CARING FOR YOUR MENUHelping care caterers meet residents’ needs with a portfolio of great tasting dairy ingredients

‘‘“As an organisation, the National Association of Care Catering (NACC) is committed to helping care caterers nationwide deliver creative menus and great tasting, nutritious food that is appropriate for and appealing to residents. As one of the NACC’s dedicated premier partners, Kerrymaid shares that commitment to both quality and taste. And, campaigns like Taste of the Good Life demonstrate that food is central to everyone’s lives, but all the more so to those we care for professionally – all day, every day.”

Neel Radia, NACC Chair

Kerrymaid’s Care Ambassador, NACC 2015 Care Cook of the Year finalist and head chef at Coombe Hill Manor in Kingston, Matt Dodge, has unrivalled experience of working in the foodservice industry. For the last three years Matt has worked in the care home industry, and believes passionately that the food he serves should rival that of a quality out of home dining experience.

“Catering to the nutritional needs of each and every resident is crucial to delivering quality primary care. A ‘whole food, whole care’ approach using Soil Association approved products not only delivers great tasting meals that are nutritionally balanced, but care caterers can rest assured that residents are enjoying the food they are eating. At Kerrymaid, we are passionate about developing and supplying the sector with a range of dairy products that help care caterers deliver tasty and appetising options for residents.”

Caoimhe McQuaid, Nutritionist Kerry Group

KERRYMAID CARE AMBASSADOR

“Eating is not only important for physical health and wellbeing, it is and always has been primarily a social event. As Kerrymaid’s Care Ambassador, and a passionate head chef in my own care home, I know all too well the constraints chefs can face in the care environment. Serving carefully considered, nutritional and great tasting dishes is essential to delivering quality care.”

Matt Dodge, Head Chef

“As members of the Food for Life Catering Mark Supplier Scheme, Kerrymaid is able to help caterers achieve the Food For Life Catering Mark. We are very pleased to have Kerrymaid as a registered supplier and commend its commitment to supporting caterers and raising the standards of food quality in the sector.”

Clare Hadway, Supply Chain Development Coordinator

‘‘KERRYMAID IS THE COMPLETE DAIRY SOLUTION FOR THE PROFESSIONAL CARE HOME CATERER.

Boasting a rich dairy heritage, Kerrymaid has unrivalled knowledge, which comes from decades of passion, dedicated to creating the best tasting, versatile dairy products. Brought to you by Kerry, a world leader in the global food industry, Kerrymaid benefits from Kerry’s in house expertise, from nutritionists to development chefs, at its state of the art development centre in the heart of Ireland.

Kerrymaid is committed to sharing the latest insight, advice and recipes to the care channel, which is why Kerrymaid’s nutrition expert Caoimhe McQuaid has teamed up with Matt Dodge – NACC 2015 Care Cook of the Year finalist and head chef at Coombe Hill Manor in Kingston - to help bring ‘The Taste Of The Good Life’ to care homes nationwide.

This brochure has the support of The Soil Association, with the aim of providing a one stop shop for all the information care home caterers require to create the very best meals for residents.

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MALNUTRITION ANDWEIGHT MANAGEMENT:

As seniors age, appetite is often reduced and it can become difficult to obtain balanced nutrition in such small portions. Look to offer a selection of nutritious solutions at each meal occasion consisting of frequent, small, high energy, protein-based meals and snacks.

BONE AND JOINT HEALTH:

Maintaining bone health is crucial to reducing the risk of osteoporosis and enhance overall wellbeing of residents. Including menu options that contain strong levels of Calcium and Vitamin D is an important consideration. Incorporating dairy products is just one way to help combat this.

HEART HEALTHAND DIABETES:

Offering a nutritionally rich diet is also essential for heart health. Lowering saturated fat intake and removing hydrogenated vegetable oil from resident’s diets is essential to reducing the risk of cardiovascular disease and diabetes.

MUSCLE HEALTH:

After the age of 50, muscle mass decreases at an annual rate of 1-2%, while for 60+, muscle strength declines by 3% per year. As a result, it is estimated that 11-50% of elderly people aged 80 years and over are affected by sarcopenia. When it comes to nutrition, the progression of sarcopenia is affected by an individual’s level of

protein and energy levels. Optimum protein intake and sufficient micronutrient levels are essential to support muscle maintenance and decrease the pace of age related to muscle loss.

