Food Processing - October 2007 - (Page 44)

COLL ABOR ATIONS ConAgraFoodIngredientshelpedTysonFoodServicedevelopahealthierchickennuggetforschoolswith breadingmadeofwhole-grainflour. right formulation, because we use school commodity chicken. Ultragrain has an even color consistency, and the texture also met the kids’ approval.” Taste is still the most important factor for kids and affects their desire for the product, she emphasizes. “Our whole goal was to offer nutritious products that taste good to the students, meet the operator’s goal of serving nutritious products and our goal of taking the costs out of the supply chain.” The result – Whole Grain Chicken Nuggets and Whole Grain Chicken Patties – “was a win for all three goals,” Jirka says. “We tested the product in three different school districts around the country, and it was tasted by more than 500 kids,” says Jirka. “Served at school in their normal lunchtime setting, prepared and served by the staff just as they normally would, it received a 98 percent approval rating. We knew we had a win. This product, launched last year, has been a top seller. We sold so many pounds, it exceeded our expectations. Actually, it was a threeway win, for kids, operators and for us.” As for upcoming products, Jirka says Tyson has had a request to develop a whole grain product with a hot a spicy flavor profile. “Ultragrain allows us to use flavor profiles to extend options for our customers. “Kids who are in elementary school now will grow up accepting a more nutritious school lunch,” she continues. “By the time they get into high school, the whole profile of school lunches will change. I really hope that the emphasis on child obesity now will have a positive effect down the line.” Oil discovery It was pure coincidence, but the same week in late August that Dunkin’ Donuts announced it was switching to trans fat-free frying oil, so did Cork’s Old Fashioned Donuts. While Cork’s is just a one-store operation in Albany, Ore., the bakery runs all night producing donuts for local grocers, convenience stores, espresso shops and the hospital in its home town. The hospital was a large account the donut baker might have lost if it had not switched to trans fat-free frying oil. Owner Paul Fraser recalls hearing concerns about trans fats at the International Baking Industry Exposition the year before the labeling requirement for packaged foods. When the rule went into effect (January 2006), people at his hospital account started to hint they would like trans fat-free donuts. Fraser says he tried several low- or zerotrans oils. “The process of switching was trial and error. We tried a liquid shortening, but that gave us a soggy donut. Then we tried a palm oil, but the flavor was off and the mouthfeel wasn’t as pleasing. I kept asking my Bake Mark [supply company] rep, ‘Do you have something new yet?’ ” Eventually, that something was NovaLipid from Archer Daniels Midland Co. (www.admworld.com), Decatur, Ill. The WWW.FOODPROCESSING.COM http://www.kemcosystems.com http://www.admworld.com http://www.kemcosystems.com http://www.foodprocessing.com

Table of Contents Feed for the Digital Edition of Food Processing - October 2007

Food Processing - October 2007 Contents Editor’s Plate Power Lunch NewsBites Rollout Food Biz Kids Product Spotlight Annual R&D Survey Product Development Plant Operations Packaging New Product Profiles Toops Scoops

Food Processing - October 2007

For optimal viewing of this digital publication, please enable JavaScript and then refresh the page. If you would like to try to load the digital publication without using Flash Player detection, please click here.