Milling Journal - Q2 2008 - (Page 23) corn bran, an insoluble fiber that can boost dietary fiber at low to moderate inclusion rates while providing minimal impact to flavor, texture, and processing characteristics. It is our job to reassure them that they can take comfort when they see dry corn ingredients on the label. Objectives In NAMA’s Corn Milling Division,we are working with seed companies to help ensure that corn processors have a consistent supply of quality corn. Another objective of the Corn Milling Division is to promote the health benefits of dry corn ingredients in food products. In addition, we are working through the Grain Foods Foundation, a joint venture of the milling and baking industries, to advance the public’s understanding of the beneficial role grain-based foods play in the human diet. As corn millers, we serve some very dynamic parts of the food industry, such as snack foods and bakeries. We have the opportunity to educate these people about the benefits of formulating foods and foodstuffs with dry corn ingredients. Giving Back As a professional, a mother of two beautiful children, and wife to a wonderful husband who is a former farm boy from Cedar Bluffs, NE, it is sometimes a challenge to keep up with my job, NAMA, my family, and still find time for helping others where I can. I am involved in several service orga- nizations that benefit youth because I believe in the development of young people. In fact, I recently joined the board of directors of Upper Midwest Junior Achievement. I have been helped by many people who mentored me along the way. I think it is important for me to give back, both at work and at home. I am the beneficiary of the experience and professionalism of others. The least I can do is serve in a leadership role as a benefit to them. Frank Zaworski, editor Teamwork I am very impressed with the depth of knowledge and experience of the members of the Corn Milling division and am humbled by their expertise and dedication to the industry. These people have devoted their careers to understanding agriculture and corn specifically. It’s exciting to be around this level of expertise and commitment. I view my role as chairperson for this working NAMA division as somewhat parallel to what I am doing at Cargill, where we are trying to meet the global customer demand for health, convenience, and taste through our global platform of food businesses. It is a coordinated effort that employs the strengths of many resources. The NAMA members bring many resources to the division’s table. Consumer Trends The trend toward the use of healthy ingredients will continue into the foreseeable future. In the United States, we have a population that is aging and is more and more interested in the health benefits of the foods they consume. Whole grains, for example, have a resonance with consumers as something that is natural and close to the goodness of the earth. Most consumers want to know that their food is nutritious and flavorful. Response No. 231 MILLING JOURNAL Second Quarter 2008 23 http://www.dwyer-inst.com http://www.dwyer-inst.com
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