IDDSI
Here at apetito, we are passionate about making a real difference to people's lives with delicious meals for everyone to enjoy. This includes our Texture Modified meal rane which has been created in line with the International Dysphagia Diet Standardisation Initiative or IDDSI - a set of global industry standards with terminology and definitions to describe texture modified foods and thickened liquids used for all individuals with dysphagia.
Enhancing Health & Wellbeing
Good nutrition and providing an enjoyable dining experience are central to promoting good health and well-being among patients and residents.
All our food is developed and prepared by our dedicated in-house team of chefs, dietitians, and food technologists. Together, they ensure our meals are nutritious, whilst also catering for dietary requirements and conditions such as dysphagia.
Innovating to Improve Lives
We pride ourselves on evolving with new trends to improve the patient and resident experience. Our specialist nutrition team work tirelessly to research and develop innovative products that make a real difference to people living with conditions such as dysphagia. This forward-thinking approach has been acknowledged across the industry, with us receiving the PwC West of England 2018 Business of the Year Innovation award, as well as the Queen’s Award for Enterprise; Innovation in 2016.
Award Winning Products
Our award-winning, texture-modified range provides delicious food to our customers, which caters to specific dietary requirements, such as malnutrition, and dysphagia.
"It is comforting to know that as a company apetito is constantly striving to comply with all the Food Standards that affect patients nutrition and is still passionate in producing the best food to aid the recovery of our patients.
The fact their texture modified meals are award winners is an added bonus.”
Julie Griffiths, Catering Manager, Salford Royal NHS Foundation Trust
Variety & Choice
We produce a wide range of delicious breakfast, lunch, dinner and dessert options across various IDDSI levels, to both minimise the risk of menu fatigue, and ensure that we have a nutritious meal option for everyone; regardless of their swallowing ability.
Supporting patients
“Ensuring patients with dysphagia receive extra calories and protein is a daily challenge. So, Purée Petite meals that contain the vital nutrients in smaller portions mean that we can be confident patients get everything they need.”
Catering Manager, Royal Devon & Exeter Foundation Trust
