Baking&Snack - March 2013 - 14

USDA proposal cracks down on school snacks
Snacks sold in schools may soon have
fewer calories, fat and sodium, according to a proposed rule submitted by the
US Department of Agriculture (USDA)
for foods sold in schools that are outside
the purview of the National School Lunch
Program (NLSP).
The so-called “Smart Snacks in School”
proposed rule draws on recommendations
from the Institute of Medicine and existing
voluntary standards already implemented
in some school districts.
Under the proposal, any food sold in
schools must be a fruit, vegetable, dairy

product, protein-based food, wholegrain rich or a combination food that
contains at least one-quarter cup of fruits
or vegetables. Or the foodstuff must contain 10% of the daily value of a nutrient
cited as a public health concern in the
2010 Dietary Guidelines for Americans
such as calcium, potassium, vitamin D
or fiber.
A product’s total fat content must be less
than 35% of calories while saturated fat
must be less than 10% of calories, and it
must have 0 g trans-fatty acids. Exemptions
are provided in the proposal for reduced-

A proposed rule submitted by the USDA will regulate whole grain content and other nutritional standards of snacks sold in schools.

fat cheese, nuts and nut butters without
other ingredients and seafood with no
added fat.
Snacks must contain less than 200 mg
sodium, and non-NSLP entree items must
have less than 480 mg sodium. For total
sugar levels, the proposal features two alternatives: less than 35% of calories or less
than 35% of weight. Exemptions to the
sugar proposal are provided for fruits and
vegetables packed in juice or extra-light
syrup and for certain yogurts.
Snack items may have a limit on calories
of less than 200 per portion while nonNSLP entree items will have a proposed
limit of less than 350 Cal.
The Centers for Disease Control and
Prevention recently issued a report that
analyzed state policies for food and beverages served outside the school lunch
line that noted that 39 states already have
a state law, regulation or policy in place
related to the availability of snack foods
and beverages in schools. In many cases,
local level policies and practices exceeded
state requirements or recommendations.
USDA’s proposal would establish a national baseline of the standards, with the
overall goal of improving the health and
nutrition of children.
— Keith Nunes, editor,
Food Business News

Fairlight Bakery

Industry remembers bakery engineer
Known by his friends as a humble man and
“quiet giant,” Brian A. Poulter, 72, passed
away unexpectedly in January while on a
business trip to Pittsburgh, PA.
Since retiring from Interstate Bakeries
Corp. in January 2005 after nearly 42
years in the baking industry, Mr. Poulter
spent the last few years serving as an engineering consultant working on a variety of bakery projects throughout North
America and the world. He served as
IBC’s senior vice-president of engineer-

/ Baking & Snack / March 2013

ing from 1995 to 2005. In 1963, the recent college graduate started his career
working for ITT Continental Baking.
Mr. Poulter was a longtime member of
the American Society of Baking and had
been nominated to the Baking Hall of
Fame. Jim Loveless, AMF account manager, described Mr. Poulter as a mentor,
friend and customer for some 30 years.
“We have lost another of the all-time
greats in this industry,” Mr. Loveless
said. “He will be missed.”

Industry veteran and former IBC executive Tom Bartoszewski remembered
him as a great engineer who saved dozens of jobs by making inefficient bakeries more profitable operations. Mr.
Bartoszewski said Mr. Poulter was known
for recognizing talented people who he
developed and nurtured into successful
engineers throughout his career.
Mr. Poulter is survived by his wife
Sandra of 31 years, four sons, seven
grandchildren and his dog Satch.

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Baking&Snack - March 2013

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