Baking&Snack - April 2013 - 16

Mega milling merger proposed
In potentially the largest merger in flour
milling history, ConAgra Foods, Inc.,
Cargill and CHS Inc. agreed to combine
their North American flour milling businesses to form a new company to be named
Ardent Mills. The combined company will
operate 44 flour mills, three bakery mix
facilities and a specialty bakery in the US,
Canada and Puerto Rico. Combined total

daily wheat and durum flour capacity will
be 576,100 cwts.
The new business will operate as an
independent joint venture of Omaha,
NE-based
ConAgra;
Minneapolisbased Cargill and St. Paul, MN-based
CHS.  ConAgra and Cargill each will own
a 44% stake in Ardent Mills with CHS
owning a 12% interest.

ACE Bakery opens US plant
ACE Bakery, LLC opened a 60,000-sq-ft
bakery in Gaffney, SC, that will allow the
company to continue to supply artisan
baked breads and rolls to retail and foodservice channels throughout the nation,
with a focus on the East Coast. The company also operates a plant in Toronto.
At full capacity, the bakery will be able
to make 32 million baguettes a year. With
future expansion in mind, ACE Bakery
bought 10 acres of land surrounding the
bakery, and the current building has 10,000
sq ft of unused space.

“Thanks to the incredible support of
our US foodservice and retail clients,
demand for ACE Bakery’s bread has
continued to grow at a remarkable rate
across the country,” said Lee Andrews,
president of ACE Bakery. “We can now
produce a wide variety of high-quality
artisan breads closer to our American
customers, improving our distribution
and ability to service bread lovers across
the US.”
ACE Bakery is a subsidiary of George
Weston Ltd., Toronto.

‘Hire Our Heroes’ Today

Federal tax credit
for hiring veterans
unemployed at
least four weeks.

A federal jury has ruled in favor of
St. Louis-based Ralcorp Holdings
and its Medallion Foods subsidiary
in a patent infringement suit related
to bowl-shaped tortilla chips. Plano,
TX-based Frito-Lay, a subsidiary
of PepsiCo, Inc., sued Ralcorp and
Medallion Foods in 2012 claiming
Ralcorp’s Bowlz corn chips were too
similar to Frito-Lay’s Tostitos
Scoops! Chips.
Phoenix-based Cafe Valley, Inc.
will build a bakery in Indiana. The
croissant and sweet goods producer
noted the facility is expected to open
in 2014.
In an effort to consolidate production and control costs, Vie de France
Yamazaki, Inc., Vienna, VA, plans to
cease production at its frozen bread
plant in Bensenville, IL.
US Justice Department released a
76-count indictment charging former officials with Peanut Corp. of
America, Lynchburg, VA, related to
the 2008 recall of peanuts and peanut
ingredients. Executives are charged
with knowingly manufacturing contaminated peanut products, falsifying
records and obstruction of justice.

Federal tax credit
for hiring veterans
unemployed longer
than six months.
Federal tax credit
for hiring disabled
veterans unemployed
longer than
six months.

Federal tax
credit for hiring
veterans with
service-connected
disabilities.

RetroTax presentation at BEMA’s Winter Summit meeting.

