Baking&Snack - May 2012 - 109

events
NORTH AMERICA June
June 3-5: 35th Annual Purchasing Seminar, Kansas City, MO; Milling & Baking News Phone (816) 958-1000; Web www.purchasingseminar.com June 10-12: Dairy-Deli-Bake 2012 Seminar and Expo, New Orleans, LA; International Dairy-Deli-Bakery Association Phone (608) 238-7908; Web www.iddba.org June 11-14: Private Label Manufacturers Association Executive Education Program, Philadelphia, PA Phone (212) 972-3131; Web www.plma.com June 13-14: American Bakers Association (ABA) board meeting, Washington, DC Phone (202) 789-0300; Web www.americanbakers.org June 14-16: Natural Marketplace, Las Vegas, NV; Natural Products Association Phone (202) 223-0101; Web www.naturalmarketplaceshow.com June 17-19: Summer Fancy Food Show, Washington, DC; National Association for the Specialty Food Trade Phone (212) 482-6440; Web www.fancyfoodshows.com June 21-26: BEMA Annual Convention, Fajardo, PR Phone (913) 338-1300; Web www.bema.org June 26-28: Institute of Food Technologists Annual Meeting and Food Expo, Las Vegas, NV Phone (312) 782-8424; Web www.ift.org June 26-29: Expo Pack México 2012, Mexico City, Mexico; PMMI Phone (703) 243-8555; Web www.expopack.com.mx June 28-30: WheatStalk 2012, Chicago, IL; Bread Bakers Guild of America Phone (707) 935-1468; Web www.bbga.org

July
July 15-17: ABA Human Resources Committee Meeting, Chicago, IL Phone (202) 789-0300; Web www.americanbakers.org July 15-18: School Nutrition Association Annual National Conference, Denver, CO Phone (301) 686-3100; Web www.schoolnutrition.org July 22-25: International Association for Food Protection 2012 Annual Meeting, Providence, RI Phone (515) 276-3344; Web www.foodprotection.org/events/iafp-annual-meeting July 23-26: Wheat Quality Council Hard Spring Wheat Tour, Fargo, ND Phone (605) 224-5187; Web www.wheatqualitycouncil.org

August
Aug. 7-10: International Grains Program Short Course on Extrusion Processing: Technology and Commercialization, Manhattan, KS; Kansas State University Phone (785) 532-4080; Web grains.k-state.edu/igp Aug. 19-24: 14th Annual Practical Short Course on Food Extrusion: Cereals, Protein and Other Ingredients, College Station, TX; Texas A&M University Phone (979) 845-2774; Web foodprotein.tamu.edu/extrusion Aug. 23-Dec. 14: Baking Science and Technology 18-week resident course, Manhattan, KS; AIB International Phone (785) 537-4750 and (800) 633-5137; Web www.aibonline.org Aug. 25-28: Grocery Manufacturers Association Executive Conference, Colorado Springs, CO Phone (202) 295-3948; Web www.gmaonline.org

INTERNATIONAL July
July 18-20: Propack China 2012,18th International processing, packaging and end-line printing exhibition, Shanghai, China Phone (+86) 21 6209 5209; Web www.propakchina.com July 19-22: Fipan 2012, International bakery, confectionery and independent food retail trade fair, São Paulo, Brazil Phone (+55) 11 3159 4223; Web www.fipan.com.br

September
Sept. 6-7: Food Ingredients India 2012, Mumbai, India Phone (+31) 20 40 99 544; Web fiindia.ingredientsnetwork.com Sept. 11-13: International Food Tec India, International exhibition for food processing and packaging technology, Mumbai, India Phone (+91) 40 6559 4411; Web www.foodtecindia.com Sept. 12-13: Private Label Expo, Düsseldorf, Germany Phone (+44) 20 20 3411 2432; Web www.plgermany.com Sept. 16-21: iba, World Market for Baking, Munich, Germany Phone (+49) 89 9 49 550; Web www.iba.de Sept. 18-20: Food Ingredients South America 2012, São Paulo, Brazil Phone (+31) 20 40 99 544; Web fi-southamerica.ingredientsnetwork.com Sept. 21-24: Mideast and Africa District Conference and Expo; IAOM Phone (913) 338-3377; Web www.iaom-mea.com

August
Aug. 5-9: International Union of Food Science and Technology, World congress of food science and technology, Foz do Iguassu, Brazil Phone (905) 815-1926; Web www.iufost.org Aug. 6-9: ICC 14th Cereal and Bread Congress, Beijing, China Phone (+43) 1 7077202 0; Web www.icc.or.at Aug. 23-25: Natural Products Expo Asia, Wan Chai, Hong Kong Phone (202) 223-0101; Web www.nautralproductasia.com

For more events, see the online calendar at www.bakingandsnack.com.

