Arnette Cowan, MS, RD, LDN
Nutrition Program Consultant

Jaunnice Williams, Coordinator
Summer Food Service Program Coordinator

This memo is to inform you of modifications in the CACFP and SFSP federal regulations concerning alternate protein products (formerly called vegetable protein products). Below is a list of modifications that may affect your food service operation:

• The name vegetable protein product (VPP) has been changed to alternate protein product (APP) and the requirement that APP be of plant origin has been removed. The meat alternate requirement could be met with protein sources other than those that were vegetable-based. The term APP most accurately reflects the fact that protein is available from a variety of sources including vegetable-based sources.

• The requirement that VPP could only constitute 30 percent (by weight) of the mean/meat alternate component of food-based menu planning approaches has been removed. This reflects current research on APP and enhances the flexibility of menu planners in finding ways to reduce fat and saturated fat in meals.

• The requirement that APP be fortified with iron and zinc has been removed. Current data indicates that APP without special fortification is equivalent to other meat/meat alternates.

Enclosed is a copy of the revised federal register that addresses these issues. If you have questions, please call Arnette at (919) 715-1926; Jaunnice at (919) 715-1924 or your Regional Special Nutrition Programs Consultant.

cc: SNP Staff
Alice Lenihan