Innovation and Future trends in Foodservice

How can milk and juice be used in meal and menu planning?



Milk and juice are two ingredients that have been consumed for centuries, conventionally as breakfast drinks for its many nutritional benefits, which you can read about here. Fast forward to the modern day, there are now many more innovative and fun ways to implement milk and juice in menu planning. Keep reading to find out some ways to do so.


Milk is a diverse food/ingredient that also provides essential nutritional boosts in any menu. Such nutritional characteristics include: high in protein (1L containing 30-35g of protein), rich source of calcium and other minerals (essential to bone health), source of multi-vitamins and carbohydrates (including lactose, glucose and galactose).

Here are some of your favourite ways to incorporate milk into your menu plan, remember, changing up menu variety is crucial to keeping aged care residents interested in their diet:

    • In its simplest form, milk remains easiest consumed in its liquid state, especially for residents with dysphagia or other difficulties consuming solid foods. To keep it interesting, different flavoured milk can be introduced.
    • Other beverage ideas that involve milk include blending smoothies or milkshakes (using toppings such as milo and fruit), making a cup of tea or coffee.
    • Perhaps the most common use of milk for breakfast apart from drinking it, is a bowl of cereal and porridge.
    • Milk is an important ingredient to make cakes, biscuits, slices, buns, bread and several bakery items.These make great snacks and can be further paired with a beverage such as those suggested above.
    • Milk is the foundation of many sauces such as cheese and white sauce to use over meat dishes.
    • Desserts such as custard, ice cream, milk and rice puddings, panna cotta, crème caramels, self-saucing pudding, etc. heavily feature milk as a foundation ingredient.


Soy milk also holds a crucial place in menu planning, especially as a vegetarian alternative to milk. Very much like milk, it can go into most dishes as an ingredient. Soy milk does have a distinct flavour but can be used as a drink and is just as easy to use to make desserts and sauces.

For its nutritional benefits, we recommend choosing a soy milk fortified with calcium in menu planning.


Juice has several functions, the most obvious is as a beverage for breakfast.

Fruit juice can be incorporated into your menu planning in solid foods such as orange cakes or as beverages such as soda water and fruit smoothies.

Our recommended juice products for taste and nutrition include: the Berri juice range, Mildura fruit drinks (they offer flavours such as orange, apple & guava, and orange and passionfruit).

Talk to CR about how to add milk and juice to menu planning in your Aged Care facility: