Apetito’s new cakes and sandwiches offering

9th August 2011, 8:20am

apetito, a leading provider of meal solutions to the health and care sectors, has extended its range even further with the launch of its soft and puréed sandwiches and cakes.

The caterer believes the new products will help healthcare caterers offer a better service for elderly and vulnerable patients, who suffer from dysphagia, across a range of service times from breakfast right through to supper. 

The new range includes hot sandwiches available in cheese, chicken, bacon and tuna.  Latest sweet additions include a hot apple and cinnamon or hot chocolate cake.  

The range meets national guidelines for texture-modification in adults for categories C and D and is particularly appropriate for people with swallowing difficulties linked to conditions such as dementia and strokes.

Caroline Lecko, nutrition patient safety lead at the NPSA (National Patient Safety Agency), said: "There is still a lack of knowledge around dysphagia, which can affect up to 20% of hospital inpatients, and has serious implications if not treated properly.  Especially worrying is that, in general, not many people know how to spot patients with swallowing difficulties, or how to safely assist people to eat."

Rosemarie Hoyle, divisional manager healthcare for apetito, said: "We know from listening to our customers that our selection of texture-modified dishes provides a vital solution for the healthcare market.  And the issues go far deeper than just providing food.  

"It's about providing dignity, nutrition and giving a patient enjoyment in their daily lives.  Food is a simple pleasure that we all recognise and is particularly important in aiding recovery.

"When choice is limited, patients can lose interest in food, which can quickly lead to serious problems, including malnutrition.  Our research has shown that a varied menu choice is positively related to a good intake of nutrients so we've developed a flexible range of products to provide an all day solution comprising both main meals and snacks."

Related Articles:

• 24 Feb 2012 - The real cost of nutrition in care homes
• 09 May 2011 - New board appointment at frozen food supplier apetito
• 10 Nov 2010 - Apetito wins in National Business Awards 2010
• 27 Jul 2009 - Apetito wins The Customer Focus Award
• 03 Jun 2009 - apetito quits the education market
• 03 Dec 2008 - apetito wins contract with RUH Bath
• 01 Oct 2008 - apetito celebrates meals on wheels week
• 08 Aug 2008 - apetito wins awards for sustainability approach
• 05 Jun 2008 - apetito commits to sustainability
• 16 Jul 2007 - Apetito launches school meals

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Mike Duckett

15 August 2011 at 12:26pm

I have heard and seen most foods on offer during my 45 years experience and I can not get my head around a pureed sandwich or cake. This is my opinion is taking the case for pureed meals to another planet and alien to us who are trying to promote fresher local made foods. This does not make good common sense approach to these patients who require a softer sandwich and cake which can be made as a local product.

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