Baking&Snack - October 2011 - 105

CALENDAR OF EVENTS
For complete information about workshops and technical seminars scheduled throughout the year, please visit the websites of AACC International, www.aaccnet.org; AIB International, www.aibonline.org; ASI Food Safety Consultants, www.asifood.com; Campden BRI, www.campden.co.uk; Grocery Manufacturers Association, www.gmaonline.org; Institute of Food Technologists, www.ift.org; Northern Crops Institute, www.northern-crops.com; and San Francisco Baking Institute, www.sfbi.com; among others. Anuga FoodTec — March 27-30 — International trade fair for food and drink technology, Cologne, Germany. Phone (+49) 221 821 0; Web www.anugafoodtec.com. IBATECH — April 12-15 — International trade fair for bakery, patisserie machinery, ice cream, chocolate and technologies, Istanbul Fair center, Istanbul, Turkey. Phone (+90) 212 284 11 10; email info-messe-stuttgar.com.tr; Web www.ibatech.com.tr. IMR International — April 22-24 — Hydrocolloid conference, Valencia, Spain. Phone (+1) 858 451 6080; Web www.hydrocolloid.com. International Association for Cereal Science and Technology (ICC) — May 7-9 — 5th international dietary fiber conference, Rome, Italy. Phone (+43) 1 707 7202 0; Web www.icc.or.at. ICC — Aug. 6-9 — 14th Cereal and bread congress, Beijing, China. iba 2012 — Sept. 16-21 — International trade fair: World market for baking, Munich, Germany. Phone (+49) 89 9 49 55 0; Web www.iba.de. Fi Event — Sept. 18-20 — Food Ingredients South America, São Paulo, Brazil. Phone (+31) 020 40 99 544; Web fi-southamerica.ingredientsnetwork.com/home. Hi Event — Nov. 13-15 — Health Ingredients Europe & Natural Ingredients, Frankfurt, Germany. Phone (+31) 020 40 99 544; Web hieurope.ingredientsnetwork.com.

105

Grocery Manufacturers Association — Jan. 22-24 — Supply chain conference, Orlando, FL. Phone (202) 295-3948; Web www.gmaonline.org. World Trade Group — Jan. 25-26 — Food manufacturing and safety forum, Dallas, TX. Phone (+44) 20 7202 7500; Web www.wtgevents.com. National Association of Wheat Growers — Jan. 26-28 — 2012 Wheat industry winter conference, Washington, DC. Phone (202) 547-7800; Web www.wheatworld.org.

FEBRUARY 2012
Wheat Quality Council — Feb.14-16 — Annual meeting, Kansas City, MO. Phone (605) 224-0517; Web www.wheatqualitycouncil.org. Global Food Safety Conference 2012 — Feb. 15-17 — Orlando, FL. Email foodsafety@theconsumergoodsforum.com; Web www.tcgffoodsafety.com. Cookie and Snack Bakers Association — Feb. 19-22 — Annual meeting, Orlando, FL. Phone (877) 288-9658, PIN 7080; Web www.casba.us. British Columbia Food Technologists — Feb. 29 — Suppliers night, Burnaby, BC. Phone (604) 940-4181; Web www.bcft.ca.

INTERNATIONAL 2011
AOAC Taiwan — Nov. 20-23 — International conference on food factors: Food for wellbeing from function to processing, Taipei, Taiwan. Phone (+886) 2 2362 9984; email icoff2011@gmail.com; Web www.icoff2011.org. Fi Event — Nov. 29-Dec. 1 — Food Ingredients Europe and Natural Ingredients, Paris, France. Phone (+44) 20 7921 5000; Web www.ingredientsnetwork.com. International Society for Nutraceuticals & Functional Foods — Nov. 14-17 — Annual conference, Sapporo, Japan. Web www.isnff.org. Global AgInvesting Asia 2011 — Dec. 5-7 — International conference. Singapore. Phone (+1) 207 244 9544; Web www.globalaginvesting.com. International Society of Baking — Dec. 10-12 — 1st Middle East & Africa District conference and expo, Muscat, Oman. Email info@isb-mea.org; Web www.isb-mea.org.

