Milling & Baking News - August 24, 2010 - 31

Data



Baked foods and cereal products
index falls 0.1% in July
WASHINGTON - The Consumer Price Index for baked foods and cereal products fell
for the second straight month, easing 0.1% in
July after falling 0.4% in June, according to
the Bureau of Labor Statistics of the U.S. Department of Labor. The index for all food at
home also fell for the second straight month,
easing 0.1% in July after falling 0.2% in June.
The index was lower for 11 of the 18
products tracked by Milling & Baking News.
The July index for cereals and bakery
products before seasonal adjustment was
250.2% of the 1982-84 average, down 1.3%
from a year ago. For all food at home, the
July index was 215.3, up 0.7% from July 2009.
The C.P.I. for cereals and cereal products
in July was 217.8, down 0.3% from June and
down 3.1% from July 2009. The index for
products within this category included: flour
and prepared mixes, 225.3, up 1.1% from June
but down 5.7% from the previous year; breakfast cereal, 214.4, down 0.2% from the previous month and down 3.5% from a year ago;
and rice, pasta and corn meal, 225.9, up 1.1%
from June but down 1.4% from July 2009.
The price index for bakery products in
July was 267.4, down 0.2% from June and
down 0.4% from July 2009.
The July index for bread was 160, down

0.8% from June and down 2.4% from July
2009. Under this heading, the C.P.I. for white
bread was 290.3, down 1% from June and
down 3.8% from July 2009. For bread other
than white, the index was 308, down 0.5%
from June and down 0.6% from a year ago.
The price index for fresh biscuits, rolls
and muffins in July was 152.7, up 0.7% from
June but down 0.4% from July 2009. The
July index for cakes, cupcakes and cookies
was 250, down 0.4% from June but up 0.3%
from July 2009. Under this segment, other
price indexes included fresh cakes and cupcakes, 256.2, down 0.3% from June but up
0.1% from July 2009; and cookies, 243.5,
down 0.9% from the previous month but
up 0.5% from the previous year.
The C.P.I. for other bakery products in
July was 247.4, up 0.1% from June and up
0.8% from July 2009. Under this heading,
other price indexes in July included: fresh
sweet rolls, coffee cakes and donuts, 251.1,
up 0.3% from June but down 0.2% from
July 2009; crackers and cracker products,
285.6, up 0.2% from June but down 0.5%
from July 2009; and frozen and refrigerated
bakery products, pies, tarts and turnovers,
260.4, up 0.4% from June and up 2.6% from
the previous year. MBN

Industry Activities



Kent Van Amburg joining A.S.B. as executive director
PETALUMA, CALIF. - Kent Van Amburg Brixey, chairman of the A.S.B. "His dihas been named executive director of the verse association management experience
American Society of Baking. He succeeds will help A.S.B. increase value to society
Kerwin Brown, who had been interim ex- members and their respective companies.
Kent has the leadership skills, intelligence
ecutive director since June 2009.
Prior to joining the A.S.B., Mr. Van Am- and energy to build on A.S.B.'s storied
burg was executive director of the Gases history while taking A.S.B. in exciting
and Welding Distributors Association, new directions."
Mr. Brixey said the A.S.B. was
where he worked with association
"overwhelmed" by the level of
leadership to increase member parinterest and passion of those who
ticipation while restoring the group
applied for the position.
to financial health, the A.S.B. said. He
"Society members owe a great
earlier held a variety of senior mandeal of gratitude to the candidate
agement positions with medical proreview, ranking and selection comfessional societies and the American
mittees for their dedication and
Trucking Association.
Van Amburg
work on this process," he said.
Additionally, Mr. Van Amburg
has worked in the food industry, having "With over 100 high quality candidates
held positions at the U.S. Grains Council who applied, it was not an easy task."
Mr. Brixey thanked Mr. Brown for his
and the United Soybean Board.
He received a bachelor's degree in agri- "tremendous service to the society durcultural economics at Kansas State Univer- ing this interim period."
"We will continue to call on him for
sity and a master's degree in agricultural
advice and counsel during the transition
economics from Purdue University.
"We are extremely excited to have Kent period to Kent's leadership," Mr. Brixey
as the next leader of A.S.B.," said Rowdy said. MBN
bakingbusiness.com / world-grain.com

The Road From
Garments To Bagels
Paved With Success

oe Puiia began his professional career
Jgarment
when he joined father, Vito, in the
industry. As the industry began
to send work overseas, the two sought
new business opportunities.
In February 1989, they opened J. P. Bagel
Express in Hoboken, New Jersey, which
was an immediate success. In June
1989, Joe's brother Jerry opened a
similar business called Bagel Stop in
Vernon, Connecticut. In 1990, Joe moved
to South Windsor, Connecticut to join
Jerry in opening a second Bagel Stop.
Today, Joe and Jerry own the Bagel Stop
Production Company that supplies a
variety of baked goods to Joe and Jerry's
´
newer company, Between Rounds Cafes.
Combining several marketing concepts,
´ offer bagels,
Between Rounds Cafes
gourmet sandwiches, salads and gourmet
coffee. Joe and Jerry have a total of six
Between Rounds locations in two states,
offer catering services for large events
and are building a franchise business.
Joe recognizes that a business needs to
change in order to grow. ''If you are not
competitive in a crowded market, you
will lose customers to the next guy," he
said. ''I believe our success comes from
our ability to stay competitive, and the
work ethic we learned from our father."
Joe relies on International® Bakers
Services (IBS) to stay competitive.
''IBS is the most professional company in
terms of meeting their customers' needs,
said Joe. ''They also let their customers
know they are appreciated." For their
famous bagels, Between Rounds uses
Blueberry Flavor, Maple Flavor, Apple
Cinnamon Flavor and seasonally,
International's Pumpkin Pie Spice Blend.
If you want flavors that help you
compete in a crowded market, rely on
International® Bakers Services.
Contact us toll-free at (800) 345-7175,
by fax at (574) 287-7161, or in writing at
1902 North Sheridan Ave., South Bend,
Indiana 46628. We have the flavors your
customers deserve.
Milling & Baking News August 24, 2010 / 31

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

Milling & Baking News - August 24, 2010

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