Milling & Baking News - June 21, 2005 - 1

Theinewsweeklyiofigrain-basedifoods

Marked shift toward whole grains
indicated in barbecue survey
RIDGWAY, COLO. - If summer barbecue
plans are any indication, consumers are
serious about shifting toward whole grain
baked foods.
A survey commissioned recently by the
Grain Foods Foundation indicated that
32% of Americans plan to serve whole
grain hamburger buns or hot dog rolls this
summer, a 52% increase from the 21% who
said they served whole grain hamburger
buns or hot dog rolls last summer.
Results of the survey were presented
by James Preskar of Harris Interactive in a
memorandum to Grain Foods Foundation
investors (members). The survey of 2,185
U.S. adults was conducted May 16-18 using
the Harris QuickQuery on-line omnibus
service. Harris described the data as representative of the total U.S. adult population.

LATE

The jump in prospective whole grain
products being served at summer barbecues in 2005 contrasts with many food
categories in which little or no year-to-year
change was expected. For instance, 71% of
respondents said they would serve burgers or hot dogs this summer, versus 68%
last summer. The change in percentages of
those serving chips and/or dip climbed to
69% from 65% last summer.
Forty-four per cent of respondents said
they would serve enriched hot dog rolls
or hamburger buns this summer, the exact
same percentage as those who served enriched products last summer.
No product category saw a larger jump
between last summer and this summer
than whole grains, but good increases
Continued on Page 20

Cargill buys diversified provider
of bakery supplies, services
MINNEAPOLIS - Cargill, Inc. has acquired Integrated Bakery Resources, a marketer of pre-mix systems, finished baked
foods and related marketing services.
Primarily a product development company, the acquisition includes Breadsong
Baking Co., a commercial baking and
blending operation. The transaction also

includes the I.B.R. web site with the URL,
www.bread.com.
"The acquisition of Integrated Bakery
Resources supports Cargill's corporate food
strategy of being a leading integrator of
ingredients for food and beverage companies globally," said John E. Geisler, Cargill
Continued on Page 10

Join the
healthy oil evolution
Story on Page 23

inside

JUNE 21, 2005

bakingbusiness.com / world-grain.com

NEWS
KANSAS CITY -
Interstate Bakeries
Corp. sustained a
loss of $24,120,039
for the four-week
period
ended
April 30, its largest
one-month loss since filing for
bankruptcy in September 2004,
according to an 8-K filed June 14
with the Securities and Exchange
Commission. Sales climbed to
$264,988,539, the highest since
September,
while
operating
expenses finished nearly flat
at $128,845,425. In its monthly
operating report summary with
the S.E.C., I.B.C. said it incurred
Continued on Page 8

Large I.B.C.
loss reflects
closings

E.R.S. details impact
on wheat of move to
whole grain foods
WASHINGTON - In an article in the
current issue of Amber Waves devoted to
examining the possibilities and impacts
of consumers adopting the 2005 Dietary
Guidelines to increase consumption of
whole grain foods, the Economic Research
Service seeks to examine the likely effects
of a shift to whole grains on demand for
wheat and wheat production. This analysis
stems from how production of whole grain
foods by definition requires less grain than
traditionally milled products, including
the finding that "whole wheat flour uses
about 25% less wheat than refined flour."
In tracking this possible effect, the E.R.S.
acknowledged that consumer acceptance
of the Guidelines recommendation would
have a definite impact on demand for
Continued on Page 43

THIS WEEK

Interstate
closing San
Francisco
plants

Cut in '06
wheat
carryover
projection

Ingredient
Smucker
earnings
higher in
f.y. 2005

Week
sponsored by

http://www.bakingbusiness.com http://www.world-grain.com http://www.bread.com

Milling & Baking News - June 21, 2005

Table of Contents for the Digital Edition of Milling & Baking News - June 21, 2005