MARCH 2012
Grain Elevator and Processing Society — March 3-6 — Exchange 2012, Minneapolis, MN. Phone (952) 928-4640; Web www.geaps.com. American Society of Baking — March 4-7 — BakingTech annual technical conference, Chicago, IL. Phone (800) 713-0462; Web www.asbe.org. IFT — March 7 — Southern California IFT suppliers’ night expo, Anaheim, CA. West Coast Flavor Industry Forum — March 7 — Annual forum, Anaheim, CA. Phone (732) 922-3218; Web www.naffs.org. Natural Products Expo West — March 9-13 — Annual convention, Anaheim, CA. Phone (303) 390-1776; Web www.expowest.com. Food Processing Suppliers Association — March 14-17 — Annual conference, Coral Gables, FL. Phone (703) 761-2600; fax (703) 761-4334; Web www.fpsa.org. Snack Food Association — March 16-19 — SNAXPO 2012, Phoenix, AZ. Phone (856) 423-7222; Web www.snaxpo.com. New Jersey Bakers Board of Trade — March 18-19 — Atlantic Bakery Expo, Atlantic City, NJ. Phone (800) 361-7562; Web www.njbbt.org.

NORTH AMERICA NOVEMBER 2011
Food Processing Suppliers Association — Nov. 1-4 — Process Expo, Chicago, IL. Phone (703) 761-2600; Web www.fpsa.org. Biscuit & Cracker Manufacturers’ Association — Nov. 6-8 — Annual convention, Boca Grande, FL. Phone (443) 545-1645; Web www.thebcma.org. Kosherfest — Nov. 8-9 — Annual koshercertified products trade show, Secaucus, NJ. Web www.kosherfest.com.

2012
Upakovka/Upak Italia 2012 — Jan. 24-27 — 20th International trade fair for packaging machinery, production and material, Moscow, Russia. Phone (+49) 211 45 60-7732; Web upakovka.messe-duesseldorf.de. Wheat Products Promotion Society — Feb. 10-11 — 6th International seminar on wheat and wheat products: Moving toward food and nutrition security, New Delhi, India. Phone (+91) 11 22457518; Web wpps.org/iws/index.php. IPACK-IMA 2012 — Feb. 28-March 3 — Global showcase for processing, packaging and material handling, Milan, Italy. Phone (+39) 02 3191091; Web www.ipack-ima.com. Europain 2012 — March 3-7 — International exposition, Paris, France. Phone (+33) 1 40 16 44 48; Web www.europain.com. British Baker exhibition— March 25-28 — Baking Industry Exposition, Birmingham, UK. Phone (+44) 1293 613400; Web www.william-reed.co.uk.

DECEMBER 2011
Institute of Food Technologists (IFT) — Dec. 1 — Food Policy Impact, Washington, DC. Phone (312) 782-8424; Web www.ift.org.

JANUARY 2012
National Association for the Specialty Food Trade — Jan. 15-17 — 37th Winter Fancy Food Show, San Francisco, CA. Phone (212) 482-6440; Web www.fancyfoodshows.com. Northwest Food Processors Association — Jan. 15-18 — 98th Annual Northwest food manufacturing and packaging expo and conference, Portland, OR. Phone (503) 327-2200; Web www.nwfpa.org.

APRIL 2012
American Bakers Association — April 15-18 — Annual convention, Scottsdale, AZ. Phone (202) 789-0300; Web www.americanbakers.org.

