apetito Ltd. Canal Road, Trowbridge, Wiltshire, BA14 8RJ T. 01225 753 636 F. 01225 777084 www.apetito.co.uk

Rewarding patients, awarding usWe see awards as recognition that we’re doing the right thing by

our patients, which is always music to our ears.

Call to arrange a tasting session and find out more about our appetite for better 01225 753 636.

Music to our ears!apetito’s

award-winning texture modified

range

Everyone deserves

a great meal, no matter what

This brochure is intended to provide general information about our products and services. You should always seek further advice on any particular issue or requirement you might have. Whilst we make every effort to ensure the accuracy of the information

contained in this brochure, we do not accept any responsibility for any inaccuracies or errors which might be contained in it.

It matters A great meal is much more than great food. At apetito we understand the importance of providing a safe and nutritious meal for patients, particularly those with swallowing difficulties. That’s why we’ve created our specialist texture-modified range of meals, providing visually appealing, great tasting food that is in line with the National Descriptor Guidelines.

We have over 50 years’ experience as a catering specialist and we’re proud to offer food that helps to aid patient recovery. Today we use all our expertise to supply 33,000 meals a day to over 400 NHS hospitals.

“I love creating brand new dishes, but I also love improving the meals we already have. Being

able to review our catalogue and thinking ‘what can we do to make this better’ is key.”

Phil Rimmer, apetito Head Chef

to us

Texture Modified Meals

Texture Modified Meals

Making food part of the solutionKelly Fortune explains how, “dysphagia can be a serious threat to the health of patients, due to a high risk of choking, dehydration, malnutrition and aspiration pneumonia.

In fact, studies* into the psychological impact of dysphagia found serious implications for the health and wellbeing of patients.• 41% of patients experience anxiety or panic

during mealtimes.• 36% of patients avoid eating with others

because of their dysphagia.• 20% of stroke patients with dysphagia

develop aspiration pneumonia.”

At apetito, we understand how vital a good meal is to a patient’s health and wellbeing.

That’s why we have created an extensive range of appetising and nutritious texture-modified meals that help dysphagia patients sustain healthier, longer lives.

Kelly Fortune is apetito’s Registered Nutritionist and holds a BSc in Public Health Nutrition.

“apetito’s meals have been used to create a benchmark for our national work to support patients with dysphagia.” Rob Winfield, head of catering, Royal Derby Hospital

“For many of us eating and drinking is an enjoyable, social experience

and a time to look forward to, however this is not always the case for people

suffering with dysphagia and in fact many live in trepidation of mealtimes.

Having a well presented, nutritious and delicious meal at the right consistency

is vital and I believe apetito have achieved all of this with their range of

texture-modified meals.” Andy Jones Chair HCA

Chicken Supreme – Category C

*SOURCE: O.Ekberg et al.: Social and Psychological Burden of Dysphagia 2001

What makes our texture-modified meals better:• Compliance with BDA Digest and National Descriptor

Guidelines for a texture-modified diet

• Innovative technology

• No bacterial risk from blending equipment and handling

• Individual portions to help cut food wastage

• Food holds its shape after cooking, so looks appetising

• Every meal is nutritionally balanced

“The Texture Modified meals have been very well received by patients. Eating well makes such a difference to wellbeing and recovery.” Carol Hardy, speech and language therapist, Royal Derby Hospital.

Looks good, tastesgood, does goodNothing should stand in the way of patients getting a great meal inside of them. That’s our mantra, and that’s why we don’t let a medical condition like dysphagia stop patients looking forward to and enjoying meal times.

Texture Modified Meals

Whetting the appetiteOur meals have been created to not only taste great but look great too, making meal times something for patients to look forward to again.

Preventing malnutritionOur vast menu means that all patients not only receive a great meal, they receive the right nutrition too.

Reducing riskWe’ve developed consistent textures that reduce the risk of choking and aspiration pneumonia.

Beef Grill Steak – Category C

Cauliflower and Broccoli Bake – Category D

Chocolate Sponge with Vanilla – Category C

Fish Mornay

– Category E

Cauliflower and Broccoli Bake – Category E

Cottage Pie – Category C

Salmon Supreme – Category C

Carrot Soup – Category B

Texture Modified Meals

Variety is the spice of lifeWe think that every patient should be able to look forward to mealtimes, whatever their circumstances. So it’s really important to us that whatever their different dietary needs, there’s a variety of safe, delicious and nutritious meals for them to choose from and get their taste buds going.

With that in mind, we’ve created a full and varied range of 70 nutritionally balanced and visually appealing meals, desserts, sandwiches and soups that cater for a wide range of dietary needs across the different texture categories.

Our texture-modified meals meet the National Descriptors for categories B, C, D and E as developed by the NPSA.

Category EFork Mashable MealsOur Category E meals are soft, tender and moist and require some chewing. Food ingredients are cut into smaller pieces and can be mashed with a fork. Any gravy or sauce is of a thick consistency.

Category DPre-Mashed MealsOur Category D main meals are mashed so are soft, tender and moist and need very little chewing. Any gravy or sauce in the main meals is very thick and of similar consistency to the rest of the meal.

Category BThin Puréed SoupsOur Category B soups are a thin purée, do not require any chewing and cannot be eaten with a fork.

Category CThick Puréed MealsOur Category C main meals, desserts and sandwiches have a smooth thick texture and do not require any chewing. They are moulded to resemble the food they represent and hold their shape even after cooking. They are a thick purée and can be eaten with a fork.

“The Category C meals are enhanced for better presentation by means of preformed shapes to represent the product, so encouraging the patient to eat. All the meals taste excellent as has been testified by many a patient.”

Iain Muir, Patient Food Services Manager, Royal Infirmary of Edinburgh

Sustainability for lifeWe’re committed to sustainable business. That’s why we consider every aspect of our production process to make it as environmentally friendly as possible. It’s all about respecting the environment, knowing exactly where ingredients come from and offering the best quality meals that help to sustain patient health.

Our commitment to sustainability runs through the whole organisation. We meet the government buying standards and carefully source ingredients, making sure that all new suppliers operate within Ethical Trading Initiatives. We support the British food and farming industry and 100% of our beef is from British and Irish sources. We also use carefully selected worldwide suppliers including those from Europe and the developing economies. We source our ingredients to

always ensure the best quality and cost for customers.

We’ve been developing one of the country’s most sustainable production and distribution systems. Since 2007 we’ve seen an average 40% reduction in carbon, water, electricity, and diesel, as well as a 100% reduction in food waste sent to landfill.

To find out more about our continuous work to improve sustainability ask your catering consultant for the latest sustainability report.

At apetito we only use sustainable fish.

We source all our beef from the UK and Ireland, like these heifers and steers at Tracey Cottage Farm, just 15 miles from apetito, in Wiltshire.

Our apples are grown at Fourayes Farm in Kent –

an award-winning family business that’s certified

by the Organic Food Federation and BRC.

“We’re proud of our contribution to social responsibility. But we know that to be ready for tomorrow, we have to keep working hard.”Mark Lovett, Sustainability Manager

Texture Modified Meals