LONGVIEW, Texas – Today, students and faculty in Longview got an exciting look at new food options for their school cafeterias during the Region 7 food service show. This event, hosted at the Maude Cobb Convention Center, featured over 75 food vendors and Food Service Directors from more than 50 districts.
Students sampled various dishes from culinary arts classes, providing direct feedback to the vendors. Among those present was Rick Gilmore, Director of MBC Companies, representing the Bake Crafters food service line. He noted that making food for schools is a unique challenge. It’s important to balance taste with health requirements.
Gilmore explained, “Our core business is in the school food service program. We offer about 200 different items, from breads to sandwiches, while meeting school and government standards. It’s not always easy to create options that students will enjoy, but we strive to do well in this area.”
One dish that caught students’ attention was dill pickle pizza. “We use garlic cheese as the base for a sweeter flavor, paired with the savory taste of dill pickle,” Gilmore described.
A fascinating trend is emerging in school dining across the nation. Recent reports indicate that more schools are introducing trendy and healthier options to appeal to students. A 2022 survey found that 67% of students prefer healthier food options, highlighting a shift in taste preferences among younger generations.
Also, on social media, many students have been sharing their thoughts on new cafeteria items, creating a buzz around unique offerings like the dill pickle pizza. This interaction not only bonds students but also provides valuable feedback to food service directors.
By focusing on what’s both appealing and nutritious, schools aim to enhance meal experiences. It’s a challenging but important task to cater to diverse student tastes while encouraging healthy eating habits.
For more details on trends in school nutrition, check out resources from the National School Lunch Program.
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