Baking&Snack - October 2012 - 18

news
Snyder’s-Lance anticipates snack cracker expansion
When Snyder’s-Lance, Inc., Charlotte, NC, outlined its strategic plan in February, the highest priority for growth was assigned to the company’s three core brands: Snyder’s of Hanover pretzels, Lance sandwich crackers and Cape Cod potato chips. In early September, that core potentially got a little bigger with the proposed acquisition of Snack Factory, LLC and certain affiliates for $340 million in cash. Based in Princeton, NJ, Snack Factory makes Pretzel Crisps crackers that have a strong presence in club stores as well as in supermarket in-store delis. In a conference call last month, David V. Singer, CEO of Snyder’s-Lance, said Pretzel Crisps will become the company’s fourth “core brand.” “Pretzel Crisps are exceptionally thin, all-natural flat crackers,” he said. “The brand is known for its portfolio of innovative flavors and its commitment to providing the highest-quality natural ingredients. We believe this acquisition aligns perfectly with our strategy to grow through building a portfolio of core brands that are premium and differentiated with a national reach.” Expanding on the factors supporting the value of the acquisition, Carl Lee, president and COO, Snyder’s-Lance, said the brand’s high-growth potential and its high cash flow are “all-important.” “Despite [Snack Factory’s] significant growth over the past year, we believe there is considerable growth potential on the horizon,” Mr. Lee said. “Over the last Although Snyder’s-Lance is focusing on brands such as Snyder’s of Hanover, Lance and Cape Cod for company growth, the proposed acquisition of Snack Factory offers potential in the crackers category.
Snyder’s-Lance

three years, sales have almost tripled and are growing even faster over the last 12 months. Moreover, the business is quite profitable, and margins can expand as we grow our sales and distribution.” He said many avenues of growth are still available for Snack Factory, and Snyder’s-Lance is intent on finding them. For instance, he pointed out that the directselling capabilities that the acquisition brings will complement Snyder’s-Lance’s direct-store-delivery operation. “I truly see this as a cracker-based product and a great innovation platform,” Mr. Lee said. “It opens the door to many new product ideas, exciting new distribution opportunities and a chance to offer our retailers more selection, variety and value for their consumers.” The Snack Factory sales team is expected to be maintained, sharing its knowledge of selling direct with Snyder’s-Lance’s sales team, he said. Mr. Lee also noted that he expects Pretzel Crisps to grow faster than its other three core brands.

TIA tackles hot topics
Hispanic-owned businesses increased in number 43% over the past five years, said Judith Canales, acting deputy undersecretary for the US Department of Agriculture (USDA), during her keynote address at the Tortilla Industry Association (TIA)’s 23rd Annual Convention and Expo held Sept. 10-11 at Caesars Palace, Las Vegas, NV. Ms. Canales informed attendees about USDA’s rural development loan guarantees that the agency uses to work with private sector businesses to create and retain jobs. She also discussed the Rural Energy for America Program, which provides grants and loan guarantees for business owners who want their companies to be more energy efficient. She pointed out that these funds have been used to improve the efficiency of refrigeration and lighting systems. “We also invest in infrastructure needed in those rural areas,” Ms. Canales added, pointing out that USDA’s rural development programs are geared toward communities with populations of 50,000 or less. In addition, she offered insight regarding commodities. While Ms. Canales said the growing season started out with optimism, the drought has had a major impact; however, USDA has been proactive in working with producers. She said corn and soybean yields are predicted to decline 12% and 13%, respectively, compared with last year’s levels, yet wheat, which was largely unaffected by the drought, could see yield increase 13%. Last, Ms. Canales pointed out that this year marks USDA’s 150th anniversary, having been established by President Abraham Lincoln in 1862. Besides Ms. Canales’ keynote address, the meeting featured a variety of other speakers addressing topics such as organic kosher certification, highabsorption mixing, masa flour innovations and formulating gluten-free tortillas.

