Foodservice Resources by Church Resources

summer edition

foodservice resources

we are your first resource速

contents Introduction 1 Experts 2 Spotlight 6 News 8 New Partners

Did you know

Recipes 17 Calendar 18

Introduction

Introduction From farmgate to plate, sustainability and waste. Reducing the total cost of the supply chain while improving quality and driving process improvement. Welcome to the Summer Edition of Foodservice Resources. We’re celebrating the closing of a year that will be remembered by many for the canonisation of our Saint Mary MacKillop. I am sure we now find you and your facilities working double time in the lead up to Christmas to ensure all of your Residents, Patients, Students, Customers and Members all experience a meaningful and connected Christmas celebration and holiday period. Church Resources and our Supply Partners are here to assist you with making this task easier and more cost effective. Our goal is for Church Resources to become your first resource - it’s that simple. We are excited to announce new Preferred Supply Partners for 2010, with still more on the horizon. Both Prime Nutrition and McKenzie’s have increased their support for the not for profit sector by joining the Church Resources Foodservice offering. Also we welcome the Foodservice Rewards program into the Church Resources Foodservice suite of Member benefits. If you visited the Catholic Health Australia Conference in Adelaide or the Aged and Community Services Australia National Conference in Hobart I am sure you will agree that it was time very well spent. We met with many of our Members in the exhibits, functions and presentations. One of the most exciting and engaging presentations I have heard in many years was from an energetic dietician, Karen Abbey, who is putting the final touches to her PhD while working hard to improve the quality of care in Foodservice for the Nambucca Valley Care organisation where she is based. We have been lucky enough to spend some significant time with Karen after the conference and we are able to bring you the first in a series of her articles that I am certain you will find useful, innovative and informative. Right across Church Resources, 2010 has been filled with many significant and positive changes, initiatives and new opportunities. The Foodservice team at Church Resources continue to visit many facilities and members right across the nation. It makes a day’s work extremely fulfilling when we have been able to connect with hard working people with big hearts, delivering real value to the community where it is needed most and assist them in unlocking the potential in their organisation, in the form of process savings and continuous improvement. We very much appreciate the opportunity to work with you for the benefit of the residents and customers you represent.

Martin Kenrick, the Foodservice Team and the entire Church Resources Team send our heartfelt wishes to you, your families, your residents and your colleagues for a truly meaningful Christmas and a 2011 filled with joy.

Experts

Foodservice in Aged Care – a key to caring “Foodservice plays an important role in the aged care sector. Residents have a high focus on food and it is central to their daily activities” writes Karen Abbey Food also plays an important role in forward moving residents so that they have exciting events to look forward to like Christmas, Melbourne cup and the many other social events which revolve around food. Why is food so important? It’s not just about nutrition, its about memory and the relationship which every resident has with their food supply as they were growing up and the exposure to different types of foods. If you think about your own food intake there are foods which really hold a special place in your memory, the foods which bring a family together in celebration and the food you look for when the weather is cold or hot or just when you need a treat. Food is important as it provides the nourishment which residents need to consume daily to maintain their health and wellbeing. Nutrition is essential to monitor; as people age they become smaller eaters so it is really important to ensure an adequate daily intake. But also as we age our senses change and often our residents need flavour, the smell of food and attractive food presentation to make the dining experience one which stimulates their appetite. Operating and cooking in foodservice is a privilege and facilities do their best around Australia to meet the many challenges of working in aged care. It is an honour to produce the meals for residents in a place which will be their last home. Creating tasty meals which provide good experiences and events for residents, to find unique and creative ways to present foods and develop menus for residents to feel comfort and allow them to enjoy what they are eating is very important. Food for many of this generation is meat and vegetables, with the favourite of roasts and silverside with white sauce. Desserts are the old fashion puddings, creamed rice and bread and butter pudding. However, we have many diverse cultures in Australia and they bring an interesting new array of foods onto aged care menu planning. What is so good about the food supply in Australia is that it is wide and vast. Food manufacturers and suppliers work hard to come up with creative ways to help build menus. Products need to be able to suit a varied market and help foodservice facilities to control cost, but more importantly provide tasty meal components for our residents.

I don’t think anyone should ever say that foodservice and producing the hundreds of thousand of meals daily for our residents is an easy job. Across Australia foodservice provides the most valuable service in feeding our residents.

Karen Abbey Karen is a Foodservice aged care specialist dietitian and has presented at conferences nationally and internationally on topics ranging from menu design, nutrition specification in foodservice, and nutrition for the elderly. Karen has worked for Queensland Health as a rural aged care dietitian, with the Rural Allied Health Team and completed extensive work for Queensland Meals on Wheels delivering training in nutrition and menu design. Currently, Karen is the Resident Support Services Manager and Dietitian working for Nambucca Valley Care an aged care facility on the MidNorth Coast of NSW and is undertaking a PhD with the University of Queensland examining menu design and delivery of nutritional care in residential aged care. Over the coming editions of the Foodservice Resources eNewsletter, we will be featuring articles written by Karen.

Experts

Bidvest brings FindFoodFast to iPhone & iPad Purchasing all your Bidvest supplies has never been easier! The Bidvest iPhone app “ifindorderfast” provides the ultimate in portability and accessbility. The much anticipated Bidvest iPhone app, ‘ifindorderfast’ was launched this month and is now available for all Bidvest find-fast users (this includes findfoodfast, findhospitalityfast and soon findfreshfast!). Customers with a find-fast login can use their existing login and password to enter the app. All your existing order forms created and saved through your find-fast account in the past will be available at the tap of a finger! Standard find-fast order form and ordering features are available as well as easy access to all products. Once your order is submitted, stock availability is

Screenshot 3

checked and the order immediately returned to the iPhone for adjustment. Order reference and deliver date information is also available instantly. Developments on this app will continue to add additional features over the coming months. Stay tuned! To download the app, visit the iTunes store and search for “ifindorderfast” or “bidvest”. Screenshots below: 1. The ifindorderfast login screen 2. All your order forms 3. Shopping list 4. Item detail with price and breakdown 5. Your shopping basket

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Experts

Pioneering innovation in dementia care “Food is all about engaging the senses - Sight or visual appeal, smell, something familiar and taste are all essential to the enjoyment of food.” writes Shona Hite. To the resident living with dementia this becomes vitally important in order to provide good nutrition and continued enjoyment of food. The smell of bread baking or pancakes cooking at breakfast, a picnic of sandwiches on a beautiful warm day, freshly brewed coffee or a sip of Champagne on a special occasion can all evoke some familiarity perhaps remembering a simple taste or a special time, even for a fleeting moment. As dementia progresses, changes in a person’s eating habits and ability to eat often take place. Difficulties swallowing, changes in taste or a poor appetite can make it increasingly difficult to ensure that an adequate amount of nutritious food is eaten.

