Appendix A to Part 220 - Alternate Foods for Meals
7:4.1.1.1.3.0.1.23.4 : Appendix A
Appendix A to Part 220 - Alternate Foods for Meals Alternate
Protein Products A. What Are the Criteria for Alternate Protein
Products Used in the School Breakfast Program?
1. An alternate protein product used in meals planned under the
food-based menu planning approaches in § 220.8(g), must meet all of
the criteria in this section.
2. An alternate protein product whether used alone or in
combination with meat or other meat alternates must meet the
following criteria:
a. The alternate protein product must be processed so that some
portion of the non-protein constituents of the food is removed.
These alternate protein products must be safe and suitable edible
products produced from plant or animal sources.
b. The biological quality of the protein in the alternate
protein product must be at least 80 percent that of casein,
determined by performing a Protein Digestibility Corrected Amino
Acid Score (PDCAAS).
c. The alternate protein product must contain at least 18
percent protein by weight when fully hydrated or formulated. (“When
hydrated or formulated” refers to a dry alternate protein product
and the amount of water, fat, oil, colors, flavors or any other
substances which have been added).
d. Manufacturers supplying an alternate protein product to
participating schools or institutions must provide documentation
that the product meets the criteria in paragraphs A.2. a through c
of this appendix.
e. Manufacturers should provide information on the percent
protein contained in the dry alternate protein product and on an as
prepared basis.
f. For an alternate protein product mix, manufacturers should
provide information on:
(1) The amount by weight of dry alternate protein product in the
package;
(2) Hydration instructions; and
(3) instructions on how to combine the mix with meat or other
meat alternates.
B. How Are Alternate Protein Products Used in the School Breakfast
Program?
1. Schools, institutions, and service institutions may use
alternate protein products to fulfill all or part of the meat/meat
alternate component discussed in § 220.8. The following terms and
conditions apply:
a. The alternate protein product may be used alone or in
combination with other food ingredients. Examples of combination
items are beef patties, beef crumbles, pizza topping, meat loaf,
meat sauce, taco filling, burritos, and tuna salad.
b. Alternate protein products may be used in the dry form
(nonhydrated), partially hydrated or fully hydrated form. The
moisture content of the fully hydrated alternate protein product
(if prepared from a dry concentrated form) must be such that the
mixture will have a minimum of 18 percent protein by weight or
equivalent amount for the dry or partially hydrated form (based on
the level that would be provided if the product were fully
hydrated).
C. How Are Commercially Prepared Products Used in the School
Breakfast Program?
Schools, institutions, and service institutions may use a
commercially prepared meat or other meat alternate products
combined with alternate protein products or use a commercially
prepared product that contains only alternate protein products.
(Secs. 804, 816, 817, and 819, Pub. L. 97-35, 95 Stat. 521-535 (42
U.S.C. 1753, 1756, 1759, 1771, 1773 and 1785)) [Amdt. 18, 39 FR
11249, Mar. 27, 1974, as amended at 40 FR 37027, Aug. 25, 1975;
Amdt. 45, 48 FR 195, Jan. 4, 1983; Amdt. 57, 54 FR 13048, Mar. 30,
1989; 60 FR 31222, June 13, 1995; 65 FR 12436, Mar. 9, 2000; 65 FR
26923, May 9, 2000. Redesignated at 72 FR 61495, Oct. 31, 2007; 77
FR 4167, Jan. 26, 2012]