Wiltshire Farm Foods

Don’t forget that this evening, 8-9pm, we are hosting a webinar – Food First for Malnutrition and Planet - with MyNutriWeb In this free webinar, our Development Dietitian, Sophia and British Dietetic Association (BDA) Registered Dietitian, Louise Kirkham will explore how sustainable practices in healthcare and the food industry can address both climate change and malnutrition. To find out more and register for this, click the link: https://zurl.co/WbKk

We recently won an award at the IDDSI Festival for our level 4 Puréed Shepherd's Pie. Here’s what Jethro, our Development Chef, has to say about the meal: "For me, the star of the show is our new Shepherd's Pie. The new mould looks amazing, and the new layering ability, with the shepherd's pie filling and mashed potato topping. You would hardly know you were eating a puréed meal. The dish delivers on every level."

#Advert | Today we hosted a partnered roundtable with our Corporate Member Wiltshire Farm Foods, listening to real dietetic experiences on how food can play an important part in patients' recovery after being discharged from hospital care.

Meet Sandie, one of our Softer Foods customers living with dysphagia due to the rare condition, achalasia. Sandie requires a Level 4 diet and was initially restricted to blending her own meals at home - a challenging and time-consuming task that limited her dietary variety. After being introduced to Wiltshire Farm Foods Level 4 Puréed meals through her dietitian, Sandie gained access to a wide range of safe, nutritious mealtime options that meet her dietary needs and restore her ability to enjoy tasty meals with dignity and comfort. Sandie’s story is both inspiring and a powerful reminder of the essential role that texture-modified diets can play in supporting both health and quality of life, bringing joy back to mealtimes. #SofterFoods #PuréedMeals #AchalasiaAwareness #Level4Meals #FoodForHealth

Next Wednesday, the 13th we are hosting a webinar – Food First for Malnutrition and Planet - with MyNutriWeb. In this free webinar, our Development Dietitian, Sophia and British Dietetic Association (BDA) Registered Dietitian, Louise Kirkham will explore how sustainable practices in healthcare and the food industry can address both climate change and malnutrition. To find out more and register for this, click the link: https://zurl.co/WbKk

In our latest episode of the Dietitian Diaries, we were lucky enough to speak with Senior Lecturer in Dietetics at Sheffield Hallam University, Long L. We discuss placements, the NHS, and the art of teaching.   Listen today: https://lnkd.in/e3cAWVfG

This WRAP (Waste and Resources Action Programme) Recycle Week, we are pleased to announce that we have now recycled over 30 million meal trays through our world-first closed-loop recycling scheme. Launched into Wiltshire Farm Foods in 2021, we have since expanded across the wider apetito UK business, helping us to recycle over 15 million trays in the last 12 months alone. This year’s Recycle Week focuses on recycling and reusing everyday items that often unnecessarily end up in the rubbish bin, reminding everyone of the environmental benefits of recycling. #RecycleWeek #Sustainability

Ensuring accessibility of staple L4 Purée meals is extremely important to us, allowing our customers to enjoy meals in a convenient and safe way. This is why our development teams have been working hard to improve the cooking methods of L4 meals. While previously, our Purée Classic Cottage & Shepherd’s Pies were Oven Cook Only – these now work in the microwave! This can also be said for the Salmon Fillet to Salmon in Butter Sauce that now works in the microwave. #SofterFoods #PureeMeals #InnovativeDining #Dysphagia

Good luck to our Development Chef, Jethro Lawrence, who is competing in today’s Final with top Chefs across the UK for the highly sought-after title of National Chef of the Year 2024.  Hosted by the Craft Guild of Chefs, the competition is fiercely contested and has been a key milestone for some of the best-known Chefs in the industry. Jethro’s incredible menu includes three courses, inspired by ingredients and techniques that portray his personality, individuality, and takes inspiration from his parenthood – as his children get involved with his ingredient foraging! #ncoy #NaionalChefOfTheYear #chef

We’re always looking for ways to innovate our world leading Softer Foods menu, and an important part of this is visual innovation. With our new Purée menu, meals such as our Purée Cottage Pie look better than ever, using distinguished layering, browned effects and fork indentations to make our dishes look homemade. Replicating the visual texture of standard meals, through new moulds aims to make our customers have the most enjoyable dining experience that they can. #InnovativeDining #SofterFoods #PureeMeals #VisualDining