Katherine Edwards Nestle Australia visiting Starrett Lodge

Adapting to the resident’s changes in eating habits can encourage the resident to eat. The following could be tried: ÆÆ ÆÆ

ÆÆ ÆÆ ÆÆ ÆÆ

ÆÆ ÆÆ ÆÆ

Finger food - this is often the best way to provide nourishment as well as continued independence; Nutritious snacks - the traditional three meals a day approach may not work; a good breakfast followed by lots of well chosen snacks may be more successful; Fresh fruit - available at all times; The movement of meals on a menu - serving main meal in the evening and a lighter meal at lunch; The timing of food to suit the resident’s needs; Helping to prepare food or laying the table can remind a person that it is time to eat as well as help to maintain their skills and independence; Daily activity, such as walking or spending time in the garden, can also promote a healthy appetite; Offer positive encouragement and gentle reminders to eat; and At all times this is offered with dignity and choice.

At UnitingCare Ageing Starrett Lodge in our Magnolia House, 15 residents can begin their day with a gentle hand massage, reading the newspaper with a staff member who has been specially employed to provide extra care first thing in the morning; a time that is very busy for other staff with resident care and housekeeping duties.

Colin McDonnell - Care Service Manager

The judges have ruled!

Last month, the Minister Assisting the Minister for Health (Mental Health), Barbara Perry, presented UnitingCare Ageing’s Starrett Lodge in Hamlyn Terrace an award for promoting the importance of a positive image of older people. Starrett Lodge won the award for its intergenerational project which links residents with local mother and baby groups. Part of a significant series of innovations in dementia care. During the presentation the research was explain stating that by the age of three, children have already formed negative views about older people, believing that they are “ugly, tired and helpless”. The project aimed to encourage meaningful interaction between young and old for the benefit of resident and child alike. Congratulations to the team at Starrett Lodge from everyone at Church Resources.

Experts Residents have the choice of a hot breakfast each morning, including cooking fresh pancakes once a week and bacon and eggs on a Sunday. Breakfast can be the most important meal for some residents as it is the time they will eat and drink the most. Our menus have been developed using “Best Practice Food and Nutrition for Aged Care Facilities“ and have been approved by the dieticians who produced this tool. The menu has been swapped in Magnolia to provide a lighter “snack” type meal or a sandwich with soup and dessert at lunch. The main meal with two choices is offered in the evening to help with settling those residents who are poor sleepers. A light supper is also provided to help see residents through to the next morning. Each resident is asked their choice for each meal. As verbal communication becomes more difficult photos of the food are shown to residents and a description of the dish is read to assist residents with their choice of meals. The dining experience is a calm, unhurried time with background music playing. Residents gather around a table that belongs to one of the residents, in a beautiful climate controlled environment that stays the same temperature all year round.

Colin McDonnell

Food is all about enjoyment. Familiar table cloths and simple crockery are used and assistance and encouragement from committed staff all add to the dining experience for the residents in their home. This is what must be remembered at all times, this is their home and we all want to be treated with dignity and respect in our home. Shona Hite Regional Food Safety Coordinator Uniting Care Ageing Hunter, Central Coast & New England

Spotlight

Do you know Simplot? Food it is all about engaging the senses sight or visual appeal, smell; something familiar and of course flavour is all essential to food enjoyment. Simplot Australia’s moto is “Bringing Earth’s Resources to Life” which they’ve been doing since their 1995 founding. Encompassing some of Australia’s favourite food brand businesses including Edgell, Chiko, Birds Eye, Harvest and Leggo’s, the company has continued to develop through acquisition of businesses such as John West, Lean Cuisine, Papa Giuseppe and product innovation. The Australian management team is committed to enhance the well being of their consumers by delivering nutritious food products that represent quality, value and convenience. Simplot are one of the largest suppliers of Foodservice products in Australia and are committed to continually meeting the needs of Church Resources Members and the Foodservice Industry.

Edgell Since 1926, when Gordon Edgell established his first asparagus cannery, the Edgell brand has grown to become Australia’s premier vegetable brand, supplying the nation with a diverse range of quality vegetables. Today, over 500 Australian farmers supply a huge variety of vegetables to Edgell. The Edgell team work hand in hand with our farmers to ensure that Edgell crops are harvested at their peak for goodness and flavour. Chiko This great Aussie icon has been on a roll for over 50 years. Chiko was the creation on Frank McEnroe, a boilermaker from Bendigo who sought to create the ultimate Aussie snack food. Something that could be enjoyed at the footy and held in one hand whilst holding a nice cold beer in the other. Today Chiko supply a wide range of tasty snack foods, from corn jacks to dimes and of course the Chiko roll. Leggo’s A renowned Australian brand, Leggo’s is steeped in fine Italian cooking traditions and has been part of the Australian culinary landscape since 1894.Since its beginnings Leggo’s has been famous for its rich flavoursome sauces that form the heart of good Italian cooking. I&J From humble beginnings in South Africa almost 100 years ago the company has grown to become one of the most trusted in the foodservice industry. In Australia I&J has been delivering quality and innovation to the foodservice industry since the 1960’s and is a leader in many of the categories in which it competes, including seafood, desserts, finger food and main meal components. Captain’s Catch Captain’s Catch is fast earning a reputation as an exceptional value for money seafood brand for the foodservice industry. Originally launched in 2003 as a challenger brand, the Captain’s Catch range now includes a large variety of value added seafood products that deliver quality performance across many different commercial applications. Colonial Farm Colonial Farm products offer broad appeal, with finger food, main meal components and burgers specifically designed to meet the needs of foodservice operators, including aged care, hospitals, event caterers, school canteens, pubs and clubs, takeaways and cafes. Colonial Farm is one of the few manufacturers within its market to achieve Meat Safety Quality Assurance (MSQA). MSQA certifies that Colonial Farm has achieved the standard of quality control necessary to enter an approved Quality Arrangement with the Australian Quarantine and Inspection Service (AQIS).

News

Abbotsford Biscuits kitchen closure The sad news of the Abbotsford Biscuits kitchen run by Jesuit Social Services closure reached the Foodservice team at Church Resources in the last two months. With a heavy heart, the Board of Jesuit Social Services made the decision to close the Abbotsford Biscuits kitchen. The kitchen produced under the tag-line: “We don’t bake biscuits to hire people; we hire people to bake biscuits” Jesuit Social Services desired to continue to provide training and real work opportunities for disadvantaged people and successfully applied for funding under the Federal Government’s Innovation Fund. When that funding ceased, the program needed to be profitable as sufficient funding from other sources was not available. Despite the best efforts of all involved, the task of making this initiative financially self-sustaining has simply proven too great. A range of pro bono business and marketing professionals have committed considerable time, energy and resources to investigating every avenue possible to continue this innovative social enterprise. No stone was left unturned in exploring ways to sustain the business. Many people have given their hearts and time to this venture because of a commitment to those who have been excluded from mainstream training and employment opportunities. Abbotsford Biscuits has made a difference in the lives of many people and it will be sadly missed by the team at Church Resources.

News

Eggs and Pavlova are no longer a no go! Country Chef’s Pavlova Desserts Comply with the NSW Food Authority

we create the hard to make!

As you may be aware, the NSW Food Authority has declared eggs a “high risk food item”, when serving to vulnerable persons. This has limited the ways in which facilities can serve and prepare raw eggs, including the much loved traditional Australian Pavlova. Luckily, Pavlova desserts from Church Resources preferred supplier, Country Chef, comply with the specific cooking methods governed by the NSW Food Authority. This is how: ÆÆ Country Chef is committed to a high quality of hygienic food practices, using approved equipment on the premises, which comply with the food standards code; ÆÆ Country Chef’s Pavlova desserts are made solely with pasterised egg, which currently complies with the NSW Food Authority standards of heat treatment. And we are happy to provide your facility with the relevant product information relating to Pavlovas; and ÆÆ Their Classic Pavlova Slab is a cost effective dessert choice. For more information about Country Chef & products which comply with the new Food Authority declaration, please call 1300 CHURCH (248 724).

WIN

Chef’s Tour of Malaysia: Travelling 16th -21st January 2011 4 days, 4 nights in Malaysia Return economy flights from your nearest capital city All meals, accommodation and transfers paid for Local cuisine cooking classes Guided tour of fresh produce markets Cultural tours

a chef’s tour of

HOW TO ENTER

FAX

Purchase any one of the participating Fonterra products (listed below) from a participating distributor, and enter the details of each order by fax or online.

Complete all the details of your order below. Please complete a new form for each new order.

Fax to 1300 604 003 Fax cost 50c The number of products purchased in the order (please number) Western Star Butter 2kg bucket Western Star Easy Spread 2kg bucket Western Star Salt Reduced 2kg bucket Anchor Cooking Cream 1L Perfect Italiano Parmesan Shred 1kg Mainland Cream Cheese 2kg First Name*

RECEIVE 3 ENTRIES FOR:

Surname*

Any Western Star 2kg bucket

Contact Number*

RECEIVE 1 ENTRY FOR EVERY:

Anchor Cooking Cream 1L Perfect Italiano Parmesan Shred 1kg Mainland Cream Cheese 2kg

Establishment Name* Establishment Type (tick) restaurant pub/club school/college hospital/care catering

ONLINE

cafe

State*

To enter online, visit:

www.fonterrafoodservices.com.au

Distributor*

Follow the links and complete all required details.

Invoice Number* *Mandatory fields

Contact Fonterra Foodservices National Telephone 1300 738 484 Email fsorders@fonterra.com Web fonterrafoodservices.com.au VICTORIA Angela Worley Matthew Smith

TASMANIA 0419 930 735 0428 006 909

NEW SOUTH WALES / ACT

Mark Williams

QUEENSLAND 0408 513 724

WESTERN AUSTRALIA Jacqueline Manning 0458 911 820

Ted Boxall Michael Pinna Steven Pike

0418 742 396 0407 031 504 0438 082 935

SOUTH AUSTRALIA/ NORTHERN TERRITORY Taso Roubos

Jake Dull 0407 532 959 Fernando Mascolo 0417 039 783

*One winner from each state pool of VIC/TAS, NSW/ACT, SA/NT, WA, QLD. Promotion starts: 27/09/10; ends 11.59pm 19/11/10 EST. Full conditions of entry: www.fonterrafoodservices.com.au. Australian residents 18 years or older who can travel: 16/01/11 - 21/01/11. Prize valued at $5000, includes return economy airfares from nearest capital city plus all meals, accommodation and transfers in Malaysia. Retain copies of receipt(s). Prize drawn at 3pm on 24/11/10 at Suite 104, 55 Beach St, Port Melbourne 3204, published in The Australian on 30/11/10. Promoter is Fonterra Brands (Australia) Pty Ltd, 327 Ferntree Gully Rd, Mt Waverley VIC 3149. ABN: 80 095 181 669. Authorised under Permit Numbers – NSW LTPS/10/07933, VIC 10/3025, SA T10/2009 & ACT TP 10/03678.1

FOODSERVICES Dairy for Today’s Professionals

0448 595 165

News

The Fonterra product ideation event In September, Fonterra Foodservices in conjuction with Church Resources and our Members conducted an ‘ideation session’. During the Fonterra Hospital and Aged Care ideation session, discussions around what opportunities existed to enhance and improve the menu offering to residents were high on the list. The focus group included Church Resources Members from the hospital and aged care industry and members of the Fonterra Foodservices sales and marketing teams as well as the Fonterra Nutritionalist. The workshop was held at the Dairy for Life Centre (DFLC) at Fonterra’s Australian Head office in Mt Waverley (VIC). This facility is part of Fonterra’s global commitment to excellence in Dairy Research & Development. When combined with research facilities in New Zealand, USA and the Netherlands, they represent the world’s largest dairy research operation. The key objective of the workshop was to identify and define common problems or “pains”, specifically relating to food, in the day-to-day running of the kitchens. The 16 people in the focus groups were split into sub-groups and asked to list problems, which were then compiled into a master list and a “wall of pain” was formed.

were explored in great detail and the real cause of the problems determined. This is when the creative ideas were then sought. All members were asked to think outside the square and generate possible solutions which addressed the pains. Each pain generated over 20 solutions. The members were asked to vote on their favourite solutions, with the top scoring solutions deemed the concepts that would be investigated further. These ideation sessions are invaluable for Fonterra’s new product development process. It is a chance to work alongside customers, working together to develop solutions which will alliviate day-to-day problems for our customers and ensure Fonterra is well on the way to creating sustainable growth through insight lead innovation.

