Issuu

QUARTERLY NEWSLETTER – Fall 2026

Embracing Fall Flavours Safely: Seasonal Considerations for Residents with Dysphagia – p. 4

Sysco Regional Healthcare & Senior Living Shows – p.8

Dignity On The Plate: Elevating TextureModified Diets Through Smart Menu PlanningNortera – p.14

Sysco Culinary CornerBuckhead Striploin Steak– p. 18

Connecting THROUGH THE SHARED LOVE OF FOOD Welcome to the Fall issue of Nourishing News! As the season of crisp mornings, comforting flavours, and meaningful connections arrives, we’re celebrating Healthcare & Senior Living with fresh inspiration and ideas to support nourishing dining experiences. In this issue, we explore the evolving needs of residents and the importance of creating menus that are both comforting and nutritious. Discover insights on texture modification, thoughtful menu planning, and new product innovations designed to bring variety, quality, and inspiration to your kitchen. We also take a fresh look at sustainability with new approaches to help operators make meaningful progress toward their environmental goals. Plus, explore seasonal menu inspiration and practical ideas to help your teams create meals that bring warmth, comfort, and connection to every table. Here’s to a season filled with new ideas, meaningful moments, and nourishing meals that support the wellbeing of those you serve.

Warmest regards,

Sarah Emmerton Vice President, Healthcare & Senior Living

Sysco Nourishing News | Fall Issue 2026

Inside this Issue 04

Embracing Fall Flavours Safely: Seasonal Considerations for Residents with Dysphagia

Nourished Aging Toolkits

Sysco Regional Healthcare & Senior Living Shows

Synergy Tech Suite

Nourishing Kitchen Recipe Book

Healthcare & Senior Living Special Event Menus

Dignity On The Plate: Elevating TextureModified Diets Through Smart Menu PlanningNortera

Sysco Culinary Corner- Buckhead

Cultural Nourishment Toolkits

NEW! Sysco Healthcare & Senior Living Ecosystem

A Taste of The Mediterranean- Krinos

Quebecois Recipe Book

The Growing Need for Sustainable Healthcare & Senior Living Menus- apetito

Nourishing Excellence Toolkit

Expanding the Catch: Making Seafood More Accessible for Every Resident- Highliner

Sysco Healthcare & Senior Living LinkedIn Page

Embracing FALL FLAVOURS SAFELY: SEASONAL CONSIDERATIONS FOR RESIDENTS WITH DYSPHAGIA Amanda Lee, Dietetic Intern As the weather cools and the colours of autumn arrive, seasonal favourites such as warm apple cider, pumpkin desserts, soups, and harvestinspired meals become part of many residents' dining experiences. These comforting foods and beverages can support enjoyment, hydration, and nourishment, but they may also present unique considerations for individuals living with dysphagia. Dysphagia occurs when the movement of food and fluids during swallowing is affected, impacting a person's ability to swallow safely. For many residents with dysphagia, thickened fluids may be recommended. Thickened fluids move more slowly through the mouth and throat, providing additional time and greater control during swallowing. By understanding how seasonal foods and beverages may change in texture or consistency, care teams can help residents safely enjoy the flavours of fall while supporting their prescribed dietary needs.

Sysco Nourishing News | Fall Issue 2026

Warm Beverages and Seasonal Foods: Consistency Matters Autumn often brings a variety of warm beverages and comfort foods, including apple cider, hot chocolate, soups and stews. While these seasonal favourites can be enjoyable and nourishing, consistency should remain a key consideration for residents with dysphagia. For example, beverages served hot may require monitoring to ensure they maintain their prescribed consistency throughout service, as heat may affect thickness. Similarly, soups containing both solids and liquids may require modification to meet a resident's prescribed diet texture and fluid consistency. Certain fruits commonly featured in fall menus, such as apples or pears, may also require texture modification depending on the resident's swallowing needs.

For residents with dysphagia, consistency matters from the beginning of a meal to the end. Foods and beverages that do not match the resident's prescribed diet texture or fluid consistency may increase the risk of choking, dehydration, or aspiration pneumonia, which occurs when food or fluid enters the airway. The International Dysphagia Diet Standardization Initiative (IDDSI) Framework provides standardized terminology and testing methods for food textures and fluid consistencies. By following a resident's diet order and adapting seasonal menu items accordingly, swallowing safety can be supported while still allowing residents to enjoy autumn favourites.