Research suggests that by 2050, there will be two billion people over 60 years of age, making up 22% of the world’s population.

Many seniors expect to live longer and stronger, good health and nutrition is crucial to achieving this giving residents a significantly improved quality of life. Small, simple steps can make a noticeable difference, taking a standard level of care to one that goes above and beyond to meet the nutritional needs of residents.

NUTRITIONAL CONSIDERATIONS FOR SENIORS

DID YOU KNOW Kerrymaid has the only cream alternatives to contain no hydrogenated vegetable oils / trans fats?

KERRYMAID’S NUTRITIONIST CAOIMHE MCQUAID SHARES ADVICE AROUND NUTRITIONAL CONSIDERATIONS WHEN IT COMES TO MENU DEVELOPMENT

SARCOPENIA IS THE

PROGRESSIVE LOSS OF MUSCLE

MASS, MUSCLE QUALITY AND

PHYSICAL STRENGTH AND

FUNCTION.

CATERING TO RESIDENTS NEEDS

Many residents have previously lived by themselves before moving to a care home and many have stopped preparing an evening meal. Often they’re not used to eating in the evening, so it’s key that chefs include a variety of light and NUTRITIONALLY BALANCED options to encourage regular and healthy eating.

Host monthly food meetings with residents to discuss what they’d like to see on the menu.

Often a chef will be preparing 4-5 different versions of one meal for residents to cater for all needs, it’s all about being creative with ingredients and presentation.

HYDRATION

A person’s sense of thirst becomes less acute as they get older. Place water points around the care home to encourage hydration – offer a selection of juices, flavoured water and hot drinks to add variety.

DEMENTIA

Be careful not to lay tables with white tablecloths or napkins when serving dementia residents as many suffer with an altered perception of colour and can get confused with what’s being placed in front of them.

To help with FOOD RECOGNITION serve meals on lightly coloured plates – pale green, yellow and pink work particularly well.

DYSPHAGIA

There’s a common misconception that as long as food is puréed it is safe to eat, but thickness and texture is just as important

- meaning someone that is suffering from Dysphagia can enjoy a creamy dessert without fear of choking.

WITH THE SPOTLIGHT ON CARE HOMES TO DELIVER A ‘WHOLE FOOD, WHOLE CARE APPROACH’, KERRYMAID’S EXPERT NUTRITIONIST CAOIMHE MCQUAID AND CARE AMBASSADOR MATT DODGE HAVE TEAMED UP TO SHARE THE LATEST INDUSTRY INSIGHT AND ADVICE.

LAYER DESSERTS such as trifle and gateaux in glasses so patients can see distinctive layers – great for recognition but also helpful with portion control

*to download a copy of Kerrymaid’s resident taste profile template, visit www.kerrymaid.com

TASTE PREFERENCES

Each and every resident will have specific dietary needs as well as taste preferences which will need to be adhered to. To cater for each resident think about using Kerrymaid’s RESIDENT TASTE PROFILE* which captures likes, dislikes and nutritional requirements.

It’s important to remember that residents have a much sweeter palate than younger age groups. Hot sponge-based puddings, custard, cakes and pastries will be loved by all, and hosting an afternoon tea event or KERRYMAID PUDDING PARTY is a great way to encourage residents to socialise.

Taste buds degenerate after time, and certain medication can affect taste buds too. With this in mind it’s important to think about flavour combinations and enhancing tastes when preparing dishes and thinking about ingredients.

Bake a selection of cakes and scones and serve with a big pot of tea to encourage HYDRATION – you’ll be surprised how much tea people can drink when sweet treats are involved!

A DYSPHAGIA DIET LIMITS FOODS TO CERTAIN TEXTURES THAT MAKE IT EASIER AND SAFER TO SWALLOW. THIS DYSPHAGIA PURÉED DIET IS RESTRICTED TO:B= Thin Purée Dysphagia Diet C= Thick Purée Dysphagia DietD= Pre-mashed Dysphagia DietE= Fork Mashable Dysphagia Diet

C= Thick Purée Dysphagia Diet: • It is smooth throughout with no ‘bits’ and may be sieved to achieve this • It is moist and the texture is not sticky in the mouth• It may have a fine ‘textured’ quality as long as the bolus remains cohesive in the mouth.

