Episode 57: Reformulation Revealed
Inside School Food
English - November 23, 2015 21:06 - 53 minutes - 49 MB - ★★★★ - 7 ratingsFood Arts Education inside school food heritage radio network laura stanley school nutrition education school food school lunch program food service industry institutional food interviews Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
Previous Episode: Episode 56: Better School Food: Borrowed, Hacked, and Shared
Next Episode: Episode 58: Dora Rivas Remembers
For processors of foods for the K-12 market, new USDA nutrition requirements arrived at the same time as increased public scrutiny of unfamiliar, often unpronounceable additives. Moving towards “clean label” while simultaneously lowering sodium and introducing whole grains is no problem when money is no object. But when constrained by school budgets, how do manufacturers deliver on all fronts? Today’s conversation with representatives from the nation’s largest suppliers in two key categories—tomato products, and rolls, pizza crusts, and flatbreads—talk about R&D successes to date, and the possibilities that lie ahead.
“Tomato paste delivers a lot of nutrition for a small amount of product.” [13:00] – David Halt