With help from industry experts, we explore the future of care home dining.
As the senior care industry evolves, so too does the approach to dining in care homes. Advances in nutrition, AI-driven meal planning, and automation are reshaping how residents receive and experience their meals. From personalised diets tailored to individual health needs to the use of technology in food preparation, the future of care home dining is becoming more efficient, nutritious, and engaging.
Mark Wetherill, QuornPro Executive Chef, recognises that nutrition and health are the key considerations when it comes to menu planning in healthcare. “Menus need to have a variety of protein options that taste, sound, and look amazing and vegan and vegetarian dishes are no exception to this,” he said.
Protein plays a huge role in creating the perfect menu and whilst it’s an ingredient that has typically been linked to meat and fish, Quorn are showing healthcare chefs that there’s another option.
“Our mycoprotein is a nutritious and sustainable complete protein, making it easier for chefs to add dishes to menus with nutritional benefits, that taste great and have a positive impact on the planet.
“Whilst health and nutrition are front of mind, variety and taste are equally important. Chefs working in healthcare settings should try to offer a wide range of options, as it’s crucial for service users to retain some freedom and choice at mealtimes,” added Mark.
Quorn continually invest in research, both sensory and technical, to make sure they have the best taste, flavour and texture on the market. The versatility of QuornPro products means that there are so many delicious ingredients and flavours that chefs can complement it with, to create a balanced meal option for all.
“We would always advise chefs to think about the key food groups to create a balanced meal optionProtein is really important, as are fats and carbohydrates to keep energy levels up. Fruit and vegetables should also be added into each meal for further vitamins and minerals.”
There has been an increased demand for plant-based and vegetarian options in care settings in recent years. It has always been important that care homes offer a range of meal options to meet dietary requirements, but through Quorn’s work in the channel, Mark revealed that he’s seeing a change in the variety and quality of those options. For many years, vegan and vegetarian dishes were on menus for those with dietary requirements, but now, people are choosing to reduce their meat for a wide range of reasons – health, sustainability just two few of them.
“We’re showing care home operators that there is no compromise with QuornPro on menus. We have a taste and texture to helps replicate meat, but we bring better sustainability and nutritional benefits to the table too,” said Mark.
We asked Mark where he sees care home catering heading in the next five to ten years, to which he explained he believes it will be “shaped by several evolving trends driven by societal changes, the impact of technological advances and the increasing focus on health, wellbeing and sustainability.”
He continued, “We’re already working with operators to show them the health and environmental benefits of switching to our super protein on menus and we’re also support with the greater use of sustainable ingredients to help them bring down the carbon footprint of each dish they serve.”
Care homes are unfortunately also still facing staff shortages and skill challenges in kitchens. In line with this, specialists in healthcare dining, Simply Food Solutions, have highlighted the importance of resident and patient gratification in an event showcasing its textured modified range.
The current rate of prevalence of dysphagia affects between 50 to 75% of nursing home residents and 10% of acutely hospitalised older people[1], who ultimately require a texture-modified diet according to the IDDSI guidelines. However, achieving the perfect balance between safety and palatability in every meal can be time-consuming, wasteful and costly.
Simply Food Solutions’ recent event, ‘Rediscovering the Love of Food’, focused on its Simply Puree range of over 120 IDDSI-compliant products at levels 3, 4, 5 and 6. It also highlighted their convenience for chefs and caterers, who only need to heat and serve the ready-made meals in an oven or microwave, making them ideal for busy kitchens and out-of-hours service.
Yaqoob Ishaq, Managing Director at Simply Food Solutions said: “It’s our mission at Simply Food Solutions to keep the patients and residents who are eating our food happy, by providing the highest taste satisfaction possible. This also extends to healthcare chefs and caterers, as we aim to provide them with a quick and easy meal solution that’s safe to eat without the hassle of strenuous kitchen prep.
“All of our food is crafted with care, but our Simply Puree range in particular demonstrates the impact food can have on the recovery, wellbeing and outlook of someone suffering from dysphagia.”
Looking to the future of care home catering, Yaqoob said, “Over the past 20 years we’ve seen a shift in people’s palates, seeking cuisines from around the world, as well as those from different cultural backgrounds longing for a taste of home. That’s why it’s so important for us to not only create dishes that adhere to various dietary needs and requirements, but dishes that also put a smile on their face, making them fall in love with food all over again from here on out.”
The future of care home catering is set to be more personalised, nutritious, and sustainable than ever before. With advancements in AI-driven meal planning, plant-based protein innovations, and improved solutions for texture-modified diets, residents will have greater choice and access to high-quality, health-focused meals. As the industry continues to evolve, collaboration between chefs, nutritionists, and food providers will be key in ensuring that every meal not only meets dietary needs but also enhances overall wellbeing and enjoyment.
[1] RCSLT, Dysphagia and eating, drinking and swallowing needs overview
