Milling & Baking News - May 31, 2005 - (Page 1)

Theinewsweeklyiofigrain-basedifoods Sanger: Whole grains awareness up, but more education needed MINNEAPOLIS - If phone interviews, e-mail correspondence and supermarket studies are any indication, consumer knowledge about whole grains is growing but incomplete, said Stephen W. Sanger, chairman and chief executive officer of General Mills, Inc. Mr. Sanger spoke May 20 to participants at the "Whole Grains & Health: A Global Summit" in Minneapolis. "Most consumers still do not fully understand what whole grain is all about at this time," Mr. Sanger said, adding that General Mills has used advertising as a I A O M REVIEW vehicle to educate consumers and has been relating the benefits of whole grains since Wheaties was introduced in 1924. He said General Mills receives hundreds of comments, questions and inquiries on a daily basis about whole grains. "Consumers are blunt and they're to the point, even though they might not always be technically accurate," he said. In regards to whole grains, he said some consumers are praising the company while others are asking General Mills to do more. "But I think a large number of them seem Continued on Page 12 Baking and Snacking performance headlines Campbell Soup results CAMDEN, N.J. - Third-quarter profits of Campbell Soup Co. were lifted by strong growth in its fresh bakery segment and cookie business. The company's Baking and Snacking division, which includes the Pepperidge Farm business in the United States and Arnott's in Australia and the Asia/Pacific region, had operating earnings of $36 million in the three months ended May 1, up 33% from $27 million in the third quarter LATE MAY 31, 2005 / last year. Sales were $421 million, up 8%. The quarterly and longer term performance prompted Douglas R. Conant, president and chief executive officer of Campbell Soup, to describe the Pepperidge cookie business as the best performing biscuit business in the U.S. and possibly the world. Pepperidge experienced strength across categories beyond cookies, beginning with fresh bread and baked products. Sales Continued on Page 14 NEWS LONDON -The 2005-06 wheat crop forecast was raised slightly in data issued May 26 by the International Grains Council. The I.G.C. forecast wheat production at 604 million tonnes, up 2 million tonnes from its April projection. The crop would be smaller than the 625 million tonnes harvested in 2004-05 but would be larger than crops of 555 million tonnes and 566 million the previous two years. "Higher figures for the United States, Iran, China and Pakistan were only partly offset Continued on Page 8 Improved world wheat outlook inside Story on Page 19 Sara Lee to launch 'transitional' bread with whole grain goodness ST. LOUIS - Sara Lee Bakery Group has announced plans to introduce a new bread that looks and tastes like white bread but delivers a good source of whole grains. Sara Lee Soft & Smooth Made with Whole Grain White Bread is a transitional bread that has the taste, texture, appearance and economy of white bread, while providing a good source of whole grains per serving, the company said. The bread is made from a 70/30 blend of enriched wheat flour and whole grain flour and contains 8 grams of whole grains per twoslice serving (4 grams per slice). The move could be likened to last year's reformulation by General Mills, Inc. of its breakfast cereals. While all Big G cereals contain whole grains, several - such as Cocoa Puffs, Cinnamon Toast Crunch and Cookie Crisp - are made Continued on Page 9 THIS WEEK I.B.C. closing N. England baking plant Fuel surcharge proposal fuels anger 10 34 Ingredient New president at Minneapolis exchange 35 Week sponsored by 38

Table of Contents for the Digital Edition of Milling & Baking News - May 31, 2005


Milling & Baking News - May 31, 2005