IDDSI MADE SIMPLE: Testing Texture-Modified Foods & Fluids To support healthcare and foodservice teams, Sysco Canada, in partnership with Senior Services and Long-Term Care, City of Toronto, has developed a short educational video focused on safe, consistent texturemodified food and thickened fluid practices. The video covers: ✓ Dysphagia fundamentals ✓ The IDDSI Framework ✓ Testing methods for texture-modified foods and thickened fluids

Click

Creating Safer Fall Dining Experiences Residents requiring texture-modified diets shouldn't have to miss out on seasonal traditions. With thoughtful menu planning, many popular fall foods and beverages can be adapted to meet individual needs while maintaining enjoyment. Some ideas include: • Serving warm beverages such as apple cider, herbal tea, or hot chocolate that are thickened • Offering fall-inspired desserts that are appropriate for the resident's diet order, such as pumpkin pudding, mousse, yogurt, or pureed fruit desserts • Ensuring soups, stews, and mixedconsistency dishes are prepared according to the resident's texture requirements • Reviewing seasonal menus and special event offerings in advance to identify opportunities for safe substitutions without compromising the resident experience • Considering texture-modified versions of harvest favourites, such as pureed squash, sweet potatoes, or applesauce-based desserts Small adjustments like these can help residents enjoy the tastes and traditions of the season while supporting safe swallowing, hydration, and quality of life.

to Watch the Video!

✓ Audit tools to support consistency and quality

Sysco Nourishing News | Fall Issue 2026

Supporting Individualized Care

Every resident's swallowing needs are unique. Food textures and fluid consistencies should always align with the resident's diet order, as determined by the interdisciplinary healthcare team. Since products, preparation methods, and service practices may differ between organizations, staff should follow facility protocols and consult with the Registered Dietitian, Speech-Language Pathologist, or other healthcare professionals when questions arise. By providing a standardized framework for texture and consistency terminology, IDDSI supports clear communication among healthcare professionals and foodservice teams. This consistency helps promote safer care and continuity when residents move between healthcare settings.

As seasonal menus transition from summer to fall, maintaining consistency with a resident's prescribed diet remains essential. With careful planning and appropriate modifications, residents can safely enjoy the comforting flavours of autumn while supporting optimal nutrition, hydration, and swallowing safety. Looking to learn more? The Sysco Canada Nutrition Services team offers a variety of educational resources to support healthcare and foodservice professionals in providing safe and enjoyable dining experiences for residents with dysphagia. Check out our Nourished Aging Toolkit: Dysphagia & Fluids for practical guidance, tools, and strategies to support safe swallowing and hydration.

IDDSI IN ACTION: Practical Approaches for Safe, Consistent Texture-Modified Foods NOVEMBER 24TH, 2026

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to Register!

Discover how registered dietitians and culinary specialists are collaborating to advance safe, enjoyable texture-modified dining. Catch members of the Sysco Nutrition Services team at the upcoming IDDSI Festival and explore innovative approaches to IDDSI implementation!

PRINCEE KALRA

FRANK MERRILL

KAITLIN DICARLO

MSc, RD, NM

RED SEAL CHEF

MAN, RD

Sysco Nourishing News | Fall Issue 2026

Nourished Aging TOOLKITS Discover Sysco Nutrition Services’ toolkit series—packed with practical tips and educational insights designed for senior living. These easy-to-use resources help teams stay informed, implement best practices, and elevate the quality of care every day. Turn knowledge into action and make mealtime and nutrition management smarter, simpler, and more effective!

Click

to Explore the Full Toolkit Series!

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to Explore the Full Toolkit Series!

FALL 2026 - SPRING 2027

Save the Dates REGISTRATION OPEN NOW!

