INTA Develops Nutrient-Dense Mozzarella Chips for School Nutrition

The National Institute of Agricultural Technology (INTA) in Argentina has developed a new snack product: mozzarella chips. These chips are designed to provide nutritional benefits equivalent to consuming a glass of milk, specifically in terms of protein and calcium content.

The development targets improving nutritional options in schools by offering a convenient and non-perishable alternative to traditional dairy products. The mozzarella chips do not require a cold chain for storage, making them accessible and easy to distribute in various environments.

The innovation is particularly focused on school nutrition programs, aiming to ensure that essential nutrients are readily available to students. This could potentially address gaps in daily nutrient intake for children who might lack access to fresh dairy products.

According to INTA, the chips maintain the nutritional integrity of mozzarella, providing a significant source of calcium and protein, which are critical for growth and development in children.

This development is part of an ongoing effort by INTA to leverage dairy innovations to improve public health through accessible nutrition solutions. The project reflects a broader trend in the agro-industrial sector to create functional foods that meet contemporary dietary needs.