As part of its new spring and summer menu launch, apetito has furthered its world-leading range of specialist nutrition through employing cutting-edge technology to elevate its Level 4 Purée Fish and Chips.

In its latest development in dysphagia-friendly dining, the meals provider has utilised an innovative dual-layer mould to heighten the visual appearance of the customer-favourite dish and improve the overall mealtime experience for those living with swallowing difficulties.

The product improvement sees a dual layer of puréed white fish wrapped in a golden puréed batter, allowing the meal to closely resemble its regular-textured counterpart and enabling those requiring a texture modified diet to dine with dignity.

Alongside this, apetito has increased its offering of vegan texture modified dishes through introducing a brand-new Cauliflower & Lentil Curry for those on a Level 5 Minced & Moist diet. This delicious plant-based curry, paired with vibrant turmeric rice, is not only bursting with flavour but also meets Gluten Free and Energy Dense coding.

Improvements have also been made to reduce allergens across its texture modified range. Soya has been removed from its Level 4 Purée Lamb in Mint Gravy, making it the 12th meal made without* all 14 major allergens – without any impacts on the delicious flavours!

Richard Jones, Head of Specialist Nutrition at apetito shares the business’ excitement to launch this innovation for customers, saying:

“We are always looking for ways to enhance our offering of texture modified meals and are delighted to be bringing exciting new methods to the table with our wrapped, dual layered mould – providing an exceptional visual appearance that replicates what you would expect to see when regularly ordering the meal from a restaurant. Or, in this case, the Fish & Chip shop!

“At apetito, we’re passionate about making sure that everyone has choice and variety on the menu, no matter their dietary needs, and feel that our award-winning specialist nutrition range is truly leading the way in improving mealtimes and bringing dignity back to dining for those living with swallowing difficulties.”

*’Made Without’ does not mean ‘Free From’.