Baking&Snack - June 2012 - 12

editorial
Getting up close and personal with wheat
Nothing quite matches knowledge gathered in the field. That’s what I and 99 others gained in early May when we took the Wheat Quality Council (WQC)’s 55th annual hard winter wheat evaluation tour. The council sent us out with yardsticks and maps. We visited a lot of wheat fields, making 608 stops in Kansas, Nebraska and Oklahoma, and we learned about the Colorado crop, too. It was an experience like no other I’ve ever had. WQC sponsors two such tours annually: the first in late April or early May to see hard winter wheat in the Central Plains and the second in July to view hard spring and durum wheat in the Northern Plains. The May 2012 tour attracted a record number of participants: 100 people representing the grain, milling and baking industries, plus government agencies, universities, media, equity funds and market analysts, as well as wheat farmers. That’s 30 more than the past year. Why so many this time? Even the council’s executive vice-president, Ben Handcock, wasn’t sure. “It may be that the crop is so early, or it may be today’s strong interest from the financial markets. Or it may be something entirely different,” he said. I’d opt for the market angle. After all, the approach used by the current tour took shape right after 1973’s big Soviet grain buy that unexpectedly gobbled up much of the American wheat harvest — a deal reported first by Milling & Baking News, scooping everyone else, including big international newspapers. What was once a reasonably calm, if a bit sleepy, market acquired enormous volatility. Suddenly, crop estimates rose in importance as buyers struggled to adjust to wheat’s brave new world. Grain buyers and millers turned out for informal “field days” in Kansas and throughout the nation’s breadbasket. Bakers soon joined in. With WQC organizing the tours for the past 20 years, the outings became both educational events for the grain-based foods industry and good-faith attempts to gauge the size of the next harvest to help buyers plan wheat and flour purchases. This year, we determined that Kansas will harvest a record wheat crop, with an estimated yield of 49.1 bu per acre and a total harvest of 403.9 million bu. The hard winter wheat in the state is well advanced, probably three weeks ahead of schedule. Some of us thought combines could be in the fields harvesting the first acres in late May. It’s still to be determined just how good our estimates are, with final crop numbers not known until the US Department of Agriculture releases its August report. Check back then to see how close we got. “Things look favorable,” one experienced tour participant said. “But it’s still three weeks to harvest. And because it’s wheat, anything can happen.” All I know is that I got close enough to come home with mud on my boots, pollen on my jeans and a new appreciation for the wheat supply chain. You can read my full report in the August issue of Baking & Snack. — Laurie Gorton, executive editor lgorton@sosland.com
EDITORIAL STAFF Editor Executive Editor Managing Editor Senior Editor Assistant Editor Dan Malovany dmalovany@sosland.com Laurie Gorton lgorton@sosland.com Lucy Sutton lsutton@sosland.com Shane Whitaker swhitaker@sosland.com

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Charlotte Atchley catchley@sosland.com Contributing Editors: Donna Berry donnaberry@dairy-food.com Theresa Cogswell bakercogs@sbcglobal.net Jeff Dearduff jdearduff@gmail.com Jim Kline jkline@theensolgroup.com Joe Stout joestout@cf-san.com DESIGN STAFF Design Services Manager Sadowna Conarroe Designer Ryan Cain Manager of Advertising Design Becky White Classified Ad Layout Steve Piatt PUBLISHING STAFF Chairman Charles S. Sosland Vice-Chairman L. Joshua Sosland President Mark Sabo Publishing Director G. Michael Gude Publisher Paul Lattan Vice-President, Chief Financial Officer Melanie Hepperly Audience Development Director Don Keating Director of E-Business Jon Hall Advertising Manager Nora Wages Ad Materials Coordinator Debbie Maniez Digital Systems Analyst Marj Potts Circulation Manager Judy Arnone Director of Online Advertising & Promotions Carrie Fluegge Promotions Manager Taré Torres

Editorial and Midwest Sales Office 4800 Main St., Suite 100, Kansas City, MO 64112 Phone: (816) 756-1000; Fax: (816) 756-0494 E-mail: BakingSnack@sosland.com Internet: www.bakingandsnack.com

