Milling & Baking News - August 21, 2012 - 31

Merchandising

Flowers Foods launches Nature’s Own Oatmeal Toasters
THOMASVILLE, GA. — Describing it as “a little like a bagel, a bit like an English muffin, and reminiscent of breakfast bread,” Flowers Foods Inc. has introduced Nature’s Own Oatmeal Toasters to its line of Special Morning breakfast items. Shaped like squares, Oatmeal Toasters are slightly smaller than a slice of bread, and have a soft, chewy texture, according to Flowers. The Toasters are made with whole grains, oats and fruit, and each square contains 4 grams of fiber and 20 grams of whole grain. They are available in two flavors: cinnamon raisin and cranberry orange. “We wanted to create a recipe for something truly different and we have achieved just that with the Oatmeal Toasters,” said Keith Aldredge, vicepresident of marketing/breads & rolls, for Flowers Foods. “They combine the taste, texture, and portability of bagels, English muffins, and breakfast breads

— all in one. Oatmeal Toasters are perfect for an on-the-go breakfast or snack, for both kids and adults. With fiber, whole grains, and only 160 calories, they are a delicious, healthy choice.” Oatmeal Toasters may be eaten right out of the bag or lightly toasted and served warm. They are sold in resealable packages of eight Toasters. MBN

Corn Flakes to feature Gabby Douglas
BATTLE CREEK, MICH. — Gabby Douglas, winner of the gold medal in the women’s all-around at the 2012 Olympic Games in London, will be featured on specialedition boxes of Kellogg’s Corn Flakes, which will be on shelves this fall. Kellogg is an official sponsor of the United States Olympic Committee and USA Gymnastics. “I’m so proud to be part of this gold-medal winning team, and I’m thrilled I was able to bring home the allaround gold for Team USA as well,” Ms. Douglas said. “The support from fans around the country has been amazing, and it’s a huge honor to see ourselves on a cereal box that our fans can all own and enjoy.” Doug VanDeVelde, senior vicepresident of Morning Foods for Kellogg, added, “We are proud to support the potential of our young athletes and our amazing team of U.S. gymnasts. Over the course of the past week, we have all shared in the thrilling moments and passion of USA Gymnastics, and we are excited to bring that into the homes of families across the country.” Ms. Douglas became the third consecutive American gymnast to win the all-around gold medal, and she helped Team USA win the team gold for the first time since the 1996 Olympic Games. It was the first time that USA Gymnastics captured both the team gold and the individual all-around gold medal at the same Olympics. MBN

Frito-Lay adds to gluten-free initiative
PLANO, TEXAS — Frito-Lay North America, a business unit of PepsiCo, Inc., has added a gluten-free recipe section to its corporate web site. The new portion of the site is designed to offer recipes that may be paired with the company’s products that are gluten-free. The addition to the web site is the extension of an effort the company
bakingbusiness.com / world-grain.com

began in May when it announced an initiative to validate many of its products as being gluten-free. Frito-Lay developed the validation process in conjunction with the Food Allergy Research and Resource Program for testing ingredients and finished products to ensure their gluten content is less than 20 parts per million. MBN

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1900s Era Cookie Recipe Big Hit in St. Louis!

ad’s Original Scotch Oatmeal cookies, an old fashioned crisp cookie, are still baked and sold in a building that opened in St. Louis, Missouri in 1912. The business, and its 1900s era oatmeal cookie recipe, has been in Dad’s President Ken Hastey’s family since 1938. Dad’s produces eight varieties of cookies, but the oatmeal cookies account for 87percent of Dad’s production. Every baking shift starts off with at least 500 pounds of oatmeal. In addition to 300 wholesale accounts in the St. Louis area, Dad’s has a large corporate gift business and mail order business that ships nationally. Customers can still buy cookies in bulk from the old glass and wood cases at Dad’s. A St. Louis tradition, Dad’s customers bring in their children to buy cookies at the same bakery their grandparents knew. Ken Hastey knows what creates that kind of loyalty: consistency in the taste of Dad’s oatmeal cookies. “We still use the original 1900 era recipe and keep our ingredients in line with what was available back then,” Ken relates. “Shortenings change, the way of processing oats changes, but the taste must remain the same.” When Ken bought Dad’s from his uncle in 1988, he also received this advice: “Never use anything but International® B&V® Dry 16-to-1 for Dad’s oatmeal cookies. It’s the best product to use and don’t ever change.” Let International ® Bakers Services keep your classic products consistent. Contact us toll-free at (800) 345-7175, by fax at (574) 287-7161, or in writing at 1902 North Sheridan Ave., South Bend, Indiana 46628. We have the flavors your customers deserve.

Milling & Baking News August 21, 2012 / 31

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Milling & Baking News - August 21, 2012

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