Milling & Baking News - March 8, 2011 - 9

Pepperidge Farm introducing Goldﬁsh sandwich bread
BOCA RATON, FLA. — Looking to parlay the strength of its Goldﬁsh crackers franchise into the bread aisle, Pepperidge Farm, Inc., Norwalk, Conn., is introducing Goldﬁsh brand bread. The product introduction was disclosed during a review of product innovation by Denise Morrison, executive vice-president and chief operating ofﬁcer of the Campbell Soup Co., parent of Pepperidge. Ms. Morrison spoke to investment analysts Feb. 23 at the Consumer Analyst Group of New York annual conference at the Boca Raton Resort and Club in Boca Raton. Ms. Morrison recently was named as the successor to chief executive ofﬁcer Douglas Conant. Promising a “wealth of creative ideas in the pipeline” at Pepperidge still to be announced, Ms. Morrison said, “Goldﬁsh sandwich bread will bring wholesome fun to the bread aisle.” Campbell is committing to “invest to accelerate growth” at Pepperidge,

she said, noting a new research and development facility recently was dedicated for the company. She offered recently introduced Milano Melts as another example of innovation at Pepperidge, developed with the help of “state-of-the-art baking technology,” she said. Display samples of the Goldﬁsh bread showed product modeled on the Pepperidge Deli Flats line, with eight pieces per 12-oz package. A soft white variety is a good source of calcium while honey whole wheat contains 18 grams of whole grain. Both varieties are fortiﬁed with vitamin D and contain 3 grams of ﬁber. Each piece is shaped as a goldﬁsh, with a smile. Contacted by Milling & Baking News, a spokesperson for Pepperidge Farm said the Goldﬁsh bread has been introduced into limited markets and that the company was monitoring consumer response. MBN new equipment. We would literally have to rebuild this bakery from the ground up. We cannot justify that very large capital expense given the size of this market and its very slow growth rate.” Flowers Bakeries said it will continue to serve customers and consumers in West Virginia and the surrounding area with fresh bread and buns produced at other Flowers subsidiaries in the region. “Service to our customers and consumers will continue uninterrupted,” Mr. Watkins said. “We will continue to deliver our fresh bakery foods daily through our network of independent distributors.” MBN

Flowers Bakeries closing baking facility in Blueﬁeld, W.V.
BLUEFIELD, W.V. — Flowers Baking Co. of West Virginia, a subsidiary of Flowers Bakeries, was to cease manufacturing operations on March 5. The bakery, which Flowers acquired in 1981, bakes bread and buns on two production lines and employs 164. Production and sales of the products will shift to other Flowers bakeries in the region, the company said. “Closing the bakery was a very difﬁcult decision,” said Robbie Watkins, bakery president. “We know it affects people and their families, and we have been a part of the Blueﬁeld community for a long time. We will work with outside agencies to provide employees with job counseling and other assistance.” Mr. Watkins said the bakery is old and its outdated equipment cannot produce the volume needed to be efﬁcient. “Replacing the equipment is not an option,” he said. “Our facility simply doesn’t have the space to accommodate

Consumers mistaken on food sources of ﬁber
BATTLE CREEK, MICH. — About 20% of American consumers incorrectly believe meats and seafood provide dietary ﬁber, according to a survey commissioned by Kellogg Co. Seventeen per cent said dairy products are ﬁber sources, also incorrect, and one in 10 incorrectly said ﬁber is in water. Caravan Survey conducted the survey by contacting 1,006 adults in November of 2010. In the survey, 80% said they believed they were getting enough ﬁber. Fewer than one in 10 actually meet the recommended daily intake of ﬁber, according to Kellogg. Fifteen per cent said they only need to eat ﬁber when experiencing irregularity. According to Kellogg, evidence shows diets high in ﬁber help address health issues such as digestive health, weight management, diabetes, heart health and certain cancers. “Our research indicates a need for further consumer education about where to ﬁnd dietary ﬁber, and it is underscored by the dietary guidelines naming ﬁber a nutrient of concern,” said Lisa Sutherland, vice-president of Kellogg North America Nutrition. “The fact is the vast majority of Americans are failing to get even half of the needed 25 grams of ﬁber each day.” MBN
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General Mills, TV doctor promote whole grains
MINNEAPOLIS — General Mills, Inc. has donated 1 million servings of whole grains and partnered with Travis Stork, author and host of the daytime talk show, “The Doctors,” to educate Americans on the importance of whole grains. The moves come as General Mills helps to close the whole grain gap by challenging Americans to increase their whole grains consumption. The recently released 2010 Dietary Guidelines for Americans recommend Americans make at least half their daily grains intake whole grains. “Our goal is to ensure more Americans get the recommended amount of whole grain,” said Jeff Harmening, president of General Mills Big G cereal division. By partnering with Dr. Stork, General Mills said it hopes to shed light on the importance of whole grains consumption. Over the next few months, Dr. Stork will speak out on the importance of whole grains and will challenge Americans to step up their consumption to reach the recommended intake levels. “Whole grain is a key component of a healthy diet, and Americans aren’t getting enough,” Dr. Stork said. “Whole grain can help with diabetes and weight management, as well as reduce the risk of heart disease and certain cancers.” MBN
Milling & Baking News March 8, 2011 / 9

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Milling & Baking News - March 8, 2011

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