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School Nutrition Professionals Preview New Food Products and Equipment

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FOR IMMEDIATE RELEASE:
Contact: Diane Pratt-Heavner
301-686-3124 Ext.
media@schoolnutrition.org

School Nutrition Professionals Preview New Food Products and Equipment

ANC 2010 exhibit floor to feature healthy trends in school meals

DALLAS (July 12, 2010)- The School Nutrition Association (SNA) is helping thousands of school nutrition professionals plan ahead to greet students with healthy meals this fall when they return to the classroom.

More than 5,000 school nutrition professionals from around the country will visit the school nutrition industry’s largest exhibit floor today at the Dallas Convention Center during the 64th Annual National Conference (ANC). Over 340 companies will showcase healthy, energy efficient and kid-friendly improvements in school nutrition at 760 exhibit booths.

With school nutrition professionals working hard to meet the goals of First Lady Michelle Obama’s Let’s Move! campaign, exhibitors are stepping up to the challenge with new, healthier, kid-friendly products. Among the items school nutrition professionals will sample and may serve in schools this year:

• Fruits and Vegetables – Fresh, ready-to-eat, single-serve, prepackaged cut fruits and vegetables including sliced carrots, citrus fruits, berries, US-grown dry peas, lentils and chickpeas.
• Beverages – Low sugar, low calorie flavored and plain milk in 1% and fat free varieties; soy beverages, made with organic soybeans; 100% juice and flavored waters.
• Dairy – Low-fat and shredded cheeses, yogurt, cottage cheese
• Whole grain and multigrain products – Pasta, noodles, tortillas, cereals, breads and pizza crust.
• Nutrient-rich spreads and dips – Hummus, sour cream, dips, creams, butter
• Lean protein – Genuine Alaska pollock; whole muscle pork, beef, and turkey products; egg-based entrees and lean deli meats.
• 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; breaded whole-grain chicken products; high quality, calcium-rich ice cream.
• Peanut-free alternatives – A variety of spreads including soy nut butter and sunflower seed butter.
• Energy efficient equipment - Combi ovens, serving counters, self-service salad bars, milk merchandisers, convection ovens, heated cabinets and point-of-sale systems.

Attendees will also be visiting popular dedicated aisles including “Dairy Way”, “Produce Row”, and “USDA Lane”. New this year is the “Green Aisle” which will allow attendees to discover new products that are making school nutrition programs more eco-friendly.

SNA, (http://www.schoolnutrition.org) the School Nutrition Association, is a national, non-profit professional organization representing more than 53,000 members who provide high-quality, low-cost meals to students across the country.  Founded in 1946, the Association and its members are dedicated to feeding children safe and nutritious meals.

 

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