Prepared Foods - November 2008 - (Page 25)

2008 foodservice annual Drinking It Up Beverage offerings in foodservice venues continue to innovate, as consumers face a wide array of choices and, in many cases, the opportunity to almost endlessly customize. Coffee concoctions can be found almost everywhere, yet schools have strictly limited the number of drinks available to their patrons. In the process, nutrition (a term not frequently used among beverages) comes front and center. William A. Roberts, Jr., Business Editor T he beverage industry continues to cut calories in schools two years into a three-year implementation period of the national School Beverage Guidelines, according to a report from the Alliance for a Healthier Generation. The alliance worked with The Coca-Cola Company, Dr Pepper Snapple Group, PepsiCo Inc. and the American Beverage Association to establish guidelines that limit portion sizes and reduce the calories available to children during the school day. The report finds beverage calories shipped to schools has decreased by 58% since 2004, the last comprehensive analysis available prior to creation of the guidelines in 2006. The second progress report shows 79% of schools under contract with bottlers are already in compliance with the national School Beverage Guidelines. The science-based guidelines call for the beverage industry to provide lower-calorie and smaller-portion options in schools, including the removal of full-calorie soft drinks, by the 2009-2010 school year. Beverage options include 100% juice, low-fat milk and bottled water in elementary and middle schools, with the addition of diet sodas, caloriecapped sports drinks and enhanced waters, and low-calorie teas in high schools. The shift toward lower-calorie, smaller-portion beverages is concoffee-based smoothies to tributing to the reduction in calories available from beverages its menu. The Mo’cuccino in schools, as well as a change smoothies mixed java with in the beverage mix available ice cream and protein, to students. In fact, shipments of full-calorie soft drinks have intended to be an decreased by nearly two-thirds, indulgent treat. with the volume shipped to schools down by 65%. Also in school foodservice news, the USDA added another option for students, allowing parents or legal guardians to request, in writing, soy milk as an alternative to cow’s milk for children receiving National School Lunch and Breakfast Program meals. This change catered to the growing diversity of participants in the School Nutrition Programs by allowing children with lactose intolerance, dairy allergies or cultural diet restrictions to have an alternative source of calcium at school mealtimes. Smoothie King added six Taken to the Limit As schools diversify their beverage options, limited-service restaurants have reduced the number of beverage items on www.PreparedFoods.com ● November 2008 25 http://www.PreparedFoods.com

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Prepared Foods - November 2008 Contents On the National Menu MarketWatch Menu Trends: Appetizers—Big Flavor, Small Portion and Price Menu Trends: Beverages— Drinking It Up Menu Trends: Indulging in New Desserts Menu Trends: Innovative Entrées Menu Trends: Salads Take Center Stage Do-it-yourself Flavor Trends: Chef Inspirations Culinary: Flavors of the Future Food Ingredients—Side Dishes, Meals and Desserts Consumer Research R&D Applications: On the Edge of Flavor R&D Applications: Authentically Mexican Peppers Abstracts

Prepared Foods - November 2008

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