It was the groups’ task to prioritise the problems and the top 8 “pains” were then chosen to be the major focus for the rest of the day. These pains

New Partners

Prime Nutrition A new Foodservice partner, Prime Nutrition, joins the Church Resources Foodservice offering in November bringing a suite of products including Enprocal Repair.

Prime Nutrition is an Australian business owned by the fourth largest dairy company, Warrnambool Cheese and Butter Co. Ltd (WCB). Prime Nutrition develops, manufactures and markets functional nutrition products produced from milk proteins and other natural sources. With the substantial resources of WCB behind them, they enjoy the benefits of a reliable supply of high quality protein ingredients, all of which are made in Australia. Enprocal Repair, a new Prime Nutrition product is

a medical food developed to help the process of wound healing. Enprocal Repair is fortified with L-arginine, an amino acid with a proven association with improved rates of recovery from wounds. The Foodservice team is excited by this new partnership and would like to welcome Prime Nutrition to the Church Resources Foodservice Program. If you would like more information, contact Church Resources on 1300 CHURCH or Prime Nutrition direct on 1800 631 103.

McKenzie’s Our new Foodservice partner, McKenzie’s, also joins the Church Resources Foodservice offering in November.

The McKenzie’s brand is one of the most trusted in Australia. Ward McKenzie is a wholly Australianowned and family-operated company. It enjoys a unique position in the manufacturing landscape. Today, McKenzie’s continues a proud family tradition of supplying generations of Australians with high quality, value for money food products. For more than 150 years, professional chefs and homemakers alike have put their trust in the brand and this month, Church Resources ethusiastically welcomes McKenzie’s as our newest partner of the Foodservice Program.

McKenzie’s manufactures Soups, Pulses, Legumes, Baking & Cooking ingredients, Herbs and Spices, Curries, Beverages, Cereals and Laundry supplies and Cleaning supplies. Open up just about any pantry in Australia and you would likely find a McKenzie’s product! For more information email foodservices@churchresources.com.au

New Partners

Foodservice Rewards Foodservice Rewards and Church Resources are your fast track to rewards! Free entry to a reward program designed with you in mind! Our new partner, Foodservice Rewards, gives you the opportunity to reward your staff, your business and yourself through earning points on each purchase of participating Foodservice Products. Itâ&#x20AC;&#x2122;s free and simple to join; and there are BONUS POINTS if you join as part of Church Resources.

ers. Goodman Fielder Food Services and Nestle Professional are already participating and look out for Cerebos in coming months.

You will quickly accumulate points (which never expire!) and redeem them for your choice of over 5500 (current at publication) great rewards. So far around 30 popular brands from leading manufactur-

For more information about Church Resources and the Foodservice Program call 1300 CHURCH (248 724).

All you have to do is register on the website www.foodservicerewards.com, then log in and enter codes from the yellow labels on participating products.

Did you know

Bulla - Ice Cream On average, it is estimated that every Australian consumes 18 litres of ice cream per year. This compares to USA at 23 litres and New Zealand at 20 litres. Not surprisingly, in colder countries, consumption is much less. A good example of this is the UK, where per capita consumption is around 6 litres per year. Ice cream can mean different things in different countries, but in Australia ice cream must contain at least 10% milk fat to qualify to be commercially labelled ice cream. In addition to milk and cream, ice cream usually contains sweeteners, stabilisers and emulsifiers, milk solids (non-fat) and water. When all of these ingredients are mixed together, they form an ice cream mix which has the consistency of a thickened cream. Like cream, this mix is usually stored at about 4°C. To give ice cream a rich and creamy texture, it is important to freeze this mix as quickly as possible, so that the ice crystals that form during the freezing process are as small as possible. To freeze ice cream as quickly as possible, many commercial producers of ice cream use refrigerants, such as liquid nitrogen or ammonia, in their manufacturing process. This refrigerant is typically used to surround the walls of an ice cream churn, inside which the liquid ice cream mix is rapidly cooled to form ice cream with a consistency similar to soft serve ice cream.

into contact with the metal surface of the churn, which is very cold because of the refrigerant surrounding it, and is instantly frozen. Within seconds, the frozen mix is scrapped off the churn wall by a rotating blade which mixes and aerates the frozen mix to produce soft serve ice cream. From the churn the soft serve ice cream is pumped into tubs and sent to blast freezers where it continues to freeze rapidly into the consistency that we experience when we eat ice cream straight out of our freezers at home. The ideal temperature to store ice cream at home is -18°C. Now that you know how ice cream is made, can you guess the most popular flavour of ice cream? That’s right; it’s Vanilla, which is nearly everyone’s favourite. And can you guess which manufacturer sells the most ice cream in supermarkets across Australia? This may surprise you; it’s Bulla. For more information on Bulla Ice Cream, visit www.bullafoodservice.com.au, or call 1300 134 882.

