Wrapping up school lunches

by Charlotte Atchley
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Whole grains are at the forefront for bakers selling products to schools since the US Department of Agriculture posted its final rulings on the new standards for the National School Lunch Program (NSLP) this past January. For the 2012-13 and 2013-14 school years, half of all grain-based foods served for school lunch must be whole-grain-rich, which is defined as having at least 51% whole grains. In the 2014-15 school year and beyond, schools participating in NSLP will be required to only offer whole-grain-rich products.

The final ruling on these guidelines spurred Mission Foodservice, Irving, TX, to develop a line of tortillas with these guidelines in mind. The company developed its Mission Hearty Grains line in May and will launch flavored Hearty Grains wraps this month. Health care facilities and the military have also taken an interest in the product line.

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