The yogurt used in the parfaits in the USM cafeterias no longer contains gelatin. According to Chris Kinney, Food Service Director of the Portland campus, Hood, the manufacturer, stopped using gelatin in the yogurt 5 or 6 months ago. Federal regulations did not require Hood to update the ingredient list of their product immediately said Kinney.
Kinney went to Aramark’s corporate purchasing department and asked them to find vegetarian friendly yogurt. Shortly after Hood contacted Kinney’s superiors via email, notifying them the yogurt ingredients had indeed changed from what was on the label.
“One found as one went up the ladder, they had made some changes.” Kinney said.
He also said he still looks forward to finding some way to highlight health conscious foods or serving alternative diets.