INNOVATING TODAY TO DRIVE RESILLENCE FOR TOMORROW

Click the date to register! ATLANTIC

ATLANTIC October 7, 2026: Moncton, NB

October 7, 2026: Moncton, NB Join us for an inspiring day designed exclusively for healthcare and senior living foodservice professionals. Connect with industry peers, discover innovative solutions, and gain practical insights to help your operation thrive in an evolving landscape. Brandi Heather returns by popular demand with a brand-new keynote, Stay Steady, Keep Growing: Nourishing the Future Together, sharing practical strategies to lead through change with confidence while fostering resilience and growth. Explore the Future of AI in Healthcare & Senior Living Foodservice and discover how emerging technologies are helping operators streamline workflows, improve efficiency, and enhance the resident dining experience. Be inspired by innovation during an interactive session featuring fresh menu ideas, emerging food trends, and operational best practices you can bring back to your team. Experience our Vendor Food Showcase, where you can sample exciting new products, discover solutions, and connect with trusted vendor partners showcasing the latest products and services. We look forward to welcoming you for a day of learning, networking, and innovation!

Sysco Nourishing News | Fall Issue 2026

PRAIRIES

PRAIRIES November 4, 2026: Regina, SK

November 4, 2026: Regina, SK

REGISTRATION OPENING SOON! ONTARIO March 3, 2027: Mississauga, ON QUEBEC *Food Show Only Late March/ Early April: Montreal BRITISH COLUMBIA May 4, 2027: Richmond, BC ALBERTA June 8, 2027: Edmonton, AB

Nourishing Kitchen RECIPE BOOK Designed in partnership with our vendor community and Sysco’s Culinary Consultants to provide delicious & healthcare friendly recipe ideas that will be sure to make an impact on your senior living menu!

Click to explore the latest issue!

Sysco Nourishing News | Fall Issue 2026

Elevate every occasion with curated menus for special moments in healthcare and senior living.

Celebrate. Customize. Delight.

Whether you’re celebrating a holiday, milestone, or community event, Sysco Healthcare & Senior Living’s Special Event Menus make it easy to impress — without overburdening staff. Our curated selections span elegant hors d’oeuvres to comforting hot-and-cold fare, helping you craft menus that reflect your residents’ tastes and dietary needs. With flexible options, seasonal variety, and trusted Sysco quality, you can create memorable meals that bring people together. View

the Entire Collection of Special Events Menus

View

the Entire Collection of Special Events Menus

Sysco Nourishing News | Fall Issue 2026

Dignity on the Plate: ELEVATING TEXTURE-MODIFIED DIETS THROUGH SMART MENU PLANNING

Food is one of the greatest joys of life, serving as a cornerstone of comfort, culture, and celebration. In healthcare and senior living (HCSL) communities, mealtimes are often the highlight of a resident’s day. For individuals living with dysphagia—difficulty swallowing— the dining experience can quickly become a source of frustration, as texture modified meals typically prioritize safety over appearance and variety.

Create Dignity Through Presentation

The good news is that clinical requirements and culinary excellence don't have to compete. With thoughtful menu planning, creative presentation, and versatile ingredients, culinary teams can serve meals that are safe, nutritious, visually appealing, and operationally efficient. By selecting products that work across multiple applications, operators can also simplify inventory, reduce waste, and improve consistency in the kitchen.

• CREATE COLOUR CONTRAST: Aim for a vibrant tri-colour plate by pairing components such as bright green pea or broccoli purée alongside orange carrot purée and a rich protein with gravy.

We eat with our eyes first. When a meal lacks physical texture variation, color contrast and plating precision become your most powerful tools to stimulate appetite Simple techniques can make a meaningful difference:

• USE PIPING BAGS OR MOLDS: Replacing traditional scoops with piped vegetables in elegant ribbons or waves creates a more refined presentation while helping portions remain consistent. • THE "SAUCE MIRROR" TECHNIQUE: Draw a smooth line of a contrasting lowsodium demi-glace or cream sauce on the plate before plating your texture-modified components on top. This subtle addition transforms a therapeutic diet into a restaurant-quality presentation. Small details help transform a therapeutic meal into one that promotes dignity and enjoyment.

Sysco Nourishing News | Fall Issue 2026

Build Efficiency Into Your Menu

Managing multiple diet textures can increase labour demands and inventory requirements. The key to operational efficiency is crossutilization—selecting high-performing, versatile products that can seamlessly jump from the standard menu to minced and puréed applications. • Choosing versatile, high-performing products allows kitchens to: • Reduce the number of unique ingredients in inventory

individually quick frozen (IQF) nuggets of 30g that allow kitchens to heat only the portions required. This approach offers several operational benefits: • No peeling, chopping, boiling, or blending • Portion-controlled service • Reduced food waste • Faster meal preparation during busy service periods.

