Birchall Foodservice has organised two workshops providing practical help and advice for care caterers on the new dysphagia framework.
The wholesaler organised the informative events to aid its customers following the implementation of the new IDDSI (International Dysphagia Diet Standardisation Initiative) framework this month.
The two fully-subscribed workshops were the latest in a series of events and were led by Premier Foods and held in Birchall’s development kitchen at its head office in Burnley, Lancashire.
Demonstration chef and trainer James Ball hosted the two-hour long sessions, explaining the new descriptors and testing methods, whilst inspiring customers with a range of texture-modified recipes, including kedgeree, minted lamb with pea and potato puree, chicken salad, and fruit crumble.
Keith Horner, director of Birchall Foodservice, said: “Demand for our two workshops was extremely high and the places were filled within a matter of hours. Dysphagia is not only a major consideration in care settings but we are also seeing increasing demand for texture-modified foods in the profit sector too.
“Our free and informative workshops provided customers with the practical knowledge they need to ensure they can successfully roll out the IDDSI guidelines in their own establishments,” he added.