Baking & Snack - February 2019 - 16

Facebook IQ predicts a
bread revival
Will 2019 be the year bread makes a comeback? According to a new
Facebook report, the product's reputation among consumers is turning around for the better as food start-ups introduce new iterations.
The 2019 Topics & Trends Report from Facebook IQ reviewed
topics of conversation that grew among the social media site's
American users from January 2017 to October 2018. Given the size
of its user base and its research of similar data patterns, the company believes that the subjects discussed in the report will receive
increased attention from consumers.
While bread's status has suffered from the popularity of lowcarb diets, the report suggested that food startups introducing
diet-friendly bread are changing perceptions. Deemed "Bread
2.0," Facebook's report noted that companies are using alternative
ingredients and baking processes to create bread that aligns with
modern dietary needs.
"Food startups are innovating bread with processes like slow
carb baking, or slow natural fermenting, which creates breads
with lower glycemic indexes," said Lucie Greene, global director, The Innovation Group at J. Walter Thompson Intelligence,
in the report. "In the process, they are also creating loaves with
increased bioavailability of nutrients. In doing so, food start-ups
are generally raising awareness that not all bread is bad - it's the
overly processed, sugar- and preservative-laden varieties that have
proven problematic for many diet plans."

General Mills bar business
takes step back
General Mills, Inc., Minneapolis, is seeing "two different stories"
when it comes to its international and North American bars businesses, according to Jeffrey Harmening, chairman and CEO.
On one hand, international bars growth is experiencing strong
double-digit sales rates, he said. "Europe and Australia are driving
retail sales growth with strong in-store execution and distribution gains on Nature Valley Protein and Fiber One brownie," Mr.
Harmening explained. "Contributions from innovation remained
strong behind Nut Butter biscuit line extensions and Fiber One
popcorn. We're building on the success of Pillsbury branded cookies and pastry cakes by expanding into new flavors and formats."
Meanwhile, in the US, its bar business has underperformed
based on expectations, he said.
"Our Fiber One bar performance in the US has remained
challenged," Mr. Harmening said. "Looking further ahead, we
see an opportunity to renovate the Fiber One product line and
make it more relevant, and we'll share more as those plans get
closer to completion."
- Eric Schroeder, Milling & Baking News

16 Baking & Snack February 2019 / www.bakingandsnack.com

Record number BBU plants
earn Energy Star status
Bimbo Bakeries USA, Horsham, PA, announced that 14 of its
US baking plants have been granted Environmental Protection
Agency (EPA) Energy Star certification for 2018.
BBU baking plants that received Energy Star status are in
Auburn, NY; Dubuque, IA; Escondido, CA; Fergus Falls, MN;
Gastonia, NC; La Crosse, WI; Oconomowoc, WI; Olean, NY;
Phoenix; Reading, PA; Roseville, MN; Sacramento, CA; Salt
Lake City, UT; and San Luis Obispo, CA.
Eleven of the 14 plants also were Energy Star certified in
2017.
To gain Energy Star certification, a plant must perform in
the top 25% of similar facilities across the US for energy efficiency and meet energy efficiency standards established by
the EPA.
"Bimbo Bakeries USA is pleased to have earned a record
number of the EPA's Energy Star certifications in recognition
of our energy efficiency efforts," said Leslie Adebayo, corporate sustainability manager for BBU. "Through this incredible
achievement, we have demonstrated our commitment to environmental stewardship while also lowering our energy costs."
To gain certification within the commercial bread and roll
baking plant category, BBU upgraded facility lighting to LED,
cutting lighting electrical use by more than half. Additionally,
it enhanced productivity by cutting waste and adhering to industry best practices. The company described its steps as "costeffective improvements."
Energy Star was launched by the EPA in 1992 as a voluntary,
market-based partnership to cut greenhouse gas emissions
through energy efficiency.
- Josh Sosland, Food Business News

Bimbo Bakeries USA continues to make energy management a priority in its plants
across North America.

http://www.bakingandsnack.com

Baking & Snack - February 2019

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