USDA UNVEILS IMPROVEMENTS TO SCHOOL MEALS
New standards that will result in
healthier meals in the nation’s
schools were unveiled Jan. 25
by first lady Michelle Obama and
Tom Vilsack, USDA agriculture
secretary. The standards include:
ensuring that students are offered
fruits and vegetables every day;
increasing whole-grain-rich foods;
offering only fat-free or low-fat
milk; limiting calories based on
age; and increasing the focus on
reducing saturated fat, trans fats
and sodium.
The first major changes in school
meals in 15 years will be phased in
over a three-year period, beginning
in the 2012-2013 school year.
For more information, visit http://
www.fns.usda.gov/cnd/Governance/
Legislation/ nutritionstandards.htm.
MCCORMICK FLAVOR
FORECAST GOES GLOBAL
McCormick & Company’s 2012 Flavor Forecast® identifies the following global
trends that will continue to shape the future of flavor. The six globally relevant
trends and their corresponding 12 regional flavor combinations are:
HONORING ROOTS
cumin with sofrito
Korean pepper paste with sesame,
Asian pear and garlic
VEGGIES IN VOGUE
eggplant with honey and harissa
squash with red curry and pancetta
SIMPLICITY SHINES
ginger with coconut
vanilla with butter
FLAVORFUL SWAPS
red tea with cinnamon and plum
grapefruit with red pepper
QUEST FOR THE ULTIMATE
dill with mint, melon and cucumber
Meyer lemon with lemon thyme,
limoncello and lemon peel
NO BOUNDARIES
sweet soy with tamarind
and black pepper
blueberry with cardamom
and corn masa
For the complete Flavor Forecast, visit www.McCormickForChefs.com/
FlavorForecast.
DIETARY MANAGERS
ASSOCIATION IS NOW ANFP
Dietary Managers Association
launched a new name, logo and
brand identity Jan. 1, and is now
the Association of Nutrition &
Foodservice Professionals (ANFP).
ANFP has more than 14,000
professional members dedicated to
the mission of providing optimum
nutritional care through nutrition
and foodservice management in
such settings as hospitals, long-
term care/senior living centers and
correctional facilities. For more
information, go to www.ANFPonline.
org or call (800) 323-1908.
TM
CALLING POSTSECONDARY
FOODSERVICE INSTRUCTORS
The Wisconsin Milk Marketing
Board is looking for 10
postsecondary foodservice
instructors to participate in an
expenses-paid, three-day tour of
cheesemaking in Wisconsin and
a developmental symposium for
cheese educational resources,
May 20-23. Deadline to apply
is March 16. For requirements
and an application, go to www.
CafeMeetingPlace.com and click on
Resource Center/Contests.
CORRECTION
In “Gluten-Free, Says Who?” on page 40 of the February issue
of The National Culinary Review, it incorrectly states that George
Chookazian was diagnosed with celiac disease in 1991. That was,
in fact, the year he founded his business, Foods By George, after
his girlfriend (now his wife) was diagnosed. Chookazian has never
been diagnosed with celiac disease.
