A07 Sources Sought Recipe Standardization Recipe Revision.pdf

Recipe Standardization Page 1

Notice Type:

Sources Sought

FOOD AND NUTRITION SERVICES (FNS) ON BEHALF OF THE

CHILD NUTRITION PROGRAMS RECIPE REVISION RECIPE STANDARDIZATION PROJECT

This is a Sources Sought Notice for market research purposes only and is not a Request for Proposal (RFP). A solicitation is not being issued at this time and this notice shall not be construed as a commitment by the Government to issue a solicitation, nor does it restrict the Government to a particular acquisition approach. The applicable North American Industry Classification System (NAICS) codes assigned to this procurement are 722310, Food Service Contractors; and 541430, Graphic Design Services.

The Food and Nutrition Service (FNS) administers the nutrition assistance programs of the United States Department of Agriculture (USDA). The mission of FNS is to increase food security and reduce hunger by providing children and low-income people access to food, a healthful diet and nutrition education in a way that supports American agriculture and inspires public confidence. FNS’ Child Nutrition Programs, include the National School Lunch Program (NSLP), Afterschool Snack Program, School Breakfast Program (SBP), Summer Food Service Program (SFSP), and the Child and Adult Care Food Program (CACFP). The Child Nutrition Programs provide nutritionally balanced, low-cost or free meals and snacks. Team Nutrition is an FNS initiative that supports the Child Nutrition Programs through; training and technical assistance for foodservice; nutrition education for children, their caregivers, and schools; and provides community support for healthy eating and physical activity.

FNS seeks a qualified Contractor who is a subject matter expert with knowledge and previous experience in developing, modifying, testing, standardizing, and crediting USDA recipes for the Child Nutrition Programs. The qualified Contractor must have previous practical knowledge and experience in recipe standardization, nutrient analysis of recipes, crediting, testing and modification of fifteen recipes per performance period (large quantity recipes of 50 and 100 servings for base year and option years 1 and 2 and 6 and 25 serving recipes for option years 3 and 4) for the Child Nutrition Programs. The contractor is needed to develop or modify fifteen new or existing USDA standardized recipes, currently available in servings of 6, 25, 50 and 100.

The Contractor will test, modify, standardize and credit the new or modified version of each provided recipe. Each new or modified recipe is to be standardized to produce consistent yields. The contractor will also be required to determine and provide accurate, updated crediting information for the meal pattern contribution of each new or modified recipe. A

Recipe Standardization Page 2 nutrient analysis must also be performed for each new or modified recipe. The implementation of the new and modified recipes shall be completed in stages throughout the full performance period of this contract (base year plus option years).

FNS seeks to develop, modify, test, and re-standardize fifteen new or existing recipes, from the previous USDA Standardized Recipes Project in order to address both the updated standards and the added sugar recommendations. The new and modified recipes, created under this new contract, will assist schools in meeting the USDA NSLP/SBP meal pattern requirements. This will provide schools with recipe resources to create more nutritious meal options for the children in their care.

FNS seeks a qualified Contractor who is a subject matter expert with knowledge and experience in developing, modifying, testing, standardizing, and crediting. A qualified Contractor must have practical knowledge and experience in recipe standardization, nutrient analysis of recipes, crediting, testing and modification of both household and large quantity size recipes.

The recipes developed under this contract are to be used by Program operators working in schools. The target audience served by this project are children in schools participating in NSLP/SBP. The children served with these recipes will range from grades K to 12 with meal pattern requirements for K-5, grades 6-8, and grades 9-12.

General Information

Specific Guidance

• FNS will provide the recipe template to be used for submitting all recipes to FNS

• FNS will provide a copy of the meal pattern requirements for grades K-5, grades

6-8, and grades 9-12.

• FNS will provide access to the online Recipe Analysis Workbook (RAW) that shall be used to determine the meal pattern crediting information for each recipe.

• Alcohol and non-nutritive sweeteners may not be included in recipes developed under this contract.

• Only domestically produced fruits and vegetables may be included in recipes.

• Yield will be consistently replicated three times at 25 and 50 servings for each recipe.

o The yields must not be less than the number of servings for each recipe.

For 25 servings, at least 25 but not more than 27.

For 50 servings, at least 50 but not more than 54.

• For the 25 and 50 serving recipes, use equipment commonly used in institutional kitchens and commercial ingredients. Contractor will provide Contracting Officer’s Representative (COR) ingredient statements and/or manufacturer

Recipe Standardization Page 3 documentation for whole grain-rich ingredients and other ingredients if requested.

Nutrient Analysis

• The Contractor will complete a nutrient analysis for each recipe.

• The Contractor shall only use USDA-approved nutrient analysis software, which is available at https://www.fns.usda.gov/tn/usda-approved-nutrient-analysis-software. The following nutritional guidelines shall be followed for each recipe (per serving), as applicable, unless otherwise waived or modified by the COR:

o Guidelines shall meet USDA’s meal requirements defined at https://www.fns.usda.gov/cn/sp052022-questions-answers-program-operators o Contain 200 mg or less of sodium/serving for side dish items; and 450 mg or less of sodium/serving for entrees.

o Contain zero (<0.5grams) trans fat ingredients. Naturally occurring trans fat is excluded.

o Total fat shall not exceed 35% of calories.

o Saturated fat must be less than 10% of total calories.

o <35% of calories from total sugar

Grains shall meet USDA’s definition for whole-grain rich as defined at https://www.fns.usda.gov/cn/grain-requirements-national-school-lunch-program-and-school-breakfast-program

FNS is seeking organizations with the capability of:

• Recipe revision and standardization

• Ability to format recipes as indicated by USDA

• Produce timely reports to the Project Manager and COR

• MUST meet deadlines specified by USDA

The organization must demonstrate the availability of adequate staff who are experienced in disciplines critical to the successful completion of the above requirement, including project management, culinary skills, in addition to data collection.

Finally, the organization must demonstrate an understanding of the special requirements of recipe standardization.

Interested parties may submit capability statements that demonstrate its ability to perform all elements of the requirements as described in this notice. In addition, the response must include a description of your past experience on at least one (1) similar project consistent in scope, size and complexity with this requirement which you performed in the past three years; and description of staff experience and skills.

https://www.fns.usda.gov/tn/usda-approved-nutrient-analysis-software https://www.fns.usda.gov/tn/usda-approved-nutrient-analysis-software https://www.fns.usda.gov/cn/sp052022-questions-answers-program-operators https://www.fns.usda.gov/cn/sp052022-questions-answers-program-operators https://www.fns.usda.gov/cn/grain-requirements-national-school-lunch-program-and-school-breakfast-program https://www.fns.usda.gov/cn/grain-requirements-national-school-lunch-program-and-school-breakfast-program

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Any information provided by industry to the Government as a result of this sources sought synopsis is strictly voluntary. Responses will not be returned. No entitlements to payment of direct or indirect costs or charges to the Government will arise as a result of offeror submission of responses, or the Government's use of such information. The information obtained from responses to this notice may be used in the development of an acquisition strategy and future RFP. No questions will be entertained, or comment responded to by the Government. Offerors capable of providing these services should submit the information requested above via e-mail to chantey.bost@usda.gov and no later than June 10, 2023.

Please limit the length of the packages to 25 pages. Packages over 25 pages will not be evaluated.

mailto:chantey.bost@usda.gov