Milling & Baking News - April 6, 2010 - (Page 1)

THE NEWS WEEKLY OF GRAIN-BASED FOODS APRIL 6, 2010 / FEATURE Shiver sees multi-dimensional benefits from A.B.A. involvement W Facing the gluten-free challenge Ingredient selection proves key in creating the right texture Story on Page 27 LATE NEWS I.B.A. to honor Pence and Dahlkemper WASHINGTON - Representatives Kathy Dahlkemper of Pennsylvania and Mike Pence of Indiana have been named recipients of the 2010 Horst G. Denk Legislative Service Award by the Independent Bakers Association. The I.B.A. gives the award annually to two members of Congress based on their support of issues important to the baking and food industry. Ms. Dahlkemper, a Democrat, is a freshman representative for the 3rd Congressional District of Pennsylvania. She serves on the Committee on Agriculture, Committee on Science and Technology, and the Committee on Small Business. Mr. Pence, now in his Continued on Page 8 hen it comes to the value of involvement in industry affairs, it may be difficult to find a more staunch advocate than Allen L. Shiver, the newly elected chairman of the American Bakers Association. While the A.B.A. plays a pivotal role in advancing the interests of the baking industry and its individual companies, Mr. Shiver sees participation in the varied activities of the association as an invaluable tool for baking com- Shiver panies in the cultivation and development of executive talent. The president of Flowers Foods, Inc., Thomasville, Ga., Mr. Shiver said this philosophy has been deeply ingrained at Flowers for decades. Within the past generation alone, three Flowers' executives before Mr. Shiver served as chairman of the A.B.A. - Amos R. McMullian and Heeth Varnedoe III (both retired), and George E. Deese, Flowers' current chairman and chief executive officer. Additionally, two Flowers executives currently serve as chairmen of A.B.A. committees - Jerry F. Hancock, co-chairman of Energy & Environmental Health; and Stephen R. Avera, chairman of Legal and American Bakers PAC. Many others serve on committees. "At Flowers, we have found that one of the best ways to develop executives is to get them involved in A.B.A. at the committee level," Mr. Shiver said in a recent interview, together with Continued on Page 20 Total wheat flour disappearance in '09 slightly below prior two years WASHINGTON - Disappearance of wheat flour in the United States in 2009, according to estimates just issued by the Economic Research Service, dipped slightly - hardly 0.5% - from the aggregate of the preceding year. The net total was in line with the all-time record established in 2007, down only 0.7% from that peak. For purposes of estimates like these, total wheat flour disappearance has held unchanged near its peak for three years in a row. The total of wheat flour disappearance in 2009 was 414,074,000 cwts, compared with 415,998,000 in 2008 and the record of 417,155,000 in 2007. The figure first reached 400 million cwts in 1997, and from that mark, disappearance has increased 13,455,000 cwts, or 3.4%. Annual wheat flour disappearance is computed by the E.R.S. by deducting from the domestic flour supply, comprising production plus imports, exports of flour and of flourcontaining products. Disappearance, it should be emphasized, is not the same as consumption, although the two estimates are often confused. In Continued on Page 16

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Milling & Baking News - April 6, 2010