• Simplify ordering and storage

Large-Format Ingredients with Multiple Uses

• Minimize food waste

Shelf-stable pantry staples can also support menu flexibility while keeping inventory lean.

• Improve consistency across shifts • Maximize labour efficiency When one base ingredient can wear four or five different hats across your menu cycle, you protect your bottom line while maintaining high nutritional standards.

Choose Ingredients That Work Harder Versatile Frozen Vegetables Frozen vegetables are an invaluable asset in HCSL kitchens, offering locked-in nutrients, consistent yield, and year-round peak flavour. A product like Arctic Gardens Frozen Sliced Carrot Duo easily transitions from a colourful glazed or roasted side dish on the standard menu to a smooth purée. Its natural sweetness and consistent moisture create a velvety texture that blends easily while maintaining an attractive appearance. For an elevated presentation, season with ginger-infused vegetable stock and pipe into elegant rosettes or ribbons for added visual appeal. Ready-to-Heat Purées For operators facing labour constraints or requiring consistent portion control, Bonduelle IQF Vegetable Purées offer a practical solution. Available in Carrot, Peas, Broccoli, and Green Bean varieties, the purées are frozen into

Arctic Gardens Pumpkin Purée is an excellent example of a single ingredient that can be incorporated into multiple menu applications throughout the week. Consider using it to create: • A warm pumpkin oatmeal or cream of wheat at breakfast. • Roasted pumpkin soup or soufflé at lunch. • Pumpkin custard or layered parfaits for seasonal desserts and celebrations. Using one versatile product across several menu categories helps simplify purchasing while expanding menu variety for residents.

Quick Tips for Better Texture-Modified Meals Small changes can have a significant impact on both resident satisfaction and kitchen efficiency. ✓

Build plates with at least three contrasting colours

✓

Use piping bags or molds instead of scoops to improve presentation

✓

Cross-utilize ingredients across standard and modified menus whenever possible

✓

Batch prepare or portion purées to improve efficiency and reduce waste

Sysco Nourishing News | Fall Issue 2026

Cross-Utilization at a Glance

The table below illustrates how integrating these versatile products and convenient ready-to-cook solutions allows a kitchen to deliver variety to residents while keeping inventory exceptionally lean.

Product Line Arctic Gardens Sliced Carrot Duo SUPC 7471258

Standard Menu Application

Minced & Moist Adaptation

Puréed Adaptation

Chicken and carrots stew

Tender-steamed, finely minced carrot duo tossed in light butter.

Velvety ginger-carrot purée, piped into elegant rosettes.

Perfect as a rapid, standalone or blended vegetable side option.

Can be folded into stews or savory porridges for flavour complexity.

Ready-to-heat IQF nuggets. Heat to temp and plate.

Savory roasted pumpkin and sage soup appetizer.

Pumpkin and warm spice Smooth pumpkin custard or fold-in for morning oats layered holiday dessert or quinoa porridge. parfait.

Bonduelle IQF Purées Carrot Purée SUPC 4511354 Green Bean Purée SUPC 4511303 Pea Purée SUPC 4511362 Broccoli Purée SUPC 4511392 Arctic Gardens Pumpkin Purée (2.84 L Cans) SUPC 7224578

Smart Solutions for Exceptional Care Exceptional texture-modified meals begin with thoughtful planning. By choosing versatile ingredients, reducing inventory complexity, and focusing on presentation, healthcare and senior living teams can improve operational efficiency while creating meals that residents are proud to enjoy. Whether using frozen vegetables, ready-to-heat purées, or multi-purpose pantry staples, the goal remains the same: delivering safe, nutritious meals that look as good as they taste. Streamlining your inventory doesn't mean limiting your creativity; rather, it frees your team to focus on what matters most: delivering delicious, dignified, and visually stunning meals to every resident at every table. Because every resident deserves a dining experience that supports not only their nutritional needs, but also their dignity, independence, and enjoyment at the table.

