After listening to customer feedback and preferences, Apetito has made ‘significant changes’ to its texture modified meals, as well as introducing five brand-new dishes to deliver an even better mealtime dining experience for patients.
The new additions include:
- Aromatic Purée Chicken Korma
- Purée Bean Chilli
- Purée Cottage Pie
- Purée Shepherd’s Pie
- Purée Fish Pie
Apetito has improved the allergen profile of the meals, with 11 dishes now being made without all 14 recognised allergens and many more made without milk and soya. This update offers patients with food allergies greater freedom of choice and helps to maintain a varied and inclusive menu selection.
Mandy Chambers, general manager of healthcare at Apetito, said: “We are extremely excited to be launching our ‘better than ever’ range of Purée meals and desserts, which we believe provides a real step change in our offering for patients living with dysphagia.
“Good nutrition is extremely important for patient recovery, and so we want to ensure that everyone can enjoy their mealtimes and dine with dignity, regardless of their dietary needs. We are confident that this new range will allow hospitals to provide an even safer, more diverse selection of meals, allowing patients with specialist diets to still experience the joy of dining without compromise.”
To find out more about apetito’s services, please check out: www.apetito.co.uk/our-service/hospital-meal-services.