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Crediting of Tofu and Soy Yogurt Products


Nutrition Services Division Management Bulletin

Purpose: Policy, Beneficial Information

To: School Nutrition Program Sponsors

Number: USDA-SNP-17-2012

Attention: Food Service Directors

Date: June 2012

Subject: Crediting of Tofu and Soy Yogurt Products in the National School Lunch and School Breakfast Programs

Reference: U.S. Department of Agriculture, Food and Nutrition Service, Policy Memo SP 16-2012

This Management Bulletin (MB) notifies School Nutrition Program sponsors that the U.S. Department of Agriculture (USDA) has developed crediting information for tofu and soy yogurt products.

BACKGROUND

While tofu does not have a federal standard of identity, the current Dietary Guidelines for Americans encourage plant-based sources of protein such as tofu.

For tofu to be part of the reimbursable meal, it must be commercially prepared and meet the following definition, as written in Title 7, Code of Federal Regulations (7 CFR), Section 210.2: “Tofu means a soybean-derived food, made by a process in which soybeans are soaked, ground, mixed with water, heated, filtered, coagulated, and formed into cakes. Basic ingredients are whole soybeans, one or more food-grade coagulants (typically a salt or an acid), and water.” Tofu products must conform to USDA guidance to count toward the meats/meat alternates component.

CREDITING OF TOFU AND SOY YOGURT PRODUCTS
Tofu Products

For tofu products, ¼ cup (2.2 ounces) of commercially prepared tofu, containing at least five grams of protein, is creditable as 1.0 ounce equivalent meat alternate.

Since school meals are an opportunity for children to learn and eat healthy and balanced meals, schools need to serve meals that are easily recognizable by students as a food. Therefore, products made with tofu that are not easily recognized as meat substitutes would not contribute to any component of the reimbursable meal. For example, tofu blended into a recipe, such as soup, that is not recognizable or does not represent a meat substitute will not qualify as a meat alternate. The NSD will research qualifying examples of how to use tofu in school meals and provide this through upcoming trainings. We also encourage the use of other plant-based proteins, such as beans, legumes and nuts.

Processed tofu products, such as links and sausages made from tofu, must contain the required five grams of protein from the tofu ingredient, which is not shown on a nutrition facts panel. The best way to ensure that a product meets the USDA’s requirements is to request that the product be manufactured under the Child Nutrition Labeling Program following a federally approved quality control program.

Soy Yogurt

In addition, ½ cup (4.0 fluid ounces) of soy yogurt is creditable as 1.0 ounce equivalent meat alternate. This is consistent with crediting of dairy yogurt.

Please refer to the following charts, located in the Food Buying Guide, for purchasing and crediting tofu and soy yogurt.

Tofu, commercial* with minimum of 5 grams of protein per 2.2 ounces by weight (37 grams of protein per pound)

Purchase Unit

Servings Per Purchase Unit

Serving Size per Meal Contribution

Purchase Units for 100 Servings

Additional Information

Pound

7.28

¼ cup or 2.2 oz. by weight (1 oz. meat alternate)

13.7

½ cup (4.4 oz. by weight) of tofu x 7.28 quarter cups divided by 16 oz. per pound = 2.00 oz. of equivalent meat alternate

32 oz. container

8.00

N/A

N/A

N/A

32 oz. container

5.33

N/A

N/A

N/A

32 oz. container

4.00

N/A

N/A

N/A

4 oz. cup

1.00

N/A

N/A

N/A

6 oz. cup

1.00

N/A

N/A

N/A

8 oz. cup

1.00

N/A

N/A

N/A

*Defined in 7 CFR 210.2 as “soybean-derived food…basic ingredients [in tofu] are whole soybeans, one or more food-grade coagulants (typically a salt or an acid), and water.”

Yogurt, soy, fresh; Plain or flavored, sweetened or unsweetened—commercially-prepared

Purchase Unit

Servings Per Purchase Unit

Serving Size per Meal Contribution

Purchase Units for 100 Servings

32 oz. container

8.00

½ cup or 4 oz. yogurt (1 oz. meat alternate)

12.5

32 oz. container

5.33

¾ cup or 6 oz. yogurt (1-1/2 oz. meat alternate)

18.8

32 oz. container

4.00

1 cup or 8 oz. yogurt

(2 oz. meat alternate)

25.0

4 oz. cup

1.00

One 4 oz. container yogurt (1 oz. meat alternate)

100.0

6 oz. cup

1.00

One 6 oz. container yogurt (1-1/2 oz. meat alternate)

100.0

8 oz. cup

1.00

One 8 oz. container yogurt (2 oz. meat alternate)

100.0

If you have any questions regarding this MB, please contact Stephanie Enright, Child Nutrition Consultant, Northern School Nutrition Programs Unit, by e-mail at senright@cde.ca.gov or by phone at 916-323-0122, or Lori Porter, Child Nutrition Consultant, Southern School Nutrition Programs Unit, by e-mail at lporter@cde.ca.gov or by phone at 916-322-1454.

Questions:   Nutrition Services Division | 800-952-5609
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