Sysco Nourishing News | Fall Issue 2026

Culinary Corner Our Sysco Culinary Specialists are proud to support the dedicated teams who nourish Canada’s healthcare and senior living communities. Each issue, we’ll share practical tips, operational best practices, and chef-inspired techniques designed to help you deliver consistent quality, safety, and flavour. From optimizing efficiency and production strategies to elevating resident dining experiences, Sysco’s Chef’s Corner brings you the expert guidance, tools, and insights you need to cook with confidence, care, and culinary excellence.

Chef Frank Merrill | Culinary Specialist, Ontario Frank is a Red Seal certified chef with over 20 years of experience in both hospitality and healthcare culinary settings. A graduate of Liaison College, he completed his apprenticeship at the Sheraton Centre Hotel in downtown Toronto. Over the past decade, Frank has worked across Ontario’s healthcare sector, gaining extensive experience in food costing, menu development, quality control, and plate presentation. As Sysco’s first Culinary Specialist in Ontario dedicated to Healthcare, Frank currently serves as the Culinary Specialist for the City of Toronto’s Long-Term Care division, supporting foodservice operations across 10 homes. His work focuses on enhancing resident dining experiences while ensuring operational efficiency and high standards of food quality.

Striploin Steak Striploin is a premium beef cut known for its tenderness, rich flavour, and lean profile. Naturally juicy and packed with high-quality protein, iron, zinc, and B vitamins, it makes an excellent choice for healthcare and senior living menus. Unlock the full potential of striploin. Read on for Chef Frank's expert tips and techniques—from prep and seasoning to cooking, carving, and plating—to ensure every serving is a standout centre-of-the-plate experience.

Sysco Nourishing News | Fall Issue 2026

Product Feature! STEAK STRIPLOIN CALI CUT 4oz SUPC 7443846 PACK SIZE 32/CS

PREMIUM QUALITY. EXCEPTIONAL VALUE. Serve up a tender, juicy striploin steak that delivers on both flavour and value. Naturally tender to the bite, this versatile cut is an easy addition to any menu. From comfort food classics to grab-and-go favourites, this striploin offers the flexibility operators need—without stretching food costs.

PRODUCT FEATURES: • • •

Raw, vacuum-sealed, cleaned, and preportioned to save prep time and labour Pull out only what you need to control costs Consistent tenderness and flavour for reliable center-of-plate quality

STEAK PREP: Prior to cooking, let steak rest at room temperature for ~30 minutes to prevent tightening and pat dry for a better sear. Season just before cooking to retain moisture. GRILL SETUP & COOKING: Preheat grill to high heat. For crosshatch marks: place steak at 12 & 6, rotate to 10 & 4 after 30 seconds to create a diamond pattern. Use two-zone cooking: high heat for sear, cooler side to finish to desired doneness. Clean and oil grates after each service to prevent sticking. COOKING TO DONENESS: Flip once after crosshatch marks are set. Use a thermometer for accuracy- Medium-rare target: 130–135°F (54–57°C). Pull steak 5– 10°F early; temperature will rise during resting.

RESTING & FINISHING: Rest steak 5–10 minutes. As the juices release, they will then be reabsorbed adding tenderness. Flip in-between resting to baste each side. Optional: Add a small piece of butter for increased flavour.

SERVING: Slice against the grain to enhance tenderness. Pair with grilled vegetables, roasted potatoes, or a fresh salad. Serve immediately for best quality. For residents who prefer less visible pink, finish with a rich demi-glace or mushroom gravy.

Sysco Nourishing News | Fall Issue 2026

CULTURAL NOURISHMENT

Building Inclusive Menus Sysco understands the importance of crafting menus that reflect cultural diversity. To support this, we offer featured cultural toolkits that include curated recipes, product recommendations, and guidance on incorporating cultural dishes in a respectful and authentic way. Click

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to explore the latest issue!

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to explore the latest issue!

Sysco Nourishing News | Fall Issue 2026

A Taste OF THE MEDITERRANEAN Kalamata Olives: Small Ingredient, Big Impact Kalamata olives bring bold, savoury Mediterranean flavour to menus without relying on excess salt or heavy sauces. Their rich taste, soft texture, and versatility make them an excellent addition to Healthcare & Senior Living (HCSL) dining programs.

