Baking & Snack - October 2019 - 42

SCHOOL FOODSERVICE

59% 69% 33%
of college or university
operators polled say
they are currently
transparent about
their food/beverage
sourcing and
preparation

Technomic

of students eat off
-campus at least
once a week

25%

Technomic. "These consumers are prioritizing more direct and informative claims, such as 'free from preservatives' rather than general 'all natural' claims."
Dietary restrictions also play a role in what foods are
supplied to schools and other institutions. According to
Technomic 2019 data, 25% of students are following dietary restrictions, and 6% totally avoid wheat and gluten.
Technomic trend reports indicate that a more successful
approach to finding success in schools is to acknowledge
that students need balance in their diet and don't typically follow a set of restrictions unless they are allergic
to certain foods.
"It's about trying to bring more students in again,"
Ms. Pratt-Heavner said. "If more students have these
dietary concerns, they need to find ways to make them
comfortable with purchasing a school meal, too."

The whole grain debate
The federally subsidized National School Lunch
Program and the School Breakfast Program operate in
almost 100,000 public and nonprofit private schools and
residential childcare institutions nationally, according
to 2018 USDA figures. These schools serve lunches to
29.8 million students each day. Feeding all these mouths
requires offering selections that the children want and
that government regulations deem nutritious enough to
benefit the child's diet. But that can be a moving target.
In 2012, the US government mandated that all grainbased products served in schools be made with at least
50% whole grain by 2014. Resistance to this rule came in
many forms, according to SNA, which represents 58,000
school nutrition professionals from around the country.
Ms. Pratt-Heavner said regional demands and cultural preferences created issues. Students in the South
didn't appreciate whole grain biscuits. Whole grain bagels in the Northeast weren't being accepted as replacements for conventional bagels. And whole grain tortillas

42 Baking & Snack October 2019 / www.bakingandsnack.com

of students are
satisfied with their
school's foodservice
facilities

of students are following
dietary restrictions

in the Southwest were not popular. The pushback was so
significant that USDA retracted the rule in 2018 and returned to an earlier requirement that only half of grainbased foods have 50% or more whole grain-rich content.
The 2019 SNA annual report showed that 91% of school
districts are well-positioned to exceed the half minimum
mandate this year, with 70% reporting that about threequarters of their grains offered are whole grain rich.
To increase student acceptance of these whole grain
products, schools have used white wheat for a lighter
appearance, conducted taste tests to gather feedback
from students on multiple products and recipes, and

"We're working with school
systems to model a new
distribution system that will
reduce costs so that the
savings can be invested in
better quality food for kids."
Trish Karter, Chabaso
they have gradually increased the amount of whole
wheat flour in recipes. The SNA report said that 19% of
districts recorded no resistance to the increased whole
grain rich foods.
Private suppliers can help schools by creating appetizing whole grain baked goods. Companies like
JSB Industries, Lawrence, MA, offer healthier options
that kids gravitate toward. Roger Piffer, director of
marketing for JSB and its Muffin Town brand, said
its line of Smart Choice whole grain bakery products
have been well-received in the school segment. Smart