BAKING & SNACK is distributed free-of-charge to qualified readers with managerial responsibilities in the baking and snack food industries. SUBSCRIPTIONS: To apply, log on to www.bakingbusiness.com and select Magazine Subscriptions. For non-qualified readers, US subscriptions are accepted at $36 per year. Other Canadian and foreign subscriptions (from outside the territory of the US and its possessions) are accepted at $72 per year. BAKING & SNACK assumes no responsibility for the validity of claims in items reported. ©2012 Sosland Publishing Co., a division of Sosland Companies, Inc. All rights reserved. Reproduction of the whole or any part of the contents without written permission is prohibited. Printed in USA

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Baking&Snack - June 2012

Table of Contents for the Digital Edition of Baking&Snack - June 2012

Baking&Snack - June 2012
Table of Contents
Table of Contents
Editorial - Getting up close and personal with wheat
Newsfront - Bimbo’s Servitje sees improvement in late 2012
Newsfront - Bimbo unloads brands to regional bakers
Newsfront - Canada Bread suffers volume declines
Newsfront - TNA to give away diamond for 30th anniversary
In Brief
News - Corn Products shareholders OK Ingredion name
News - Horizon expanding Saginaw flour mill
News - DuPont acquires full ownership of Solae LLC
News - Private label food use up, satisfaction down
News - Consumers confident in food safety, labeling
News - ConAgra Foods buys Kangaroo’s pita chips business
People
J.S.B. Industries - 21st Century Muffin-making
Frozen Pizza - Adding Pizazz
Nutritive Sweeteners - Regarding Sugars
Innovation Centers - Committing to Invention
Ingredient App - Blended to Balance
R&D Perspective - Unintended Consequences of Clean Label
Sweeteners Q&A - Separating Fact from Fiction
Mixing Technology - Targeting Dough Temperatures
Healthy Snack Production - Less Fat, More Snack
Food Safety Q&A - Developing a Food Safety Culture
Meeting Preview - All Eyes on iba
Industry Images
Calendar of Events
Innovations
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight - The Total Package
Baking&Snack - June 2012 - Baking&Snack - June 2012
Baking&Snack - June 2012 - 2
Baking&Snack - June 2012 - 3
Baking&Snack - June 2012 - 4
Baking&Snack - June 2012 - 5
Baking&Snack - June 2012 - 6
Baking&Snack - June 2012 - 7
Baking&Snack - June 2012 - 8
Baking&Snack - June 2012 - Table of Contents
Baking&Snack - June 2012 - 10
Baking&Snack - June 2012 - Table of Contents
Baking&Snack - June 2012 - Editorial - Getting up close and personal with wheat
Baking&Snack - June 2012 - 13
Baking&Snack - June 2012 - Newsfront - Bimbo’s Servitje sees improvement in late 2012
Baking&Snack - June 2012 - In Brief
Baking&Snack - June 2012 - News - DuPont acquires full ownership of Solae LLC
Baking&Snack - June 2012 - 17
Baking&Snack - June 2012 - News - Consumers confident in food safety, labeling
Baking&Snack - June 2012 - 19
Baking&Snack - June 2012 - News - ConAgra Foods buys Kangaroo’s pita chips business
Baking&Snack - June 2012 - 21
Baking&Snack - June 2012 - People
Baking&Snack - June 2012 - 23
Baking&Snack - June 2012 - J.S.B. Industries - 21st Century Muffin-making
Baking&Snack - June 2012 - 25
Baking&Snack - June 2012 - 26
Baking&Snack - June 2012 - 27
Baking&Snack - June 2012 - 28
Baking&Snack - June 2012 - 29
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Baking&Snack - June 2012 - 31
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Baking&Snack - June 2012 - 36
Baking&Snack - June 2012 - 37
Baking&Snack - June 2012 - 38
Baking&Snack - June 2012 - 39
Baking&Snack - June 2012 - 40
Baking&Snack - June 2012 - Frozen Pizza - Adding Pizazz
