Baking&Snack - July 2012 - 14

newsfront
Flowers to jump into Northeast with Lepage purchase
With the pending acquisition of Lepage Bakeries, Auburn, ME, Flowers Foods will solidify its position as the nation’s No. 2 baking company. The purchase will give the publicly held Thomasville, GA-based bakery more than $2.8 billion in annual sales and a direct-store-delivery (DSD) system serving 70% of the US population. Flowers agreed to pay $370 million in cash and stock for Lepage Bakeries, which has $166 million in annual sales. Lepage operates three bakeries — two in Lewiston, ME, and one in Brattleboro, VT — that have available production capacity to help Flowers introduce its Nature’s Own powerhouse brand to 18 million additional consumers in the Northeast. Specifically, Lepage’s two Maine bakeries house seven production lines, while its Vermont operation has two lines and a frozen distribution center. The regional baking company also operates 253 routes across Maine, Massachusetts, New Hampshire, Vermont, and parts of Connecticut and New York. In 2011, Flowers Foods acquired Tasty Baking Co. with bakeries in Philadelphia, PA, and Oxford, PA, and strengthened its presence in the Mid-Atlantic market. In April, Flowers announced plans to invest $31 million during the next two years to add bread and bun capacity at the Oxford bakery. When it completes the Lepage buy, Flowers will be able to serve the entire Eastern Seaboard from Key West, FL, to the northern tip of Maine and allow it to further extend distribution of the Tastykake brand in addition to Nature’s Own, according to George Deese, chairman and CEO of Flowers Foods. “A lot of our customers are already up in New England and in the Northeast, so we will be expanding with them,” Mr. Deese told analysts recently. “And we will be gaining some new customers, new insights and, hopefully, sell them some other products as well as those we have in our portfolio.” Mr. Deese described the Lepage acquisition as “more than just a simple bolt-on” and the regional company as “a best-in-class independent baker in the United States.” Coming on the heels of the Tasty deal, the pending Lepage purchase just made sense, Mr. Deese said. “We didn’t know the timing would work out that perfect, but it is as of right now perfect timing,” he noted. Flowers Foods stated the transaction will include the purchase by one of its wholly owned subsidiaries of all the issued and outstanding shares of Lepage Bakeries, Inc. and certain of its affiliates in exchange for $300 million in cash at closing and $20 million in total deferred cash payments beginning on the fourth anniversary of the closing date. Additionally, the transaction will include the merger of certain other affiliates of Lepage with a second wholly owned subsidiary of Flowers in exchange for a number of shares of Flowers’ common stock valued at $50 million. When the Lepage purchase closes, Flowers will be nearing its goal of serving 75% of the US population by 2016. Mr. Deese told analysts the company has unspecified plans to expand its presence in the nation’s heartland as well as out West. “This [Lepage purchase] is another peg down to finish up the Eastern Seaboard,” he added.

Frito-Lay kicks off gluten-free initiative
Jumping on a popular trend, Frito-Lay North America, Plano, TX, launched a multiyear initiative to validate many of its products as gluten free, with package labeling to follow. The gluten-free claim that Frito-Lay is adding to qualified products appears in the form of a “GF” icon and/or a statement on the back of the bag. Changes to packaging are being phased in and may take some time, the company said. Frito-Lay stressed that it is not removing gluten from products, but rather, it has developed a gluten-free validation process with input from the Food Allergy Research and Resource Program (FARRP) and the Celiac Disease Foundation (CDF) for testing ingredients and finished products to ensure they contain less than 20 parts per million (ppm) of gluten before making a gluten-free claim. The 20ppm level fits the limit set forth by the Food and Drug Administration in its yetto-be-updated 2007 proposed rule for gluten-free labeling. In partnering with CDF, FARRP and the National Foundation for Celiac Awareness (NFCA), Frito-Lay said it hopes to educate consumers and health professionals about gluten-free resources and options. Activities through Frito-Lay’s partnerships will include development of educational content in English and Spanish and cross-promotion through social media, the company said. — Eric Schroeder, managing editor, Milling & Baking News

