As one of the largest food companies in the world, it’s incumbent upon Tyson Foods to anticipate and respond to consumers’ nutrition needs and preferences with fresh ideas and innovative products that expand our portfolio of foods with nutritious attributes.
Being a leading protein company means embracing protein in all its forms – from traditional protein options to blended and alternative plant-based protein. In response to consumers amplified interest in protein foods, Tyson Foods continually looks for ways to expand our offerings along with changing consumer desires. For example, we created Raised & Rooted™ products, a line of plant based foods including nuggets, burgers, and sausages and extended Jimmy Dean® product offerings with plant based breakfast sandwiches. Our Pact™ product line of fruit- and nut-based snack bites contains 10-plus wholesome ingredients per serving and ingredients like kombucha, matcha and grapeseed oil.
Tyson Foods’ nutrition team engages throughout the company to ensure that nutrition is kept top of mind, working particularly closely with our R&D and marketing teams. The nutrition team also offers nutrition education to Tyson Foods team members through Supplemental Nutrition Assistance Program (SNAP) challenges Through this challenge, participants create a meal plan for one week and shop for a family of four on a $100 budget. The proceeds are then donated to local food pantries. Due to the coronavirus pandemic, the nutrition team was only able to host one SNAP challenge during FY2020.
In addition to internal engagement, the nutrition team is involved with the broader nutrition community to share knowledge and bring the latest research and best practices in house. We partner with nutrition students, dietetic interns and R&D interns to stay abreast of information around consumer nutrition trends, emerging nutrition science and policy changes that impact our business. We maintain ongoing relationships with universities including the University of Arkansas, University of Central Arkansas and others, speaking to food science and dietetic students on a continual basis. Several Tyson Foods’ dietitians also hold leadership roles within local and state dietetic associations. Beyond these local actions, our nutrition team attends the Food & Nutrition Conference and Expo, the largest worldwide meeting for food and nutrition experts, to learn about the latest nutrition research and trends and receive continuing education required to maintain professional credentials.
We maintain working relationships with several other industry organizations through which we provide input and support for ongoing protein and health research and policymaking including the North American Meat Institute (NAMI) Research Foundation Advisory Committee, NAMI Health and Wellness Advisory Committee co-chair and the National Pork Board Quality, Safety, and Human Nutrition Committee.
Consumers increasingly demand products with simpler ingredients and fewer additives, as well as products with certain health-focused attributes. We seek to expand the number of products with attributes consumers crave, including all-natural, gluten free, no antibiotics ever (NAE), no artificial ingredients (NAI), reduced or low sodium, organic and 100% whole grain.
Here are some of our products according to their health-focused attribute:
1100% All Natural: Minimally processed and no artificial ingredients
2Reduced Sodium: 25% or more reduction in the amount of sodium from a reference food
3Low Sodium: 140mg of sodium or less per reference amount customarily consumed
4Than for USDA fast foods chicken—breaded, fried and boneless
5Compared to 80 percent lean beef/20 percent fat burger
Our K-12 Tyson Foodservice business allows us to do our part to help kids grow into healthy adults. This business, which services schools K-12, has stricter guidelines for nutritional content and serving sizes than other channels, so our team stays abreast of changes in school nutrition regulations and legislation that might affect our programs and products. We measure the performance of our K-12 nutrition efforts by ensuring we are in alignment with the latest USDA Nutrition Standards for School Meals. Since the nutritional requirements were put in place in 2010, we have formulated all K-12 specific items to meet or exceed these requirements and we were also the first chicken supplier to make these items available for purchase with their USDA commodity reprocessing funds.
In addition to watching trends in order to offer new, interesting products at the K-12 level, we engage in activities to combat school hunger. Our annual Great Grant Giveaway awards grants to schools to help with their foodservice operations.
|K-12 FOCUSED PRODUCTS||FY2017||FY2018||FY2019||FY2020|
|K-12 FOCUSED PRODUCTS Products that meet school nutrition regulations for fat, sodium and calorie content||FY2017 280+||FY2018 550+||FY2019 539||FY2020 418|
|K-12 FOCUSED PRODUCTS Products that are Kid Tested, Kid Approved® products||FY2017 63||FY2018 73||FY2019 67||FY2020 63|
|K-12 FOCUSED PRODUCTS K-12 products that carry the Whole Grain Stamp||FY2017 134||FY2018 132||FY2019 100||FY2020 89|
|K-12 FOCUSED PRODUCTS Cool School Café® program which offers rewards points to schools for purchasing products that can then be used to purchase items that benefit the school district||FY2017 70||FY2018 94||FY2019 109||FY2020 97|
|K-12 FOCUSED PRODUCTS No Artificial Colors, Flavors or Preservatives or All Natural1||FY2017 30||FY2018 76||FY2019 91||FY2020 79|
1Minimally processed, no artificial ingredients.
2Decline in number of products as compared to FY2018 was due to the sale of the Chef Pierre business.
Cool School Cafe is a trademark of Cool School Incentives, Inc.