasion takes off in the out-of-home market, care caterers will look to replicate elements of this in their dining rooms. Offered on a monthly basis, brunch will give caterers an opportunity to trial new dishes. Offering the meal at a slightly later time than breakfast may also encourage residents who usually dine in their room to come out and eat with other residents, as it will give them and their carers more time to get ready on the morning.

Vegetarianism is aging

A decade ago it would have been rare to find a care home that needed to cater for strict vegetarians, but as we enter 2018 it’s becoming an ever more popular life choice meaning that caters also need to consider a tasty veggie meals when creating menus. Additionally, CSR policies mean that care homes also have to consider their environmental impact and that often means reducing meat consumption.

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Tags : Best practicefood and nutrition

The author Lee Peart

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