USDA guidelines - Page 1 | Prepared Foods

American Egg Board Invests $1M in School Breakfasts

Initiative aims to expand access to egg-based meals as nutrition guidance elevates protein

April 3, 2026

The American Egg Board is investing $1 million to bring more egg-based breakfast options to schools nationwide. The effort aligns with updated dietary guidance positioning eggs as a top protein choice for children’s health and development.

Innovating School Meals Under New Nutrition Rules

How Food Manufacturers Can Successfully Navigate Evolving School Nutrition Guidelines

Stephanie Kreke

March 27, 2026

New USDA limits on sugar and sodium, alongside a push for more protein, are reshaping school meal product development. Manufacturers that treat these shifts as innovation opportunities can deliver nutritious, appealing foods that drive participation.

FDA Eases Labeling Path for Natural Colors

Agency allows “no artificial colors” claims without petroleum-based dyes

Prepared Foods Editorial Staff

February 6, 2026

The FDA is giving food companies more flexibility to label products as containing “no artificial colors” when petroleum-based dyes are not used. The move, paired with new approvals for beetroot red and expanded spirulina use, supports industry efforts to shift toward naturally derived color alternatives.

FDA to Change Standards to Include Salt Substitutes

The proposed rule could help support a healthier food supply by facilitating industry innovation

March 24, 2023

The National Strategy provides a roadmap of actions the federal government will take to end hunger and reduce diet-related diseases by 2030 – all while reducing disparities.

Ready, Set, Food! Stage 3

The product is the the third installment of the company's guided system, which offers babies continued exposure to peanut, egg, and milk, while introducing the other top six allergens

March 24, 2021

Ready, Set, Food!, a leader in all-natural, organic early allergen introduction, announced the official launch of Stage 3, the third installment of its guided system, which offers babies continued exposure to peanut, egg, and milk, while introducing the other top six allergens, tree nuts – cashew, walnut and almond – as well as wheat, soy and sesame.

Announced! Members of the 2020 Dietary Guidelines Advisory Committee

Experts to review scientific evidence on key nutrition topics to inform development of new guidelines

February 25, 2019

The committee’s work will kick off at a public meeting to be announced in the coming weeks. The committee will review scientific evidence on specific nutrition and health related topics and scientific questions (PDF, 477 KB) that, for the first time, reflect both public comments and federal agency input. Throughout their deliberations, the public and other stakeholders will be encouraged to provide comments and feedback.

EAS Consulting Group: Food Nutrition Solutions

EAS Consulting Group, LLC, FoodMinds join to offer strategic solutions for nutrition marketing

April 13, 2018

Together, EAS and FoodMinds offer a comprehensive team of experts, facilitating a structured approach to the most challenging issues facing the food industry.

New Dietary Guidelines Puts Power in Consumer Hands

Information on added sugars is key to implementing guidelines

January 12, 2016

A national survey conducted by the Alliance's Healthy Americas Institute found that one in two Hispanics (53%) and non-Hispanic blacks (51%), compared to 37% of non-Hispanic whites, report that they daily or weekly drink soda or pop that contains sugar.

School Guideline Status

Some 94% of U.S. school districts are expected to meet updated federal nutrition standards for lunches by the end of the 2012-13 academic year.

October 1, 2013

However, many school districts say that their current kitchen equipment and infrastructure limit their ability to do so and that foodservice staff need more training as they work to implement the USDA guidelines.

The Kids are All Right

William A. Roberts, Jr.

September 19, 2012

The younger demographic faces a world far different from that of its parents and prior generations. This group is embracing new philosophies and expectations for its foods and beverages, be it in schools, in restaurants or in the grocery aisles.

ON DEMAND: Whether you're in R&D, formulation, or innovation, this session will provide enzyme-driven insights to improve your plant-based dairy portfolio.

ON DEMAND: Once targeted at athletes, active nutrition products with benefits like energy, focus, hydration, and protein are now winning over everyday consumers seeking support for their busy lifestyles.

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