E= Fork Mashable Dysphagia Diet:

• Food is soft, tender and moist and requires some chewing• It can be mashed with a fork• It usually requires a thick, smooth sauce, gravy or custard

For up-to-date information please refer to the Dysphagia Diet Food Texture Descriptors, April 2011, which can be found on the NACC website www.thenacc.co.uk

EXPERTSTHE

The two most common in care

are C and E.

ADVICE FOR YOUR RESIDENTS:

• Choose foods lower in fat, salt and sugars.

• Drink 6-8 glasses of water a day. Water, lower fat milk, sugar-free drinks including tea and coffee all count.

• Limit fruit juice and/or smoothies to a total of 150ml a day.

• Eat less often and in small amounts

MILK & DAIRY FOODS ARE ESSENTIALFOR THE ELDERLY AS THEY REQUIREMORE NUTRIENT DENSE FOODSCOMPARED TO OTHER LIFESTAGES.

BREAKFAST

Protein is paramount for a resident’s health and is essential to support muscle maintenance and reduce muscle loss. Generally, seniors dedicate more time to enjoying breakfast, and this is a great time to offer a variety of protein-rich, nutritionally balanced options. Think about offering fortified cereals, protein sources such as eggs, dairy, yoghurt and yoghurt drinks.

MID-MORNING

It’s important to encourage snacking to avoid weight loss and ensure adequate nutritional intake. Snacks containing calcium, protein and vitamin D can all be beneficial to bone health, while fibre-rich foods are good for regulating digestive health. Think about offering a selection of fortified cakes and biscuit bars, as well as beverages with nutritional benefits.

LUNCH

Lunchtime is considered the main meal of the day and is a key opportunity to boost intake, thus avoiding weight loss. Nutrient dense meals containing protein and complex carbohydrates are necessary to avoid empty calorie consumption.

MID-AFTERNOON

Generally consumption opportunities are low here, however mid afternoon is a great time to encourage topping up hydration levels. Hosting regular afternoon tea complete with a selection of tasty pastries will appeal to residents sweeter palates and help avoid dehydration.

DINNER

Simple, light meals such as sandwiches and soups tend to be well received for this day part. As the last meal of the day to ensure seniors get all the nutrition they need, it’s important to provide a menu, which contains a good balance of protein, iron and calories for energy levels.

DIET FOCUS PLAN

Delivering nutritious solutions at each meal occasion can prove challenging. The Eat Well Plate is a valuable reference tool to ensure residents are getting the correct nutrition every day. Read on for great tasting, nutritional meal time inspiration from Kerrymaid Nutritionist Caoimhe McQuaid.

VISIT WWW.KERRYMAID.COM FOR SOME GREAT IDEAS ON HOSTING A KERRYMAID

PUDDING PARTY AFTERNOON TEA.

Dairy provides an inherently good source of energy, high quality Protein, Vitamins & Minerals. Dairy also offers a rich, creamy texture and authentic & familiar taste profile.

CARBOHYDRATES

DAIRY & ALTERNATIVES

PROTEINS Beans, pulses, f sh, eggs, meat an

d other pro

teins

Potatoes, bread, rice, pasta and other starchy carbohydrates

FRU

IT &

VEG

ETAB

LES

OIL &

SPREA

DS

Eat at least 5 portions of a

variety of fruit and vegetables

every day

Eat more beans and pulses,

2 portions of sustainablysourced fish per week,

one of which is oily. Eat less red and processed meat

Choose wholegrain or higher fibre

versions with less added fat, salt and sugar

Choose lower fat and

lower sugar options

Choose unsaturated oilsand use in small

amounts

UNDERSTANDINGCARE HOME CATERINGSTANDARDS

THERE IS MUCH GUIDANCE AROUND CATERING FOR RESIDENTS WHICH CAN BE EXTREMELY DAUNTING WHEN MANAGING THE INDIVIDUAL RESIDENT REQUIREMENTS, HOWEVER JUST A LITTLE RESEARCH SHOULD HELP YOU BECOME A LOT BETTER INFORMED.