Key Considerations for adding Kalamata Olives to HCSL Menus: ✓ Choose pitted olives: Always check for stray pits and consider chopping before serving. Sysco Imperial Kalamata Olive Halves (SUPC 7392499) are a great option to avoid pits! ✓ Keep texture in mind: Soft, tender ingredients are easier to chew and enjoy. ✓ Balance the flavour: Olives and tomatoes can be quite briny and acidic. A drizzle of olive oil helps create a smoother flavour profile.

The Kalamata Advantage ✓

Heart-healthy fats: Rich in monounsaturated fats that support cardiovascular wellness.

✓

Packed with antioxidants: Contains polyphenols that help support overall health and wellness.

✓

Bold flavour: Their tangy, savoury taste can help make meals more appealing for residents experiencing changes in taste and smell.

✓

Versatile ingredient: Perfect in baked fish and poultry dishes, pasta salads, grain bowls, tapenades, and Mediterranean-inspired entrées.

Sysco Nourishing News | Fall Issue 2026

MENU Ideation MEDITERRANEAN CHICKEN

Tender chicken thighs are slowcooked with Kalamata olives, diced tomatoes, garlic, and basil for a flavourful bite and fall-apart texture.

SOFT GREEK ORZO SALAD

Tender orzo is tossed with crisp cucumber, briny Kalamata olives, creamy feta, and a light herb vinaigrette. The soft texture and vibrant flavour profile deliver a balance of savoury, tangy, and refreshing flavours in every bite.

AEGEAN BAKED WHITE FISH Mild white fish is paired with a vibrant blend of juicy tomatoes, briny Kalamata olives, garlic, oregano, and fresh lemon for a light yet flavourful Mediterranean-inspired entrée.

Sysco Nourishing News | Fall Issue 2026

From Québec, With C Bring the flavours of Québec to your table with our curated Québécois Recipe Flipbook. Designed for healthcare and senior living communities, this collection highlights comforting classics and seasonal favourites that honour tradition while supporting your residents’ tastes and dietary needs. From hearty mains to sweet finishing touches, these thoughtfully selected recipes make it easy to introduce regional flair — without adding complexity to your kitchen. With trusted Sysco quality and practical menu inspiration, you can create meaningful dining moments that feel both nostalgic and new.

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to Explore the Flipbook!

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to Explore the Flipbook!

THE GROWING NEED FOR

Sustainable HEALTHCARE & SENIOR LIVING MENUS

Healthcare and Senior Living (HCSL) foodservice is evolving rapidly. In 2026, leaders are balancing rising food costs, labour shortages, food waste reduction and increasing expectations for nutritious, high-quality meals that reflect changing dietary preferences. Alongside these challenges sits another growing priority: environmental sustainability. Across Canada, HCSL operations are setting ambitious sustainability goals as part of broader commitments to reduce greenhouse gas emissions. Foodservice has an important role to play in achieving them. One of the most effective ways to lower the carbon footprint of a HCSL menu is by rethinking the proteins being served. Rather than eliminating meat altogether, many organizations are reducing reliance on higher-emission proteins while increasing plant-based ingredients. Beef has received particular attention because its production generates significantly higher greenhouse gas emissions than most other protein sources. As a result, HCSL providers are exploring ingredients such as textured vegetable protein (TVP), alongside expanding vegetarian and vegan offerings, to reduce environmental impact while maintaining nutritional quality.

Sysco Nourishing News | Fall Issue 2026

Sustainability Starts with Foods People Will Eat While the environmental benefits are clear, sustainable menus must first satisfy the people eating them. Food preferences are shaped by a lifetime of habits, and familiar meals often provide comfort during illness or recovery. Simply replacing traditional favourites with unfamiliar vegetarian or vegan alternatives may reduce meal acceptance, increasing the risk of poor intake, food waste, and malnutrition. Research from the University of British Columbia highlights the relationship between taste, patient choice, and food waste. The most successful sustainability initiatives improve environmental outcomes while keeping the patient experience at the centre of menu planning. The challenge isn't choosing between sustainability and satisfaction—it's achieving both. Why Plant-Forward? Plant-forward doesn't mean eliminating meat. Instead, it focuses on incorporating more plant-based ingredients alongside traditional proteins to improve sustainability while maintaining familiar flavours and nutritional quality. For HCSL operators, this balanced approach can help reduce environmental impact without disrupting patient acceptance.