Inside the churn, the liquid ice cream mix comes

Prepared Foods - Managing Texture Gone are the days when a patient who required a puréed meal was sent a meal from the hospital or aged care centre menu that had simply been liquidised with water or milk and served in a bowl. Not only was this option nutritionally inadequate and potentially unsafe for swallowing, due to inappropriate consistency, it hardly provided the patient an incentive to overcome their reluctance to eat. With swallowing problems, such patients have low enthusiasm for food, and therefore often largely unmet nutritional requirements. Today’s modern pureed and texture modified foods are not only more appetising and of an appropriate consistency, but they are also higher in calories and protein to help the nutritional status of patients at risk of malnutrition. Australia’s leading provider of health and aged care food solutions, Prepared Foods Australia (PFA) is working with its clients to improve patient nutrition, minimise the risk of

aspiration and improve the quality of life for patients with dysphagia. A menu solution that’s not hard to swallow An approach from one of their largest customers looking for greater variety for cyclic menus saw PFA develop additional high protein soups, pureed meals and texture modified foods to help solve menu dilemmas when catering for patients with dysphagia. According to PFA’s National Sales Manager Ken Hartley the key to developing menus for residents with dysphagia is to provide meals that not only have appropriate texture and nutrition, but are appetising as well.

Did you know “The increased effort it takes to eat often leaves residents with dysphagia at risk of under nutrition so it’s important to provide food with the appropriate modified texture. These residents tend to have little appetite yet can have high nutritional requirements. Therefore flavour, colour and plate presentation are very important,” he said. “In this way a resident with little enthusiasm for food can be tempted to consume even a small amount of nutritious food and will receive important protein, energy and calcium intakes. This not only leads to improved nutritional outcomes for the resident, it also means less food wastage.” “Our puree products are formulated to tempt consumption while soups are also a popular menu item and residents served high protein soups are more likely to eat the whole meal.” Consistency and safety the key Mr Hartley said textural modification of food, either by being pureed or softened, presented a unique challenge for in-house kitchen staff. “Not only is it a challenge for kitchen staff to get the consistency right, that is lump free while thick enough to prevent aspiration, but also ensuring colours remain vibrant and that no flavour is lost in the cooking process,” he said. “PFA is able to offer the same product every single time following strict adherence to recipe and preparation methods with a complete dietary analysis available for every item. Then there are the cost and yield issues to consider. When making purees in house the costs and yields are unknown, a prepared food solution takes away the guess work both in preparation and in budgeting. “These products are labour saving in that they offer lower preparation costs and require less kitchen clean up from preparation and service from making purees in house, allowing catering staff to spend more time on managing the foodservice, food presentation and other tasks. “Less wastage from preparation leads to closer management of portion control and as products only require thawing and reheating this means minimal equipment, capital costs, ongoing maintenance costs and the amount of space necessary in the kitchen,” Mr Hartley said. Product development and quality control Due to increased client demand PFA has increased its puree offerings to 34 products, recently adding 11 new options to accommodate a two week cyclic

menu. Mr Hartley said the new products were developed in close consultation between the client and PFA’s team. “After our Research and Development technologists developed the samples, we presented them to a panel of nutritionists, speech pathologists, directors of food services operations and chefs to evaluate. “The consultative process also highlighted the need for a packaging change to accommodate a larger range of users with a convenient one kilogram pouch. From concept to development this process was signed off by all parties and produced for purchase within a 12 week time frame,” he said. This new puree range meets the Australian Standards for Texture Modified Foods and Fluids and can be utilised in all sized hospitals and aged care facilities. PFA monitors quality and consistency in line with industry benchmarks, whilst ensuring cost efficiencies are achieved. Stringent quality control and strict adherence to recipe and preparation methods guarantee Health Cuisine’s quality and consistency, with a complete dietary analysis provided for every product to meet Australian Dietary Standards. All products are manufactured at the company’s Wacol facility in Brisbane and are placed on hold until microbiological checks have been completed; ensuring customers always receive the best and safest products for consumption. PFA currently supplies prepared meal systems to around 100 healthcare and aged care facilities located in Queensland, New South Wales, Victoria and ACT, ranging from 30 bed private facilities to 700 bed metropolitan public hospitals, and 80 to 200 bed government and not-for-profit aged care facilities. PFA’s Health Cuisine range of 130 products encompass the entire health care menu spectrum including soups, protein dishes, vegetables, desserts, texture modified foods, and individual meals, all packaged ready to heat and serve. For further information about PFA’s Health Cuisine range please contact Ken Hartley, National Sales Manager on 07 3271 2433 or email khartley@preparedfoods.com.au

Did you know

The Mrs Mac’s Good Eating Range Pressure continues on schools and other food service operators to offer ‘healthier choices’. Government Health and Education departments have instigated a range of policies and standards in recent years to restrict the sale of unhealthy products into this market sector. School Canteen Associations have taken on the role “To promote and facilitate the provision of nutritious and healthy food services in schools throughout Australia”. They have developed nutrient criteria to assist canteen managers to assess products, based on levels and types of fat, salt (sodium), fibre and sugar in foods. Excessive amounts or insufficient amounts of these ingredients are associated with many chronic health problems suffered by Australians. All public schools need to be compliant with the “traffic light” system – this system aids schools in identifying “unfit” products and to balance their menu’s with healthier meal options. Canteen menus should offer predominantly green foods and drinks, with amber foods used to add interest to the menu and assist with the convenient provision of meals on-mass. The Good Eating range is available frozen for easy stock control and rotation and minimum wastage, come individually wrapped for safe heating and serving and are portion controlled in range of sizes to suit all energy needs. These are also important considerations in menu planning and cost control. How does the Traffic Light system work? Food and drink is classified into categories based on their nutritional value, energy density and levels of saturated fat, added sugar, salt and fibre. Foods and drinks classified as Green are the healthiest choices – these can be eaten every day and at a minimum standard, should make up 60% of the menu.

Foods and drinks classified as Amber are mainly processed foods. They have some nutritional value but contain moderate levels of saturated fat, added sugar and/or salt and can, in large serve sizes, contribute to excess energy intake. These should be eaten carefully and in moderation and should make up no more than 40% of the menu. Foods and drinks classified as Red are energy dense and nutrient poor foods and drinks that are high in saturated fat, sugar and/or salt. They can contribute to excess energy intake if consumed in large amounts or on a frequent basis. These products are not to be included on menu. What did this mean for Mrs Mac’s? The opportunity for our traditional Mrs Mac’s range was limited and therefore meant that we would have to offer a range of healthier pastry products, whilst at the same time consider other factors such as product handling, flavour, student appeal etc. The products would need to conform to the national criteria (there are some variations between state based organisations) – reduced fat, sodium and energy per serve, and a smaller serving size. In order to achieve this, Mrs Mac’s worked closely with the Schools Canteen Associations. Over the past 12 years we have constantly revamped and re-developed the range, in line with legislative changes and with the emergence of new and improved fat and sodium replacement technologies and ingredients. This has meant constant tweaks and changes to ensure the Good Eating range would be as tasty as possible - without compromising on the nutritional requirements. Other market sectors such as hospitals, aged care facilities, health and well-being programs have similar health concerns and nutritional requirements. Therefore, the Good Eating products are registered with the Heart Foundation’s Tick Program, to further endorse our ‘healthier choice’ claim and gave this product far-reaching appeal.

