Baking&Snack - August 2013 - 69

Q&A: SCHOOL NUTRITION
Lisa Newmann
Lisa Newmann founded Cookiehead Snacks, Housatonic, MA,
in 2007 with the idea to revolutionize American snacking.
Cookiehead’s cookies, brownies and muffins are formulated on
sound science without sacrificing taste by using naturally healthful
ingredients such as whole grains, seeds, nuts, dark chocolate and
fruit. A graduate of Bard College and the Institute of Integrative
Nutrition, Ms. Newmann opened her first baking business in
1980, selling it to an international baking company in 1985. Before
founding Cookiehead, she successfully ran several other bakeries
and production facilities in the Northeast US. Ms. Newmann has
also done work as a food business consultant.

This summer, the US Department of Agriculture (USDA)
issued its final interim rule Smart Snacks in Schools — guidelines intended to help schools provide healthy snack options
for students throughout the school day. USDA will accept comments on these guidelines through Oct. 28, and even companies providing nutritionally responsible snacks may have some
things to say about the new dietary restrictions in US schools.
In this exclusive Q&A with Baking & Snack, Ms. Newmann
addresses some of the difficulties bakers now face in creating baked foods and snacks that meet nutritional needs in the
school cafeteria.

Jumping Hoops
New USDA guidelines about snacks in schools may prove too restrictive,
leaving some nutritious foods out of the loop.
Charlotte Atchley: How are the new school lunch
guidelines from the USDA affecting companies wanting to supply baked foods to school cafeterias?
Lisa Newmann: The new school lunch guidelines are a positive
sign that our government recognizes how essential it is to offer
healthy, strengthening food in school. This action brings to light
the need for nutritionally responsible snacks made with real food.
The guidelines likely present a challenge to manufacturers that do
not currently take into account the impact their products have on
the bodies of growing children. However, it does help them learn
and reconsider their product offerings.

As a nutritious-snack company, what are the specific
challenges Cookiehead has faced trying to supply
schools?
Ironically, this approach fails to factor in crucial distinctions such
as nutritious vs. empty calories and “good fats” compared with
fats that may conform to guideline numbers but offer little or no
nutritional value. The authors of the guidelines have painted snack
foods with one brush. A numeric and quantitative approach is
essential, but when it comes to nutrition, the numbers must measure more than calories to give a full picture of the impact certain
ingredients have on consumers’ physiology.
When Cookiehead develops products, the team looks at how
our food supports a person’s ability to learn, make decisions, sus-

tain energy and exercise. For example, the impact of whole grains
on our health and well-being has been documented and publicized. Whole grains fill us up, reduce the chance of heart disease
and cancer, and offer slow, steady energy to get us through the day
alert and responsive.

Which of the new nutritional guidelines are problematic for Cookiehead and other nutritionally responsible companies?
For Cookiehead, it’s the guidelines’ black-and-white approach
to calories. While we do encourage people to eat fruits and vegetables before indulging in cookies, we create snack foods with
calories containing significant nutritional value in each bite. Our
snacks are designed to satisfy taste buds as well as nutritional requirements. But nutritious ingredients such as nuts and berries
and seeds add calories. Along with those calories, they deliver
long lasting, steady — rather than spiked — energy to children of
all ages. It is healthier to consume two of our small cookies than a
100-Cal pack of nutrient-free snacks. Cookiehead cookies are also
made with portion control in mind. A small cookie provides enduring satiety so people can satisfy their hunger and cravings with
fewer of our cookies rather than continuously reaching for more
of those empty-calorie snacks.
Consumers who are making a transition from empty calories to
healthier choices tend to be more successful when they embrace a

August 2013 / Baking & Snack / 69

Baking&Snack - August 2013

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