Infuse Issue 6 December 2018 | Page 23

How has Dineamic adapted over the
years as the public focuses more on
specific dietary concerns, such as
vegan, dairy free, gluten free, etc.?
Working with athletes, Dineamic
always concentrated on specific
dietary requirements, being one of
the first meal producers in Australia
to offer gluten free and low FODMAP
meals. Over the last five years, we’ve
further focused on satisfying specific
consumer dietary and ‘clean’ food
concerns.
We don’t create dishes for specific,
strict dietary guidelines, but we’ve
evolved our meal plans to suit every
dietary or lifestyle group. For us, it’s
important we offer flexible solutions
to assist our customers with their
dietary goals; whether it be dairy free,
vegan, low carb, high protein, gluten
free, fructose free or low FODMAP.
What's been your proudest success
to date with Dineamic?
Top 3 Dineamic Chef
recommendations to eat well:
Over the years, at Dineamic we’ve
achieved wonderful growth while
retaining integrity of produce and
nutrition quality. We continue to
work directly with many of the same
farming partners we began with in
2008. We have proven people no
longer need to sacrifice flavor or
convenience for health. However, we
are most proud of how our team has
been able to take a healthy meal and
put this on someone’s table, whether
down the road from our kitchen, or
around the country.
• Start with the finest produce.
It makes a huge difference to the taste.
• Flavor! Lower salt, but ‘spice up’
meals with an array of Middle Eastern,
Indian and Mediterranean spices and
herbs, plus more vegetables and EVOO.
• Presentation. How food looks on
the plate enhances its appeal. Take
time to ensure meals are not only
nutritious and tasty, but also attractive
to eat.
interview continues overleaf...
© Dietitian Connection
23
Infuse | December 2018