Offers Materials and Recipes to help Foodservice Professionals Cook with Cranberries
The CMC began its work with foodservice in 2013, with the launch of its first school foodservice toolkit, which contained cranberry recipes, nutritional information and educational materials specifically for school foodservice professionals. Since then, the CMC has updated the toolkit and created additional resources based on insights from professionals in various facets of foodservice, who are looking for both usage ideas and educational materials. The website is a direct reflection of those insights, featuring:
- Foodservice recipes: Each recipe, including a new Cranberry Harvest Parfait and a Cranberry Spinach Salad, makes 48 servings and meets the USDA’s National School Lunch Program guidelines.
- Foodservice toolkit: The toolkit is an easy way for foodservice professionals to print key information from the website to bring into their kitchens, cafeterias and classrooms.
- Printable educational poster: Mascot Crosby the Cranberry teaches about the history, health benefits and farming of cranberries.
- Cranberry Foodservice USA also includes additional usage ideas, an educational video, food storage information and more.
“The CMC understands the pressures and constraints foodservice professionals are under, from budget and time to adherence to the National School Lunch Program guidelines. Because of those challenges, it’s important that the cranberry industry make it as easy as possible for foodservice professionals to cook with cranberries. Our new website, Cranberry Foodservice USA, is designed to do just that,” said Michelle Hogan, Executive Director of the Cranberry Marketing Committee, USA.
The Cranberry Foodservice USA website was launched in July at the 2015 School Nutrition Association’s Annual National Conference. It will be updated on a regular basis with the latest foodservice news, recipes and resources from the CMC.
A serving of fresh cranberries is a good source of vitamin C and fiber; provides antioxidant polyphenols; and contains only 1 mg of sodium (1,2). Cooking with cranberries is also an easy way to incorporate unique flavor, color and variety into foodservice meals year-round.
- U.S. Department of Agriculture, Agricultural Research Service. 2014. USDA National Nutrient Database for Standard Reference, Release 27. Nutrient Data Laboratory Home Page
- Halvorsen, BL, Carlsen MH, Phillips KM, Bohn, SK, Holte K, Jacobs DR, and Blomhoff R. Content of redox-active compounds (ie, antioxidants) in foods consumed in the United States. Am J Clin Nutr. 2006;84:95-135.