A Practical Approach to Plant-Forward Dining: apetito's Plant-Forward Beef Chili

supports numerous menu applications throughout the menu cycle.

To help address these priorities, apetito has developed an innovative plant-forward protein solution for Canadian HCSL foodservice.

Looking Ahead

The Plant-Forward Beef Chili combines 60% beef with 40% textured vegetable protein (TVP), delivering the familiar taste and appearance patients and residents expect while reducing beef content and increasing plant-based protein and fibre. Designed specifically for HCSL foodservice, it offers: • 60% beef / 40% TVP • Made in Canada • Enhanced protein • Added fibre • Multiple menu applications • Designed for retherm systems Rather than being just another entrée, apetito Plant-Forward Beef Chili acts as a versatile culinary foundation that allows kitchens to create multiple recipes from a single product.

Sustainable dining isn't about replacing familiar foods—it's about thoughtfully evolving them. Plant-forward proteins represent a practical step in that journey, helping healthcare organizations reduce environmental impact while supporting nutrition goals, improving menu flexibility, and making better use of constrained food budgets. Most importantly, they allow operators to continue serving meals that patients and residents recognize, enjoy, and trust. As HCSL foodservice continues to evolve, solutions that balance sustainability, nutrition, operational efficiency, and patient satisfaction will become increasingly important. Solutions like apetito's Plant-Forward Beef Chili demonstrate that meaningful progress does not require compromise. Through practical innovation, care providers can balance sustainability, affordability, nutrition and patient satisfaction, proving that better outcomes for people and the planet can be achieved on the same plate.

One Product. Multiple Menu Possibilities. With only a few additional ingredients, foodservice teams can create a variety of menu options while simplifying inventory and reducing operational complexity. Potential applications include:

• Classic Beef Chili • Burritos • Chili Cheese Fries • Stuffed Peppers • Loaded Baked Potatoes This versatility allows operators to increase menu variety without increasing inventory, helping reduce waste while making better use of kitchen labour and storage space. Instead of purchasing multiple prepared products, kitchens can rely on one high-quality base ingredient that Sysco Nourishing News | Fall Issue 2026

AVAILBLE NOW!

Nourishing Excellence: Best Practices to E Healthcare & Senior Living Dining Across C Sysco and Suzanne Quiring, RD are proud to present a brand-new flipbook for our Healthcare & Senior Living Customers! This flipbook captures the amazing work happening nationwide, highlighting innovative approaches, shared successes, and actionable insights. Summarizing responses to Suzanne’s eight key questions from the 2025 Sysco Healthcare & Senior Living Shows, it showcases rich dialogue and creative thinking on topics like maximizing resident choice, gathering timely feedback, celebrating birthdays on the actual day, providing puréed meals with dignity, staying current with best-practice tools, and adapting to evolving resident and team needs. More than a recap, the flipbook is a snapshot of what’s possible when we listen, challenge assumptions, and think differently. It’s a unique opportunity to learn from one another, build on these ideas, and continue advancing nutrition and foodservice in Healthcare & Senior Living.

Click

to explore!

Click to explore!

Sysco Nourishing News | Fall Issue 2026

Expanding the Catch: MAKING SEAFOOD MORE ACCESIBLE FOR EVERY RESIDENT

Dining is one of the most meaningful parts of daily life in healthcare and senior living (HCSL) communities. Beyond providing nourishment, meals create opportunities for comfort, social connection and enjoyment. As operators continue to elevate the dining experience while meeting increasingly complex clinical needs, seafood remains one of the most nutritious and versatile proteins available.

Rather than creating separate menu items, culinary teams can prepare a single seafood offering that accommodates a variety of resident needs. This approach creates a more inclusive dining experience, allowing residents to enjoy similar menu selections regardless of dietary texture requirements while helping kitchens operate more efficiently.

Drawing on decades of seafood expertise, High Liner Foodservice has worked alongside HCSL operators to help make seafood more accessible, practical and enjoyable across a wide range of diets and dining environments. One area of growing opportunity is supporting residents who require texture-modified diets, ensuring they can continue to enjoy the nutritional benefits and familiar flavours of seafood while meeting IDDSI (International Dysphagia Diet Standardization Initiative) recommendations or guidelines.

