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Comment is from Anglia Crown’s former Managing Director Nick Clarke.
Last year Anglia Crown extended its frozen prepared meals with a vegetarian jalfrezi and vegetarian curry, and developed a smaller appetite chicken korma meal that works for children and those looking for, or anteing to explore something more exotic on their plate, says Managing Director Nick Clarke.
“All of our curries for hospital or care settings are mild to medium, however as palates continue to evolve , we predict the trend for spicy and fuller-flavour tastes may create a demand for a full flavoured and perhaps hotter dish” he comments.
“Our research shows that hot food on a warm plate improves patient satisfaction and the dining experience during a hospital stay. We therefore developed some curry dishes to fit into our Crown Advanatge range which uses Smartpack technology. The packaging releases each meal though the bottom of the packet directly onto the plate without affecting the presentation and helps support caterers in providing perfectly presented and nutrious food.”
Anglia Crown’s range, Crown Advantage which won the Best New Main Course category in 2015 for its lasagne at the BFFF (British Frozen Food Federation) awards was also the same range nominated for the Cost Sector Catering Innovation Award. The range consists of 39 main frozen meal choices that have been designed to meet the nutritional and preference requirements of varying patient groups. The exact portion size and control helps to reduce wastage of food within the healthcare sector.
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