Baking&Snack - March 2012 - 18

news
School lunch rules may pose challenges for some bakers
Bakers may face another challenge to provide consumers — and especially children — with foods made with refined or enriched grains such as white bread. Although the American Bakers Association (ABA) said it “strongly supports” efforts by First Lady Michelle Obama and the US Department of Agriculture (USDA) to achieve more nutritious and healthful school meals, especially through increased availability of healthy grain foods, the association noted the new nutrition standards do not follow the recommendations set forth in the 2010 Dietary Guidelines for Americans (DGA). Two years after implementation, all grains offered during the school week must be “whole grain rich,” according to the new standards. Conversely, DGA recommendations encourage Americans to make half of their daily grain servings whole grains. “We fully support increasing consumption of whole grains among school children,” said Robb MacKie, president and CEO of ABA. “However, we feel it is important to remember that enriched grains have important health benefits as well.” Lee Sanders, senior vice-president of ABA, said those benefits include serving as an important source of antioxidants, fiber, B vitamins, vitamin E, magnesium and iron. “In both their whole and enriched forms, they provide fuel the body needs to meet its energetic and cognitive needs,” Ms. Sanders said. “This obviously makes them extremely critical for schoolaged children.” Mr. MacKie also expressed concern with the lack of a universal definition of what constitutes a whole grain. In the final standards the USDA defines “whole grain rich” as those foods containing at least 51% whole grains, but he said school administrators and manufacturers are likely to struggle with knowing what products comply and how they should be labeled. “While the new standards do provide some additional guidance in this area, we continue to urge USDA and FDA to work together to set policy establishing a consistent definition of the term ‘whole grain’ as soon as possible,” Mr. MacKie added. — Eric Schroeder, managing editor, Milling & Baking News

Website demonstrates industry’s impact on economy

Stellar redesigns web presence

The American Bakers Association launched www.bakersenrichamerica.org, a site that showcases the economic impact of the baking industry. The site includes baking industry job, wage and tax data at the national and state levels as well as by congressional district.

Stellar, a Jacksonville, FL-based firm that offers its architecture, engineering, construction and mechanical services to the food and beverage industry, launched a new website at www.stellar.net. In addition to the new website, Stellar established a presence on Facebook and LinkedIn to share news and updates on a regular basis. Soon it will launch Stellar Town, an interactive, digital tool to demonstrate how the company’s various services work together.

Bakers oppose added sugar declarations
The American Bakers Association (ABA), in a letter to the Office of Information and Regulatory Affairs within the Food and Drug Administration (FDA), voiced its opposition to planned research that would gauge consumers’ responses to Nutrition Facts labels with various declarations of added sugars. In its Jan. 30 letter, ABA said it strongly believes that FDA should only conduct consumer research experiments around nutrition labeling for those nutrition labeling declarations that FDA has the authority to require or permit.

18

/ Baking & Snack / March 2012

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http://www.stellar.net http://www.bakersenrichamerica.org http://www.bakingandsnack.com

