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Tray Trends: Breakfast for Lunch
Breakfast for lunch is a hit with students in the Massachusetts school district I visited last week. The cafeteria director diverts her government commodity eggs to Sunny Fresh, a processor that serves food manufacturers and chain restaurants as well as schools, and receives boxes of scrambled egg patties and individually wrapped french toast sticks in return.
What’s in those dippable sticks? Basically flour and high-fructose corn syrup, with a little egg. Clearly a highly nutritious lunch, especially once you add the syrup. Each three-slice package contains 132% of the daily value of cholesterol and 42% of the daily value of sodium.
Here are the ingredients:
Bread [Enriched Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, High Fructose Corn Syrup, Contains less than 2% of each of the following: Yeast, Soybean Oil, Salt, Wheat Gluten, Calcium Propionate (preservative), Color (Yellow Corn Flour, Tumeric, Annatto, Sunflower Oil), Corn Starch, Contains one or more of the following; Dough Conditioners: Monoglycerides, Diglycerides, Calcium Sulfate, Calcium Peroxide, Sodium Stearoyl Lactylate, Enzymes, L-cysteine, Azodicarbonamide, Ascorbic Acid.], Egg Portion-Whole Egg, Sugar, Salt.
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