INTEGRATED SOLUTIONS FOR
TEAM

INGREDIENT AUTOMATION

www.bakingandsnack.com

WWW.SHICKUSA.COM
For more information, see Page 121

May 2012 / Baking & Snack / 109


http://www.bbga.org http://www.purchasingseminar.com http://www.americanbakers.org http://www.iddba.org http://www.schoolnutrition.org http://www.plma.com http://www.foodprotection.org/events/iafp-annual-meeting http://www.americanbakers.org http://www.wheatqualitycouncil.org http://www.naturalmarketplaceshow.com http://grains.k-state.edu/igp http://www.fancyfoodshows.com http://foodprotein.tamu.edu/extrusion http://www.bema.org http://www.aibonline.org http://www.ift.org http://www.gmaonline.org http://www.expopack.com.mx http://fiindia.ingredientsnetwork.com http://www.propakchina.com http://www.foodtecindia.com http://www.fipan.com.br http://www.plgermany.com http://www.iufost.org http://www.iba.de http://www.icc.or.at http://fi-southamerica.ingredientsnetwork.com http://www.nautralproductsasia.com http://www.iaom-mea.com http://www.bakingandsnack.com http://WWW.SHICKUSA.COM

Baking&Snack - May 2012

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

Baking & Snack - May 2012
Table of Contents
Table of Contents
Editorial - Beyond the low-hanging fruit
News front - General Mills leading nutrition improvements
News front - FDA classifies high-risk food facilities
News front - Grains group disseminates nutrition curriculum
News front - Savory, salty dominate new snack products
In Brief
News - Nielsen: Baking industry faces tough times
News - Blue Diamond breaks ground for almond facility
News - Tate & Lyle reopens Alabama sucralose plant
News - Sun, sand and bakers
News - New products trending in Pacesetters report
News - Honey shows gluten-free potential
News - FDA updates the Bad Bug Book
News - DuPont launches online resource
News - Flash mob promotes whole grains
News - Smart bread, smart package
News people
In Memoriam
Industry Survey - The Dreamspace Project
Kronos Foods - Shape of Things to Come
Pies - Homemade Pie Baked Commercially
Marketing Q&A - More Than Just a Website
Sodium Reaction - Ways to Cut Sodium
Flour: The Ingredient - Before It's Mixed
Ingredient App - Whole Grain without the Grit
Automated Depositing - Speed Meets Accuracy
Cookie and Cracker Processing - Crafting Creativity
Packaging Materials - Presentation Matters
Industry Insight - Building a Successful Manufacturing Team
Quality & Efficiency - Raising the Bar
Industry Images - Where the industry united
Calendar of Events
Innovations
Ingredient News
Products & Packaging
New on the Shelf
Marketplace
Ad Index
New Product Spotlight - Form Meets Function
Baking&Snack - May 2012 - Baking & Snack - May 2012
Baking&Snack - May 2012 - 2
Baking&Snack - May 2012 - 3
Baking&Snack - May 2012 - 4
Baking&Snack - May 2012 - 5
Baking&Snack - May 2012 - 6
Baking&Snack - May 2012 - 7
Baking&Snack - May 2012 - 8
Baking&Snack - May 2012 - Table of Contents
Baking&Snack - May 2012 - 10
Baking&Snack - May 2012 - Table of Contents
Baking&Snack - May 2012 - Editorial - Beyond the low-hanging fruit
Baking&Snack - May 2012 - 13
Baking&Snack - May 2012 - News front - FDA classifies high-risk food facilities
Baking&Snack - May 2012 - In Brief
Baking&Snack - May 2012 - News - Blue Diamond breaks ground for almond facility
Baking&Snack - May 2012 - 17
Baking&Snack - May 2012 - News - New products trending in Pacesetters report
Baking&Snack - May 2012 - News - Honey shows gluten-free potential
Baking&Snack - May 2012 - News - Smart bread, smart package
Baking&Snack - May 2012 - 21
Baking&Snack - May 2012 - In Memoriam
Baking&Snack - May 2012 - 23
