Milling & Baking News - July 5, 2005 - (Page 1)

Theinewsweeklyiofigrain-basedifoods JULY 5, 2005 / I.B.C. to offer whole wheat bread with white bread taste, texture KANSAS CITY - Marking the company's first significant new product introduction in more than a year, Interstate Bakeries Corp. said last week it would begin test marketing a new whole wheat bread beginning later this month. The product, called White Bread Fans, will be sold under the Wonder brand with the 100% whole grain descriptor on the label. The test marketing will begin July 18 in Sacramento, Calif.; San Francisco; Kansas City; Little Rock, Ark.; Memphis, Tenn.; and Omaha. "Wonder Bread is the No. 1 bread brand in the United States and a strong No. 1 in the white bread market, both in units and LATE NEWS OMAHA - Operating profit in the food ingredients unit of ConAgra Foods, Inc., which encompasses the company's flour milling and millfeed marketing businesses, rose 6% to $64 million in the company's fiscal fourth quarter ended May 29, compared with $60.4 million last year. Sales in the unit increased 8.8% to $794.9 million from $730.5 million. ConAgra said the improved results reflects profits of $49 million from trading and merchandising operations, such as energy, grains, fertilizer and other input commodities. At Continued on Page 10 Flour milling better at ConAgra dollars," said Jacques Roizen, interim chief marketing officer at I.B.C. "Part of being a leader is bringing to the market the innovations of a leader. We knew we'd be in the best position to bring a healthier white bread to the market." Mr. Roizen described White Bread Fans as a bread with the texture and softness that will appeal to white bread consumers but will offer 100% whole grain nutrition. While I.B.C. hardly is the first major baking company to make a significant new product offering in whole wheat bread, the company appears to be the Continued on Page 12 Whole wheat bread in WIC seen as major change and potential boon WASHINGTON - Proposed revisions to food packages of the Special Supplemental Nutrition Program for Women, Infants and Children (WIC), would represent the most substantial changes in the program's 30year history. That was the message of Patricia N. Daniels, director, Supplemental Food Programs Division, Food and Nutrition Service, U.S. Department of Agriculture. Ms. Daniels spoke June 21 to the Independent Bakers Association annual meeting at the Washington Court hotel in Washington. Among the most significant changes proposed was the inclusion of whole wheat bread into WIC packages, marking the first time bread may be purchased with WIC vouchers. Ms. Daniels' presentation suggested the inclusion of whole wheat Continued on Page 41 Cargill sees IBR acquisition as central to speeding new product development MINNEAPOLIS -The adoption of sports slogans as business mantra is nothing new, but the tagline "Just do it!" genuinely may summarize a key philosophy of a company recently acquired by Cargill, Inc. On June 9, Minneapolis-based Cargill said it had acquired Integrated Bakery Resources, Portland, Ore., a provider of pre-mix systems and other products and inside services to the baking industry. IBR's success in large part may be attributed to its ability to help baking companies dramatically shorten their research and development cycles, said Paul A. Hillen, Cargill vice-president of food system design. Mr. Hillen, together with IBR founder Continued on Page 22 THIS WEEK Bimbo USA, Grain Foods Foundation team up 14 Projects 50.4 million acre wheat harvest 25 Ingredient General Mills earnings, sales up 28 Week sponsored by 45

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Milling & Baking News - July 5, 2005