“For many years, hospitals had the reputation for making bad food,” Finnestad said. “They really want to serve good food that is on-trend, and our value-added products are perfect solutions for them. The health care foodservice operators and business managers are inspired by our innovation and count on us to make good food for their needs.”
During an innovation panel discussion about global food trends, Finnestad used Hormel Foods products to make Moroccan spaghetti, marinated farro salad and a sesame ginger fried rice burrito. “It was really to show the attendees how our products can save them time and labor, while also demonstrating just how on-trend and delicious hospital food can be.”
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