Milling & Baking News - February 16, 2016 - 10

Business X

La Brea Bakery to transition away
from bioengineered ingredients
LOS ANGELES - La Brea Bakery has
committed to transitioning its entire
line of artisan bread to non-G.M.O. by
the end of the year, an initiative the
company said will make it the first
non-G.M.O. artisan bread line available in North America.
"At La Brea Bakery, we have always been committed to using pure,
responsibly sourced ingredients," said
Kristina Dermody, president of La
Brea Bakery. "As leaders in the artisan
bread industry for more than 25 years,
it makes sense for us to take on the
challenge of going non-G.M.O. across
the board. We know this is something
that consumers are looking for and reacting to: they want to feel good about
the foods they eat, and this is another
step for us in that direction. Our entire bread portfolio will be 100% nonG.M.O. by the end of the year, making
us the first North American artisan
bread company to do so."
Ms. Dermody said the transition to
non-G.M.O. has been made easier by
the fact the ingredients La Brea Bakery
uses are "simple and straightforward."
"It made the transition much easier
because our ingredient lists are not

long and daunting," she said. "Of
course, there are always issues that
come up, but we have a great supplier
network that stepped up to the plate."
A number of La Brea Bakery's bread

products already are certified nonG.M.O. by the Non-GMO Project, Ms.
Dermody said. La Brea Bakery will
transition the rest of the products that
aren't already non-G.M.O. throughout

Wendy's rolls out 'lighter, fluffier
and hotter' bakery-style bun
DUBLIN, OHIO - The Wendy's Co.
is bringing a new bun to market. The
Dublin-based restaurant chain, which
has offered pretzel buns, brioche buns
and flatbread in the past, is switching
out its current bun for a new bakerystyle bun. The product roll-out is part
of a new marketing campaign - "Delicious because it's different" - that
focuses on Wendy's signature product: the Dave's Single.
"This new bun has been in the works
for a while now, and we're excited to

finally bring it to our customers," a
company spokesperson said. "Specifically, the bun has been recrafted to be
lighter, fluffier and hotter in an effort
to bring out the deliciously different
flavor behind Wendy's fresh, never
frozen North American beef."
The switch to the new bakery-style
bun comes 8 months after Chicagobased East Balt Bakeries acquired
Wendy's Zanesville, Ohio, bakery
business, The New Bakery Co., L.L.C.
It also follows by just a few days the

Pasta, tortellini maker expands
through asset purchase
GARDEN CITY, N.Y. - Seviroli
Foods, Inc., which makes artisan
filled pasta and sauces, has purchased
the assets of D'Orazio Foods, Inc., a
purveyor of frozen Italian fare such
as shells, crepe manicotti and stuffed
rigatoni. The D'Orazio organization
10 / February 16, 2016 XMilling & Baking News

will be folded into the Seviroli Foods
organization.
Seviroli Foods, family-owned and
family-operated in New York since
1960, claims to be the world's largest
frozen tortellini manufacturer. The acquisition of D'Orazio Foods is part of

the year, with the entire bread portfolio 100% non-G.M.O. by Dec. 31.
Ms. Dermody said La Brea Bakery
has made the commitment to going
non-G.M.O. without having to raise
its prices.
"This is an investment we are making in our brand to stay relevant with
consumer eating patterns," she explained. "Since our ingredients are
already very pure and free from any
artificial ingredients and flavors, the
changes for us were less drastic."
Going forward, Ms. Dermody said
La Brea Bakery will continue to work
to provide even more transparency in
its ingredients.
"We know people want to know
where their food comes from and
feel good about what they are feeding their families," she said. "La Brea
Bakery will be making an announcement soon that will change the way
we think about bread. It is going to be
an exciting year."
Founded in 1989, La Brea Bakery
offers a range of bread varieties in its
portfolio, including dinner and sandwich rolls, baguettes and batards, ciabatta, focaccia, loaves, rounds, ovals,
flatbreads, and Take & Bake bread. La
Brea Bakery bread and food is available in more than 6,500 grocery stores
in all 50 states and Canada. MBN
announcement by competitor Jack in
the Box that it was introducing a new
buttered split-top bun inspired by its
popular Buttery Jack bun.
Headquartered in Chicago, East
Balt is a global bakery business spanning four continents with 21 bakeries in 12 countries. The company's
roots date to 1939 when Louis Kuchuris acquired Mary Ann, a bankrupt bakery on the northwest side
of Chicago that produced a line of
bread, rolls, buns and pastries. Under the ownership of Mr. Kuchuris,
Mary Ann serviced restaurants, snack
shops, drive-ins, hotels, schools and
caterers. MBN
Seviroli Foods' plan to expand market
share.
D'Orazio Foods, Inc. traces its origins to a cheese shop in Philadelphia.
In the back kitchen of the cheese shop
in 1963, the company's first ravioli was
made, which launched the D'Orazio
Cheese and Ravioli Co. Since then
the company has changed its name to
D'Orazio Foods and built a manufacturing facility in Bellmawr. MBN
bakingbusiness.com / world-grain.com

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Milling & Baking News - February 16, 2016

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