Baking&Snack - April 2012 - 15

IN BRIEF
Gonnella awards two scholarships
Gonnella Frozen Products, LLC, a part of the Gonnella Baking Company Family in Chicago, IL, awarded two “Rising to the Top” scholarships to students at the American Institute of Baking (AIB) in Manhattan, KS. Tiffany Rubio and Freddie Thomas, both from Junction City, KS, received scholarships of $7,000 each. The funds cover the majority of tuition for AIB’s Science and Technology Resident Course and combine with other existing scholarships to ensure both students can attend the school for free. Ms. Rubio and Mr. Thomas won the scholarships for their professional and academic qualifications and years of experience within the baking industry. Gonnella also recognized both students for their military service within the culinary services departments. “Gonnella is thrilled to support these outstanding bakers who share our commitment to quality,” said Meg McDonnell, vice-president of sales. Gonnella announced the “Rising to the Top” scholarship program last year as part of a year-long celebration in honor of the company’s 125th anniversary. “After 125 years of building our business, we wanted to give back to the baking industry, which has given Gonnella so much over the years,” Ms. McDonnell said. Diamond Foods, Inc., San Francisco, CA, retained Dean Bradley Osborne Partners LLC as a financial adviser to assist the company in addressing its financial reporting and restatement issues. General Mills, Inc., Minneapolis, MN, acquired Food Should Taste Good, a natural snack food company based in Needham Heights, MA. Financial terms were not disclosed. Haas Baking Co., St. Louis, MO, closed because of declining sales and the current economic and consumer environment, thus ending nearly 90 years of producing bread, rolls and frozen bakery products.

Independent baker assumes ABA chair
Ever since he was about eight years old, Howard (Robin) Alton has been attending the American Bakers Association (ABA)’s annual convention. Currently the CEO of the Pan-O-Gold Baking Co., St. Cloud, MN, Mr. Alton’s parents had been active long-time members. Now, at age 53, he became the new chairman during the association’s meeting in Scottsdale, AZ, last month. For independent, family-owned bakeries like Pan-O-Gold, ABA provides a voice in Washington, DC, according to Mr. Alton. “ABA does the heavy lifting that we cannot afford to do on our own,” he said. “More importantly, we simply don’t have the time. Many independents and even middle-sized companies don’t have the time to follow all of the proposed legislation going on and how it will impact our companies directly.” Volatile commodity prices followed by food safety and sustainability top the long list of issues for Mr. Alton as he assumes the position of ABA chair. During the past year, ABA worked with groups to get the Commodity Futures Trading Commission (CFTC) to approve a proposal to reclassify index funds as speculators as it pertains to their involvement in the commodities market, according to Robb MacKie, ABA’s president and CEO. While it’s a step forward, there are many other factors such as weather and international purchasing dynamics that are outside of ABA’s control when it comes to stabilizing commodities for the baking industry. Perhaps one area where ABA can have some influence involves continued funding for research on improving wheat quality through the USDA Agriculture Research Service, noted Lee Sanders, senior vice-president, government relations and public affairs. ABA has called on key congressional members to ensure funding despite the rampant budget issues plaguing the nation’s capital. Mr. Alton said he personally supports the development of biotech wheat, emphasizing that he’s not speaking for ABA. “Companies need to make their own decisions on biotech wheat based on their needs and customers’ desires,” he noted. “I believe it is the only solution to feeding the world as the global population continues to grow,” Mr. Alton said. “We need to develop better strains of wheat that can tolerate drought.” Reflecting back on his life in the baking industry, Mr. Alton, who previously served as chairman of the Independent Bakers Association, noted that the response to issues in Washington, DC, has sped up considerably over the years. “In 1970, when [legislators] said they had five to think about it, they meant five months,” he said. “Now, they mean five minutes. They want a response, and you have to be right on it because something else is coming down the pipe.”

Howard (Robin) Alton, CEO of Pan-O-Gold Baking Co., St. Cloud, MN, became the new chairman of the American Bakers Association at its annual convention.
American Bakers Association

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April 2012 / Baking & Snack / 15

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Baking&Snack - April 2012

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