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New Healthy Food Choices and Efficient Equipment to Debut at School Nutrition Conference

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New Healthy Food Choices and Efficient Equipment to Debut at School Nutrition Conference

Contact: Erik Peterson

 (703) 739-3900, ext. 124

LAS VEGAS, Nev. (June 30, 2009) – Whole grain noodles, hummus dip, sunflower seeds, frozen bananas, soy nut butter, reduced sugar yogurt and 100% pure Alaskan Pollock are just a few of the nutritious new foods and beverages that could be served in schools next year. Low-fat versions of student favorites, new ways to serve whole grains, fresh fruits and vegetables as well as state-of-the-art kitchen equipment and supplies all contribute to more than 30 million balanced, healthy meals served in schools each day.

More than 5,500 school nutrition professionals from around the country will pack into 200,000 square feet of exhibit space today at the 63rd Annual National Conference of the School Nutrition Association. With food and labor costs escalating, they will scout for ways to aid in the delivery of affordable, high-quality school meals in their local school districts. More than 315 companies will display a wide variety of healthy food and beverage products, equipment, nutrition education materials, software, services and more on the largest exhibit floor in the school nutrition industry at the Mandalay Bay Conference Center from June 29 to July 2, 2009.  Among the healthy products on exhibit and expected to appear in lunchrooms this fall:

  • Fruits and vegetables – Fresh, ready-to-eat, single-serve, prepackaged cut fruits and vegetables including sliced carrots, oranges and apple-grape and apple-orange mixtures as well as dried fruit mixtures and frozen bananas.
  • Beverages – Low sugar, low calorie flavored and plain milk in 1% and fat free varieties; soy beverages, made with organic soybeans; 100% juice, 100% fruit juice smoothies, 100% juice with carbonated water and no-calorie, flavored waters.
    Dairy – Low-fat cheeses and blended, nonfat yogurt with reduced sugar, in age-appropriate servings.
  • Whole grain and multigrain products – Pasta, noodles, tortillas, flour, cereals, breads, buns and breaded chicken products designed to be baked.
  • Nutrient-rich spreads and dips – Hummus, “yogurt & cream cheese” and low fat ranch dressings.
  • Lean protein – 100% pure Alaskan pollock, zero trans fat, whole grain breaded chicken patties, antibiotic and hormone free deli meats, Cuban pork and lean beef patties.
  • Healthy student favorites – Pizzas with whole grain crusts, low-fat cheese, and low sodium toppings; zero trans fat, baked potato fries and wedges, including sweet potato fries.
  • Peanut-free alternatives – A variety of spreads including soy nut butter and sunflower seed butter.
  • Equipment – Combi ovens, serving counters, milk merchandisers, convection ovens, self-service bars, heated cabinets and point-of-sale systems as well as vending machines designed to dispense balanced, nutritious school lunches that comply with federal nutrition requirements.
  • Attendees will also be visiting “Produce Row,” an aisle of the exhibit floor dedicated to fruits, vegetables, nuts and legumes. Nearby is “Dairy Way,” an aisle solely for dairy-based products. Nutrition education resources, point-of-sale software systems and programs, and kitchen and cafeteria equipment also round out the booths.

The SNA Annual National Conference, June 29 to July 2, 2009, features over 5,500 child nutrition and school foodservice industry professionals participating in over 80 educational workshops, the school best selling author Jeannette Walls.



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