Baking & Snack - August 2022 - 13

Mondelez changes
cracker labels
Mondelez Global LLC, Chicago, in collaboration with The Center
for Science in the Public Interest (CSPI), is changing the label
on its Ritz Baked with Whole Wheat Crackers, Ritz Baked with
Whole Wheat Fresh Stack Crackers and Premium with Whole
Grain Saltine Crackers to provide additional information quantifying
the products' whole grain content.
On the front-of-package labels, the products now will state the
percentage of their grains that are whole grains. These percentages
are: Ritz Baked with Whole Wheat Crackers (44%), Ritz Baked
with Whole Wheat Fresh Stack Crackers (44%) and Premium
with Whole Grain Saltine Crackers (34%).
In addition, the CSPI said Mondelez has agreed to make the
" baked with " and " with " in the claims more prominent (i.e., at
least 75% as large as the words " whole wheat " or " whole grain " ).
The CSPI has been pushing for other manufacturers of products
containing some whole grain to make their labels more informative
for consumers.
Last year, the CSPI said Bimbo Bakeries USA, Horsham, Pa.,
and Flowers Foods Inc., Thomasville, Ga., would be changing
the labeling on certain bread, bagel and muffin products to
provide additional information quantifying the product's whole
grain content.
The 2020-2025 Dietary Guidelines for Americans recommend
Americans consume half of their grains from whole grain sources
and the remainder from enriched grains. The Dietary Guidelines
recognize whole grains are " one of the three food groups that are
fundamental constituents of a healthy dietary pattern. "
- Eric Schroeder, Milling & Baking News
Canada to require warning
labels on front of packages
Foods high in saturated fat, sugars and/or sodium will be required
to carry a front-of-package label, according to Health Canada.
The label will include the symbol of a magnifying glass, intended
to capture people's attention, and act as a quick visual cue to identify
foods high in those nutrients.
The regulations went into effect on July 20, but food companies
will have until Jan. 1, 2026, to comply.
Foods that will require the front-of-package nutrition symbol
include packaged foods that meet or exceed 15% of the daily value
of saturated fat, sugars or sodium. Foods in this category include
deli meats, soups, frozen desserts and puddings.
Foods exempted from the new regulation are recognized as
having a health protection benefit for the whole population or
vulnerable sub-populations, including whole or cut vegetables.
- Jeff Gelski, Food Business News
37 Baking Holdings acquires
Gold Standard Baking
37 Baking Holdings LLC, a consortium of North American family
offices, acquired Chicago-based Gold Standard Baking LLC,
North America's largest maker of croissants and a manufacturer
of dough-based sweet baked goods. According to the companies,
37 Baking is partnering in the acquisition with the Gold Standard
management team, which includes Haq Chaudary, who will continue
to lead the business as president and chief executive officer.
Financial terms of the transaction were not disclosed.
Gold Standard filed for Chapter 11 on June 22 in Delaware and
has sought customary relief from the court to ensure its operations
proceed as usual. Gold Standard said it has sought approval
to consummate the sale to 37 Baking promptly, subject to any
higher and better offers that may be submitted through the courtsupervised
process, but in the meantime will continue to satisfy
customer orders, pay vendors and employ its workers.
According to its June 22 Chapter 11 filing, Gold Standard has
estimated assets of between $100 million and $500 million and estimated
liabilities of between $100 million and $500 million. The
company said it has between 1,000 and 5,000 creditors.
Earlier this year Gold Standard sold its Pleasant Prairie, Wis.,
manufacturing facility to Crown Bakeries. The plant produces and
distributes laminated dough croissant products.
- Eric Schroeder, Milling & Baking News
William Pursley, food
safety expert, dies
William E. Pursley, a longtime educator at AIB International
and highly regarded food safety expert, died June 12. He was 75
years old.
Mr. Pursley joined AIB International (then known as the
American Institute of Baking) in 1975, shortly after receiving his
master's degree in grain science from Kansas State University. He
initially worked as an inspector in the Northeast United States and
Canada for AIB, later moving to the Institute's headquarters in
Manhattan, Kan., where he was a program coordinator and then
director of audit services. He eventually started the Food Safety
and Defense Educational Department.
During his 35 years at AIB, he helped establish offices or coassociations
in many geographic regions, including Europe, Japan,
Latin America and China. He retired in 2012 as vice president of
food safety.
In 2011, he was awarded the George B. Wagner Award at the
International Association of Operative Millers' 115th annual conference.
The award recognizes outstanding contributions to mill
sanitation and food safety.
- Eric Schroeder, Milling & Baking News
www.bakingbusiness.com / August 2022 Baking & Snack 13
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Baking & Snack - August 2022

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