14

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Baking&Snack - July 2012

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

Baking&Snack - July 2012
Table of Contents
Table of Contents
Editorial - Super-restaurants, super opportunities
News Front - Flowers to jump into Northeast with Lepage purchase
News Front - Frito-Lay kicks off gluten-free initiative
News Front - Celiac group dumps on Domino’s ‘gluten free’ crust
News Front - Quaker Oats commits to new applications with new center
In Brief
News - Cargill moves experimental bakery
In Brief
News - Bakers Square tops pie honors
News - BCMA recognizes excellence in learning, safety
News - Ruiz 4 Kids raises $203,000 for scholarships
People
Exclusive Report - Bimbo's Vision 2015
Finding Its Focus - Sugar Bowl Bakery concentrates on six core products to drive growth
State of the Industry - Riding the Wave
Enzymes - Behind the Scenes
Fortification - How to Fortify, Naturally
Ingredient App - High-fiber resistant starch made from potatoes … Tackles Weighty Matters
Salting and Seasoning - Dispensing Flavors Accurately
Bar Processing - Staying Flexible
Automating DSD - Driving Out Costs
Maintenance - Service after the Sale
Sanitation Strategies - Show Respect and Reverence
Food Safety Training Q&A - Building a Clean Slate
Meeting Preview - Letting it Ride
Industry Images
Calendar of Events
Innovations
Ingredient News
Products & Packaging
Patents
New on the Shelf
Marketplace
Equipment
Ad Index
New Product Spotlight - A Walk on the Wild Side
Baking&Snack - July 2012 - Baking&Snack - July 2012
Baking&Snack - July 2012 - 2
Baking&Snack - July 2012 - 3
Baking&Snack - July 2012 - 4
Baking&Snack - July 2012 - 5
Baking&Snack - July 2012 - 6
Baking&Snack - July 2012 - 7
Baking&Snack - July 2012 - 8
Baking&Snack - July 2012 - Table of Contents
Baking&Snack - July 2012 - 10
Baking&Snack - July 2012 - Editorial - Super-restaurants, super opportunities
Baking&Snack - July 2012 - 12
Baking&Snack - July 2012 - 13
Baking&Snack - July 2012 - News Front - Frito-Lay kicks off gluten-free initiative
Baking&Snack - July 2012 - In Brief
Baking&Snack - July 2012 - In Brief
Baking&Snack - July 2012 - 17
Baking&Snack - July 2012 - News - Ruiz 4 Kids raises $203,000 for scholarships
Baking&Snack - July 2012 - People
Baking&Snack - July 2012 - 20
Baking&Snack - July 2012 - Exclusive Report - Bimbo's Vision 2015
Baking&Snack - July 2012 - 22
Baking&Snack - July 2012 - 23
Baking&Snack - July 2012 - 24
Baking&Snack - July 2012 - 25
Baking&Snack - July 2012 - 26
Baking&Snack - July 2012 - 27
Baking&Snack - July 2012 - Finding Its Focus - Sugar Bowl Bakery concentrates on six core products to drive growth
Baking&Snack - July 2012 - 29
Baking&Snack - July 2012 - 30
Baking&Snack - July 2012 - 31
Baking&Snack - July 2012 - 32
Baking&Snack - July 2012 - 33
Baking&Snack - July 2012 - 34
Baking&Snack - July 2012 - 35
Baking&Snack - July 2012 - 36
Baking&Snack - July 2012 - 37
Baking&Snack - July 2012 - 38
Baking&Snack - July 2012 - 39
Baking&Snack - July 2012 - 40
Baking&Snack - July 2012 - State of the Industry - Riding the Wave
Baking&Snack - July 2012 - 42
Baking&Snack - July 2012 - 43