16

/ Baking & Snack / April 2013

www.bakingandsnack.com


http://www.bakingandsnack.com

Baking&Snack - April 2013

Table of Contents for the Digital Edition of Baking&Snack - April 2013

Baking&Snack - April 2013
Table of Contents
Table of Contents
Editorial - Hiring a veteran workforce
News front - Hostess Brands’ saga coming to an end
Popularity of gluten-free diets hits record high
O’Reilly, Favre, Brown to highlight IDDBA show
Mega milling merger proposed
ACE Bakery opens US plant
In Brief
People
Workforce Development - Building the Dream Team
Invest in the future
R&D Perspective - Filling the Leadership Need
Operations - Made the Euro-Bake Way
Prep work pays big dividends
Trends - Waves of grain
Baked around whole grains
Q&A: Claiming the Right Shopper
Formulation - Spare the Sugar
Enter the flavor dimension
Formulation - Settling In
Formulation - Staging an Upgrade
Equipment - Turning Point for Ingredient Handling
Equipment - Hot Off the Griddle
At the touch of a button
Equipment - The Last Defense
X-ray gains ground for inspections
Quality assurance vs. quality control
Industry Insight - Get Onboard Before Onboarding
Q&A: On Becoming a Star
Special Report - Working Sessions
Special Report - Something for Everyone
Special Report - Sowing the Seeds at BakingTech
Calendar of Events
Innovations
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking&Snack - April 2013 - ES1
Baking&Snack - April 2013 - ES2
Baking&Snack - April 2013 - Baking&Snack - April 2013
Baking&Snack - April 2013 - 2
Baking&Snack - April 2013 - 3
Baking&Snack - April 2013 - 4
Baking&Snack - April 2013 - 5
Baking&Snack - April 2013 - 6
Baking&Snack - April 2013 - 7
Baking&Snack - April 2013 - 8
Baking&Snack - April 2013 - Table of Contents
Baking&Snack - April 2013 - 10
Baking&Snack - April 2013 - Table of Contents
Baking&Snack - April 2013 - Editorial - Hiring a veteran workforce
Baking&Snack - April 2013 - 13
Baking&Snack - April 2013 - O’Reilly, Favre, Brown to highlight IDDBA show
Baking&Snack - April 2013 - 15
Baking&Snack - April 2013 - In Brief
Baking&Snack - April 2013 - 17
Baking&Snack - April 2013 - 18
Baking&Snack - April 2013 - 19
Baking&Snack - April 2013 - 20
Baking&Snack - April 2013 - People
Baking&Snack - April 2013 - 22
Baking&Snack - April 2013 - 23
Baking&Snack - April 2013 - Workforce Development - Building the Dream Team
Baking&Snack - April 2013 - 25
Baking&Snack - April 2013 - 26
Baking&Snack - April 2013 - 27
Baking&Snack - April 2013 - Invest in the future
Baking&Snack - April 2013 - 29
Baking&Snack - April 2013 - 30
Baking&Snack - April 2013 - 31
Baking&Snack - April 2013 - R&D Perspective - Filling the Leadership Need
Baking&Snack - April 2013 - 33
Baking&Snack - April 2013 - 34
Baking&Snack - April 2013 - Operations - Made the Euro-Bake Way
Baking&Snack - April 2013 - 36
Baking&Snack - April 2013 - 37
Baking&Snack - April 2013 - 38
Baking&Snack - April 2013 - 39
Baking&Snack - April 2013 - 40
Baking&Snack - April 2013 - 41
Baking&Snack - April 2013 - 42
Baking&Snack - April 2013 - 43
Baking&Snack - April 2013 - Prep work pays big dividends
Baking&Snack - April 2013 - 45
Baking&Snack - April 2013 - 46
Baking&Snack - April 2013 - 47
Baking&Snack - April 2013 - 48
Baking&Snack - April 2013 - Trends - Waves of grain
Baking&Snack - April 2013 - Baked around whole grains
Baking&Snack - April 2013 - 51
Baking&Snack - April 2013 - 52
Baking&Snack - April 2013 - 53
Baking&Snack - April 2013 - Q&A: Claiming the Right Shopper
Baking&Snack - April 2013 - 55
Baking&Snack - April 2013 - 56
Baking&Snack - April 2013 - 57
Baking&Snack - April 2013 - Formulation - Spare the Sugar
Baking&Snack - April 2013 - 59
Baking&Snack - April 2013 - 60
Baking&Snack - April 2013 - Enter the flavor dimension
Baking&Snack - April 2013 - 62
Baking&Snack - April 2013 - 63
Baking&Snack - April 2013 - 64
Baking&Snack - April 2013 - Formulation - Settling In
Baking&Snack - April 2013 - 66
Baking&Snack - April 2013 - 67
Baking&Snack - April 2013 - 68
Baking&Snack - April 2013 - 69
Baking&Snack - April 2013 - 70
Baking&Snack - April 2013 - 71
Baking&Snack - April 2013 - 72
Baking&Snack - April 2013 - Formulation - Staging an Upgrade
Baking&Snack - April 2013 - 74
Baking&Snack - April 2013 - 75
Baking&Snack - April 2013 - 76
Baking&Snack - April 2013 - Equipment - Turning Point for Ingredient Handling
Baking&Snack - April 2013 - 78
Baking&Snack - April 2013 - 79
Baking&Snack - April 2013 - 80
Baking&Snack - April 2013 - 81
Baking&Snack - April 2013 - 82
Baking&Snack - April 2013 - Equipment - Hot Off the Griddle
Baking&Snack - April 2013 - At the touch of a button
Baking&Snack - April 2013 - 85
Baking&Snack - April 2013 - 86
Baking&Snack - April 2013 - 87
Baking&Snack - April 2013 - 88
Baking&Snack - April 2013 - Equipment - The Last Defense
Baking&Snack - April 2013 - 90
Baking&Snack - April 2013 - X-ray gains ground for inspections
Baking&Snack - April 2013 - 92
Baking&Snack - April 2013 - 93
Baking&Snack - April 2013 - Quality assurance vs. quality control
Baking&Snack - April 2013 - 95
Baking&Snack - April 2013 - 96
Baking&Snack - April 2013 - Industry Insight - Get Onboard Before Onboarding
Baking&Snack - April 2013 - 98
Baking&Snack - April 2013 - Q&A: On Becoming a Star
Baking&Snack - April 2013 - 100
Baking&Snack - April 2013 - 101
Baking&Snack - April 2013 - 102
Baking&Snack - April 2013 - Special Report - Working Sessions
Baking&Snack - April 2013 - 104
Baking&Snack - April 2013 - 105
Baking&Snack - April 2013 - 106
Baking&Snack - April 2013 - Special Report - Something for Everyone
Baking&Snack - April 2013 - 108
Baking&Snack - April 2013 - Special Report - Sowing the Seeds at BakingTech
Baking&Snack - April 2013 - 110
Baking&Snack - April 2013 - 111
Baking&Snack - April 2013 - 112
Baking&Snack - April 2013 - 113
Baking&Snack - April 2013 - 114
Baking&Snack - April 2013 - Calendar of Events
Baking&Snack - April 2013 - Innovations
Baking&Snack - April 2013 - 117
Baking&Snack - April 2013 - Products & Packaging
Baking&Snack - April 2013 - 119
Baking&Snack - April 2013 - 120
Baking&Snack - April 2013 - 121
Baking&Snack - April 2013 - 122
Baking&Snack - April 2013 - Patents
Baking&Snack - April 2013 - New on the Shelf
Baking&Snack - April 2013 - 125
Baking&Snack - April 2013 - 126
Baking&Snack - April 2013 - Marketplace
Baking&Snack - April 2013 - 128
Baking&Snack - April 2013 - 129
Baking&Snack - April 2013 - 130
Baking&Snack - April 2013 - 131
Baking&Snack - April 2013 - 132
Baking&Snack - April 2013 - Ad Index
Baking&Snack - April 2013 - New Product Spotlight
Baking&Snack - April 2013 - 135
Baking&Snack - April 2013 - 136
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http://digitalbs.bakingbusiness.com/sosland/bs/2004_05_01
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