18

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Baking&Snack - October 2012

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

Baking&Snack - October 2012
Table of Contents
Table of Contents
Editorial - Safety that sells
Newsfront - Professor analyzes ‘ Wheat Belly’ indictments
Politics, commodities detailed by IBA
Rayburn hopeful for Hostess’ future
In Brief
News - Rosenfeld confident in Mondelez
Middleby adds Stewart Systems to portfolio
Snyder’s-Lance anticipates snack cracker expansion
TIA tackles hot topics
Flowers eyes new markets for growth
Compostable packaging debuts at baseball game
ToolBox sponsors BMW tour at iba
People/In Memoriam
Gonnella Baking Co. - History in the Making
All in the family and more
Gifco Foods - Laying the Foundation
Tortillas of India
Crackers - An Alternate Dimension
Gluten-free breaks out
Social Media Q&A - Social Strategy
Bakery Shortenings - The Performance Zone
Liquid oils, hard fats
Manipulating the molecule
Regulatory Analysis - Hanging Fire
Prop 37 and GMOs
Canada’s food safety renovation project
Ingredient App - A Natural Choice
Mixers - Getting into the Mix
Eliminating arc flashes
Keeping a watchful eye on the process
Proofing Technology - On the Rise
Bag Closing Systems - Looking for Closure
Green ties
Meeting OSHA standards
Sanitation Strategies - How Safety Adds Value
Operations Q&A - Troubleshooting Today’s Bakery
Industry Images - Bigger and Better in Munich
Events
Innovations
Ingredient News
Products & Packaging
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking&Snack - October 2012 - Baking&Snack - October 2012
Baking&Snack - October 2012 - 2
Baking&Snack - October 2012 - 3
Baking&Snack - October 2012 - 4
Baking&Snack - October 2012 - 5
Baking&Snack - October 2012 - 6
Baking&Snack - October 2012 - 7
Baking&Snack - October 2012 - 8
Baking&Snack - October 2012 - Table of Contents
Baking&Snack - October 2012 - 10
Baking&Snack - October 2012 - Table of Contents
Baking&Snack - October 2012 - Editorial - Safety that sells
Baking&Snack - October 2012 - 13
Baking&Snack - October 2012 - Politics, commodities detailed by IBA
Baking&Snack - October 2012 - In Brief
Baking&Snack - October 2012 - Middleby adds Stewart Systems to portfolio
Baking&Snack - October 2012 - 17
Baking&Snack - October 2012 - TIA tackles hot topics
Baking&Snack - October 2012 - 19
Baking&Snack - October 2012 - 20
Baking&Snack - October 2012 - 21
Baking&Snack - October 2012 - ToolBox sponsors BMW tour at iba
Baking&Snack - October 2012 - People/In Memoriam
Baking&Snack - October 2012 - Gonnella Baking Co. - History in the Making
Baking&Snack - October 2012 - 25
Baking&Snack - October 2012 - All in the family and more
Baking&Snack - October 2012 - 27
Baking&Snack - October 2012 - 28
Baking&Snack - October 2012 - 29
Baking&Snack - October 2012 - 30
Baking&Snack - October 2012 - 31
Baking&Snack - October 2012 - 32
Baking&Snack - October 2012 - 33
Baking&Snack - October 2012 - 34
Baking&Snack - October 2012 - 35
Baking&Snack - October 2012 - 36
Baking&Snack - October 2012 - 37
Baking&Snack - October 2012 - 38
Baking&Snack - October 2012 - Gifco Foods - Laying the Foundation
Baking&Snack - October 2012 - Tortillas of India
Baking&Snack - October 2012 - 41
Baking&Snack - October 2012 - 42
Baking&Snack - October 2012 - 43
Baking&Snack - October 2012 - 44
Baking&Snack - October 2012 - 45
Baking&Snack - October 2012 - 46
Baking&Snack - October 2012 - Crackers - An Alternate Dimension
Baking&Snack - October 2012 - 48
Baking&Snack - October 2012 - 49
Baking&Snack - October 2012 - 50
