A Closer Look at… Nutrient-Rich Mashed Potatoes Mashed potatoes have a longstanding reputation as a kid-favorite comfort food, but when it comes to service in schools, operators face a challenge of serving them within new nutrition requirements. This job is a little easier with Idahoan REAL® Low-Sodium Mashed Potatoes with Vitamin C, which meet sodium requirements through 2018, while providing 50% of the Recommended Daily Intake of vitamin C and one vegetable serving per half-cup of potatoes. The product joins Idahoan’s extensive line of French fry and tater tot alternatives, such as hashbrowns and casseroles. Many of Idahoan’s dehydrated potato options for schools are low-sodium and gluten- and dairy-free. Easily prepared by adding water, these products boast a steamtable hold time of three to four hours. Who says you can’t have your mashed potatoes and eat them, too? To learn more about the Idahoan Potato line, including recipe ideas such as Hashbrown Muffins, visit www.idahoanfoodservice.com or call (208) 542-3700. Move to the Cube Keeping an eye on energy efficiency, MEIKO has launched the kube\CS 70, a chemical sanitizing door-type dishmachine. A wraparound cube-like door eliminates the multi-piece door guides of conventional models. In addition, a digital control panel and dosing pumps are mounted underneath the machine for operator ease and efficiency. It uses a mere 1.18 gallons of water in a 90-second cycle. The kube\CS 70 is ENERGY STAR-rated. To learn more, visit www. meiko.us or call (800) 556-3456. Bridge to Health Bridgford offers an extensive line of whole-wheat products to school nutrition operations. All come frozen and packed on baking trays for heat-and-serve convenience. All products feature 51% whole grain, less than 10% of calories from saturated fat, less than 35% of calories from fat, less than 480 mg sodium, less than 35% weight from sugar and no trans fats. To find out more, visit www.bridgford.com/ foodservice or call (800) 527-2105. Simply Sweet The Simplot Sweets® recipe collection from Simplot Foods features more than 30 recipe ideas for offering different flavor twists when menuing sweet potato fries. Consider prepping a Bacon, Bleu and BBQ Sweet Potato Fries concoction for catering contracts, mixing up a Cinnamon and Sugar Sweet Seasoning to sprinkle on top of fries served with the reimbursable meal and much more. Learn more by calling (800) 572-7783 or visiting www. simplotfoods.com/sweets; look for the Recipe Applications link, as well as selected video links. Reform School ( of Fish) Pepperidge Farm, a brand of Campbell’s Foodservice, has reformulated a variety of its exi sting Goldfish® Baked Snack Cracker offerings to meet the new federal nutrition requirements. The wholegrain- rich snack line includes Goldfish Made with Whole Grain Crackers– Cheddar, Goldfish Giant Grahams, Goldfish Physedibles® Baked Animal Crackers, Goldfish Grahams–Chocolate and Goldfish Whole Wheat Bread. For more information, visit www.campbells foodservice.com or call (800) 879-7687. Eazy Baking Krusteaz Professional, the foodservice division of Continental Mills, offers its Shepherd’s Grain™ line of baking mixes to foodservice operations. The mixes are made with flour from sustainably farmed wheat and allow convenient preparation by requiring only the addition of water. The full line of Shepherd’s Grain Baking Mixes includes Southern Style Biscuits, Homestyle Cornbread and Yellow Cake. For more details, visit www.krusteaz.com or call (800) 426-0955. Have Cart, Will Travel For operators seeking to expand breakfast participation through breakfast in the classroom or other non-cafeteria serving sites, Interior Systems, Inc., has a new breakfast delivery cart. The cart can be branded in school colors or with images of mascots or breakfast items. It features an elevated serving counter, 4-in. lockable wheels and a durable push handle. Get more details at www. isiamerica.com/products.
Published by School Nutrition Association. View All Articles.
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