Milling & Baking News - March 22, 2011 - (Page 1)

THE NEWS WEEKLY OF GRAIN-BASED FOODS MARCH 22, 2011 / BUNS PERSPECTIVE Baker of the Year Growth is a Turano specialty “ tick to your knitting” is a popular expression to encourage staying true to one’s core strengths. In the early 1990s, Turano Baking Co., Berwyn, Ill., appeared to have strayed from its core strength of supplying specialty baked products in its heritage Chicago market. Based on demand from a single, rapidly growing food service operator, the company decided to build a second plant in the nearby suburb of Bolingbrook to supply frozen par-baked rolls to this customer. When the plant opened on schedule nine months later, though, the customer had suffered a business reversal and no longer needed product from the Turanos. The company had a large new bakery, more new debt and no new business for the plant. S Thins and flats continue momentum in buns and rolls category Story on Page 31 LATE NEWS Baked foods, cereal price index rises 0.4% WASHINGTON — The Consumer Price Index for baked foods and cereal products rose 0.4% in February after increasing 1.1% in January, according to the Bureau of Labor Statistics of the U.S. Department of Labor. The index for all food at home also finished higher, rising 0.5% after gaining 1.4% in January. Of the 18 items tracked by Milling & Baking News, 15 posted month-over-month gains, while 3 finished lower. The February index for Cereals and Bakery Products before seasonal adjustment was 254.2% of the 1982-84 average, up 1.1% from a year ago. The C.P.I. for cereals and cereal products in February was Continued on Page 8 Rather than retrenching, the three Turano brothers — Renato, Giancarlo and Umberto (Tony) — who have been working together at the company since the late 1960s, scrambled to find other customers for the new plant. Within a Continued on Page 33 Yamazaki in major humanitarian relief effort in wake of disaster VIENNA, VA. — Even as the company contends with numerous obstacles in its efforts to operate, Yamazaki Baking Co. is diverting production of nearly half its baking plants to help with the massive humanitarian relief under way in Japan. Providing an update late last week was David B. Conner, vice-president of human resources of Yamazaki’s U.S. subsidiary, Vie de France Yamazaki, Inc., based in Vienna, Va. Tokyo-based Yamazaki is Japan’s largest baking company. In the United States, the company operates six plants sprinkled across the country along with several retail bakery-cafes. Working closely with the Japanese government, Yamazaki early last week began producing about 500,000 baked products daily (bread and sweet goods) for shipment principally to emergency shelters in areas most severely affected by the March 11 earthquake that hit northeastern Japan. “The Japanese government wants us producing as much as we can as quickly as we can,” Mr. Conner said. He said Yamazaki gradually has increased production through the week to more than 500,000 units per day for the relief effort. As of late last week, 31 of Yamazaki’s 33 baking plants were fully operational. “The only problem at the operating plants is the rolling power outages that Story and additional Japan earthquake coverage continues on Page 14

Table of Contents for the Digital Edition of Milling & Baking News - March 22, 2011

Milling & Baking News - March 22, 2011
Baker of the Year - Growth is a Turano specialty
Yamazaki in major humanitarian relief effort in wake of disaster
Late news - Baked foods, cereal price index rises 0.4%
NEWS Comment - Unexpected events exerting huge impact on wheat
Editorial - Japan’s fl our mills built to resist earthquakes
Late news - White, whole wheat bread price eases
Late news - General Mills looks to buy 50% of Yoplait SAS
Late news - French company buys Bruegger’s
Late news - Heinz expands Weight Watchers breakfast line
Business - Canada Bread to close bakery in British Columbia later in 2011
Business - With acquisition, Fleischer’s Bagels changing name to Bakewise Brands
Business - Maker of Mediterranean, specialty foods doubling fl atbread capacity
Business - Just Baked targets major retail and wholesale expansion
Business - CSM to close Wisconsin plant
International - Yamazaki in major humanitarian relief effort in wake of disaster
International - Japan’s food sector, including milling, little damaged by quake
International - Japan grain industry assessing impact
Data - Millers forecast rebound in soft red winter wheat production
Industry Activities - Sodium reduction solutions explored at A.S.B.’s BakingTech session
Industry Activities - BakingTech attendance goes over 1,000
Industry Activities - Nine trends to watch in food service
Industry Activities - N.G.F.A. urges C.F.T.C. to exempt bona fi de agricultural hedgers from swap regulations
Industry Activities - A.B.A. lauds senate initiative to end ethanol excise tax credit
Industry Activities - New director named for Flour Fortifi cation Initiative
Data - Durum semolina output in 2010 up 3.7%, third highest ever
Data - Rising second straight year, U.S. fl our exports up 19% from 2009
Data - U.S. 2011 wheat carryover up 3% from February
Buns Perspective - Thins and fl ats continue momentum in buns and rolls category
Buns Perspective - New imaging system may improve bun quality
Baker of the Year - Serving a diversifi ed market
Baker of the Year - Variety of products, customers distinguishes Turano
Baker of the Year - True to its roots
Baker of the Year - For the love of baking
International - Aryzta Food North America EBIT up in fi rst half
International - Cadbury launching Oreo brand in India
Supplier Innovations - Reduce mixing time while improving dough machinability
Supplier Innovations - Danisco to expand Litesse production
Supplier Innovations - Barry Callebaut launches dairy-free chocolate and stevia ingredient
Supplier Innovations - AAK opens sales offi ce in China
Ingredient Market Trends - Japan wheat trade continues even in disaster’s wake
Ingredient Week
Marketplace Business Network
Ad Index

Milling & Baking News - March 22, 2011