Baking&Snack - October 2012 - 51
Baking&Snack - October 2012 - Gluten-free breaks out
Baking&Snack - October 2012 - 53
Baking&Snack - October 2012 - 54
Baking&Snack - October 2012 - 55
Baking&Snack - October 2012 - 56
Baking&Snack - October 2012 - Social Media Q&A - Social Strategy
Baking&Snack - October 2012 - 58
Baking&Snack - October 2012 - 59
Baking&Snack - October 2012 - 60
Baking&Snack - October 2012 - Bakery Shortenings - The Performance Zone
Baking&Snack - October 2012 - Liquid oils, hard fats
Baking&Snack - October 2012 - 63
Baking&Snack - October 2012 - 64
Baking&Snack - October 2012 - 65
Baking&Snack - October 2012 - 66
Baking&Snack - October 2012 - 67
Baking&Snack - October 2012 - 68
Baking&Snack - October 2012 - 69
Baking&Snack - October 2012 - Manipulating the molecule
Baking&Snack - October 2012 - 71
Baking&Snack - October 2012 - 72
Baking&Snack - October 2012 - 73
Baking&Snack - October 2012 - 74
Baking&Snack - October 2012 - Regulatory Analysis - Hanging Fire
Baking&Snack - October 2012 - Prop 37 and GMOs
Baking&Snack - October 2012 - 77
Baking&Snack - October 2012 - 78
Baking&Snack - October 2012 - 79
Baking&Snack - October 2012 - Canada’s food safety renovation project
Baking&Snack - October 2012 - 81
Baking&Snack - October 2012 - 82
Baking&Snack - October 2012 - Ingredient App - A Natural Choice
Baking&Snack - October 2012 - 84
Baking&Snack - October 2012 - Mixers - Getting into the Mix
Baking&Snack - October 2012 - 86
Baking&Snack - October 2012 - 87
Baking&Snack - October 2012 - Eliminating arc flashes
Baking&Snack - October 2012 - 89
Baking&Snack - October 2012 - 90
Baking&Snack - October 2012 - Keeping a watchful eye on the process
Baking&Snack - October 2012 - 92
Baking&Snack - October 2012 - 93
Baking&Snack - October 2012 - 94
Baking&Snack - October 2012 - Proofing Technology - On the Rise
Baking&Snack - October 2012 - 96
Baking&Snack - October 2012 - 97
Baking&Snack - October 2012 - 98
Baking&Snack - October 2012 - 99
Baking&Snack - October 2012 - 100
Baking&Snack - October 2012 - Bag Closing Systems - Looking for Closure
Baking&Snack - October 2012 - Green ties
Baking&Snack - October 2012 - 103
Baking&Snack - October 2012 - Meeting OSHA standards
Baking&Snack - October 2012 - 105
Baking&Snack - October 2012 - 106
Baking&Snack - October 2012 - Sanitation Strategies - How Safety Adds Value
Baking&Snack - October 2012 - 108
Baking&Snack - October 2012 - Operations Q&A - Troubleshooting Today’s Bakery
Baking&Snack - October 2012 - 110
Baking&Snack - October 2012 - 111
Baking&Snack - October 2012 - Industry Images - Bigger and Better in Munich
Baking&Snack - October 2012 - 113
Baking&Snack - October 2012 - 114
Baking&Snack - October 2012 - Events
Baking&Snack - October 2012 - Innovations
Baking&Snack - October 2012 - Ingredient News
Baking&Snack - October 2012 - Products & Packaging
Baking&Snack - October 2012 - 119
Baking&Snack - October 2012 - 120
Baking&Snack - October 2012 - New on the Shelf
Baking&Snack - October 2012 - 122
Baking&Snack - October 2012 - Marketplace
Baking&Snack - October 2012 - 124
Baking&Snack - October 2012 - 125
Baking&Snack - October 2012 - 126
Baking&Snack - October 2012 - 127
Baking&Snack - October 2012 - 128
Baking&Snack - October 2012 - Ad Index
Baking&Snack - October 2012 - New Product Spotlight
Baking&Snack - October 2012 - 131
Baking&Snack - October 2012 - 132
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http://digitalbs.bakingbusiness.com/sosland/bs/2004_05_01
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