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Nu-Tek Salt Offers Solutions to the USDA Proposal for Sodium Reduction in School Lunches

January 16, 2011

Nu-Tek Salt offers solutions to food processors who need to reduce sodium in their food product due to the proposal by the USDA. This proposal will dramatically change the school lunch nutritional standards for sodium over the next 10 years.

Hopkins, MN (PRWEB) January 14, 2011 -Nu-

Tek Salt has innovative solutions to reduced sodium content for processors for the School lunch program. They have a patent pending technology that can help the food processor reduce sodium levels for school lunches. Their technology will allow the food processor reduce their sodium up to 75% in various product applications, including meats, cheese, entrees, baked good, snacks and other processed foods. Numerous application studies have shown that Nu-Tek’s reduced sodium salts will not affect flavor and functionality of the food system. This technology should allow the food processor an easy solution to meet the new aggressive USDA proposal to reduce sodium in school lunch programs.

The government is calling for dramatic changes in school meals, including limiting french fries, sodium and calories and offering students more fruits and vegetables.The proposed rule, being released by the U.S. Department of Agriculture, will raise the nutrition standards for meals for the first time in 15 years.

USDA calls for the school lunch nutritional standards for sodium to dramatically change over the next 10 years. A high school lunch currently has about 1,600 milligrams of sodium. USDA would like to reduce sodium levels over 50% through incremental changes, that amount should be lowered over the next decade to 740 milligrams or less of sodium for grades through 9 through 12; 710 milligrams or less for grades 6 through 8; 640 milligrams or less for kindergarten through fifth grades. This reduction in sodium can be very challenging for the food processors both for the flavor sodium contribute and also for functionality that sodium also contributes to processed foods.

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For the original version on PRWeb visit: http://www.prweb.com/releases/prweb2011/01/prweb4969964.htm


Source: prweb



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