Baking&Snack - July 2012 - 44
Baking&Snack - July 2012 - 45
Baking&Snack - July 2012 - 46
Baking&Snack - July 2012 - 47
Baking&Snack - July 2012 - 48
Baking&Snack - July 2012 - 49
Baking&Snack - July 2012 - 50
Baking&Snack - July 2012 - 51
Baking&Snack - July 2012 - 52
Baking&Snack - July 2012 - Enzymes - Behind the Scenes
Baking&Snack - July 2012 - 54
Baking&Snack - July 2012 - 55
Baking&Snack - July 2012 - 56
Baking&Snack - July 2012 - 57
Baking&Snack - July 2012 - 58
Baking&Snack - July 2012 - 59
Baking&Snack - July 2012 - 60
Baking&Snack - July 2012 - Fortification - How to Fortify, Naturally
Baking&Snack - July 2012 - 62
Baking&Snack - July 2012 - 63
Baking&Snack - July 2012 - 64
Baking&Snack - July 2012 - 65
Baking&Snack - July 2012 - 66
Baking&Snack - July 2012 - 67
Baking&Snack - July 2012 - 68
Baking&Snack - July 2012 - 69
Baking&Snack - July 2012 - 70
Baking&Snack - July 2012 - 71
Baking&Snack - July 2012 - 72
Baking&Snack - July 2012 - Ingredient App - High-fiber resistant starch made from potatoes … Tackles Weighty Matters
Baking&Snack - July 2012 - Salting and Seasoning - Dispensing Flavors Accurately
Baking&Snack - July 2012 - 75
Baking&Snack - July 2012 - 76
Baking&Snack - July 2012 - 77
Baking&Snack - July 2012 - 78
Baking&Snack - July 2012 - 79
Baking&Snack - July 2012 - 80
Baking&Snack - July 2012 - 81
Baking&Snack - July 2012 - 82
Baking&Snack - July 2012 - Bar Processing - Staying Flexible
Baking&Snack - July 2012 - 84
Baking&Snack - July 2012 - 85
Baking&Snack - July 2012 - 86
Baking&Snack - July 2012 - 87
Baking&Snack - July 2012 - 88
Baking&Snack - July 2012 - 89
Baking&Snack - July 2012 - 90
Baking&Snack - July 2012 - Automating DSD - Driving Out Costs
Baking&Snack - July 2012 - 92
Baking&Snack - July 2012 - 93
Baking&Snack - July 2012 - 94
Baking&Snack - July 2012 - 95
Baking&Snack - July 2012 - 96
Baking&Snack - July 2012 - Maintenance - Service after the Sale
Baking&Snack - July 2012 - 98
Baking&Snack - July 2012 - 99
Baking&Snack - July 2012 - Sanitation Strategies - Show Respect and Reverence
Baking&Snack - July 2012 - Food Safety Training Q&A - Building a Clean Slate
Baking&Snack - July 2012 - 102
Baking&Snack - July 2012 - Meeting Preview - Letting it Ride
Baking&Snack - July 2012 - Industry Images
Baking&Snack - July 2012 - 105
Baking&Snack - July 2012 - 106
Baking&Snack - July 2012 - Calendar of Events
Baking&Snack - July 2012 - Innovations
Baking&Snack - July 2012 - Ingredient News
Baking&Snack - July 2012 - 110
Baking&Snack - July 2012 - Products & Packaging
Baking&Snack - July 2012 - 112
Baking&Snack - July 2012 - Patents
Baking&Snack - July 2012 - New on the Shelf
Baking&Snack - July 2012 - 115
Baking&Snack - July 2012 - Marketplace
Baking&Snack - July 2012 - 117
Baking&Snack - July 2012 - 118
Baking&Snack - July 2012 - 119
Baking&Snack - July 2012 - Equipment
Baking&Snack - July 2012 - Ad Index
Baking&Snack - July 2012 - New Product Spotlight - A Walk on the Wild Side
Baking&Snack - July 2012 - 123
Baking&Snack - July 2012 - 124
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http://digitalbs.bakingbusiness.com/sosland/bs/2004_05_01
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