A Nutritional Advantage for Older Adults

Seafood That Everyone Can Enjoy Residents living with dysphagia should not have to miss out on the enjoyment of seafood. Yet many operators limit seafood offerings because of concerns around preparation, consistency or food safety. With the right products and preparation techniques, seafood can be confidently adapted for IDDSI Levels 7 Easy to Chew, 6 Soft & BiteSized and 5 Minced & Moist without sacrificing flavour or presentation.

Sysco Nourishing News | Spring Issue 2026

Seafood delivers several nutritional benefits that make it an excellent choice for senior living menus. It provides high-quality protein to help support muscle maintenance and healthy aging while delivering important vitamins, minerals and heart-healthy omega-3 fatty acids. Many fish species are naturally lower in saturated fat than other animal proteins, making seafood a smart choice for residents with diverse nutritional needs. Seafood also brings valuable menu variety. Offering fish throughout the menu cycle gives residents additional choice beyond traditional beef, pork and poultry, helping reduce menu fatigue while creating opportunities for seasonal features and chef-inspired meals.

Consistency Supports Safety

Supporting Busy Culinary Teams

Consistency is essential when preparing texture-modified meals. Every portion must meet the appropriate IDDSI requirements to help support safe swallowing and provide confidence for both culinary and clinical teams.

HCSL kitchens continue to navigate labour shortages while striving to deliver personalized dining experiences. Value-added seafood solutions help simplify production by providing pre-portioned, pre-breaded and battered products that require less preparation without compromise.

Standardized value-added seafood products offer consistent portions and predictable cooking performance, helping reduce variability in preparation. This allows kitchens to efficiently modify products for different texture levels while maintaining quality and simplifying production across multiple shifts and care communities. The accompanying demonstration video showcases practical techniques for preparing High Liner pre-breaded and battered fish for multiple IDDSI texture levels while maintaining an appetizing appearance. Practical Preparation Tips

Preparing foods for residents with dysphagia involves much more than chopping or blending ingredients. Moisture content, particle size and finished texture all play an important role in creating meals that are both safe and enjoyable. Perhaps most importantly, foods should always be evaluated based on their finished texture rather than the preparation method used. Regular IDDSI testing should remain an integral part of every kitchen's quality assurance process.

Seafood's versatility also allows it to fit easily into a variety of production systems, from batch cooking to retherm operations. This flexibility makes it easier for operators to feature seafood more frequently while managing labour and maintaining efficiency.

Presentation Still Matters Residents eat with their eyes first. Texture modification should never mean sacrificing presentation. Colourful vegetables, complementary sauces and thoughtful plating can transform texture-modified meals into dishes that residents are excited to eat. Maintaining familiar menu names and recognizable meal components also helps preserve dignity by focusing on the dining experience rather than dietary limitations. Building Confidence Through Training Consistent staff education is essential to successful texture-modified dining programs. Demonstration videos provide an effective way to reinforce preparation techniques, IDDSI testing procedures and plating standards while supporting consistency across kitchens and care communities. Visual training resources also help to onboard new team members more efficiently, ensuring every resident receives the same high standard of care regardless of location or staff experience.

Sysco Nourishing News | Fall Issue 2026

Expanding Seafood's Place on the Menu

Today's HCSL dining programs are about far more than meeting nutritional requirements. They are designed to create enjoyable dining experiences that support wellness, independence and quality of life. Seafood is uniquely positioned to help operators achieve these goals. With standardized products, practical preparation techniques and adherence to IDDSI guidelines, culinary teams can confidently offer seafood to more residents while maintaining both safety and satisfaction. As Canada's seafood experts, High Liner Foodservice remains committed to helping HCSL operators bring nutritious, high-quality seafood to every table. By expanding seafood across texturemodified menus, operators can provide more residents with the nutrition, variety and dining enjoyment they deserve.

PREPARING TEXTUREMODIFED FISH WITH CONFIDENCE

Click to Watch High Liner’s Video!

Disclaimer: These are NOT official IDDSI resources, educational materials or education programs and they are NOT meant to replace materials and resources on www.IDDSI.org. These videos are general guidance, follow your organization’s standards for modified texture foods. www.highlinerfoodservice.ca

Sysco Nourishing News | Fall Issue 2026

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Sysco Nourishing News | Fall Issue 2026

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