apetito, the UK’s leading creator and supplier of meals for the health and social care sector, has unveiled an enhanced range of dishes to improve the visual quality of its award-winning Level 4 Puréed meals.
Its Purée Petite range now features sausages which look freshly sizzled, chips and potatoes that are beautifully browned and grill steaks which appear lightly seared, all to enhance the aesthetics of its texture modified food selection. When it comes to first impressions, food presentation is of paramount importance to apetito and creating dishes which allows its customers to dine with dignity, no matter their dietary requirements. Containing a similar calorie and protein content as apetito’s Purée Classic dishes, its Purée Petite range provides a similar nutritional value for those with a smaller appetite.
The range has been created specifically for those with dysphagia, the medical name for swallowing difficulties. Dishes with this texture are pureed and smooth with a consistent texture, each one meeting with IDDSI Level 4 requirements. With over 500 calories and 15g of protein in every 275g portion size, the Purée Petite range makes mealtimes more manageable for those living with dysphagia; a condition which can account for severe malnutrition amongst those living with it.
Phil Rimmer, Head Chef for apetito, says,
Dishes include favourites such as Pork Sausages and Mash, Steak and Chips, Fish and Chips and All-Day Breakfast. There are numerous challenges in creating safe, compliant meals via home blending with the process being both time consuming for catering teams and potentially hazardous for residents if the correct texture is not achieved. apetito eliminates any need for care homes to blend meals with its texture modified range.
For more information on the apetito’s Texture Modified ranges visit: https://www.apetito.co.uk/our-food/specialist-nutrition/