Milling & Baking News - August 10, 2010 - (Page 1)

THE NEWS WEEKLY OF GRAIN-BASED FOODS AUGUST 10, 2010 / MARKET COMMENT Kraft Foods in process of doubling whole grain content of crackers Russian export ban stokes wheat market fire Story on Page 41 LATE NEWS Flour output slips, grind rate to four-year low WASHINGTON - Flour production by U.S. mills in the second quarter of 2010 totaled 100,630,000 cwts, down 2.2% from 102,926,000 cwts in the same quarter of the preceding year, according to preliminary data compiled by the U.S. Commerce Department's Bureau of the Census. AprilJune production also was down 1.7% from the 102,319,000 cwts recorded in January-March, reversing the usual rise from the first to second quarter. Rate of grind in the second quarter fell to 84.9% of six-day grind, the lowest in four years, or since April-June 2006 when it was also 84.9%. In the second quarter of 2009, mills ran at Continued on Page 8 NORTHFIELD, ILL. - Kraft Foods Inc. plans to double the whole grain content of its Nabisco cracker brands. By 2013, the company said Nabisco crackers will contribute more than 9 billion servings of whole grain to American diets each year. While the most prominent additions will be in the company's Wheat Thins cracker line, which already contains a blend of whole wheat flour and enriched flour, Kraft said the changes will touch on several of the company's best known brands, including Ritz and Premium. The announcement followed news that whole grain production in 2009-10 was up sharply from the year before after expanding more slowly the previous two years (see Milling & Baking News of July 27, Page 1). Whole wheat flour still accounts for less than 5% of total U.S. flour production. "Nine out of 10 Americans eat less than the recommended daily amount of whole grains," said Rhonda Jordan, president of global health and wellness for Kraft Foods. "And a growing number of consumers are trying to increase their consumption of whole grains. By significantly increasing the amount of whole grain in our crackers, we're giving them an easy, delicious way to get the whole grain they need in the foods they already enjoy." Kraft Foods began to transition its cracker portfolio in August 2009 when it increased the whole grain content of its Original and Reduced-Fat Wheat Thins Continued on Page 10 With changes, I.B.I.E. leadership sees Expo 2010 setting new standard S trategic planning conducted beginning in 2005 and aimed at bringing the International Baking Industry Exposition to new heights will bear fruit at this year 's Baking Expo, according to the event's two chairmen. In an interview with Milling & Baking News, Rich Hoskins of Colborne/Foodbotics Corp., Lake Forest, Ill., and Michael A. Beaty, executive vice-president of supply chain for Flowers Foods, Inc., Thomasville, Ga., said changes were made with the singular objective of enhancing value for two key groups - exhibitors and those attending the show. The two are chairman and vice-chairman, respectively, of the I.B.I.E. committee. The strategic planning process, conducted jointly between the American Bakers Association and BEMA, the groups that sponsor the I.B.I.E., came in the midst of significant change in baking. "We could see consolidation in the industry, on both sides of the equation," Mr. Hoskins said. "What that causes is that it shrinks the market for the show. We were fighting that battle, and then as we moved into 2008 and Continued on Page 31

Table of Contents for the Digital Edition of Milling & Baking News - August 10, 2010


Milling & Baking News - August 10, 2010