http://www.bakingandsnack.com

Baking & Snack - October 2019

Table of Contents for the Digital Edition of Baking & Snack - October 2019

Baking & Snack - October 2019
Contents
Contents
Editorial - Who are the helpers?
Newsfront - IBIE partners with iba
Global Bakeries buys Better Baking Co.
Utz to acquire Conagra snacks business
The Original Cakerie to expand Canadian plant
News - Arbor Investments to recapitalize The Bakery Cos.
New flatbread association complements TIA
AIB International celebrates centennial anniversary
Shore Capital invests in wholesale baker
Grocery Manufacturers Association changing name and focus
People/In Brief
Sustainability Award - GOOD FOR BUSINESS, GOOD FOR BAKERY...GOOD FOR ALL
Michigan Bread - JUST GETTING STARTED
Growing a bakery responsibly
School Foodservice - CULINARY CAPTIVATION
Egg Replacement - Challenge Accepted
Clean label and allergen-free restrictions
Colors & Flavors - CUTTING COSTS
SANITATION STRATEGIES - THAT'S NOT A CHOCOLATE CHIP
Flatbread Technology - RISING TO NEW HEIGHTS
New ways to elevate flatbread production
Ovens - BAKING ON TARGET
Don’t forget to test
Dough Handling - MAKING A MOVE
Site Selection - IT'S ALL IN THE DETAILS
Vertical Packaging - SIGNED, SEALED, DELIVERED
The importance of testing for air leakage
Joy Cone - DIALING UP PRECISION
Events
Featured Innovation Center
Ingredients & Formulating
Equipment & Packaging
Patents
New on the Shelf
MARKETPLACE
AD INDEX
Baking & Snack - October 2019 - Baking & Snack - October 2019
Baking & Snack - October 2019 - Baking & Snack - October 2019
Baking & Snack - October 2019 - 2
Baking & Snack - October 2019 - 3
Baking & Snack - October 2019 - 4
Baking & Snack - October 2019 - 5
Baking & Snack - October 2019 - 6
Baking & Snack - October 2019 - 7
Baking & Snack - October 2019 - 8
Baking & Snack - October 2019 - Contents
Baking & Snack - October 2019 - 10
Baking & Snack - October 2019 - Contents
Baking & Snack - October 2019 - Editorial - Who are the helpers?
Baking & Snack - October 2019 - 13
Baking & Snack - October 2019 - 14
Baking & Snack - October 2019 - 15
Baking & Snack - October 2019 - The Original Cakerie to expand Canadian plant
Baking & Snack - October 2019 - 17
Baking & Snack - October 2019 - Shore Capital invests in wholesale baker
Baking & Snack - October 2019 - People/In Brief
Baking & Snack - October 2019 - Sustainability Award - GOOD FOR BUSINESS, GOOD FOR BAKERY...GOOD FOR ALL
Baking & Snack - October 2019 - 21
Baking & Snack - October 2019 - 22
Baking & Snack - October 2019 - 23
Baking & Snack - October 2019 - 24
Baking & Snack - October 2019 - 25
Baking & Snack - October 2019 - 26
Baking & Snack - October 2019 - 27
Baking & Snack - October 2019 - 28
Baking & Snack - October 2019 - 29
Baking & Snack - October 2019 - Michigan Bread - JUST GETTING STARTED
Baking & Snack - October 2019 - 31
Baking & Snack - October 2019 - 32
Baking & Snack - October 2019 - 33
Baking & Snack - October 2019 - 34
Baking & Snack - October 2019 - 35
Baking & Snack - October 2019 - 36
Baking & Snack - October 2019 - 37
Baking & Snack - October 2019 - Growing a bakery responsibly
Baking & Snack - October 2019 - 39
Baking & Snack - October 2019 - School Foodservice - CULINARY CAPTIVATION
Baking & Snack - October 2019 - 41
Baking & Snack - October 2019 - 42
Baking & Snack - October 2019 - 43
Baking & Snack - October 2019 - 44
Baking & Snack - October 2019 - 45
Baking & Snack - October 2019 - 46
Baking & Snack - October 2019 - 47
Baking & Snack - October 2019 - Egg Replacement - Challenge Accepted
Baking & Snack - October 2019 - 49
Baking & Snack - October 2019 - 50
Baking & Snack - October 2019 - 51
Baking & Snack - October 2019 - Clean label and allergen-free restrictions
Baking & Snack - October 2019 - 53
Baking & Snack - October 2019 - 54
Baking & Snack - October 2019 - 55
Baking & Snack - October 2019 - 56
Baking & Snack - October 2019 - Colors & Flavors - CUTTING COSTS
Baking & Snack - October 2019 - 58
Baking & Snack - October 2019 - 59
Baking & Snack - October 2019 - 60
Baking & Snack - October 2019 - 61
Baking & Snack - October 2019 - 62
Baking & Snack - October 2019 - SANITATION STRATEGIES - THAT'S NOT A CHOCOLATE CHIP
Baking & Snack - October 2019 - 64
Baking & Snack - October 2019 - Flatbread Technology - RISING TO NEW HEIGHTS
Baking & Snack - October 2019 - 66
Baking & Snack - October 2019 - 67
Baking & Snack - October 2019 - 68
Baking & Snack - October 2019 - 69
Baking & Snack - October 2019 - New ways to elevate flatbread production
Baking & Snack - October 2019 - 71
Baking & Snack - October 2019 - 72
Baking & Snack - October 2019 - 73
Baking & Snack - October 2019 - 74
Baking & Snack - October 2019 - Ovens - BAKING ON TARGET
Baking & Snack - October 2019 - 76
Baking & Snack - October 2019 - 77
Baking & Snack - October 2019 - 78
Baking & Snack - October 2019 - 79
Baking & Snack - October 2019 - 80
Baking & Snack - October 2019 - 81
Baking & Snack - October 2019 - Don’t forget to test
Baking & Snack - October 2019 - 83
Baking & Snack - October 2019 - 84
Baking & Snack - October 2019 - Dough Handling - MAKING A MOVE
Baking & Snack - October 2019 - 86
Baking & Snack - October 2019 - 87
Baking & Snack - October 2019 - 88
Baking & Snack - October 2019 - 89
Baking & Snack - October 2019 - 90
Baking & Snack - October 2019 - 91
Baking & Snack - October 2019 - 92
Baking & Snack - October 2019 - 93
Baking & Snack - October 2019 - 94
Baking & Snack - October 2019 - Site Selection - IT'S ALL IN THE DETAILS
Baking & Snack - October 2019 - 96
Baking & Snack - October 2019 - 97
Baking & Snack - October 2019 - 98
Baking & Snack - October 2019 - Vertical Packaging - SIGNED, SEALED, DELIVERED
Baking & Snack - October 2019 - The importance of testing for air leakage
Baking & Snack - October 2019 - 101
Baking & Snack - October 2019 - 102
Baking & Snack - October 2019 - 103
Baking & Snack - October 2019 - 104
Baking & Snack - October 2019 - Joy Cone - DIALING UP PRECISION
Baking & Snack - October 2019 - Events
Baking & Snack - October 2019 - 107
Baking & Snack - October 2019 - Featured Innovation Center
Baking & Snack - October 2019 - 109
Baking & Snack - October 2019 - Ingredients & Formulating
Baking & Snack - October 2019 - 111
Baking & Snack - October 2019 - Equipment & Packaging
Baking & Snack - October 2019 - 113
Baking & Snack - October 2019 - 114
Baking & Snack - October 2019 - 115
Baking & Snack - October 2019 - Patents
Baking & Snack - October 2019 - 117
Baking & Snack - October 2019 - New on the Shelf
Baking & Snack - October 2019 - MARKETPLACE
Baking & Snack - October 2019 - 120
Baking & Snack - October 2019 - 121
Baking & Snack - October 2019 - 122
Baking & Snack - October 2019 - 123
Baking & Snack - October 2019 - 124
Baking & Snack - October 2019 - 125
Baking & Snack - October 2019 - 126
Baking & Snack - October 2019 - 127
Baking & Snack - October 2019 - 128
Baking & Snack - October 2019 - AD INDEX
Baking & Snack - October 2019 - 130
Baking & Snack - October 2019 - 131
Baking & Snack - October 2019 - 132
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