THE SOIL ASSOCIATION

The Soil Association’s independent Food for Life Scheme provides outlets with a verification of their commitment to using quality food that is fresh, sustainable and responsibly sourced. The Catering Mark provides an independent endorsement that the ingredients used are fresh and free from additives and trans fats, are better for animal welfare and are environmentally sustainable, and comply with national nutrition standards.

For more information visit: www.foodforlife.org.uk/wider-partnerships/older-people

• Helps verify CQC (Care Quality Commission) standards in relation to food and hydration

• Ensures that menus comply with the nutritional element of the Government Buying Standards

• Is recognised by the Hospital Food Standards Panel as a tool to promote excellence

• Is cited as an improvement benchmark in the Exemplar CQUIN (Commissioning for Quality and Innovation) on hospital food

• It guarantees a good or excellent score in the Plan for Public Procurement balanced scorecard

KERRYMAID HAS WORKED CLOSELY WITH ITSIN HOUSE DEVELOPMENT CHEFS AND CAREAMBASSADOR, MATT DODGE, TO CREATE ARANGE OF RECIPES THAT WILL NOT ONLYGUARANTEE CLEAN PLATES, BUT ENCOURAGETHAT ESSENTIAL UPTAKE.

served to CATERING MARK STANDARDS in hospitals

and care settings every day

OVER 37,000 MEALS

lets get cooking

Using our range, achieving the Soil Association Catering Mark is easier than ever. Kerrymaid Buttery, Kerrymaid Premium Baking and Kerrymaid cream alternatives contain no hydrogenated vegetable oils and the portfolio is free from all undesirable additives.

Each recipe has been inspired by working closely with residents, understanding their likes and dislikes, and most importantly they have been designed to ensure that each dish is as nutritionally balanced as it is cost effective.

Each recipe includes at least one product from Kerrymaid’s cream, custard and spreads portfolio, to create a selection of great tasting dishes.

THE HEALTH AND SOCIAL

CARE ACT 2008 REGULATIONS 2014

Regulation 14 - Meeting Nutritional and Hydration Needs - is one of the most fundamental standards when it comes to delivering adequate nutrition and hydration to sustain life and good health. The regulation helps to reduce the risk of malnutrition and dehydration while residents receive care and treatment.

For more information visit: www.cqc.org.uk/content/regulation-14-meeting-nutritional-and-hydration-needs

MORE RECIPES SPECIFIC TO CARE HOME CATERING CAN BE FOUND AT

WWW.KERRYMAID.COM

APPROVED BY THE SOIL ASSOCIATION AS A CATERING SUPPLIER FOR ITS FOOD FOR LIFE SCHEME, KERRYMAID HAS BEEN RECOGNISED FOR ITS COMPLIANCE WITHIN THE CARE HOME KITCHEN ENVIRONMENT.

By using Kerrymaid spreads and cream alternatives, chefs are providing the best tasting and best performing range. Not only that, Kerrymaid’s range can be used to meet a variety of residents’ dietary requirements, as well as helping to deliver a consistently high standard of meals.

N.B Allergens are based on ingredients used by Kerrymaid at time of creation, but can vary from supplier to supplier. The supplier will provide a list of allergens present in a product, but it is the responsibility of the caterer to verify these. The specification of the Kerrymaid products listed have been provided by Kerrymaid and were correct at the time of printing.