COMPLETE INGREDIENT

A AUTOMATION SOLUTIONS

WWW.SHICKUSA.COM
www.bakingbusiness.com
For more information, see Page 113

October 2011 / BAKING & SNACK


http://www.aaccnet.org http://www.anugafoodtec.com http://www.gmaonline.org http://www.aibonline.org http://www.asifood.com http://www.campden.co.uk http://www.wtgevents.com http://www.gmaonline.org http://info-messe-stuttgar.com.tr http://www.ift.org http://www.ibatech.com.tr http://www.northern-crops.com http://www.wheatworld.org http://www.sfbi.com http://www.hydrocolloid.com http://www.icc.or.at http://www.wheatqualitycouncil.org http://www.icoff http://www.2011.org http://www.tcgff http://www.oodsafety.com http://www.iba.de http://www.casba.us http://www.ingredientsnetwork.com http://southamerica.ingredientsnetwork.com/home http://www.bcft.ca http://www.isnff http://hieurope.ingredientsnetwork.com http://www.globalaginvesting.com http://www.geaps.com http://www.isb-mea.org http://www.fpsa.org http://www.asbe.org http://www.thebcma.org http://www.naff http://www.s.org http://upakovka.messe-duesseldorf.de http://www.kosherfest.com http://www.expowest.com http://www.ift.org http://www.wpps.org/iws/index.php http://www.fpsa.org http://www.snaxpo.com http://www.ipack-ima.com http://www.fancyfoodshows.com http://www.njbbt.org http://www.europain.com http://www.nwfpa.org http://www.william-reed.co.uk http://www.americanbakers.org http://WWW.SHICKUSA.COM http://www.bakingbusiness.com

