Milling & Baking News - October 5, 2010 - (Page 1)

THE NEWS WEEKLY OF GRAIN-BASED FOODS OCTOBER 5, 2010 / TORTILLA PERSPECTIVE Food Ingredient Solutions ® Sodium reduction for the long haul Ingredients replace sodium while keeping in taste and leavening functions C Tortilla turnover on the rise Sales swing upward for many manufacturers Story on Page 30 LATE NEWS Wheat stocks up 11%, corn climbs 2% WASHINGTON - Wheat stored in all positions on Sept. 1 totaled 2,458,849,000 bus, up 11% from 2,209,338,000 bus on Sept. 1, 2009, the U.S. Department of Agriculture said in its latest Grain Stocks report. Sept. 1 old crop corn stocks were up 2% at 1,707,566,000 bus, and old crop soybean stocks were up 9% at 151,121,000 bus. The U.S.D.A. stocks numbers for wheat and corn were above the average of pre-report trade expectations while the soybean number was as expected. On-farm stocks of wheat were 826,000,000 bus, down 1% from 836,000,000 bus a year ago, while off-farm stocks were 1,632,859,000 Continued on Page 8 onsumer and scientific data from such organizations as the Centers for Disease Control and Prevention, Mintel and the International Food Information Council point to a reality: Food companies will face pressure to reduce sodium content in their products for some time to come. For the grain-based foods industry, the questions become how and how much. The American Bakers Association, Washington, supports an incremental approach that will allow consumers' pallets to adjust to less salty foods. Ingredient suppliers also offer ways to replace sodium in leavening systems. Less than 10% of U.S. adults limit their daily sodium intake to recommended levels, according to the June 24 report "Sodium intake in adults - United States, 2005-2006" found in the "Morbidity and Mortality Weekly Report" from the Atlanta-based C.D.C. U.S. adults consume an average of 3,466 mg of sodium per day, higher than the maximum 2,300 mg in the 2005 Dietary Guidelines for Americans. "Given the considerable overconsumption of sodium by most adults Continued on Page 23 Building on new Expo model, baking groups unveil plans for annual show LAS VEGAS - The Retail Bakers of America, the American Bakers Association and the Bakery Equipment Manufacturers and Allieds (BEMA) on Sept. 27 announced the formation of a new industry event, All Things Baking, to be held Oct. 2-4, 2011, at the Renaissance Schaumburg Hotel and Convention Center in Chicago. The event, which will be held in lieu of the R.B.A.'s standalone annual event, the American Retail Bakery Exposition, will be designed for a wider audience than traditional retail baking events in the past. Expected participants include professional bakers, caterers, restaurateurs, pastry chefs, cake decorators, chocolatiers, bakery directors and other culinary professionals. All Things Baking will be held in the years that the International Baking Industry Exposition (I.B.I.E.) is not held. The I.B.I.E. is a triennial event that took place this year Sept. 26-29 in Las Vegas. The next I.B.I.E. event is set for Oct. 6-9, 2013, in Las Vegas. "More than ever, it's imperative that our industry - both suppliers and bakers - are in tune with the changing tastes, trends and behaviors of the Continued on Page 18

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Milling & Baking News - October 5, 2010