Our latest thought piece from Mary Wedge, which can be read in Public Sector Catering on page 38, link below

Anglia Crown’s vision is to drive excellence in healthcare catering. This is achieved through product development and innovation. Business development manager Mary Wedge talks us through their latest new range of wholegrain carbohydrate products and explains how we, as an industry, should be doing more to improve fibre intake in our foods.

Statistics from The National Diet and Nutrition Survey (2018) have found that no age group of consumers in the UK is currently meeting their recommended intake of fibre. Absolutely none. Many consumers don’t even know how much fibre they should be eating or where to find it.

The food industry is well placed to play a key role in helping and educate the nation to eat well and with these worrying figures showing none of us meeting the government recommended intake of 30g/day of fibre, I think this calls for action.

The new products are suitable for all age groups and are launching at the Hospital Caterers Association (HCA) forum on 2-3 April in Liverpool. They will provide patients and residents in the care and healthcare markets with some brand-new contemporary dishes that are not only healthy, but wholesome and delicious.

Three of the eleven new products are in our individual frozen Crown Advantage range. The dishes feature a beef and black bean sauce served with a mixture of white and wholegrain rice, a chicken arrabiata and a soya mince pasta bolognaise, both accompanied by wholemeal fusilli. The soya mince pasta is vegan suitable.

The remaining eight new dishes, available in our multiportion frozen and chilled Crown Choice range, include a steak and mushroom stroganoff, pork and smoked paprika sauce, soya mince chilli and our hottest dish yet, a chicken in chipotle sauce.

As an award-winning supplier working with around 100 hospital sites and various care home settings in the UK, we will continue to bring fresh new ideas and innovations to foodservice. Unfortunately, fibre has many stereotypes and there is definitely a negative perception around not only cooking it, but also the taste and price of it. As an industry, let’s turn this around and help make a difference to our nation’s health and wellbeing.

This article was run in Public Sector Catering magazine April 2020 issue.