Advice and Support
ADVICE & SUPPORT FOR AGRI-FOOD STRUCTURES
The agri-food industry is in constant evolution...
Therefore, your business is facing considerable challenges such as :
- Feeding hundreds of millions of elderly people, people with physical disabilities, people with intellectual disabilities, etc.
- Keeping up with with new food trends
- Developing new product ranges adapted to the specific users’ needs
- Valuing the simplicity of your processes and applications
With our experience on more than 250 projects in the health sector, the SENES team creates & develops with you the future ranges of products adapted to every kind of population.
- ‘Manger-mains’ of raw & cooked products
- Enriched preparations
- Formulation of ingredients
- Culinary applications for your culinary referents & salespersons
EXPECTATIONS OF RESIDENTS IN EHPAD IN TERMS OF NUTRITION?
Expectations of residents… they want the food to give them pleasure. For them, it is the only time they have fun. They are bored all day. By definition, something that suits them (what they wish to eat according to their taste memory). The taste memory is something one acquires up to approximately thirteen years old, and, after this age, we still learn new things which are however superficial and will disappear over time (Proust's madeleine). The more the residents consume traditional dishes (Beef Bourguignon), the more they find this pleasure of food return to them. Residents want a stew, a potato pie or a glass of orange juice. There is a need to strengthen the daily intake during breakfast (30% of daily intake): soup, bread, dry sausage, cheese, pâté (rural and urban population). The tradition of bread, butter and coffee at breakfast was not a reality at the time (1930-1950), it is a slightly posh Paris tradition.
Geriatrician doctor at the Clermont Ferrand CHU (63)
LE NEO CONSTRUCTIVISME : LA CUISINE MOLECULAIRE EN FAIT-ELLE PARTIE.
Le "néo constructivisme" n'est sans doute qu'un gros mot un peu creux de journalistes journaleux en mal de néologismes obscurs. "Cuisine moléculaire" ne suffit sans doute pas, alors il faut introduire d'autres appellations ("constructivisme/déconstructivisme culinaire", "nouvelle cuisine moderne", "cuisine techno émotionnelle", "cuisine d'avant-garde", etc.).
Researcher at the CNRS (75)
“The dishes presentation is beautiful!”
“The taste and the texture of the dishes are very pleasant!”
“Better to have that than vegetable purée…”
86 years old (resident in E.H.P.A.D)
“I liked it a lot!”
“I really enjoyed the colours I had in my plate…”
91 years old (resident in E.H.P.A.D)
A question? Contact us!
From Monday to Friday: 09h00 – 18h00, we are at your disposal to answer your questions. To learn more about the rates or for any other requests, please fill-in your information in the contact form :