Recipes

SPC Cranberry sauce in a 2.5kg pale is BACK! Christmas is just around the corner! SPC has brought their 2.5kg pale of Whole Cranberry Sauce back, just in time!

Sage & Cranberry Turkey Tenderloin Ingredients 75g SPC Cranberry Sauce 1 red onion, sliced 2 teaspoons mustard mustard salt and black pepper to taste 1 tablespoon corn flour 150 ml chicken stock 1 tablespoon olive oil 8 Ingham Turkey Tenderloins or Pieces from a Whole Bird 1/4 cup fresh sage leaves Method 1. In a small pan, heat the cranberry sauce, onion, mustard, salt and pepper. Combine the cornflour and chicken stock and add to the saucepan. Simmer for 15 minutes or until sauce thickens slightly. 2. Season turkey on both sides with salt and pepper. Heat oil in a non stick pan over a medium heat, cook the sage leaves with turkey tenderloins on both sides for 5 minutes or until lightly browned. 3. Serve the turkey with sauce on roasted potato slices, garnish with sage leaves.

Merry Christmas Left Overs! Turkey left overs no longer have to be boring and ‘drab’. Make your Merry Christmas Left Overs “Toasted Turkey Sandwiches”.

Toasted Turkey Sandwich Ingredients 6 slices Oven Roasted Turkey Half Breast OR Pre Roasted Roast Turkey Meat 2 teaspoons butter 4 slices bread 4 teaspoons seeded mustard 1 cup grated cheddar salt and pepper to season boiled eggs and olives to serve Method 1. Heat a non stick pan over a medium heat. Butter 1 slice of bread and place buttered side down in pan. Spread with mustard, top with turkey and cheese. Season with salt and pepper. Butter other slice of bread and place on top of sandwich buttered side up. 2. Cook sandwich for 2 minutes or until bread is golden, turn over and press down with spatula to brown other side. 3. Slice sandwich in half and serve with boiled eggs and olives.

Calendar

EVENTS CALENDAR To help plan activities and rosters for various upcoming cultural and religious special days, festival and events, Church Resources has compiled a list of special days to note between December 2010 and February 2011. DECEMBER Wednesday, 01

National Day

Wednesday, 01 Wednesday, 01

National Day Chanukah - Festival of Lights

Thursday, 02 Thursday, 02

National Day National Day

Sunday, 05

The King's Birthday Anniversary Independence Day Muharram (Islamic Muharram is the first month of the year on New Year) the Islamic Calendar and marks the New Year for Muslims. Immaculate ConThis Catholic feast day commemorates the ception belief that Mary, mother of Jesus, was preserved from original sin all of her life. Jamhuri Day National Day National Day National Day International MiSince 1945, 7 million people have come to grants Day Australia as new settlers, including more than 700,000 under humanitarian programs as displaced persons and refugees. Emperor's Birthday Christmas Day Christmas celebrates the birth of Jesus. Christmas themes are peace on earth and good will to others. Boxing Day Boxing Day is a public holiday based on the tradition of giving gifts to the less fortunate. Many Australians spend the day with family and friends. New Year's Eve New Year's Eve is a night when people of all backgrounds and cultures come together with family and friends to reflect on the year past and look forward to the year to come. Fireworks light up many cities and harbours around Australia.

Sunday, 05 Tuesday, 07

Wednesday, 08

Sunday, 12 Thursday, 16 Saturday, 18 Saturday, 18 Saturday, 18

Thursday, 23 Saturday, 25

Sunday, 26

Friday, 31

Chanukah (Hanukkah) commemorates the recapture and rededication of the Jerusalem Temple. It lasts for eight days and nights, and each night an additional candle is lit.

Central African Republic Romania Jewish

Laos United Arab Emirates Thailand Finland Islamic

Christian

Kenya Bahrain Niger Qatar United Nations

Japan Christian

Australia

Festival

Calendar JANUARY ‘11 Saturday, 01 Saturday, 01

Saturday, 01 Saturday, 01 Saturday, 01 Saturday, 01

Tuesday, 04 Wednesday, 05

Thursday, 06 Thursday, 06 Friday, 07 Friday, 07 Saturday, 08

Sunday, 09

Monday, 17

Tuesday, 18

Wednesday, 19 Thursday, 20 Wednesday, 26

Wednesday, 26 Monday, 31

New Year's Day Taste Festival, Hobart (to 3 Jan)

Festival This festival features Tasmanian food, bever- Festival ages and local produce with an arts, culture, community and sports program. Liberation Day Cuba Independence Day Haiti National Day Sudan Feast of St Basil St Basil was a Bishop and one of the great- Orthodox Christian est thinkers of the Orthodox Christian church. In many Greek homes, a special cake is baked on the eve of St Basil's Day with a gold or silver coin hidden inside. Independence Day Burma Birth of Guru On this day people of Sikh faith honor the Sikh Gobind Singh, 10th birth of the founder of the Khalsa who lived Guru from 1469 -1539. Epiphany Epiphany commemorates the manifestation Christian of Jesus Christ. Armenian ChristThe Armenian Church celebrates Christmas Armenia mas on this day. Christmas The Coptic Church celebrates Christmas Coptic Orthodox Nativity of Christ Eastern Orthodox Churches that use the Orthodox Christian Julian Calendar celebrate Christmas Schützenfest, AdSchützenfest is a festival celebrating GerFestival elaide (to 9 Jan) man culture and featuring competitive shooting, music, dancing, food and drink. Sydney Festival (to The Sydney Festival offers a rich and diFestival 30 Jan) verse program spanning cultures and art forms. World Religion Day Observed in over 80 countries, the aim of Interfaith World Religion Day is to foster interfaith understanding and harmony by emphasising the common elements underlying all religions. Martin Luther King, This day is a United States holiday comUnited States of Jr Day memorating the birth of the Reverend Martin America Luther King Jr, the leader of the US civil rights movement who was assassinated in 1968. Epiphany Epiphany commemorates the manifestation Coptic Orthodox of God in human form as Jesus Christ. Vasant Panchami Traditionally during this festival, children are Hindu taught to write their first words. Australia Day On Australia Day we come together as a na- Australia tion to celebrate what's great about Australia and being Australian. Order of Australia award recipients are announced on Australia Day and the Queen's Birthday each year. Republic Day India National Day Nauru

