Carver County welcomed the Flavor Lab into its district. Students from elementary through high school can shake six different spice blends on everything from potato soup to chili to emancipate their taste buds.
Here are 12 ideas deployed by public school meal programs from around the country that are getting kids to eat at school.
Did you know 85 percent of consumers are looking for customized menu options? Learn more about the Flavor Station here.
School dining trends are changing with Generation Z and they’re impacting the success of meal programs across the U.S.
From sweet, mild, or piping hot, to Indian- and Asian-inspired flavors, customization is all the rage.
Schools want to reach a middle ground where lunch options are healthy in nature, but tasty enough that children will realistically eat them. KPFG is aiming to find that “sweet spot."
The USDA has put in new guidelines, strictly regulating the food that can be served at schools. That means that lunch trends are changing.
The new flavors, which are being introduced at the School Nutrition Association Annual Conference in July 2017, are in line with emerging food trends. They include Buffalo Wings, Sriracha and Caribbean.
Nutrition standards put forth by the USDA made the first major changes in school meals in 15 years to help us raise a healthier generation of children.
The Flavor Lab Flavor Station invites students to customize their lunch by shaking on a variety of highly flavorful, low-to-no sodium options, thereby appealing to their individual palates and adding a little fun to mealtime. The proven reduction in waste is an important indicator of satisfaction and sets the stage for long-term health through greater consumption of fruits, vegetables and low-fat meals.