Z Trim Multifunctional Fiber Lightens the Menu Labeling Legislation Issue

Joins with Students from Baltimore's NAF High School to Demonstrate How Z Trim Can Improve the Nutritional Profiles and Tastes of Sauces and Desserts

12/09/08 Z Trim Holdings, Inc. announced that it will partner with students from the Hospitality and Tourism Academy of Baltimore's National Academy Foundation (NAF) High School to demonstrate its multifunctional fiber food ingredient at the Mid-Atlantic Food, Beverage, and Lodging Expo, the largest trade show on the East Coast, attracting thousands of attendees and hundreds of exhibitors from New York to Florida.

As the prospect of menu labeling legislation continues to loom in local pockets throughout the nation, Z Trim's brand equity is resonating louder with young people beginning careers in the food industry, as well as established restaurant chefs, owners and vendors.

"I use Z Trim in many salad dressings including our low fat Blue cheese, our low fat pesto and muffins because of its taste neutrality and because it enables me to replace fat with natural dietary fiber while providing the essential textures that my customers love," said Chef Drew Rosen, President of Fresh Foods Cafe in Long Beach, California. "Good tasting foods that are fresh and nutritious are the crux of our business, so Z Trim is essential to many of my recipes," he said. "Restaurants will embrace Z Trim in the future as it is a great ingredient to extend, lower food costs and improve nutrition. It gives good texture and mouth feel. Additionally it will be in many more prepared products that provide the nutritional profile that customers are looking for more and more," he added.

Z Trim gives restaurants the flexibility to improve the nutritional profiles of a host successful menu items across categories, according to Phil Versten, VP of Marketing and Communications for Z Trim Holdings, Inc. "The issue concerning menu legislation and ingredient bans is mostly about fat and calories," he said. "Regardless what legislation passes here or is defeated there, the continuing introduction of such bills speaks to a larger social concern that happens to be politically expedient," he added. "Many in the food manufacturing and foodservice industries view our multifunctional fiber ingredients as a way to get past the issue because we can easily, naturally, and economically improve the nutritional profiles of the menu items that built their businesses, without impacting taste. With full taste and better nutrition, the issue fades."

A host of food manufacturing companies have begun rolling out finished products containing Z Trim to both retail and foodservice. For example, the Salad Bar line of dressings manufactured by Ken's Foods will be on display as well at the Z Trim booth. Ken's created the line using Z Trim multifunctional fiber in  place of certain oils and gums, thereby maintaining a clean label without sacrificing taste and texture. The line was originally created for use in specific school districts. For many people, the significantly reduced fat dressings with Z Trim are indistinguishable from their full fat counterparts.

Although Z Trim has been showcasing Z Trim-enhanced products from a variety of large and small food manufacturers at food shows of late, Z Trim has opted to work with the Restaurant Association of Maryland's Hospitality Education Foundation (MHEF) for this show.

"We heard that Z Trim was an innovative company that might be receptive to working with our ProStart program," said LaDeana Litchfield, Director of Workforce Development for the Restaurant Association of Maryland's Hospitality Education Foundation (MHEF). "We applaud Z Trim for recognizing that the future of the industry is with these ProStart students," she added. "It's a great opportunity for our students to work with a healthy product like Z Trim."

Z Trim is thrilled with the opportunity. "We want to respond to young, creative people interested in bringing sensible and innovative solutions into the field with them as they graduate," Versten said. "We're happy to introduce the ProStart participants to the versatility and attributes of our multifunctional ingredient."

ProStart is a national program whose curriculum is written by the NRA. The MHEF ProStart program has recruited students from Baltimore's National Academy Foundation (NAF) High School to prepare a cheese sauce Queso dip with substantially reduced fat. Their preparation will take place on the demo stage on Wednesday September 17th at 3:15pm on the Nation's Restaurant News Chef Demo Stage under the guidance of Chef/Instructor Steve Hinnant. As well, the students will make mini pumpkin muffins that Z Trim will sample at booth #165.