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Soy protein in school feeding programs
Author(s) -
McCloud J. T.
Publication year - 1974
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02542115
Subject(s) - purchasing , product (mathematics) , food science , business , agricultural science , advertising , marketing , chemistry , mathematics , environmental science , geometry
Textured vegetable protein has been a tremendous asset to the Memphis school feeding program. There are several reasons for this: (A.) it is a dry product, easy to handle and store; (B.) shelf life is long enough to permit quantity purchasing and warehousing; (C.) dry storage of textured vegetable protein is much cheaper than refrigerated storage of meats; (D.) our students have not objected to its use; (E.) the absorption qualities of the textured vegetable protein allowed us to purchase ground beef with a 30% fat content, rather than a 22% fat content; (F.) it allows a more innovative approach to school food services; and (G.) it saves money. The introduction of textured vegetable protein into our operations has saved the U.S. school lunch program millions of dollars.