Care home catering could take a new twist over the next few months as residents look for interesting menus to boost their wellbeing.
Food procurement company Allmanhall said wellbeing and mindfulness must be considerations when planning meals after a difficult year for residents.
“A continuing focus on enjoying food and eating for health is expected in catering menus,” said procurement manager Alastair Cupper. “We expect to see more use of immunity-supporting ingredients. This includes superfoods and probiotics, plus low sugar and gluten and dairy alternatives.”
Cupper said care homes are increasingly looking at introducing plant-based alternatives to meat and are also cooking more meals from scratch.
“Sustainable eating also looks set to be in vogue, promoting the use of seasonal foods with a high traceability and low carbon-footprint,” said Cupper. “Waste reduction is also likely to be front of mind.”
Read the full article here in our March/April issue (page 30).
More catering articles here.