Reformulation revealed

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 frozen doughs for rolls, pizza crusts, and flatbreads—talk about R&D successes to date, and the possibilities that lie ahead. This episode brought to you by NutriSlice.

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