Districts in New York, California, Delaware Improving Textures and Nutritional Profiles in Baked Items such as Bread, Pizza, Muffins, Cupcakes, Cookies, Cakes, as well as in Icings and Fillings with Z Trim Multifunctional Fiber
MUNDELEIN, Ill., March 19 /PRNewswire-FirstCall/ -- Z Trim Holdings, Inc. (OTC Bulletin Board: ZTHO) - Nutritional innovation can't happen fast enough for some school food service directors and nutritionists.
In the 35-school Irvine Unified School District in Irvine, California, Nutrition Services Supervisor Gail Richardson purchases Z Trim multifunctional fiber for use in the dough for sweet rolls, cheese rolls and dinner rolls offered throughout the meal program.
'The texture is perfect,' said Richardson, who is required by State law to use a certain amount of whole wheat flour in the dough, which she supplements with Z Trim to provide a little additional fiber while replacing oils and achieving the right texture.
With this week's shipment of Z Trim to the Irvine schools, the research and development staff at Z Trim is working with Richardson to expand her use of Z Trim in developing the perfect cookie recipe.
In Smyrna, Delaware, Child Nutrition Foodservice Director Pat Conley directs her staff to buy and use Z Trim in the yeast rolls, but she doesn't plan to stop there. Z Trim's research and development staff is working with the food service staff of this District to review the entire meal planning menu for opportunities to introduce Z Trim ingredients in a host of applications from soups through desserts. She plans to share the nutritional and functional innovation Z Trim presents with her fellow nutritionists in neighboring districts.
'I know it works in dressings and other applications,' Conley said, 'so I'd like to expand its use here and develop a few items that we can take to next year's statewide school nutrition conference.'
In New York, Hannibal Central School District's School Lunch Manager, Debbi Richardson, is 'innovating' her meal menus with Z Trim, beginning with improved nutritional profiles and textures in baked items.
'I prefer to offer baked items that contain ingredients that you might actually buy at the grocery store,' said Richardson.
