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Ruth Smith in Cost Sector Catering magazine ‘Desserts as part of the solution’

Ruth SmithThis is the fourth in the series of 2016 columns for Cost Sector Catering magazine by our Registered Dietitian Ruth Smith.

This month Ruth discusses our new desserts and how they are an important part of hospital catering

For the full article please see below or view online here.

Desserts as part of the solution

Here at Anglia Crown, we’re always looking for new ways to make eating more interesting, enticing and pleasurable for patients. That’s why we’re unveiling our new and improved dessert range at the Hospital Caterers Association (HCA) learning and development forum that’s taking place in Liverpool, on 14 and 15 April.

We know desserts are a key part of the hospital dining experience for patients. They are important psychologically, as providing a choice to patients offers them a sense of control over something that directly affects them. In addition, the importance of mealtimes is amplified in hospitals, as they give the day structure, and an enjoyable dessert helps add another sensory experience to enhance their overall satisfaction.

A tasty pudding is not just about making patients’ mealtimes more exciting. A tempting dessert can entice a patient with a poor appetite to eat, and can be hugely important in contributing to their overall nutritional intake. This is especially true for raising a nutritionally vulnerable patient’s calorie intake. For example, a typical main course in hospital provides between 300-500 kcals, while a hot dessert with custard offers 300-400 kcals. Milk-based desserts also contribute significantly to a patient’s overall protein intake. As a Registered Dietitian, I know how vitally important this part of a meal can be for a patient.

We already have over 50 multi-portion chilled and frozen desserts in our range, but now we’re launching some brand new recipes, including ginger sponge with almond and sultanas, and bread and butter pudding. We’ve also improved eight of our apple-based recipes, including apple pie, apple crumble, date and apple crunch, Eve’s pudding, and a reduced sugar Eve’s pudding.

The HCA Forum is a great opportunity for us food professionals to get together to discuss the pressing issues we’re facing in patient catering and improving a patients overall hospital visit. Please visit us on stand 45-46 to sample the new range.


Posted in: Dietitian - Ruth Smith, Press Coverage

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