Baking&Snack - June 2012 - 42
Baking&Snack - June 2012 - 43
Baking&Snack - June 2012 - 44
Baking&Snack - June 2012 - 45
Baking&Snack - June 2012 - 46
Baking&Snack - June 2012 - 47
Baking&Snack - June 2012 - 48
Baking&Snack - June 2012 - 49
Baking&Snack - June 2012 - 50
Baking&Snack - June 2012 - Nutritive Sweeteners - Regarding Sugars
Baking&Snack - June 2012 - 52
Baking&Snack - June 2012 - 53
Baking&Snack - June 2012 - 54
Baking&Snack - June 2012 - 55
Baking&Snack - June 2012 - 56
Baking&Snack - June 2012 - 57
Baking&Snack - June 2012 - 58
Baking&Snack - June 2012 - 59
Baking&Snack - June 2012 - 60
Baking&Snack - June 2012 - 61
Baking&Snack - June 2012 - 62
Baking&Snack - June 2012 - Innovation Centers - Committing to Invention
Baking&Snack - June 2012 - 64
Baking&Snack - June 2012 - 65
Baking&Snack - June 2012 - 66
Baking&Snack - June 2012 - 67
Baking&Snack - June 2012 - 68
Baking&Snack - June 2012 - 69
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Baking&Snack - June 2012 - 71
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Baking&Snack - June 2012 - 75
Baking&Snack - June 2012 - 76
Baking&Snack - June 2012 - 77
Baking&Snack - June 2012 - 78
Baking&Snack - June 2012 - Ingredient App - Blended to Balance
Baking&Snack - June 2012 - 80
Baking&Snack - June 2012 - 81
Baking&Snack - June 2012 - 82
Baking&Snack - June 2012 - R&D Perspective - Unintended Consequences of Clean Label
Baking&Snack - June 2012 - 84
Baking&Snack - June 2012 - Sweeteners Q&A - Separating Fact from Fiction
Baking&Snack - June 2012 - 86
Baking&Snack - June 2012 - 87
Baking&Snack - June 2012 - Mixing Technology - Targeting Dough Temperatures
Baking&Snack - June 2012 - 89
Baking&Snack - June 2012 - 90
Baking&Snack - June 2012 - 91
Baking&Snack - June 2012 - 92
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Baking&Snack - June 2012 - 94
Baking&Snack - June 2012 - 95
Baking&Snack - June 2012 - 96
Baking&Snack - June 2012 - 97
Baking&Snack - June 2012 - 98
Baking&Snack - June 2012 - Healthy Snack Production - Less Fat, More Snack
Baking&Snack - June 2012 - 100
Baking&Snack - June 2012 - 101
Baking&Snack - June 2012 - 102
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Baking&Snack - June 2012 - 106
Baking&Snack - June 2012 - 107
Baking&Snack - June 2012 - 108
Baking&Snack - June 2012 - Food Safety Q&A - Developing a Food Safety Culture
Baking&Snack - June 2012 - 110
Baking&Snack - June 2012 - 111
Baking&Snack - June 2012 - 112
Baking&Snack - June 2012 - 113
Baking&Snack - June 2012 - 114
Baking&Snack - June 2012 - 115
Baking&Snack - June 2012 - Meeting Preview - All Eyes on iba
Baking&Snack - June 2012 - 117
Baking&Snack - June 2012 - 118
Baking&Snack - June 2012 - 119
Baking&Snack - June 2012 - 120
Baking&Snack - June 2012 - 121
Baking&Snack - June 2012 - Industry Images
Baking&Snack - June 2012 - 123
Baking&Snack - June 2012 - 124
Baking&Snack - June 2012 - Calendar of Events
Baking&Snack - June 2012 - Innovations
Baking&Snack - June 2012 - 127
Baking&Snack - June 2012 - Products & Packaging
Baking&Snack - June 2012 - 129
Baking&Snack - June 2012 - 130
Baking&Snack - June 2012 - 131
Baking&Snack - June 2012 - Patents
Baking&Snack - June 2012 - 133
Baking&Snack - June 2012 - New on the Shelf
Baking&Snack - June 2012 - 135
Baking&Snack - June 2012 - Marketplace
Baking&Snack - June 2012 - 137
Baking&Snack - June 2012 - 138
Baking&Snack - June 2012 - 139
Baking&Snack - June 2012 - 140
Baking&Snack - June 2012 - Ad Index
Baking&Snack - June 2012 - New Product Spotlight - The Total Package
Baking&Snack - June 2012 - 143
Baking&Snack - June 2012 - 144
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