Catering
more than trends. It’s about using insight, innovation and ingredients to provide dignity, delight and nutrition on every plate, even when budgets are tight.”
Functional eating: food that does more A major theme is the rise of functional eating – food and drink choices that support specific health outcomes. In care settings, this is especially relevant to support targeted goals: energy, cognitive focus, gut health, hydration, and blood sugar control. Nutrition is not only about sustenance – it directly influences clinical outcomes, quality of life, and resident satisfaction. While some will have complex nutritional
requirements, protein is an essential requirement for most care home residents and over the past few years, high protein diets have become more of a focus in the wider market as well. Think protein yoghurt or cottage cheese blended with a functional fibre ingredient to offer additional wellness benefits. With hydration being a key resident focus,
functional drinks are also evolving. Look out for beverages promoting calm, clarity, and hydration, and those that are free from artificial sweeteners.
Sensory experiences Another important trend is the role of sensory experience in foodservice. Textures, aromas, colours, and visual presentation all contribute to appetite stimulation and mealtime enjoyment, particularly for residents living with dementia or reduced appetite. From freeze-dried fruits and foamed
dishes to vibrant plate presentations, small innovations can make mealtimes more engaging. These techniques can be especially impactful in texture-modified diets, where variety and appeal are often limited. Mealtimes in care settings are more
than a nutritional exercise – they are an opportunity for connection, pleasure, and dignity. Enhancing sensory experience supports all three.
Customisation & flexibility There is an increasing appeal to consumers for flexibility and the ability to choose when it comes to foodservice in the wider market. As consumers look for food choices that fit with their lifestyles, there is arguably a move away from the traditional breakfast, lunch, and dinner menus, instead rethinking the meal structure to introduce grazing and
sharing menus, snacking and small plate options and anytime meals. While the mealtime structure is integral to
the daily routine of residents, the ability to offer choice within their meals ensures they can enjoy dining with dignity. Even within regulatory constraints and fixed menus, small adaptations can make a significant difference to resident satisfaction. In the wider market, we may see more
flexibility in portion sizes, with customers able to alter their meal size to suit their appetite. We may also see a transition away from ‘set’ dishes, instead introducing more build-your-own options, allowing consumers to personalise dishes by selecting contents, flavours, and toppings to suit their individual tastes and dietary and wellness choices. This level of customisation could translate
well to the care setting, giving residents the option to select certain elements to create a build-your-own meal suited to their appetite and taste. The move towards more flexible
meal options is reflected by the growing requirements of older adults with dysphagia. The World Gastroenterology Organisation reports that over 50 per cent of older adult care home residents globally are affected by oropharyngeal dysphagia. Those living with dysphagia are not only at increased risk of aspiration but also of poor nutritional intake, placing them at risk of malnutrition. allmanhall’s partnerships with Oak
House Kitchen (OHK) and The IDDSI Guy play a vital role in helping care providers achieve this. Together, they deliver specialist guidance, training, and practical support to ensure that dysphagia management is not just understood but embedded into daily practice. Supporting residents with dysphagia is
a vital part of foodservice in care, and with expert partners and practical tools, care teams can manage this confidently.
Experiential dining: more than a meal Eating out is now about experience. Consumers are seeking value beyond price, through ambience, innovation, and entertainment. Think themed nights, pop- ups, at-table cooking, and social-media- worthy presentations. When done well, these experiences build excitement, loyalty, and lasting memories. With mealtimes as a social event that
brings residents together, this trend can also be translated to the care setting. Food
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and wine tasting events bring an interactive element to mealtimes, and themed menu days can be used to showcase innovation and new cuisines.
Building a resilient, sustainable food future To meet climate targets and shifting consumer demands, the care sector must align its catering operations with sustainability goals. That does not mean compromising on taste, nutrition, or experience – it means rethinking sourcing, menus, and partnerships. In care settings, mealtimes are far
more than a nutritional transaction – they are moments of dignity, comfort, and connection. A sustainable future for care catering must therefore ensure that environmental responsibility goes hand-in- hand with enhancing the lived experience of residents. This includes offering food that is not only nourishing and safe, but also familiar, appealing, and personalised to individual needs.n
Rachael Venditti
Rachael Venditti RNutr. is allmanhall’s development manager with a focus on the care sector. She has worked in the catering industry for over thirty years, previously in contract catering and facilities management covering areas including nutrition, menu development, offer development, marketing, and branding. A Registered Nutritionist and the NACC South West Regional Chair, Rachael is able to combine her nutrition, operational, and care sector expertise to support allmanhall in delivering an approach that brings significant benefits to their care client partners.
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