Baking & Snack - October 2021 - 67

FORMULATION
Sodium Reduction
SEASONAL
DILEMMA
Schools must meet reduced sodium guidelines and serve meals children will eat.
by Michelle Smith
A
As every parent knows, just because you offer kids
healthy foods, it doesn't mean they will eat them. It's especially
true when they're in school, and mom and dad
aren't around to provide a little encouragement.
Add in the coronavirus (COVID-19) pandemic, rampant
supply chain problems and stringent nutritional
guidelines, and it creates a high bar for school nutritionists
who operate on tight budgets to clear. Finding
healthful and tasty foods that children will eat has always
been tough, but it's been exacerbated as districts
try to feed kids who have been learning in and out of
school buildings the past year and a half.
" Because we've been in a pandemic, the US
Department of Agriculture has allowed Meal Pattern
waivers because they've recognized all of the supply
chain issues that the industry is facing, " said Diane
Pratt-Heavner, director of media relations for the School
Nutrition Association. " And schools are having to deal
with grab-and-go curbside meal service and all kinds of
other hurdles. "
But even with the relaxed rules, districts must still
work to keep sodium levels down in federally subsidized
school meals. There are a few approaches that bakers can
take to lower sodium and maintain flavorful products
that notoriously picky young eaters will find acceptable.
It's got to be tasty
One of the first steps is to identify the sources of sodium
in a product and how they contribute to taste and functionality,
said Janice Johnson, PhD, food science advisor
at Cargill Salt. That includes salt and chemical leavening
agents such as sodium bicarbonate.
" Chemical leavening agents are very important in
bakery formulas, responsible for the rise and lift associated
with muffins, cookies and cakes, " Dr. Johnson said.
" Fortunately, ingredient suppliers have developed some
very good sodium-free alternatives. "
And salt plays many important roles in baked foods.
" Reducing salt to achieve sodium reduction can affect
flavor, texture, leavening, fermentation rate and
freshness, " said Scott Keys, vice president, salt solutions,
NuTek Natural Ingredients. " However, replacing
some salt with an alternative like potassium salt is
the best approach to maintaining all the functionality,
www.bakingbusiness.com / October 2021 Baking & Snack 67
The USDA is allowing
schools to obtain
waivers for sodium
reduction targets this
school year.
©Africa Studio - stock.adobe.com
http://www.bakingbusiness.com

Baking & Snack - October 2021

Table of Contents for the Digital Edition of Baking & Snack - October 2021

Baking & Snack - October 2021 - Intro
Baking & Snack - October 2021 - 1
Baking & Snack - October 2021 - 2
Baking & Snack - October 2021 - 3
Baking & Snack - October 2021 - 4
Baking & Snack - October 2021 - 5
Baking & Snack - October 2021 - 6
Baking & Snack - October 2021 - 7
Baking & Snack - October 2021 - 8
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Baking & Snack - October 2021 - 10
Baking & Snack - October 2021 - 11
Baking & Snack - October 2021 - 12
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Baking & Snack - October 2021 - 18
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Baking & Snack - October 2021 - 28
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Baking & Snack - October 2021 - 31
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Baking & Snack - October 2021 - 33
Baking & Snack - October 2021 - 34
Baking & Snack - October 2021 - 35
Baking & Snack - October 2021 - 36
Baking & Snack - October 2021 - 37
Baking & Snack - October 2021 - 38
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Baking & Snack - October 2021 - 40
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Baking & Snack - October 2021 - 42
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Baking & Snack - October 2021 - 50
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Baking & Snack - October 2021 - 53
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Baking & Snack - October 2021 - 55
Baking & Snack - October 2021 - 56
Baking & Snack - October 2021 - 57
Baking & Snack - October 2021 - 58
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Baking & Snack - October 2021 - 60
Baking & Snack - October 2021 - 61
Baking & Snack - October 2021 - 62
Baking & Snack - October 2021 - 63
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Baking & Snack - October 2021 - 65
Baking & Snack - October 2021 - 66
Baking & Snack - October 2021 - 67
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Baking & Snack - October 2021 - 69
Baking & Snack - October 2021 - 70
Baking & Snack - October 2021 - 71
Baking & Snack - October 2021 - 72
Baking & Snack - October 2021 - 73
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Baking & Snack - October 2021 - 75
Baking & Snack - October 2021 - 76
Baking & Snack - October 2021 - 77
Baking & Snack - October 2021 - 78
Baking & Snack - October 2021 - 79
Baking & Snack - October 2021 - 80
Baking & Snack - October 2021 - 81
Baking & Snack - October 2021 - 82
Baking & Snack - October 2021 - 83
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Baking & Snack - October 2021 - 97
Baking & Snack - October 2021 - 98
Baking & Snack - October 2021 - 99
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Baking & Snack - October 2021 - 101
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Baking & Snack - October 2021 - 140
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