JTM’s New Beef with Mushroom & Vegetarian Products On The Forefront of 2014 School Nutrition Trend

HARRISON, Ohio - Jan. 7, 2014 - PRLog -- Following the successful introduction of the Fully-Cooked Beef Patty with Mushrooms at September’s Food and Nutrition Conference & Expo, JTM Food Group will premiere an entire line of beef products that incorporate the flavorful, nutritional benefits of mushrooms. The new products will head into production in early 2014, and will soon supplement the cafeteria offerings in many of the 7,000 nationwide school districts that JTM serves.

The blending of mushrooms with meat provides schools with an innovative menu solution that expands portion sizes without adding calories, as well as increasing students’ vegetable servings. Mushrooms provide even more moisture to JTM’s fully-cooked beef, while incorporating nutrients like Vitamin D, potassium, and antioxidants. Mushrooms also bring flavor to vegetarian meal options, including JTM’s Pasta Primavera with Mushrooms, and a whole grain rich pasta in creamy alfredo sauce with carrots, peas and mushrooms.

“By incorporating mushrooms, schools are able to give students a larger, juicier burger patty,” said Brian Hofmeier, JTM’s Vice President of Education Sales. “The entire Beef with Mushroom line is gluten-free, and mushrooms make Pasta Primavera a hearty vegetarian meal, which help schools provide safe, tasty options for students with alternative diets.”

In addition to increasing menu versatility, IQF Diced Mushrooms are also available as a USDA Food to the National School Lunch Program and help schools to fulfill more vegetable credits in their student lunches. JTM is able to work with schools to use USDA mushrooms for significant savings.

“It’s always been our goal to help our school food service clients provide their students with the healthiest, best-tasting meals,” said Hofmeier. “The beef with mushrooms products meet both of these requirements, and allow us to partner with USDA to help our clients cut costs as well.”

The new line includes a variety of fully-cooked preparations, allowing schools the versatility to create many different meals:

Fully-Cooked Beef Patty with Mushrooms – 5608

o   Each 1.85 oz. patty provides 1.5 M/MA and 1/8 cup other vegetable credits. Gluten-free.

·       Fully-Cooked Beef Patty with Mushrooms – 5637

o   Each 2.46 oz. patty provides 2.0 M/MA and 1/8 cup other vegetable credits. Gluten-free.

·       Fully-Cooked Beef Taco Filling with Mushrooms - 5257

o   Each 2.88 oz. serving provides 1.5 M/MA, along with additional vegetable credits. Gluten-free.

·       Fully-Cooked Beef Meatballs with Mushrooms -5053

o   Each 2.8 oz serving provides 2.00 oz equivalent meat/meat alternate, and when served with 1/8 cup of vegetable, provide 1/4 cup other/additional vegetable for Child Nutrition Meal Pattern Requirements. Gluten-free.

·       Fully-Cooked Beef Spaghetti Sauce with Mushrooms - 5536

o   Each 5.6 oz. serving provides 1.5 M/MA, in addition to red/orange and other vegetable credits. Gluten-free.

·       Pasta Primavera with Mushrooms – 5771

o   Each 6.0 oz serving provides 2.0 M/MA, in addition to other vegetable credits

To request samples or learn more about JTM’s new Beef with Mushroom and vegetarian options, please visit www.JTMFoodGroup.com or call 513-367-4900 ext. 186.

About JTM Food Group

Family owned and operated since 1980, JTM Food Group specializes in menu solutions that deliver superior results to the food service industry. Focused on customer service, quality and innovation, J.T.M. serves thousands of schools, restaurants, military and government organizations, food distributors and retailers throughout North America. In 2012, JTM was named the 77^th largest private firm on the Deloitte Cincinnati USA 100 list, and in 2011, JTM was named one of the Cincinnati Business Courier’s Fast 55, an award that recognizes the fastest-growing private firms in Greater Cincinnati. For more information, visit www.JTMFoodGroup.com.