Baking&Snack - October 2011

Table of Contents for the Digital Edition of Baking&Snack - October 2011

Baking&Snack - October 2011
Contents
EDITORIAL - Standing the Test of Time
PepsiCo outlines path for global snack growth
Hostess hires restructuring advisers
Pepperidge Farm breaks ground on innovation center
Roquette opens US innovation center
NEWS IN BRIEF
Boulder best chips
Global concern about sustainability issues
Pringles uses the force
NEWS IN BRIEF
Transformers gives Hostess some spark
Energy benchmarks for baking
Hub for gluten-free community
Sweet and savory seven
Cookies go out to the ball game
NEWS | PEOPLE
IN MEMORIAM
Turning Old World into New
Birth of a Brand
Numbers Tell the Story
Pit Crew Mentality
New Products = New Equipment
What Bars Do Best
Snack Bar Dollar and Unit Sales
Just for Kids
NEW ON THE SHELF
Take A Radical Approach
Following Different Rules
Wording Matters
Gut-Level Change
Viscosity vs. Fluidity
Scope of the Problem
Fiber Mechanisms
Claims, Content, Cost
Catch-Up Strategy
Going Sodium Free
INGREDIENT NEWS
Quick Mix
For a 2-Stage Mixing Process
Freeze Up
Battery-Powered Bakery
Strapped In
It’s in the Pan
2 FOR 1
Fancy Footwork
Striving for Perfection
Fuel for Thought
Driving Out Co$T$
From Crop To Cookie
PRODUCTS & PACKAGING
Baking 100
Class Schedule
Tweets from #AIBseminar
Tortilla World
CALENDAR OF EVENTS
Baked Is Better
Baking&Snack - October 2011 - Baking&Snack - October 2011
Baking&Snack - October 2011 - 2
Baking&Snack - October 2011 - 3
Baking&Snack - October 2011 - 4
Baking&Snack - October 2011 - 5
Baking&Snack - October 2011 - 6
Baking&Snack - October 2011 - Contents
Baking&Snack - October 2011 - 8
Baking&Snack - October 2011 - 9
Baking&Snack - October 2011 - EDITORIAL - Standing the Test of Time
Baking&Snack - October 2011 - 11
Baking&Snack - October 2011 - Hostess hires restructuring advisers
Baking&Snack - October 2011 - NEWS IN BRIEF
Baking&Snack - October 2011 - Transformers gives Hostess some spark
Baking&Snack - October 2011 - 15
Baking&Snack - October 2011 - Cookies go out to the ball game
Baking&Snack - October 2011 - IN MEMORIAM
Baking&Snack - October 2011 - 18
Baking&Snack - October 2011 - Turning Old World into New
Baking&Snack - October 2011 - Birth of a Brand
Baking&Snack - October 2011 - 21
Baking&Snack - October 2011 - Numbers Tell the Story
Baking&Snack - October 2011 - Pit Crew Mentality
Baking&Snack - October 2011 - New Products = New Equipment
Baking&Snack - October 2011 - 25
Baking&Snack - October 2011 - 26
Baking&Snack - October 2011 - 27
Baking&Snack - October 2011 - 28
Baking&Snack - October 2011 - What Bars Do Best
Baking&Snack - October 2011 - 30
Baking&Snack - October 2011 - 31
Baking&Snack - October 2011 - Just for Kids
Baking&Snack - October 2011 - 33
Baking&Snack - October 2011 - NEW ON THE SHELF
Baking&Snack - October 2011 - 35
Baking&Snack - October 2011 - 36
Baking&Snack - October 2011 - 37
Baking&Snack - October 2011 - 38
Baking&Snack - October 2011 - Take A Radical Approach
Baking&Snack - October 2011 - Following Different Rules
Baking&Snack - October 2011 - 41
Baking&Snack - October 2011 - Wording Matters
Baking&Snack - October 2011 - 43
Baking&Snack - October 2011 - 44
Baking&Snack - October 2011 - Gut-Level Change
Baking&Snack - October 2011 - Viscosity vs. Fluidity
Baking&Snack - October 2011 - 47
Baking&Snack - October 2011 - Fiber Mechanisms
Baking&Snack - October 2011 - 49
Baking&Snack - October 2011 - Claims, Content, Cost
Baking&Snack - October 2011 - 51
Baking&Snack - October 2011 - Catch-Up Strategy
Baking&Snack - October 2011 - 53
Baking&Snack - October 2011 - 54
Baking&Snack - October 2011 - Going Sodium Free
Baking&Snack - October 2011 - 56
Baking&Snack - October 2011 - 57
Baking&Snack - October 2011 - 58
Baking&Snack - October 2011 - 59
Baking&Snack - October 2011 - INGREDIENT NEWS
Baking&Snack - October 2011 - 61
Baking&Snack - October 2011 - 62
Baking&Snack - October 2011 - Quick Mix
Baking&Snack - October 2011 - 64
Baking&Snack - October 2011 - For a 2-Stage Mixing Process
Baking&Snack - October 2011 - 66
Baking&Snack - October 2011 - 67
Baking&Snack - October 2011 - 68
Baking&Snack - October 2011 - 69
Baking&Snack - October 2011 - 70
Baking&Snack - October 2011 - Freeze Up
Baking&Snack - October 2011 - Battery-Powered Bakery
Baking&Snack - October 2011 - 73
Baking&Snack - October 2011 - 74
Baking&Snack - October 2011 - Strapped In
Baking&Snack - October 2011 - 76
Baking&Snack - October 2011 - It’s in the Pan
Baking&Snack - October 2011 - 78
Baking&Snack - October 2011 - 2 FOR 1
Baking&Snack - October 2011 - 80
Baking&Snack - October 2011 - 81
Baking&Snack - October 2011 - 82
Baking&Snack - October 2011 - Fancy Footwork
Baking&Snack - October 2011 - 84
Baking&Snack - October 2011 - Striving for Perfection
Baking&Snack - October 2011 - 86
Baking&Snack - October 2011 - 87
Baking&Snack - October 2011 - 88
Baking&Snack - October 2011 - Fuel for Thought
Baking&Snack - October 2011 - 90
Baking&Snack - October 2011 - 91
Baking&Snack - October 2011 - 92
Baking&Snack - October 2011 - Driving Out Co$T$
Baking&Snack - October 2011 - 94
Baking&Snack - October 2011 - 95
Baking&Snack - October 2011 - From Crop To Cookie
Baking&Snack - October 2011 - 97
Baking&Snack - October 2011 - PRODUCTS & PACKAGING
Baking&Snack - October 2011 - 99
Baking&Snack - October 2011 - 100
Baking&Snack - October 2011 - 101
Baking&Snack - October 2011 - Class Schedule
Baking&Snack - October 2011 - Tweets from #AIBseminar
Baking&Snack - October 2011 - Tortilla World
Baking&Snack - October 2011 - CALENDAR OF EVENTS
Baking&Snack - October 2011 - 106
Baking&Snack - October 2011 - 107
Baking&Snack - October 2011 - 108
Baking&Snack - October 2011 - 109
Baking&Snack - October 2011 - 110
Baking&Snack - October 2011 - 111
Baking&Snack - October 2011 - 112
Baking&Snack - October 2011 - 113
Baking&Snack - October 2011 - Baked Is Better
Baking&Snack - October 2011 - 115
Baking&Snack - October 2011 - 116
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