Calendar FEBRUARY â&#x20AC;&#x2DC;11 Friday, 04 Independence Commemoration Day Sunday, 06 Waitangi Day Sunday, 06

Tuesday, 08

Carnevale Italian Festival, Adelaide (to 7 Feb) Shrove Tuesday

Sri Lanka

Waitangi Day commemorates the signing of the Treaty at Waitangi in 1840. This festival is an opportunity for South Australia's Italian communities to share their traditions with the rest of the community. Shrove Tuesday is the day before Lent, a time of fasting and devotions. Pancakes are traditionally eaten on this day. Lent is the period of 40 days which comes before Easter in the Christian calendar, traditionally a time of fasting and reflection. It begins with Ash Wednesday.

Wednesday, 09

Ash Wednesday Lent begins

Friday, 11

Sunday, 27

Victory of the Islamic Revolution in Iran Tibetan New Year Tibetan communities celebrate New Year, (Losar) known as Losar, on this date. Losar is an occasion to dispel the obstacles and negativities of the old year and is marked with activities that symbolise purification. Tet (Vietnamese Vietnamese people celebrate Tet with famLunar New Year) ily reunions, special foods and gifts. This festival is also an opportunity for Vietnamese Australians to share their cultural heritage with the wider Australian community. Chinese New Year Chinese New Year festivals in many com(Year of the Rabbit) munities feature traditional cultural activities, food stalls, arts and crafts, fire crackers, lion dances and dragon parades. National Day Nirvana Day This day is an observance of the death of the Buddha (Mahayana tradition). Independence Day Independence Day Independence Day National Day Prophet MuhamThis date marks the birthday of Muhammad, mad's Birthday regarded by Muslims as a messenger and prophet of God. Independence Day

Sunday, 27

Purim

Monday, 14

Tuesday, 15 Tuesday, 15 Wednesday, 16 Thursday, 17 Thursday, 24 Friday, 25 Saturday, 26

Purim commemorates the time when the Jewish people living in Persia were saved from extermination by the courage of a young Jewish woman called Esther.

New Zealand Festival

Christian

Iran Buddhist

Festival

Serbia Buddhist Lithuania Kosovo Estonia Kuwait Islamic

Dominican Republic Jewish

Malnutrition in Aged Care Residents in aged care facilities often find it difficult to eat enough food to meet their nutritional needs. This can be due to swallowing or chewing difficulties, poor appetite, dementia or other illnesses affecting their ability to eat. In fact up to two-thirds of residents may be at risk of malnutrition putting them at a higher risk of poor wound healing, falls and fractures, hospitalisations and infections and affecting their overall quality of life. Nutritional supplementation helps to improve the nutritional intake of residents which can contribute to improved muscle mass and bone density. Recently published guidelines support the use of fortifying everyday foods to increase nutrient density in malnourished patients. New Sustagen® neutral flavour is a nutritionally complete supplement that provides an easy way to boost energy, protein, calcium, vitamin D and other essential nutrients. It can be added to sweet or savoury foods and fluids. For example adding just 40g Sustagen neutral to one serve of porridge provides an additional 150kcals and 9g protein.

NEW

Adding the nutritional goodness of Sustagen® to your food service menu is easy with Simple Sustenance – Fortified Recipes for Caterers. Delicious recipes featuring Sustagen® Neutral and Nestlé Professional ingredients such as Maggi® Soup Mixes, Maggi® Mashed Potato and Nestlé Dessert Mixes. To order your FREE copy of Simple Sustenance – Fortified Recipes for Caterers please call 1800 671 628 (toll free)

For information on Nestlé Professional products please contact your local representative in each state on: NSW 02 8756 2000 Tas 03 6332 1000 Qld 07 3329 5264

Vic 03 9922 1400 WA 08 9488 5682 SA 08 8418 8726

For information about Sustagen® Neutral please call 1800 671 628 (toll free)

NEW

Serve Nature’s Goodness Wholesome Goodness from the Australian Sun The Anchor range of oats and muesli products are proudly and exclusively distributed in Australia by Goodman Fielder, to the Commercial, Food Service and Bakery markets. Together, we combine an iconic brand with the knowledge and experience of dedicated Marketing and Business Development teams.

Whether you prefer quick cook oats, traditional rolled oats or natural and toasted muesli, Anchor caters to you and your customers’ needs.

Anchor is naturally the best way to start the day, with a range of plump oats and flaked muesli offered in bulk and portion control packs.

Anchor - a natural source of wholesome goodness!

Anchor’s nourishing oats and delicious muesli make an ideal breakfast or snack or can be used as an ingredient.

F REE

scoop when you order: * Anchor Any 3 products from the Anchor 10Kg - 20kg OR any 5 products from the 50x40g - 1Kg range in a single transaction.

