Baking & Snack - July 2016 - 16

Enriched grains get mixed review in IFIC survey
The International Food Information Council Foundation's 2016
Food and Health Survey lumped enriched grains in with refined
grains, which marked a distinction from the 2015-20 Dietary
Guidelines for Americans.
For the first time, the annual IFIC survey asked people whether
they were trying to consume or avoid enriched/refined grains.
While 21% said they were trying to limit or avoid the grains, 20%
said they were trying to consume the grains. College graduates
were more likely to say they were trying to limit or avoid enriched/
refined grains.
When asked whether their opinion of enriched/refined grains
had changed in the past year, 11% said they thought the grains
were more healthful and 19% said they thought the grains were
less healthful.

The 2015-20 Dietary Guidelines for Americans drew a distinction between refined grains and enriched grains in the following
passage: "Most refined grains are enriched, a process that adds
back iron and four B vitamins (thiamin, riboflavin, niacin and folic
acid). Because of this process, the term 'enriched grains' is often
used to describe these refined grains." The Dietary Guidelines also
said people who eat refined grains should choose enriched grains.
Whole grains and fiber again drew favorable responses in the
IFIC survey as 60% said they were trying to consume fiber, up from
55% in 2015, and 59% said they were trying to consume whole
grains, up from 56%. Whole grains, however, lost its top ranking
to protein, which saw 64% of respondents say they were trying to
consume in 2016, up from 54% in 2015.
- Jeff Gelski, Milling & Baking News

How bakery can capitalize on deli growth
The evolving consumer and an increasing e-commerce landscape
are just some of the challenges facing wholesale bakers, snack
manufacturers and the food industry as a whole. While supermarket perimeters such as in-store delis are experiencing growth, according to market research firm Nielsen, new opportunities may
be created for other categories including bakery.
In an effort to spur creative solutions that drive sales, the
International Dairy-Deli-Bakery Association (IDDBA) partnered
with Nielsen to conduct research that examined connections
across the entire store.
"We wanted to identify those natural connections to create linkages to sell more products," said Sherry Frey, Nielsen senior vicepresident, at IDDBA's Seminar and Expo, held June 5-7 in Houston.
Too often, Ms. Frey said, supermarkets - or even their suppliers
- think about the store in terms of specific categories or products.
"That's not at all the way a shopper uses the store," she said.
"They think about it in terms of an ecosystem."
According to Nielsen research, two-thirds of all grocery trips
include both center store and perimeter categories, creating a host
of untapped potential.
From the Nielsen research, Ms. Frey cited specific shopper occasions - each pertaining to a style of entertaining - that created

opportunities for connectivity. For example, "Fresh and Fancy" entertaining directly involves in-store deli dips and spreads, specialty
cheese and deli meats; it also creates secondary opportunities that
tie in with in-store bakery bread. "No Work" entertaining involves
in-store bakery products such as cookies, brownies and dessert
bars and cakes, but Nielsen also discovered correlation with deli
entrees and deli prepared chicken for this occasion.
"The idea here of looking at connections or understanding consumer behavior isn't new," Ms. Frey said. "But this was the first time
we really looked at the whole store. There's finally a holistic view of
what's happening in terms of connections and performance."

In Memoriam
John W. Glover, former vice-president of engineering at Interstate Bakeries Corp. (IBC), died May
17, 2016. He was 91 years old. Mr. Glover worked
for IBC from 1946 until 1989. Following his retirement, Mr. Glover started consulting on bakery
plant operations and planned engineering conferGlover
ences at AIB International in Manhattan, KS.
He was preceded in death by his wife, Barbara. Survivors include
two sons, Stephen and Dave; daughter, Laura Kaiser; sister, Myrtle
Buchanan; five grandchildren; and four great-grandchildren.

16 Baking & Snack July 2016 / www.bakingandsnack.com

James Quigg, owner and chairman at Richmond
Baking Co., Richmond, IN, and member of the
Biscuit & Cracker Manufacturers' Association, died
June 3 at the age of 82.
Mr. Quigg founded ALBCO Foods, Inc., and cofounded MJM Healthy Snacks, Inc. He served in
Quigg
the US Army Reserves and was a member of First
Friends Meeting in Richmond, which he considered a meaningful part of his life. Survivors include his wife, June; sons, James,
William, David, Malcolm and Robert; and 10 grandchildren.

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Baking & Snack - July 2016

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