This expansion sees additions across its core multiportion, CarteChoix and Specialist Nutrition ranges. Apetito has introduced a Fajita Chicken Mix, featuring a combination of diced chicken, grilled peppers and red onion in a mildly spiced fajita seasoning.
Patients can also enjoy a new rich, plant-based Chickpea Curry infused with warming aromatics like cumin, ginger and coriander for a meal that’s packed full of flavour. Apetito has launched a Premium Battered Haddock which sees a tender and flaky haddock loin coated in a golden, crispy batter.
The healthcare meals provider has also expanded the variety on offer in its plated CarteChoix range, including a Cheesy Garlic Chicken served with parsley tumbled diced potatoes, carrots and broccoli, and a Jerk Chicken, paired with rice and kidney beans and inspired by Caribbean cuisine.
Apetito will introduce its first-ever Level 4 Purée savoury pastry dishes – offering new dining experience for patients on a texture modified diet. These are a Purée Pastry Topped Steak Pie served with peas, mashed potatoes and a rich gravy and a Purée Sausage Roll.
Patients requiring a Level 5 Minced & Moist diet can enjoy a brand-new Hunters Chicken, served with buttery mash and broccoli, as well as a Sweet & Sour Chicken, paired with white rice. The latter is also being introduced into its Level 6 Soft & Bite-Sized range, providing new meal options across all three IDDSI levels.
Neil Hargreaves, general manager of healthcare at Apetito, said: “We understand that listening to customer feedback is key to delivering meals that truly make a real difference. That is why we are constantly looking to evolve our range, bringing fresh flavours and greater variety to hospital menus so that patients always have something to enjoy.
“We are especially proud to be driving innovation within our Specialist Nutrition range with the launch of our first-ever Level 4 Purée savoury pastry dishes. This breakthrough not only elevates our offering, but it transforms the dining experience for those living with dysphagia, bringing greater choice and enjoyment to every mealtime.
“From day one, our mission has been to create food that not only tastes great but supports patient recovery, ensuring that everyone has something good to eat in hospital - no matter their dietary needs.”