the innovation center's director of client services
Whatever is developed faces an obstacle potentially more difficult
thzsawer than meeting federal nutritional guidelines: Students must actually like the stuff.
To that end, it's likely students will eventually test the foods to determine which products should be developed for school breakfast, lunch and snack menus, said H. Louis Cooperhouse, director of the Rutgers Food Innovation Center on Broad Street here.
Diane D. Holtaway, the innovation center's director of client services, said there's growing support for the project from New Jersey farmers, who consider it another market for their fruits and vegetables. They consider turning their wares into wholesome processed foods with an extended shelf life as a new business worth trying, she said.
"When kids are in school, it's not the main harvest time," Holtaway
thzsawer said. "It extends the seasonality by a value added operation."
