Baking & Snack - April 2005 - 10

NEWSFRONT
ASB announces Baking Hall of Fame
In his acceptance speech as the American Society of Baking, 2006
chairman, Gary Brodsky, East Balt. Inc., Chicago, IL, announced a
new initiative by the Sonoma, CA-based society to
create the industry's first Baking Hall of Fame.
Mr. Brodsky's focus and theme while he is in office is the "Heritage of Baking - A Blueprint for the
Future." The goal of this program is to recognize
individuals who have made significant contributions to wholesale baking.
"I am convinced that all of us are able to see
the future of baking more clearly because of those
who have come before us. This memorial is a tribute to
them as well as a roadmap for us and for all who have a
vested interest in baking," he said.
Mr. Brodsky's proposal establishes a framework in
which to build a permanent exhibit at the American
Institute of Baking, Manhattan, KS. Byron Baird, retired
chairman of Mrs Baird's Bakeries and past chairman of the
society will serve as chairman for the Hall of Fame Planning Committee. During the next four months, the committee will work to
establish criteria for candidate selection and induction. Beginning
in September, the society will initiate the induction process by solic-

iting nominations from across the industry. Mr. Brodsky's goal is to
have 10 initial inductees by March 2006. At that time, he will formally
acknowledge the candidates at the opening of the
society's 82 nd annual conference.
The American Institute of Baking has agreed to
host the exhibit as part of its renovated wing.
Also during the 81st annual technical conference, ASB elected new officers for 2005-06.
In addition to chairman Gary Brodsky, senior
vice-president of operations, East Balt, Inc., they
are: first vice-chairman Theresa S. Cogswell, vicepresident, research and development, Interstate Bakeries
Corp., Kansas City, MO; second vice-chairman, Eddie
Perrou, sales director, Dansico, Inc., High Point, NC;
and George Poulos, vice-president of manufacturing,
Alpha Baking, Chicago, IL.
Joining the executive committee for a 3-year term will
be Antonio Gonzales Navarro, vice-president engineering,
Corporativo Bimbo, Sante Fe, NM; Robert Sanders, vice-president
Midwest operations, Weston Bakeries, Chicago, IL; Bruce Campbell,
vice-president, AMF Bakery Systems, Richmond, VA; and Bill Clements, president, G.W. Clements, Inc., Edmond, OK.

Kerry Americas introduces
new whole-bean soy flour
Kerry Americas, Beloit, WI, has introduced a
type of whole-bean soy flour from Nutriant.
The Food and Drug Administration does
not currently consider soybeans to be a
whole-grain. FDA requires foods that carry
the whole grain health claim to contain 51%
or more whole-grain ingredients by weight
per reference amount and be low in fat.
Carl Hoseney, Ph.D.,
president of R&R Research,
Manhattan, KS, has reviewed
the new soy flour.
He said that in line with the AACC International definition, Nutriant's whole-bean soy
flours consist of the intact, ground, cracked or
flaked caryopsis, whose principal anatomical
components - the endosperm, germ and
bran - are present in the same relative proportions as they exist in the intact caryopsis.
He said that the relative proportion is maintained in both the full-fat and the reduced-fat

12 / BAKING & SNACK / April 2005

version of the whole-bean soy flour.
He added that he concurs that the Nutriant whole-bean soy flour and reduced-fat,
whole-bean soy flour meet the AACC definition for whole grains.
Available in full-fat and reduced-fat versions, the Nutriant soy flour features 80%
more dietary fiber than whole wheat. It may
be used at inclusion levels that
support "good source" or "excellent source" of FDA protein
and/or fiber claims.
"The soy flour delivers more of a nuttier
taste or almost peanuty-type notes," said Peter Murray, technical services for Nutriant.
When used to replace up to 15 or 20%
of wheat flour, the new soy flour is virtually
undetectable, Mr. Murray said. The soy flour
worked well in tests involving bread and bar
applications, and it also may be extruded
into crisps.

J&J Snack Foods
acquires company
J&J Snack Foods, Pennsauken, NJ, has acquired Snackworks LLC, d/b/a/ Bavarian
Brothers, a manufacturer of soft pretzels
headquartered in Rancho Cucamonga, CA.
Snackworks operates production facilities in California and Chambersburg, PA,
and markets its products under the brand

names Seriously Twisted!,
Bavarian Brothers and Cinnapretzel.
Snackworks sells throughout the continental United States, primarily to mass
merchandisers and theaters. Annual sales are
approximately $11 million.
Gerald B. Shreiber, president and c.e.o. of
J&J Snack Foods, said "This acquisition is
consistent with our strategy to grow our niche
product line offerings and provide our customer base with unique products and value."

Baking & Snack - April 2005

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