Baking&Snack - July 2014 - 14

Flowers hangs 'for sale' sign on Biddeford bakery
Flowers Foods, Inc., Thomasville, GA, put up for sale the
Biddeford, ME, bakery that it acquired as part of its purchase of
the former Hostess Brands in July 2013. Flowers is asking $8.5
million for the property, which includes a 265,000-sq-ft building
and 40-acre lot. The Biddeford bakery was built in 1998. It plans
to sell the plant's equipment or relocate it to other Flowers'
properties.
"We have listed the Biddeford bakery and eight other closed
Hostess bakeries for sale because they do not fit with our strategic growth plan and are located in areas where we have sufficient production capacity," said Sally Bowman, a spokeswoman
for Flowers Foods. "Equipment inside the building will either be
sold or moved to other bakeries we operate."
Flowers acquired 20 idled baking plants and other "bread assets" from Hostess Brands in July 2013 for $355 million. The first
of the bakeries to reopen was in Henderson, NV, in late November
2013. More recently, Flowers opened a bakery in Knoxville, TN,
in late May.
But not all the former Hostess plants will be reopened. Brad
Alexander, president of Flowers Bakeries/DSD Segment, in midMarch said Flowers listed nine bakeries and 21 depots for sale,
though he did not disclose the locations of the bakeries that are

expected to be opened or of those that are currently for sale.
"We have contracts pending on several of those properties, and
several transactions for sale of the depots are already completed,"
he said. "On an annual basis, our carry-in costs would be reduced
by about $10 million when the nine bakeries and the depots are
sold. Depending on the time of the sales transaction, we could see
improvement in 2014 of as much as $5 million. We have inventoried all equipment and parts for the possible use in our other
bakeries," he added.
- Eric Schroeder, Milling & Baking News

ABA voices Nutrition Facts label worries
A public meeting held June 26 by the
Food and Drug Administration (FDA)
heard strongly stated concerns from the
American Bakers Association (ABA) about
changes proposed for the Nutrition Facts
panel printed on the packaging of all processed foods.
ABA's Lee Sanders, senior vice-president
for government relations and public affairs, testified about the problems posed.
Unveiled by FDA on May 29, the panel
would require declaration of added sugars,
change the calorie level in the footnote describing a standard diet, redo the vitamin
and mineral listings, cut the Daily Value
(DV) for sodium and alter the way fiber is
defined, among other things.
Taking specific issue with the proposed
definition of dietary fiber that uses physiological effect instead of chemical structure,
Ms. Sanders said, "FDA has refused to take this approach with
other nutrients." She called the agency's attention to the executive order requiring all FDA rules and policies to be based on the
best available science. "The proposed definition essentially would
14 Baking & Snack July 2014 / www.bakingandsnack.com

exclude all currently added fiber ingredients, even those supported by sound
science demonstrating health benefits,"
she said.
On declaring added sugars, Ms.
Sanders voiced ABA's opposition. "The
proposed rule concedes that there is no
chemical difference between naturally
occurring sugars or added sugars," she
said, also noting that scientific evidence
does not link added sugars with obesity
or other chronic diseases. She cited the
difficulty of tracking sugars added to
yeast-raised foods. Calculating added
sugars for these and other baked foods
would need to be done through recordkeeping. "ABA continues to question
the agency's legal authority to require
records for this purpose," Ms. Sanders
said.
Ms. Sanders said ABA also questioned changing the Daily
Value for sodium. She noted that the Institute of Medicine found
a gap in the science about this issue and is not currently supporting a reduction.