Anchor Oats 108250 Anchor Rolled Oats Carton Size UOM

750g CAS

108251 Anchor Rolled Oats Carton Size UOM

108199 Anchor Rolled Oats 1Kg CAS

Carton Size UOM

10Kg CAS

108200 Anchor Rolled Oats Carton Size UOM

15Kg CAS

108203 Anchor Rolled Oats 700 Carton Size UOM

20Kg CAS

108259 Anchor Instant Porridge PC Carton Size UOM

50x40g CAS

108258 Anchor Quick Cook Oats Carton Size UOM

750g CAS

108252 Anchor Quick Cook Oats Carton Size UOM

1Kg CAS

108204 Anchor Quick Cook Oats Carton Size UOM

Anchor Muesli 108249 Anchor Natural Style Muesli PC Carton Size UOM

50x40g CAS

108248 Anchor Natural Style Muesli Carton Size UOM

1Kg CAS

108206 Anchor Natural Style Muesli Carton Size UOM

15Kg CAS

108241 Anchor Toasted Muesli PC Carton Size UOM

50x40g CAS

108220 Anchor Toasted Muesli Carton Size UOM

1Kg CAS

108207 Anchor Toasted Muesli Carton Size UOM

15Kg CAS

For more information contact our Goodman Fielder Food Service Advisory Centre on 1800 025 066 or visit www.gffoodservice.com.au. For more information on the Foodservice RewardsTM program and eligibility please visit www.foodservicerewards.com or call toll free 1800 705 426. All Anchor products are virtually trans fat free and all are cholesterol free except the Toasted Muesli range. All Anchor products have 365 days of shelf life. * Offer valid with the purchase of any 3 products from the Anchor 10Kg - 20Kg range or any 5 products from the 50x40g - 1Kg range in a single transaction. Anchor scoop is valued at $20 and available while stocks last. Promotion runs from August 1st 2010 to September 30th 2010. Scoops will be sent out at the end of the promotional period.

uesli

r Oats & M

with Ancho

426 0 0 705 .c om Toll freodese18 rvicerewards www.fo

Order Form >

20Kg CAS

Bircher Muesli

Muesli Parfaits

Ingredients

Ingredients (Serves 6)

2 cups Anchor rolled oats

1-2 cups Anchor Toasted Muesli

1 cup apple juice

2 cups of mixed berry, no added sugar yoghurt (or any flavoured yoghurt you prefer)

1 tablespoon slithered almonds and sunflower seeds or pepitas

Fresh strawberries or sliced banana to serve

1 cup grated apple Pinch nutmeg

Method

Pinch cinnamon

Divide muesli between serving glasses. Spoon over yoghurt and top with fresh strawberries or banana and serve. Try using other fruits like kiwi or mango to top the parfaits.

Half a cup natural yoghurt Juice of half a lemon 1 tablespoon honey 1 cup chopped mixed berries (strawberries, blueberries, raspberries and sultanas)

Method Soak oats, seeds and nuts in apple juice. Leave in fridge overnight. When ready to serve mix through yoghurt, grated apple, mixed berries, lemon juice and honey. Top with cinnamon and nutmeg.

F REE

scoop when you order: * Anchor Any 3 products from the Anchor 10Kg - 20kg OR any 5 products from the 50x40g - 1Kg range in a single transaction.

Order Form Distributor Account

Distributor Name

Branch

Customer Name

Customer Signature

No. of Units

Product Description (Full product range over page)

Business Name

Delivery Address

Please submit completed form to your Goodman Fielder Account Manager or fax through to 1800 000 066.

No Artifical Colours or Flavours

NEW

Ingham Tempura Breast Goujons Includes Serving Bags

Serving Suggestion

â&#x153;&#x201D; Approved for Schools Complimenting the current Chickadee Crumbed Goujons, Ingham is proud to introduce the new Ingham Tempura Breast Goujons. Our Tempura Breast Goujons are made with 100% Chicken Breast Meat, chopped & shaped to size, then encased with a light tempura-style coating. Versatile and easy to prepare, try Ingham Tempura Breast Goujons served with rice, noodles or simply with your favourite dipping sauce.

Ingham Tempura Breast Goujons

Product Description Australian chicken breast, chopped and shaped, then encased in a light tempura style coating.

Features & Benefits

• • • • • • • •

Made with 100% Australian Chicken Breast No artificial colours or flavours Easy to prepare – simply heat & serve Ideal for bistros, pubs, clubs, canteens, cafes, sporting venues, take away shops Delicious, quality ingredients Quick & convenient Oil friendly coating School registered product Serving Suggestion

Ingredients THIS PRODUCT CONTAINS GLUTEN (WHEAT) AND MILK AS INDICATED IN BOLD: Chicken (51%), Water, Flour (Wheat, Rice), Vegetable Oil, Thickeners (1442, 1400), Starch, Dehydrated Vegetables (Onion), Milk Solids, Salt, Yeast, Acidity Regulators (450, 451, 500), Spice Extracts, Natural Colour (160c). NUTRITIONAL INFORMATION SERVES PER PACK: 11

SERVING SIZE: 90g PER 90g SERVE

PER 100g SERVE

778kJ 10.7g 8.2g 2.1g 17.3g 1.4g 328mg

864kJ 11.9g 9.1g 2.3g 19.2g 1.5g 364mg

ENERGY PROTEIN FAT Total Saturated CARBOHYDRATE Total Sugars SODIUM

All values specified above are averages

Product Name Ingham Tempura Breast Goujons

Frozen This is a guide only. Appliance temperatures can vary. You may need to adjust cooking times accordingly. Please ensure all poultry is fully cooked before eating. Oven: Preheat oven to 180°C. Spread Goujons evenly on a lightly greased oven tray and heat for 10-12 minutes, turning once. Deep Fry: Preheat oil to 180°C. Place a small quantity of Goujons in fryer basket and heat for approximately 2-2.5 minutes, turning frequently. Drain carefully onto paper towelling.

Storage Instructions Keep frozen at or below minus 18°C.

Product Code

Unit Weight

Units Per Bag (1kg)

Carton Contents

5654400

Approximately 15g

Approximately 67

5 x 1kg

$ / CARTON

DISTRIBUTOR CODE S80-3948

$ / PORTION

Cooking Instructions

Inghams Sales Offices QLD 07 3380 4400 - NSW 02 9826 4932 - VIC 03 5971 3200 - SA 08 8280 6666 - NT 08 8988 1076 - WA 08 9441 4200 - TAS 03 6269 0200 For product and recipe information visit www.inghams.com.au/foodservice - This brochure was correct at the time of production, August 2010.

The Foodservice Resources eNewsletter is brought to you by Church Resources we are your first resource. For more information about Church Resources visit churchresources.com.au Telephone 1300 CHURCH (248 724) Email foodservices@churchresources.com.au