Baking & Snack - July 2015 - 55

in School standards will build on those healthy advancements and ensure that kids are only offered tasty and nutritious foods during the school day.

Implications for foodservice
Food companies have invested millions of dollars in research and development to reformulate existing products
and create new ones to meet the regulations governing
school meals.
"From a marketing standpoint, with regulations shifting toward healthier options and school-age kids retooling their tastes and preferences, it's important for companies to innovate," Mr. Hanson said. "These kids will be
their major customers down the road."
He speculated that larger companies have the resources
to reformulate current products, change communication
strategies and create new products resulting in more nutritious and appealing foods that meet K-12 standards.
When planning menus, Schwan's offers foodservice
managers more than 100 items that meet or exceed today's USDA school nutrition standards.
"Consumers are seeking more flavorful products made
with healthier ingredients, and families want those options for their children in school as well," Mr. Eisenacher
said. "Our company is focused on reformulating our
products without high-fructose corn syrup, partially hydrogenated oil and artificial flavors or colors."
Later this year, Back to Nature will launch its
SnackWell's FitPick select, whole grain Mini Chocolate
Chip Cookie Bites, which are school compliant, kosher
and made in a peanut- and nut-free facility.
Smaller suppliers and start-up food companies that

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already have a foundation of wellness and nutrition may
do well with the K-12 market. According to Mr. Hanson,
these companies already design foods with compliant ingredients, so adapting to school guidelines without having to reformulate existing products is easier. They already
communicate using social media and other new tactics to
create "buzz."
"These companies, focused on local, fresh and healthy
food products, may do well in the K-12 market," Mr.
Hanson said. "They can demonstrate to foodservice managers that their products are already geared to compliance. Since they are smaller, the companies can operate
with more flexibility, quickly adjusting to customer needs
while accommodating schools."
According to Mr. Hanson, some mid-sized food companies may find it challenging to devote the time and dollars to the K-12 market segment and decide it is not worth
the investment, especially if they are successfully selling
products to other customers like hotels, hospitals and restaurants. These companies may not have the resources to
invest in R&D reformulations or product development required to serve the K-12 market, especially when considering additional marketing, staff, samples and other costs.

School food's future
Recently, USDA reported that 95% of schools are successfully meeting the updated standards.
"Helping to adjust the palates of students who have
not been exposed to healthier options is still a challenge
for schools," said Teresa Brown, MS, RD, LDN, director
of child nutrition, St. Charles Parish, LA, Public Schools.
"Constant communication with students and parents, pro-

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