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Baking&Snack - July 2014

Table of Contents for the Digital Edition of Baking&Snack - July 2014

Baking&Snack - July 2014
Table of Contents
Table of Contents
Editorial - Building a BreadHead nation
Newsfront - Flowers hangs ‘for sale’ sign on Biddeford bakery
ABA voices Nutrition Facts label worries
More sign on for wheat innovation
PMMI opens arms to processing machinery
In Brief
People
Dave's Killer Bread - Bold Moves
One loaf at a time
Building a national network
Dave’s killer new look
IDDBA - Shooting from the Perimeter
New perspective on health and wellness
Chemical Leavening - Every Little Bit Counts
Timed capsules
Colors - Naturally Colorful
Ingredient App - Gluten-free Functionality
Dividers - Portioning for Profits
Extrusion possibilities
Croissant Tech - Twists on the Traditional
Pest Control - Debugging Your Bakery
Industry Insight - The Forgotten Factor
Meeting Preview: AACCI - From the Baking Perspective
TIA - Tortillas Trending for Change
Events
Innovations
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking&Snack - July 2014 - Baking&Snack - July 2014
Baking&Snack - July 2014 - 2
Baking&Snack - July 2014 - 3
Baking&Snack - July 2014 - 4
Baking&Snack - July 2014 - 5
Baking&Snack - July 2014 - 6
Baking&Snack - July 2014 - 7
Baking&Snack - July 2014 - 8
Baking&Snack - July 2014 - Table of Contents
Baking&Snack - July 2014 - 10
Baking&Snack - July 2014 - Table of Contents
Baking&Snack - July 2014 - Editorial - Building a BreadHead nation
Baking&Snack - July 2014 - 13
Baking&Snack - July 2014 - ABA voices Nutrition Facts label worries
Baking&Snack - July 2014 - 15
Baking&Snack - July 2014 - In Brief
Baking&Snack - July 2014 - 17
Baking&Snack - July 2014 - People
Baking&Snack - July 2014 - 19
Baking&Snack - July 2014 - Dave's Killer Bread - Bold Moves
Baking&Snack - July 2014 - 21
Baking&Snack - July 2014 - One loaf at a time
Baking&Snack - July 2014 - 23
Baking&Snack - July 2014 - Building a national network
Baking&Snack - July 2014 - 25
Baking&Snack - July 2014 - Dave’s killer new look
Baking&Snack - July 2014 - 27
Baking&Snack - July 2014 - 28
Baking&Snack - July 2014 - 29
Baking&Snack - July 2014 - 30
Baking&Snack - July 2014 - 31
Baking&Snack - July 2014 - 32
Baking&Snack - July 2014 - IDDBA - Shooting from the Perimeter
Baking&Snack - July 2014 - 34
Baking&Snack - July 2014 - 35
Baking&Snack - July 2014 - 36
Baking&Snack - July 2014 - 37
Baking&Snack - July 2014 - New perspective on health and wellness
Baking&Snack - July 2014 - 39
Baking&Snack - July 2014 - 40
Baking&Snack - July 2014 - Chemical Leavening - Every Little Bit Counts
Baking&Snack - July 2014 - Timed capsules
Baking&Snack - July 2014 - 43
Baking&Snack - July 2014 - 44
Baking&Snack - July 2014 - 45
Baking&Snack - July 2014 - 46
Baking&Snack - July 2014 - 47
Baking&Snack - July 2014 - 48
Baking&Snack - July 2014 - Colors - Naturally Colorful
Baking&Snack - July 2014 - 50
Baking&Snack - July 2014 - 51
Baking&Snack - July 2014 - 52
Baking&Snack - July 2014 - 53
Baking&Snack - July 2014 - 54
Baking&Snack - July 2014 - Ingredient App - Gluten-free Functionality
Baking&Snack - July 2014 - Dividers - Portioning for Profits
Baking&Snack - July 2014 - 57
Baking&Snack - July 2014 - Extrusion possibilities
Baking&Snack - July 2014 - 59
Baking&Snack - July 2014 - 60
Baking&Snack - July 2014 - 61
Baking&Snack - July 2014 - 62
Baking&Snack - July 2014 - 63
Baking&Snack - July 2014 - 64
Baking&Snack - July 2014 - 65
Baking&Snack - July 2014 - 66
Baking&Snack - July 2014 - Croissant Tech - Twists on the Traditional
Baking&Snack - July 2014 - 68
Baking&Snack - July 2014 - 69
Baking&Snack - July 2014 - 70
Baking&Snack - July 2014 - 71
Baking&Snack - July 2014 - 72
Baking&Snack - July 2014 - 73
Baking&Snack - July 2014 - 74
Baking&Snack - July 2014 - 75
Baking&Snack - July 2014 - 76
Baking&Snack - July 2014 - Pest Control - Debugging Your Bakery
Baking&Snack - July 2014 - 78
Baking&Snack - July 2014 - 79
Baking&Snack - July 2014 - 80
Baking&Snack - July 2014 - Industry Insight - The Forgotten Factor
Baking&Snack - July 2014 - 82
Baking&Snack - July 2014 - Meeting Preview: AACCI - From the Baking Perspective
Baking&Snack - July 2014 - TIA - Tortillas Trending for Change
Baking&Snack - July 2014 - 85
Baking&Snack - July 2014 - 86
Baking&Snack - July 2014 - Events
Baking&Snack - July 2014 - Innovations
Baking&Snack - July 2014 - 89
Baking&Snack - July 2014 - Products & Packaging
Baking&Snack - July 2014 - 91
Baking&Snack - July 2014 - 92
Baking&Snack - July 2014 - 93
Baking&Snack - July 2014 - 94
Baking&Snack - July 2014 - 95
Baking&Snack - July 2014 - Patents
Baking&Snack - July 2014 - New on the Shelf
Baking&Snack - July 2014 - 98
Baking&Snack - July 2014 - Marketplace
Baking&Snack - July 2014 - 100
Baking&Snack - July 2014 - 101
Baking&Snack - July 2014 - 102
Baking&Snack - July 2014 - 103
Baking&Snack - July 2014 - 104
Baking&Snack - July 2014 - Ad Index
Baking&Snack - July 2014 - New Product Spotlight
Baking&Snack - July 2014 - 107
Baking&Snack - July 2014 - 108
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https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
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