DYSPHAGIA FRIENDLY BLACK FOREST GATEAUX

INGREDIENTSFor the ganache:400ml Kerrymaid Double 2 drops vanilla extract 110g caster sugar 400g dark chocolate (approx. 70 per cent cocoa)50g Kerrymaid Premium Baking

For the chantilly topping:500ml Kerrymaid Double 100g icing sugar 1 vanilla pod seeded

For the cherry puree: 600g tinned black cherries drained 1 tbsp kirsch liqueur 150g caster sugar100ml water

METHOD To make the ganache, bring the Kerrymaid Double,

vanilla extract and sugar slowly to the boil in a pan

Break the chocolate and Kerrymaid Premium Baking into pieces and place into a large bowl. Pour over the Kerrymaid Double, vanilla and sugar mixture and whisk slowly until the chocolate has melted and the mixture is smooth

Pour the mixture into your desired shape mould or glass

To make the chantilly topping, place the Kerrymaid Double, icing sugar and vanilla seeds into a medium size bowl and whisk till firm peaks have been formed

To make the cherry puree, bring the water, kirsh liqueur and caster sugar to the boil in a pan and add the black cherries. Simmer for five minutes

Place the mixture into a food processor and blend until a smooth consistency is created

THERE ARE TWO DIFFERENT WAYS OF SERVING THIS DESSERT: Set the ganache into a lined 12inch cake ring in the fridge overnight. Spread the

cherry puree over the ganache then pipe the chantilly topping over the top - this way you can serve the dessert as a whole. This helps with recognition for those residents that suffer from dementia as it looks just like a real black forest gateaux.

Use six clean glasses of your choice and set the ganache in the bottom of the glasses for at least three hours. Pipe both the cherry puree and chantilly topping in alternate layers until the glass is full - this way you can see the distinctive layers which is good for recognition, presentation and managing cost and portion control.

TOP RECIPE TIP FROM

MATT DODGEThis dessert can be eaten

by anybody suffering from Dysphagia as the

texture is soft and smooth throughout.

PREP TIME: 45 minsCOOKING TIME: 45 mins

SERVES 6-8Cost per portion £0.68

EACH 160g SERVING CONTAINS:CALORIES: 1013KCAL SATURATED FAT: 41g

ALLERGENS:

MILK

METHOD Heat the Kerrymaid Premium Baking in a small size frying

pan over a medium heat, cook the shallots until soft and translucent for around 8 minutes, then set them aside to cool

In a medium size bowl whisk together the eggs, Kerrymaid Double, nutmeg and salt

Pre heat the oven to 170°C, then place the tart case onto a grease proof lined baking tray and sprinkle with the spinach and shallots - making sure there is an even layer

Crumble the brie over the top, then pour the egg mixture over the top of this layer until the tart case is full

Carefully place the tart into the oven and bake for 40-50 minutes until golden on top and firm to touch

TO SERVE THIS TASTY TART CUT INTO SIX EVEN SLICES AND SERVE WITH A SIMPLE MIXED SALAD AND HERB BUTTERED NEW POTATOES.

1 x 9inch full baked savoury tart case 20g Kerrymaid Premium Baking ½ diced shallot 4 large eggs 300ml Kerrymaid Double

130ml whole milk Pinch of ground nutmeg Pinch of salt 290g frozen spinach defrosted and free of water 100g brie crumbled

INGREDIENTS

TOP RECIPE TIP FROM MATT DODGEThis is a great recipe for people in need of vital calories it is also full of iron for those suffering from anaemia.

Try baking this quiche in front of or near to residents. The smell of the dish cooking will entice residents and encourage them to eat it once it’s ready, especially those suffering from dementia.

IRON RICH SPINACH & BRIE TART

SERVES 4-6Cost per portion £0.50

INGREDIENTSFor the panna cotta:4 gelatine leaves 410ml Kerrymaid Single470ml Kerrymaid Double or Kerrymaid Whipping130g caster sugar 2 Earl Grey tea bags

For the stewed plums:1kg pitted plums 250g caster sugar

METHOD Soften the gelatine leaves in water. Gently heat the

Earl Grey tea bags with the Kerrymaid Single and sugar in a saucepan, stirring to help dissolve the sugar

Squeeze excess water out of the gelatine, then add to the pan and stir until completely melted. Remove the pan from the heat and leave the mixture to cool

Whip the Kerrymaid Double until it forms soft peaks. Gently fold into the Earl Grey mixture, keeping as much of the whisked-in air as possible

Divide the mixture among some tea cups or other small moulds and chill in the fridge to set

For the plum compote gently heat the pitted plums and sugar until they have melted down and made a jam-like consistency, take off the heat and leave to cool

SERVES 12Cost per portion £0.58

TOP RECIPE TIP FROM MATT DODGEFor a resident with dementia it is important to remove the panna cotta from the tea cup and serve on a yellow coloured plate, which is proven to help resident’s differentiate between the dessert and the plate.

