The National School Lunch Program has released new regulations for participating schools that require at least half of the grains served to be whole grain-rich beginning July 1, 2012. While this change may present challenges for food service directors and their staff, we feel that it is important to highlight the benefits of transitioning to whole grain. 

In a natural state a kernel of grain has three parts: The bran, the germ and the endosperm. The bran is the outer skin and contains fiber, vitamin B and antioxidants. The germ is the embryo of the grain and contains more vitamin B, protein, minerals and healthy fats. The largest portion of the grain is the endosperm, which feeds the plant. The endosperm is mainly carbohydrates (starch), proteins and some minerals. Traditional flour milling techniques, to produce the white flour that consumers expect, remove the bran and the germ from the seed to produce a smooth white color.

Benefits
A whole grain breading utilizes the plants whole kernel. This includes the fiber rich bran coating, the starchy endosperm and the nutrient rich germ. The bran and the germ appear to be largely responsible for the whole grain’s health benefits. The USDA now recommends that at least half of the daily grain servings should be whole grains. Each serving should provide a minimum of 2 grams of fiber.

Whole grains have proven to provide the following attributes:

• Provide a primary source of soluble fiber
• Provide antioxidants
• Provide phytonutrients
• Provide magnesium to utilize stored energy. (Proven to increase alertness in a learning environment)
• Important source of B vitamins
• Provide plant stanols and plant sterols to assist in blood pressure reduction

Whole grains have proven to provide the following benefits for the individuals who eat 3 or more whole grain servings daily:

• Reduces the risk of heart disease by 20-40% by reducing cholesterol levels, reducing blood pressure and reducing blood coagulants.
• Reduces the risk of diabetes by 20-40% by assisting with the regulation of blood glucose levels.
• Reduces the risk of several types of cancer including colon cancer.
• Reduces levels of LDL cholesterol and triglycerides.
• Whole grain consumers typically weigh less than non-consumers. High fiber foods bind to fat molecules and are transported through the digestive system quicker reducing the amount of fat absorbed into the body.

No we aren't talking about Play-Doh, we are talking about Lean Finely Textured Beef (LFTB), otherwise known as "pink slime." Lately, it's been all over the news and Internet since ABC News aired an investigation on ground beef in super markets. There is a lot of information and opinions out there and we wanted to give you a quick roundup of what we've found.

WHAT YOU SHOULD KNOW

• Barry Food Sales beef partners, American Foods Group and Silver Springs Farms, do not use LFTB in any of their products. That includes both commercial and commodity processed.
• American Food Groups Corporate Letter
• Silver Spring Farms Corporate Letter

HOW YOU CAN LEARN MORE

• Those who are advocates for LFTB
  
  • USDA
  • Food Safety Leaders
  • Industry Experts
• Those who oppose LFTB being sold in grocery stores and served to children in schools.
  • Consumers (link to petition signed by over 200,000 people asking USDA to stop using LFTB in school food)
  • Food and Health Blogger
  • Former government microbiologists.

We hope you find this helpful. If you have any questions, drop us a line or give us a call.

1-800-378-1548

Recently, we’ve become aware of the grumblings about our competitor’s offerings. We’ve heard your complaints about the unattractive appearance and unpalatable taste, not to mention the dry, brittle consistency, and decided enough is enough. You deserve better.

Here at Barry Food Sales, we’re always trying to keep our ear to the grindstone when it comes to industry trends in an effort to bring to our customers—new and old—the best products available.

That’s why we’re excited to bring you Gold Kist’s brand new line of Solid Muscle products. Gold Kist’s Fully Cooked Solid Muscle Breaded Chicken Breast Fillet, Hot & Spicy Breaded Chicken Fillet, Breaded Chicken Bites, and Dark Meat Chicken Fajita Strips boast unmatched quality, consistency, and taste. Low in trans fat and sodium, each new product is minimally processed and specially formulated for optimum oven performance and extended holding times. For your convenience, Gold Kist’s whole line of Solid Muscle products is available through NOI. Gold Kist also complies with the USDA Standard Yield Processing, giving you the highest yields from your white meat allocation.

Gold Kist’s line of Solid Muscle products are a welcome addition to their already superior line of CN products offered from the processing of your USDA commodities. Say no to inferior quality. Don’t settle for anything but Gold Kist’s line of products available through Barry Food Sales for the 2012-2013 Commodity Processing season.

Did you know?

Gold Kist has been bringing you the best commodity processing products for 25 years now. Where does the time go…?

The new year is upon us. With all the economic turmoil swirling about, we’ve begun to take inventory of what we value here at Barry Food Sales as we enter out 32nd year of business. Quality and responsibility were two that came up: the importance of offering quality products to our customers and the responsibility of ensuring satisfaction no matter what.

In our discussions here, we came across an interview with Yvon Chouinard, founder of Patagonia, in SKI Magazine from earlier this year. Chouinard, a lifetime outdoorsmen, environmentalist, and businessman, said, “Every time I’m stumped with a business problem, it doesn’t matter what it is, the answer is always increase the quality. Always…Whether it’s the quality of employee benefits or the product itself.”

Yes! we said. Isn’t this what business should be about? Treating people fairly, putting quality – and a responsibility to upholding that quality – above all else. So as the page turns on 2011 and we begin another year of partnership with you our valued customers, the Barry Food Sales team plans to continue bringing you the best products and doing business responsibly.

Did you know?

Yvon Chouinard first started building custom rock climbing equipment to aid his study of falcons.

Starting in January 2012, the USDA’s initiative to reduce sodium levels in school lunches will officially kick into effect. The plan calls for target reductions of nearly 50% by year 10. Now the importance of this issue is no new news. The American Heart Association (AHA) estimates that nine in ten Americans will develop high blood pressure during their lifetimes due to high sodium intake coupled with high calorie diets. They lay out the issue in more detail here, including proposing a number of goals for the future.

But what about flavor? After all, a healthful meal means little if none of your students want to eat it, right? Well, American Foods Group (AFG) has taken a giant step in addressing this familiar issue. Their new line of reduced sodium beef products, featuring Fully Cooked Beef Crumbles, Beef Meatballs and Salisbury Steak, offers sodium content already below the 10 year rate without any sacrifice in flavor. (Believe us, we’ve tried them!) You can stay ahead of the game from the start and join the fight against too much salt.

Check out AFG’s new 2.40 oz Fully Cooked Flame Broiled Beef Patties, and the rest of the new reduced sodium line, at http://barryfoodsales.com/. And like us on Facebook for new products, industry news and other happenings in the world of commodity processing.

Did you know?

According to an AHA study, a 9.5% drop in sodium intake would likely result in one million fewer cardiac events a year and a savings of over $32 billion