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New Product Highlights Tyson Foods’ School Lunch Efforts; Ethnic-inspired chicken entrée featured at national food conference
23.09.2010 13:44 "Agro Perspectiva" (Kyiv) —
An example of Tyson Foods’ (NYSE: TSN) commitment to the advancement of child nutrition was featured today at the 2010 National Food Policy Conference, hosted by the Consumer Federation of America in cooperation with the Grocery Manufacturers Association.
Tyson® Wokin’ Orange All-in-One Entrée (Fully-Cooked Dark Meat Strips with Spicy Orange Sauce) was part of the meal served during a luncheon at the conference, which is focused this year on the issue of child nutrition and health.
The new chicken product, which was created for the National School Lunch Program, meets the government’s nutritional guidelines for sodium, fat and protein. It is called an «all-in-one» product because it includes both the dark meat strips and the spicy orange sauce in the same box for customer convenience.
«Our ethnic-inspired, all-in-one product solution allows foodservice directors to meet the growing demand for authentic flavors, while at the same time delivering a solution that is operationally friendly and nutritionally sound,» said Johnny Hughes, vice president and general manager of the Government Business Unit of Tyson Foods, Inc. «We take pride in developing and serving products that not only help foodservice directors meet strict nutritional guidelines and stay within budget, but also appeal to some of the most demanding consumers around — kids.» During product development, many of Tyson’s school breakfast and lunch foods are tested by students as part of the company’s Kid Tested, Kid Approved™ program.
«We have students taste and score new products to get their feedback,» said Hughes. «This proven process allows us to offer kid-endorsed products to help increase average daily participation.» An 80% or better approval rating during the testing is needed for the product to earn the Kid Tested, Kid Approved™ product seal.
«This product is also an example of our efforts to meet increased demand for bigger, bolder tastes,» said Hughes. «Today’s students are interested in a broader spectrum of flavors, especially ethnic creations with a bit of spice.»
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