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HomeHome. </P>. HomeHome. Keywords: More...Contact UsContact Us. By telephone:</P> 01495 211555</P> By fax:</P> 01495 213839</P> By e-mail:</P> All Sales Enquiries: <A href="mailto: sales@tvf-online.co.uk">sales@tvf-online.co.uk</A></P> Customer Services: <A href="mailto:michelle.brown@tvf-online.co.uk">michelle.brown@tvf-online.co.uk</A> </P>. Contact UsContact Us. Keywords: More...NewsNews. </P>. NewsNews. Keywords: More...About usAbout us. Tillery Valley Foods is the leading supplier of chilled and frozen prepared meals to the healthcare sector.</P> We are based at Abertillery, South Wales and deliver nationally through our own fleet of vehicles. We are committed to producing safe, appetising and nutritious meals to support the well-being and recovery of your clients.</P> If you would like us to help you evaluate the use of prepared meals in your food service system or would like further information about the range of our services and the scope of technical information available then please tour this site and feel free to contact us.</P>. About usAbout us. Keywords: More...BHFBHF. Tillery Valley Foods are delighted to have been associated with the development of leading chef dishes in support of the Better Hospital Food.</P> The creation of these new recipes has demonstrated to our customers that we are working on their behalf to ensure that they can easily meet the targets set by the BHF initiative.</P> We have included our list of approved dishes to date and will update this as further approval of dishes is achieved.</P> The following link will take you the government’s Better Hospital Food website:</P> <A href="http://www.betterhospitalfood.com">www.betterhospitalfood.com</A></P> To support the BHF initiative we have also produced a food service training video and designed a purpose made set of serving utensils to help with plate presentation at the point of service. Please refer to the list of publications in the drop down menu in our nutritional section for details of how these innovations may help your f. Better hospital foodBetter hospital food. Keywords: More...SustainabilitySustainability. <B>SUSTAINABILITY</B></P> From recycling and steam power to fuel consumption and food additives, Tillery Valley Foods has revolutionised its South Wales production plant.</P> TVF has also introduced a treatment plant that allows waste water to be partially cleaned before it enters the drainage system. All hand-wash and hygiene stations are equipped with knee operated time-controlled thermostatic valves to ensure that water cannot be left running. This minimisation programme has reduced water use by 20 per cent. </P> Corporate social responsibility (CSR) is creating more of a buzz in the boardroom these days. Eighty percent provide information about their environmental performance and social impact, according to a report by Mori/Co-operative Bank, <EM>Winning with Integrity. </EM></P> <EM> </EM>But CSR is not just for large companies. All businesses, whatever their size, face pressure from shareholders,. Sustainability & environmentSustainability & environment. Keywords: More...5 a day5 a day. <B>Introduction:</B> <UL> <LI> <H5>Increasing fruit and vegetable intake and reducing the intake of salt are believed to protect against the two main killer diseases in this country: heart disease and some cancers.</H5> <LI> <H5>Eating less salt and more fruit and vegetable go together, as taking more fruit and vegetables easily reduces the intake of high salt snacks and prepared foods. They also help to reduce fat, and therefore, overall calorie intakes. </H5> <LI> <H5>TVF help our customers to achieve these benefits for their patients and clients as our dishes are relatively low in salt (compared to retail equivalents) and we are registered with the Department of Health ‘5 a Day’ scheme. </H5></LI></UL> </P> <B>5 A DAY Just Eat More (fruit and veg)</B> <UL> <LI> <H5>TVF plain vegetables are cooked without salt </H5> . 