Baking&Snack - March 2012

Table of Contents for the Digital Edition of Baking&Snack - March 2012

Baking&Snack - March 2012
Table of Contents
Table of Contents
Editorial - State of flux
Newsfront - GFF goes to Washington
Newsfront - Kellogg to emerge as No. 2 global snack player
Newsfront - Kellogg’s anticipates international expansion
In Brief
News - Turkington USA shuts down
News - GMA reports progress in sustainable business practice
News - Dawn Food Products names Clabber Girl top vendor
In Brief
News - School lunch rules may pose challenges for some bakers
News - Hispanics still changing US eating patterns
People
In Memoriam
First of its Kind
Cookie Trends - Hitting the Sweet Spot
Marketing Strategies - Reaching the Customer
Fats and Oils - A New Spin
Chemical Leavening - Give Leavening a Makeover
Natural Selection
Gluten Free Q&A - Innovating Gluten Freely
R&D Perspective - Untapped Cost Cutting Solutions
Dividers - Portioning Precisely
Cake Processing - Making Batter Better
Horizontal Wrappers - Sealing for Perfection
Meeting Preview - Peach of a Show
Shop the World
Events
Innovations
Ingredient News
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking&Snack - March 2012 - Baking&Snack - March 2012
Baking&Snack - March 2012 - 2
Baking&Snack - March 2012 - 3
Baking&Snack - March 2012 - 4
Baking&Snack - March 2012 - 5
Baking&Snack - March 2012 - 6
Baking&Snack - March 2012 - 7
Baking&Snack - March 2012 - 8
Baking&Snack - March 2012 - Table of Contents
Baking&Snack - March 2012 - 10
Baking&Snack - March 2012 - Table of Contents
Baking&Snack - March 2012 - Editorial - State of flux
Baking&Snack - March 2012 - 13
Baking&Snack - March 2012 - Newsfront - GFF goes to Washington
Baking&Snack - March 2012 - In Brief
Baking&Snack - March 2012 - In Brief
Baking&Snack - March 2012 - 17
Baking&Snack - March 2012 - News - School lunch rules may pose challenges for some bakers
Baking&Snack - March 2012 - 19
Baking&Snack - March 2012 - News - Hispanics still changing US eating patterns
Baking&Snack - March 2012 - In Memoriam
Baking&Snack - March 2012 - First of its Kind
Baking&Snack - March 2012 - 23
Baking&Snack - March 2012 - 24
Baking&Snack - March 2012 - 25
Baking&Snack - March 2012 - 26
Baking&Snack - March 2012 - 27
Baking&Snack - March 2012 - 28
Baking&Snack - March 2012 - 29
Baking&Snack - March 2012 - 30
Baking&Snack - March 2012 - 31
Baking&Snack - March 2012 - 32
Baking&Snack - March 2012 - Cookie Trends - Hitting the Sweet Spot
Baking&Snack - March 2012 - 34
Baking&Snack - March 2012 - 35
Baking&Snack - March 2012 - 36
Baking&Snack - March 2012 - 37
Baking&Snack - March 2012 - 38
Baking&Snack - March 2012 - 39
Baking&Snack - March 2012 - 40
Baking&Snack - March 2012 - 41
Baking&Snack - March 2012 - 42
Baking&Snack - March 2012 - 43
Baking&Snack - March 2012 - 44
Baking&Snack - March 2012 - Marketing Strategies - Reaching the Customer
Baking&Snack - March 2012 - 46
Baking&Snack - March 2012 - 47
Baking&Snack - March 2012 - 48
Baking&Snack - March 2012 - Fats and Oils - A New Spin
Baking&Snack - March 2012 - 50
Baking&Snack - March 2012 - 51
Baking&Snack - March 2012 - 52
Baking&Snack - March 2012 - 53
Baking&Snack - March 2012 - 54
Baking&Snack - March 2012 - 55
Baking&Snack - March 2012 - 56
Baking&Snack - March 2012 - Chemical Leavening - Give Leavening a Makeover
Baking&Snack - March 2012 - 58
Baking&Snack - March 2012 - 59
Baking&Snack - March 2012 - 60
Baking&Snack - March 2012 - 61
Baking&Snack - March 2012 - 62
Baking&Snack - March 2012 - 63
Baking&Snack - March 2012 - Natural Selection
Baking&Snack - March 2012 - 65
Baking&Snack - March 2012 - 66
Baking&Snack - March 2012 - Gluten Free Q&A - Innovating Gluten Freely
Baking&Snack - March 2012 - 68
Baking&Snack - March 2012 - 69
Baking&Snack - March 2012 - 70
Baking&Snack - March 2012 - R&D Perspective - Untapped Cost Cutting Solutions
Baking&Snack - March 2012 - 72
Baking&Snack - March 2012 - Dividers - Portioning Precisely
Baking&Snack - March 2012 - 74
Baking&Snack - March 2012 - 75
Baking&Snack - March 2012 - 76
Baking&Snack - March 2012 - 77
Baking&Snack - March 2012 - 78
Baking&Snack - March 2012 - 79
Baking&Snack - March 2012 - 80
Baking&Snack - March 2012 - Cake Processing - Making Batter Better
Baking&Snack - March 2012 - 82
Baking&Snack - March 2012 - 83
Baking&Snack - March 2012 - 84
Baking&Snack - March 2012 - 85
Baking&Snack - March 2012 - 86
Baking&Snack - March 2012 - Horizontal Wrappers - Sealing for Perfection
Baking&Snack - March 2012 - 88
Baking&Snack - March 2012 - 89
Baking&Snack - March 2012 - 90
Baking&Snack - March 2012 - 91
Baking&Snack - March 2012 - 92
Baking&Snack - March 2012 - 93
Baking&Snack - March 2012 - 94
Baking&Snack - March 2012 - 95
Baking&Snack - March 2012 - 96
Baking&Snack - March 2012 - Meeting Preview - Peach of a Show
Baking&Snack - March 2012 - Shop the World
Baking&Snack - March 2012 - 99
Baking&Snack - March 2012 - 100
Baking&Snack - March 2012 - Events
Baking&Snack - March 2012 - Innovations
Baking&Snack - March 2012 - Ingredient News
Baking&Snack - March 2012 - 104
Baking&Snack - March 2012 - Products & Packaging
Baking&Snack - March 2012 - 106
Baking&Snack - March 2012 - 107
Baking&Snack - March 2012 - 108
Baking&Snack - March 2012 - Patents
Baking&Snack - March 2012 - 110
Baking&Snack - March 2012 - New on the Shelf
Baking&Snack - March 2012 - Marketplace
Baking&Snack - March 2012 - 113
Baking&Snack - March 2012 - 114
Baking&Snack - March 2012 - 115
Baking&Snack - March 2012 - 116
Baking&Snack - March 2012 - Ad Index
Baking&Snack - March 2012 - New Product Spotlight
Baking&Snack - March 2012 - 119
Baking&Snack - March 2012 - 120
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