As a technical sales person at SPI Group, I send a lot of ingredient samples to customers! One of the most popular ingredients that I sample is vinegar powder. My favorite thing about Ohly ProDry vinegar powder is the plethora of options that we offer: White Distilled Vinegar Powder, Apple Cider Vinegar powder, Rice Vinegar Powder, Malt Vinegar and Balsamic Vinegar Powder are all available. Do you need a non-GMO version? Kosher version? We got that! Give us a call!
Actually, the whole line of Ohly’s ProDry® pantry products are very popular – not just the vinegar powders! Made from food products and condiments that one can easily find in their pantry, the Prodry product line of powders includes:
- natural sweeteners like honey and molasses
- prepared mustards that include salad, classic and Dijon styles
- several unique green and red pepper and hot sauce flavors that have a range of spicy flavors and heat levels
- plus other fun flavors like Worcestershire, soy sauce and lemon powders.
Since ProDry® products are unique dry flavorings retaining the volatile flavor components of their original form, they are ideal for snacks and other topical applications.
In the SPI Group office, we love the combination of ProDry® Salad Mustard Powder and ProDry® Honey Powder on a snack mix – we can’t stop eating it and want more! If you want to try something a little different, ask us about sweet onion balsamic bagel chips or Bloody Mary chips,featuring ProDry® vinegar powders.
The National School Lunch Program is a federally assisted meal program operating in public and nonprofit private schools and residential child care institutions. It provides nutritionally balanced, low-cost or free lunches to children each school day. The program was established under the National School Lunch Act, signed by President Harry Truman in 1946. President Lyndon Johnson extended the program by offering breakfast to school children in a 2 year pilot program, starting in 1966. By 1975 breakfast was offered to all public or non-profit private schools.
On January 26, 2012 the Final Rule of the Nutrition Standards in the National School Lunch and School Breakfast Programs established a timeline for improvements in the child nutrition program. Among the improvements were included a higher ratio of whole grains and a sodium reduction timeline. Click here for the Federal Register link.
Here is a USDA link showing the table of sodium reduction targets and timelines.
The end goal is a 25% sodium reduction in school meals achieved over a three stage process, in both breakfasts and lunches, over a 10 year period.
SPI Group has been involved in sodium reduction by providing various tools that help reduce sodium levels. These include patented Potassium chloride products, Sea salt with naturally lower levels of sodium, autolyzed yeast with Potassium chloride and low sodium phosphate blends.
Please feel free to contact your SPI Group representative if you have any technical question or request.