Baking & Snack - December 2004 - 11
NEWSFRONT
KSU breaks ground
on flour mill
General Mills gains approval
to use plant sterols
process. Called MultiBene, it combines
cholesterol-lowering plant sterols
with calcium and other beneficial
mineral nutrients.
MultiBene effectively lowers
elevated serum cholesterol and
elevated blood pressure. Research
work on MultiBene has taken
place at the universities of Helsinki,
Kuopio and Oulu in Finland and at the
National Public Health Institute in Finland.
A licensing agreement will allow
General Mills, Inc., Minneapolis,
MN, to use a food ingredient innovation involving plant sterols
and other nutrients in breakfast
cereal, cereal bars, yogurts
and soy-based drinks in the
United States, Canada and
Mexico. General Mills made the
agreement with Multibene Products, Ltd.,
Espo, Finland, which owns the innovative
Kansas State University, Manhattan, KS,
broke ground on its new $6.8 million teaching and research flour mill in October. According to Virgil Smail, Ph.D., head of the
grain science and industry department,
the mill will be a state-of-the-art teaching
and research facility for dry grain processing. The mill is expected to be completed
by fall 2006. It will be the third of five
buildings to make up KSU's new Grain
Science Complex.
SFA forms alliance with Canacintra Botanas
facturers. The agreement covers information sharing such as food safety and
security, international trade and event
information. The agreement will increase cooperation on regulations, trade
and other issues between US and
Mexican companies.
At the Canacintra Botanas annual meeting and trade show Nov. 4-5, in Mexico
City, Mexico, Nick Chilton, Snack Food
Association chairman, signed a formal
agreement forming an official alliance
between SFA and the trade association,
which represents Mexican snack manu-
I Authentic Artisan Quality,
Time afte r Time
Discover the rich flair of authentic European
breads on a Fritsch automated production
system. We are careful to consider every
detail of the fermentation
process to achieve precise ,
consistent results for you. Gentle dough
handling, exact cutting and shaping of product
all contribute to produce incomparable
Ciabatta , sour dough baguettes , or petit rolls.
Whether you require expert support in a new
development , or turnkey production assistance for a
I
current transition , we ensure you maintain the finest
quality product integrity, keeping your customers
coming back for more.
________
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12 / BAKING & SNACK / December 2004
For more information, see Page 89
'
s -
-
FR I TSC H
'
USA INC.
2706 Treble Creek · Suite 200
San Antonio, TX 78258
Phone (210) 491-9309 · Fax (210) 545-0464
e-mail - FritschUSAInc@aol.com
Internet: http://www.FRITSCH.info
http://www.FRITSCH.info
Baking & Snack - December 2004
Table of Contents for the Digital Edition of Baking & Snack - December 2004
Contents
Baking & Snack - December 2004 - 1
Baking & Snack - December 2004 - 2
Baking & Snack - December 2004 - 3
Baking & Snack - December 2004 - Contents
Baking & Snack - December 2004 - 5
Baking & Snack - December 2004 - 6
Baking & Snack - December 2004 - 7
Baking & Snack - December 2004 - 8
Baking & Snack - December 2004 - 9
Baking & Snack - December 2004 - 10
Baking & Snack - December 2004 - 11
Baking & Snack - December 2004 - 12
Baking & Snack - December 2004 - 13
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