If serving to someone with dysphagia, puree the plum compote and serve both side by side.

PLUMS ARE GREAT FOR REGULARITY, WHICH SOME ELDERLY RESIDENTS NEED HELP WITH. NOT ONLY THAT THEY ARE ALSO FULL OF ANTIOXIDANTS FOR ADDITIONAL HEALTH BENEFITS.

PREP TIME: 35 minsCOOKING TIME: 40-50 mins

AFTERNOON TEA EARL GREY PANNA COTTA

PREP TIME: 20 minsCOOKING TIME: 45 mins

EACH 191.25g SERVING CONTAINS:CALORIES: 340KCAL SATURATED FAT: 13g

ALLERGENS:

MILK

EACH 230g SERVING CONTAINS:CALORIES: 591KCAL SATURATED FAT: 22g

ALLERGENS:

MILK EGGSCEREALS CONTAINING GLUTEN

INGREDIENTS300g brown bread – crusts removed900ml Kerrymaid Double 25g vegetarian gel2tbsp mild madras curry powder 215g cooked chicken breast 250g full fat cream cheese2 scoops instant food thickenerSalt and pepper to season

PURÉED CORONATION CHICKEN SANDWICH METHOD

Line a baking tray with cling film

Heat the Kerrymaid Double to 90°C in a pan, add the bread and blend to a smooth purée. Add the vegetarian gel and cook out for 2 minutes. Immediately pour the mixture onto the tray

Smooth out the mixture and set on the tray

Mix together the cooked chicken, cream cheese and madras curry powder, blend to a smooth purée. Taste and season as required. Add the instant food thickener and set aside for 5 minutes to rehydrate

Once the mix has thickened, transfer to a piping bag. Once the bread mix is cold, pipe the chicken mixture over half of the bread sheet. Fold the naked side over and cut into 15 finger sandwiches or triangles

TOP RECIPE TIP FROM MATT DODGE These trifles are a unique take on rhubarb and custard - a flavour combination all ages love and enjoy. They can be made in advance and finished with the ginger nut biscuits to help ease a busy lunch or dinner service.

NOSTALGIC RHUBARB & CUSTARD CRUMBLE TRIFLES INGREDIENTSFor the stewed rhubarb:500g forced rhubarb diced 150g caster sugar 1 vanilla pod

For the set custard 1ltr Kerrymaid Custard 150ml Kerrymaid Double 6 gelatine leaves

For the topping 350ml Kerrymaid Double 1 pack of ginger nut biscuits, crushed

THIS DESSERT IS EASILY ADAPTED FOR THOSE SUFFERING FROM DYSPHAGIA. SIMPLY PUREE THE RHUBARB MIXTURE BEFORE YOU LAYER THE DESSERT AND LEAVE OUT THE GINGER NUT BISCUITS. THIS LEAVES YOU WITH A DESSERT THAT DOESN’T JUST LOOK THE SAME BUT HAS A CONSISTENT SOFT TEXTURE THROUGHOUT.

SERVES 13-15Cost per portion £0.44

SERVE LAYERED IN A DESSERT GLASS SO YOU CAN SEE THE

BEAUTIFUL LAYERS.

METHOD In a medium sized sauce pan cook the rhubarb, caster sugar and vanilla pod until a thick jam-like consistency is created, now take of the heat and leave to cool completely

Soak the gelatine leaves in tepid water, meanwhile pour the Kerrymaid Custard and Kerrymaid Double into a saucepan and bring to a slow bubble. Drain the leaves from the water and whisk into the Kerrymaid Custard mixture, pass this through a strainer into a pouring jug and pour into trifle or dessert glasses and set in the fridge for at least 3 hours

Once the custard has set whip the Kerrymaid Double to make the topping to form soft peaks

Top the custard with the rhubarb compote then the whipped Kerrymaid Double and finish with a sprinkling of crushed ginger nut biscuits

TOP RECIPE TIP FROM MATT DODGEA simple sandwich is staple to many people’s diet but it can’t be blended for a Dysphagia resident. This recipe really does look and taste like a sandwich but with a texture that is safe for them to eat - it really will revolutionise the way you look at puree food, with many fillings perfectly suited to the recipe!

