Food manufacturer Premier Foods has introduced the second phase of its Dysphagia Solutions Programme, with a guide to using the new International Dysphagia Diet Standardisation Initiative (IDDSI) descriptors.
Launched last month at Premier Foods' head offices in St Albans, the guide includes a series of creative recipe ideas alongside practical tips and training. Key industry representatives attended the event, including those from the National Association of Care Catering.
The guide follows guidelines from the IDDSI, which standardises the framework for texture-modified foods. Premier Foods has worked with industry bodies to offer training and workshops to support chefs and caterers as they transition towards using the new recommended regulations in their kitchens.
Mark Taylor, foodservice channel controller at Premier Foods, said: "Following the launch of the IDDSI in the UK, we wanted to explain the new framework and help caterers and chefs begin creating and using recipes suitable for their dysphagia patients and residents. Our programme will build on the previous success of our Healthcare Solutions programme, launched in 2012, and will include a mix of practical training, workshops, ongoing advice and support."
Taylor urged caterers not to "have their heads in the sand", and added, "these new guidelines and the complications associated with dysphagia are not exclusive to the elderly. Everyone in the public sector should be aware of these new standards."
Preston Walker, kitchen manager, director and consultant chef at Oak House residential care home near Nottingham, demonstrated several recipes based on the new standards, showcasing their "attractiveness on the plate" and how chefs could bring IDDSI to life in care homes and hospitals.
Walker was accompanied by Premier Foods chef James and SOSA development chef at HB Ingredients, Samantha Rain.
The Premier Foods guide to International Dysphagia Diet Standards can be downloaded at www.premierfoodservice.co.uk. The guide includes information on the new IDDSI guidelines, a background on dysphagia, the new descriptors, and hints and tips for varying the presentation of texture-modified food.
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