Milling & Baking News - November 2, 2010 - (Page 1)

THE NEWS WEEKLY OF GRAIN-BASED FOODS NOVEMBER 2, 2010 / PASTA PERSPECTIVE Maass emphasizes need for milling to squarely face food safety issues Putting together the pasta puzzle Pasta makers search for footing following takeovers, shifting category dynamics Story on Page 29 LATE NEWS F.M.I., G.M.A. launch labeling initiative WASHINGTON - The Food Marketing Institute and the Grocery Manufacturers Association have formed a partnership to develop a front-ofpackage labeling system designed to easily inform consumers about the nutritional attributes of food and beverage products. As part of the initiative, member companies from both trade associations have committed $50 million to a consumer education campaign about the new front-ofpackage system. The new labeling effort will be introduced in 2011. "This is a landmark step forward in the industry's commitment to help address the obesity challenge," said David Continued on Page 8 DEL MAR, CALIF. - Going into 2011, food safety stands at the forefront of issues facing the milling industry, said the new chairman of the North American Millers' Association. Paul Maass, who on Oct. 15 was named president of the Commercial Foods division of ConAgra Foods, Inc., Omaha, emphasized the importance of food safety to NAMA as the political environment in Washington changes and as con- Maass sumer habits change as well. He spoke with Milling & Baking News Oct. 16 at the NAMA annual meeting at the L'Auberge Del Mar in Del Mar. A host of regulatory issues will merit attention in the months ahead, Mr. Maass said. He cited sodium reduction as an example of an issue of keen interest to milling's largest customers - the baking industry. Biotechnology also was to be on the millers' plate. "And there is food safety, the high likelihood of increased regulation and its impact on our businesses," he said. "How do you effectively help our membership prepare for that and navigate through that?" In recent years, NAMA has focused on product promotion as a way to ensure continued strong, and ideally growing, demand for milled products. "We've asked, how do we spur growth in consumption of our product?" he said. "I also would say we need to focus on what could hurt it. What keeps me up at night when it comes to running ConAgra Mills and serving as NAMA chairman is food Continued on Page 16 Bread increasingly viewed as ideal vehicle for added nutrition KANSAS CITY - Bread's nutritional credentials are growing due to fortification, and the trend will continue as manufacturers compete for shelf space at retail and market share in the goodfor-you category. "Some people are looking for more than just an enriched white bread - it is a different product," said Lee Sanders, senior vice-president of government relations and public affairs for the American Bakers Association. "Whole wheat white, for example, provided higher fiber and higher moisture content with a traditional enriched white taste giving consumers value for what they want. "People want to choose what they eat and are looking for better nutrition. They want products that meet more than one function and are more than just a carrier for a sandwich - people want additional nutrition, quality and good taste in the foods they purchase and eat." The latest entry into the competition is Mrs Baird's, Fort Worth, Texas. The company recently announced the addition of vitamins A and E to its line of sandwich wheat bread, including Mrs Baird's 100% Whole Wheat, Honey Continued on Page 12

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Milling & Baking News - November 2, 2010