SERVES 13-15Cost per portion £0.32

PREP TIME: 35 minsCOOKING TIME: 20 mins

PREP TIME: 30 minsCOOKING TIME: 3.5 hours

EACH 230g SERVING CONTAINS:CALORIES: 515KCAL SATURATED FAT: 16g

ALLERGENS:

EACH 125.3g SERVING CONTAINS:CALORIES: 371KCAL SATURATED FAT: 20g

ALLERGENS:

MILKCEREALS CONTAINING GLUTEN

MILKCEREALS CONTAINING GLUTEN

All the taste of fresh cream

Does not split with acidic or alcoholic ingredients

No hydrogenated fats

Nine month Ambient storage

Can be used in hot and cold applications

GlutenFree

Gluten Free

Kerrymaid Cream Alternatives and custard Delivering all the taste of fresh dairy, Kerrymaid Whipping, Single and Double gives care home caterers additional versatility. Kerrymaid Single can be used to supplement a resident’s diet especially those struggling with weight loss.

Easy-to-measure guide on pack

Designed for chefs by chefsDairy Free

Kerrymaid Premium BakingMade specifically for cakes, pastries and pies with 75% vegetable fat and ideal for use in scratch cooking

Spreads, Bakes, Cooks

Spreads straight from the fridge

The great taste of Irish Butter

Kerrymaid Buttery A multipurpose spread with the great taste of Irish butter

Kerrymaid’s complete portfolio of dairy ingredients cater to the needs of care home residents, whilst helping caterers create delicious and nutritionally balanced meals.

“

”

WHEN I BEGAN WORKING WITH KERRYMAID PRODUCTS THEY WERE DEFINITELY ENJOYED BY RESIDENTS AND STAFF ALIKE. KERRYMAID PREMIUM BAKING IS FANTASTICALLY VERSATILE, WHILE KERRYMAID DOUBLE DELIVERS BRILLIANTLY ON TASTE AS WELL AS PERFORMING WELL AND LOOKING GREAT. MATT DODGE, KERRYMAID’S CHANNEL AMBASSADOR

AS AN NACC MEMBER, KERRYMAID UNDERSTANDS THE IMPORTANCE OF GOOD NUTRITION AND HYDRATION IN THE CARE ENVIRONMENT AND IS COMMITTED TO HELPING CARE HOME CATERERS ACHIEVE BEST PRACTICE IN EVERY KITCHEN.

Kerrymaid is crafted to deliver all the taste of fresh dairy with none of the inconsistencies. Based on generations of knowledge and working closely with care home caterers, Kerrymaid understands that dairy is a fundamental ingredient in almost every dish served to residents and therefore needs to be reliable and taste great.

A professionally developed range of great tasting dairy products, Kerrymaid delivers performance and versatility time and time

again. Care home caterers using Kerrymaid can be sure that they are bringing The Taste of the Good Life to their menus.

Co. Kerry is one of the wettest places in Western Europe due to the breathtaking mountainous landscape and prevailing south-westerly winds driven from the Atlantic Ocean. Fields watered by copious amounts of rain, creates lush grass making for happy cows and ultimately, providing the best tasting milk - the inspiration behind Kerrymaid.

‘‘

‘‘

Within Kerry, the nutrition function evaluates the need states of each lifestage to identify the key nutritional requirements needed for specific meal occasions. We apply this knowledge when formulating recipes considering the lifestage, need state, meal occasion and taste preference to provide consumers’ preferred solutions for all age groups at any time of the day.

The Nutrition team actively reviews the latest nutritional research, health trends and legislation to optimise product development and positioning, and ensure Kerrymaid is bringing the very best products to market.

Kerrymaid’s nutritionist Caoimhe McQuaid

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Kerrymaid Double has

26% less saturated fat than double

cream

Kerrymaid Buttery has

78% less saturated fat than butter

www.kerrymaid.com @KerrymaidDairy

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