5 a day5 a day. Keywords: More...SaltSalt. <B>Introduction:</B> <UL> <LI> <H5>Reducing salt intake and increasing the intake of fruit and vegetables are believed to protect against the two main killer diseases in this country: heart disease and some cancers.</H5> <LI> <H5>Eating less salt and more fruit and vegetable go together, as taking more fruit and vegetables easily reduces the intake of high salt snacks and prepared foods. They also help to reduce fat, and therefore, overall calorie intake. </H5> <LI> <H5>TVF help our customers to achieve these benefits for their patients and clients as our dishes are relatively low in salt (compared to retail equivalents) and we are registered with the Department of Health '5 a Day’ scheme. </H5></LI></UL> </P> <B>SALT (or sodium)</B> Research points to high salt intakes being harmful to our health, and in particular to raising blood pressure. High blood pre. Salt initiativeSalt initiative. Keywords: More...NutritionNutrition. <B>TVF Publications</B></P> Our library of technical and support publications have developed over the years to cover most aspects of a delivered meal food service. They have often been triggered by requests for information from both caterers and dietitians.</P> <UL> <LI> <H5><A href="/site.asp?Page=Technical Pubs">Technical publications</A>, our summary nutritional and ingredient analyses, are reviewed annually and sent to all caterers and dietitians who use TVF products. For dietitians, TVF also produce a spreadsheet covering all the 10 nutrients as stated in ‘The Dietetic Interface with Food Service’. In addition, we produce nutrition and dietetic information regarding ‘disease states’ e.g. Gluten Free Diets, Renal/Hepatic, <SPAN style="FONT-SIZE: 14pt; FONT-FAMILY: FFJustlefthand; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: 'Times New Roman'; mso-bidi-font-family: 'Times New Roman'; mso-ansi-language: EN-GB;. NutritionNutrition. Keywords: More...FAQsFAQs. </P>. FAQ'sFAQ's. Keywords: More...Case studiesCase studies. </P>. Case studiesCase studies. Keywords: More...Technical PubsTechnical Pubs. <STRONG>NA1: Summary nutritional analysis for the Chilled & Bespoke Ranges </STRONG>Our standard reference for caterers and dietitians. Dietary code definitions and codings, calorie and protein content per 100g and per portion, glossary, cycle information, index..</P> <STRONG>NA2: Summary nutritional analysis for the Frozen Multiportion Range</STRONG></P> <STRONG>NA3: Summary nutritional analysis for Individual Complete Meals</STRONG> (ICMs, foil meals and desserts)</P> <STRONG>NA4: Summary nutritional analysis for the Select Individual Complete Meals</STRONG> (c-PET, soups, meals and desserts)</P> <STRONG>NA5: Detailed Nutritional Analysis for Chilled and Bespoke Ranges </STRONG>A dish per page, 550+ pages: dietary codings, ‘free from’ information, nutritional information per 100g and per portion, 33 nutrients to decimal places as given in RSC Nutrient. Technical PublicationsTechnical Publications. Keywords: More...Customer PubsCustomer Pubs. <STRONG>Company Brochure – Better Way Forward Inserts:</STRONG></P> Main Features and Benefits:</P> <BLOCKQUOTE dir=ltr style="MARGIN-RIGHT: 0px"> Chilled Meals Bespoke Meals Community Meals Frozen Multi Portions Ward Direct Delivery Technical Data Nutrition and Dietetics On-going Support</P></BLOCKQUOTE> <STRONG>Chilled and Bespoke 21 Day Production Cycles Contents:</STRONG></P> <BLOCKQUOTE dir=ltr style="MARGIN-RIGHT: 0px"> The Menus Using the 21 Day Production Cycle Dietary Coding Information Glossary Production Cycle Weeks</P></BLOCKQUOTE> <STRONG>Frozen Product Lists: </P></STRONG> <BLOCKQUOTE dir=ltr style="MARGIN-RIGHT: 0px"> Ready Range Simple Serve Individual Complete Meals (ICMs, foils) Texture Modified Range (meals & desserts) Gluten Free Range (meals and desserts)</P></BLOCKQUOTE> <P dir=ltr><STRONG>Simply Serve Brochure<. Customer Service PublicationsCustomer Service Publications. Keywords: More...LinksLinks. </P>. 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