Catering to the diverse dietary needs of an increasingly health-conscious customer base has become an everyday necessity for the modern foodservice operator.
Consumers are not only more aware than ever before of the importance of nutrition in helping to reduce the risk of diet-related conditions, such as diabetes and high cholesterol, but consumer sentiment is also shifting towards food that supports overall health and wellbeing.
While the need to meet specific nutritional and allergen requirements is apparent, serving delicious and wholesome food is equally important. Available in pure apple (220666), as well as strawberry (220669), apricot (220668) and banana (220667) flavours, Dewfresh fruit purées are a perfect pantry item for bulk catering operations. Ideal for preparing cakes, muffins, biscuits, pastries, cocktails, smoothies, desserts, ice creams and more, the products have been crafted with school canteens, camp kitchens, bakeries, cafés and aged and healthcare facilities specifically in mind.
Dewfresh fruit purées are crafted in New Zealand using the finest locally grown apples, capturing the flavour and vitality of peak-season fruit.
Here are some great ways to incorporate fruit purées across your menu for broader appeal.
Using fruit purée in egg-free recipes
Create delicious egg-free recipes, especially in baking. Replace each egg with about ¼ cup (60g) of fruit purée, along with about ¼ teaspoon of baking powder per egg, to ensure optimal texture and rise in your baked goods. A great solution for vegan-friendly diets or those with egg allergens.
Using fruit purée as a natural substitute for sugar
Substituting part of the sugar in your recipes with fruit purées is an excellent, natural way to reduce calories while maintaining sweetness. The natural fructose in apples enhances the flavour of cakes and baked goods, making them just as sweet as those made with regular sugar, but with fewer calories.
Using fruit purée as a substitute for fat, butter or oil
Substituting butter or oil in your cooking and baking with fruit purées will not only reduce the fat content but will also add natural sweetness and moisture to your dishes. Replacing around fifty per cent of the butter, oil or fat in a recipe with fruit purée will ensure your puréed food recipes and baked goods remain deliciously moist, while cutting down on calories.
Using fruit purées in a texture-modified food diet
All Dewfresh fruit purées are IDDSI (International Dysphagia Diet Standardisation Initiative) level 4 texture-compliant, HACCP certified and produced according to Food Standards Code Australia & New Zealand. This means they are suitable for individuals requiring texture-modified foods, providing a smooth and consistent purée that meets dietary guidelines for these patients.
Texture-modified diets are essential for individuals with swallowing difficulties, such as those with dysphagia. These diets help to ensure safe and enjoyable eating experiences, allowing people to consume nourishing foods while minimising the risk of choking or aspiration. Fruit purées, such as those from Dewfresh, are a fantastic addition to a texture-modified diet, providing not only the required texture but also enhanced flavour and nutrition.
What is the IDDSI framework?
The IDDSI framework is an international set of descriptors for texture-modified foods and thickened liquids to help people with dysphagia (eating, drinking and swallowing problems). It standardises terminology and provides clear guidelines for healthcare professionals, caregivers and foodservice operators to create appropriate food and drink options. By following the IDDSI framework, it becomes easier to ensure that individuals on a texture-modified diet receive meals tailored to their specific needs, promoting safety and quality of life during mealtimes.
Create delicious and exciting puréed food recipes, across any diet level.
The versatility of Dewfresh fruit purées extends beyond bulk catering and residential facilities. Ideal for crafting delicious and exciting puréed food recipes, they are also freeze-thaw stable, allowing smaller catering operations to store easily without compromising on quality.
Here are some adaptable recipes that utilise purées across many diet levels, so you can curate a menu with dietary versatility.
- Apple cinnamon porridge: cook oats in a mix of milk and apple purée, then stir in cinnamon. Blend until smooth for level 4 diets. Sweeten to taste and serve with extra apple purée and a sprinkle of cinnamon on top.
- Apricot purée layered yoghurt pots: layer apricot purée and Greek yoghurt in jars, alternating between them. Perfect as is for level 4 – 6 diets, or top with crunchy granola or nuts for diet level 7.
- Banoffee mousse: whip cream and fold in banana flavoured apple purée for a delicious level 4 dessert. Layer with crumbled biscuits and drizzle with caramel sauce before chilling if catering to non-dysphagic consumers.
- Strawberry, coconut and chia seed smoothie: blend strawberry flavoured apple purée with coconut milk, chia seeds and ice. Serve chilled. Omit the seeds if catering to level 4 diets.
- Moroccan chicken and apricot tagine with couscous and toasted almonds: cook chicken with Moroccan spices, apricot purée and dried apricots in a tagine or slow cooker. Blend until smooth for level 4 diets or serve with fluffy couscous and toasted almonds on top for non-dysphagic consumers.
- Egg-free apple cake: mix apple purée with flour, sugar and baking powder, then bake until golden and cooked through. Slice and serve warm or cold. A nostalgic classic for diets 6 – 7.
Dewfresh fruit purées are an essential addition to the pantry in any bulk catering operation – offering a range of benefits designed specifically with the needs of foodservice operators in mind. Shelf-stable at ambient temperatures for 14 months, these purées are hot-filled in 3kg soft pouches, which ensures optimum freshness and a thicker, more stable consistency. This process also minimises waste and eliminates the hassle of heavy cans. The smooth, lump-free texture (IDDSI Level 4 texture-compliant) is perfect for creating consistent, high quality dishes – while also being Halal and Kosher suitable.
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