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RFI to Industry to assess the impact of reducing or eliminating certain ingredients from food products

General Information

Document Type:SNOTE
Posted Date:Nov 14, 2017
Category: Subsistence
Set Aside:N/A

Contracting Office Address

Defense Logistics Agency, DLA Acquisition Locations, DLA Troop Support - Subsistence, 700 Robbins Avenue, Philadelphia, Pennsylvania, 19111-5096, United States


Request for Information from Industry This Request for Information (RFI) is being issued to garner industry input, perspective and insight on subsistence items and other products used in appropriated fund military feeding programs. The Department of Defense (DoD) Nutrition Committee reports to the Under Secretary of Defense for Personnel and Readiness, and is co-chaired by the Assistant Secretary of Defense for Health Affairs and the Assistant Secretary of Defense for Readiness. It is the responsibility of the DoD Nutrition Committee to coordinate policies, procedures, and processes to optimize the DoD food environment. The DoD Nutrition Committee also provides specific recommendations related to improving the nutritional fitness and well-being of Service members through the Joint Subsistence Policy Board (JSPB). The JSPBs goals are to align DoD Food Service policy guidance with input from the DoD Nutrition Committee to ensure the food served in the military dining facilities, including aboard ships, is wholesome and sufficient to meet the nutritional needs of the warfighter. The DoD Go For Green ® 2.0 Program, a performance-nutrition initiative in dining facilities to prompt better food selections, is a core component for identifying the standard for ingredients procured to support recipes and menus for the Military Services. The JSPB communicates nutrition requirements to the Defense Logistics Agency (DLA) Troop Support, which acts on behalf of the Services to purchase the food used in the dining facilities. In a notice issued on August 17, 2017, DLA Troop Support requested information about food items sold to the military containing certain ingredients. DLA Troop Support rescinded the August 17, 2017 notice, and this RFI is seeking broader information from industry related to items discussed in that letter. Specifically, this RFI is soliciting feedback from industry on the impact to industry and DoD if the following ingredients were to be reduced or gradually eliminated from food items served in military dining facilities: •- Monosodium Glutamate (MSG), as an added ingredient; •- Trans Fats and Partially Hydrogenated Fats, as added ingredients; •- Hemp Seeds; and •- Meat Protein Extenders, such as, but not limited to, Textured Vegetable Protein (TVP), Isolated Soybean Protein (ISP), Soy Protein Concentrate (SPC), and Vegetable Protein Product (VPP) when used as a Meat Protein Extender. Responses to the following questions would be particularly helpful: •1. What would be the impact on industry of attempting to reduce or gradually eliminate the above-cited ingredients from food items served at military dining facilities? Please explain the specific impact on cost, product availability, manufacturing processes, production capabilities, as well as any other impact on product. •2. How would the reduction or gradual elimination of these ingredients impact the nutrition of the food served in military dining facilities? Please explain. •3. Should the DoD Nutrition Committee and the JSPB more broadly or narrowly tailor the list of proposed ingredients? If so, would such revision still achieve the goal of ensuring the wholesomeness of food served at military dining facilities? Please explain. •4. The Army Buyers Guide (version 10) currently states that soy protein binders or extenders are permitted on a case-by-case basis. What factors does industry believe should be considered when making this case-by-case determination? What steps can DoD take to determine the actual percentage of soy protein utilized in individual products? Can industry assist DoD in determining the actual percentage of soy protein utilized in individual products? Can industry provide information on when product is used as a soy binder versus a soy extender. •5. The Military Services are also looking to expand the food options that meet the "Green" Go For Green 2.0 ® Program Coding criteria (see https://www.hprc-online.org/resources/Program-Requirements-Appendix-E-G4G-Coding-Algorithm). What additional food products are recommended that meet the "Green" Go For Green 2.0 ® Program Coding criteria? •6. The Military Services are looking to find more plant based entrées and side options which align with the with the DoD Go For Green ® 2.0 Program Coding "Green" and "Yellow" coding criteria. What products are recommended for dining facilities and galleys that meet this objective? What equipment is needed and what training for staff are recommended for incorporating these products? Please note, this RFI is for market research purposes only and is not a part of a source selection process. This is not a solicitation. This RFI does not constitute a commitment of any kind from the Government. The Government will not pay for any information received in response to this RFI nor will the Government compensate any respondent for any cost incurred in developing the information provided to the Government. Any information provided in response to this market research will be used for informational purposes only. Any proprietary information submitted will be protected if appropriately marked. Vendor participation is not a promise for future business with the Government. Please provide your response to this RFI via e-mail to IngredientsRFI@dla.mil no later than COB 14 December 2017. //Signed// John D. Sheehan Director, Subsistence Customer Operations & Chairman, Joint Subsistence Policy Board DLA Troop Support

Original Point of Contact

POC John Sheehan, , Janine Samoni,

Place of Performance

Link: FBO.gov Permalink
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