Strict limits on sodium and sugar are making it harder for producers to satisfy picky students.
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Creating appealing meals for schoolchildren has become a complex balancing act for food producers. The challenge lies in meeting strict nutritional guidelines while ensuring the food remains tasty enough for children to eat.
According to Food Business News, limits on added sugars and sodium are making formulation particularly difficult. These restrictions often clash with the flavour profiles that picky eaters typically prefer.
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