Baking&Snack - May 2012 - Industry Survey - The Dreamspace Project
Baking&Snack - May 2012 - 25
Baking&Snack - May 2012 - 26
Baking&Snack - May 2012 - 27
Baking&Snack - May 2012 - 28
Baking&Snack - May 2012 - 29
Baking&Snack - May 2012 - 30
Baking&Snack - May 2012 - 31
Baking&Snack - May 2012 - 32
Baking&Snack - May 2012 - 33
Baking&Snack - May 2012 - 34
Baking&Snack - May 2012 - 35
Baking&Snack - May 2012 - 36
Baking&Snack - May 2012 - Kronos Foods - Shape of Things to Come
Baking&Snack - May 2012 - 38
Baking&Snack - May 2012 - 39
Baking&Snack - May 2012 - 40
Baking&Snack - May 2012 - 41
Baking&Snack - May 2012 - 42
Baking&Snack - May 2012 - 43
Baking&Snack - May 2012 - 44
Baking&Snack - May 2012 - 45
Baking&Snack - May 2012 - 46
Baking&Snack - May 2012 - 47
Baking&Snack - May 2012 - 48
Baking&Snack - May 2012 - Pies - Homemade Pie Baked Commercially
Baking&Snack - May 2012 - 50
Baking&Snack - May 2012 - 51
Baking&Snack - May 2012 - 52
Baking&Snack - May 2012 - 53
Baking&Snack - May 2012 - 54
Baking&Snack - May 2012 - 55
Baking&Snack - May 2012 - 56
Baking&Snack - May 2012 - 57
Baking&Snack - May 2012 - 58
Baking&Snack - May 2012 - Marketing Q&A - More Than Just a Website
Baking&Snack - May 2012 - 60
Baking&Snack - May 2012 - 61
Baking&Snack - May 2012 - 62
Baking&Snack - May 2012 - 63
Baking&Snack - May 2012 - 64
Baking&Snack - May 2012 - Sodium Reaction - Ways to Cut Sodium
Baking&Snack - May 2012 - 66
Baking&Snack - May 2012 - 67
Baking&Snack - May 2012 - 68
Baking&Snack - May 2012 - 69
Baking&Snack - May 2012 - 70
Baking&Snack - May 2012 - Flour: The Ingredient - Before It's Mixed
Baking&Snack - May 2012 - 72
Baking&Snack - May 2012 - 73
Baking&Snack - May 2012 - 74
Baking&Snack - May 2012 - 75
Baking&Snack - May 2012 - 76
Baking&Snack - May 2012 - 77
Baking&Snack - May 2012 - 78
Baking&Snack - May 2012 - Ingredient App - Whole Grain without the Grit
Baking&Snack - May 2012 - 80
Baking&Snack - May 2012 - Automated Depositing - Speed Meets Accuracy
Baking&Snack - May 2012 - 82
Baking&Snack - May 2012 - 83
Baking&Snack - May 2012 - 84
Baking&Snack - May 2012 - 85
Baking&Snack - May 2012 - 86
Baking&Snack - May 2012 - 87
Baking&Snack - May 2012 - 88
Baking&Snack - May 2012 - Cookie and Cracker Processing - Crafting Creativity
Baking&Snack - May 2012 - 90
Baking&Snack - May 2012 - 91
Baking&Snack - May 2012 - 92
Baking&Snack - May 2012 - 93
Baking&Snack - May 2012 - 94
Baking&Snack - May 2012 - 95
Baking&Snack - May 2012 - 96
Baking&Snack - May 2012 - Packaging Materials - Presentation Matters
Baking&Snack - May 2012 - 98
Baking&Snack - May 2012 - 99
Baking&Snack - May 2012 - 100
Baking&Snack - May 2012 - Industry Insight - Building a Successful Manufacturing Team
Baking&Snack - May 2012 - 102
Baking&Snack - May 2012 - 103
Baking&Snack - May 2012 - Quality & Efficiency - Raising the Bar
Baking&Snack - May 2012 - 105
Baking&Snack - May 2012 - Industry Images - Where the industry united
Baking&Snack - May 2012 - 107
Baking&Snack - May 2012 - 108
Baking&Snack - May 2012 - Calendar of Events
Baking&Snack - May 2012 - Innovations
Baking&Snack - May 2012 - Ingredient News
Baking&Snack - May 2012 - 112
Baking&Snack - May 2012 - Products & Packaging
Baking&Snack - May 2012 - New on the Shelf
Baking&Snack - May 2012 - 115
Baking&Snack - May 2012 - Marketplace
Baking&Snack - May 2012 - 117
Baking&Snack - May 2012 - 118
Baking&Snack - May 2012 - 119
Baking&Snack - May 2012 - 120
Baking&Snack - May 2012 - Ad Index
Baking&Snack - May 2012 - New Product Spotlight - Form Meets Function
Baking&Snack - May 2012 - 123
Baking&Snack - May 2012 - 124
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