Tyson's School Lunch fare includes new products
September 23, 2010
by Meat&Poultry Staff
WASHINGTON – Tyson Foods’ commitment to advancing child nutrition was featured Sept. 22 at the 2010 National Food Policy Conference, hosted by the Consumer Federation of America in cooperation with the Grocery Manufacturers Association. Tyson’s new Wokin’ Orange All-in-One Entrée (fully-cooked dark meat strips with spicy orange sauce) was part of the meal served during a luncheon at the conference, which is focused this year on the issue of child nutrition and health.
Created for the National School Lunch Program, Tyson’s new product meets the government’s nutritional guidelines for sodium, fat and protein. It includes both the dark meat strips and the spicy orange sauce in the same box for customer convenience and is therefore called an “all-in-one” product.
“Our ethnic-inspired, all-in-one product solution allows foodservice directors to meet the growing demand for authentic flavors, while at the same time delivering a solution that is operationally friendly and nutritionally sound,” said Johnny Hughes, vice president and general manager of the Government Business Unit of Tyson Foods Inc. “We take pride in developing and serving products that not only help foodservice directors meet strict nutritional guidelines and stay within budget, but also appeal to some of the most demanding consumers around – kids.”
Many of Tyson’s school breakfast and lunch foods are tested during product development by students as part of the company’s Kid Tested, Kid Approved program.
“We have students taste and score new products to get their feedback,” Hughes said. “This proven process allows us to offer kid-endorsed products to help increase average daily participation.”
In order for the product to earn the Kid Tested, Kid Approved product seal, an 80% or better approval rating during the testing is needed.
“This product is also an example of our efforts to meet increased demand for bigger, bolder tastes,” Hughes said. “Today’s students are interested in a broader spectrum of flavors, especially ethnic creations with a bit of spice.”