Milling & Baking News - April 5, 2011 - (Page 1)

THE NEWS WEEKLY OF GRAIN-BASED FOODS APRIL 5, 2011 / BAKING HALL OF FAME Flowers targets 50% increase in market penetration by 2016 “ NEW YORK — Flowers Foods, Inc. fresh baked products will be available in 75% of the United States within five years, according to a new management strategy detailed March 22 by company executives. Currently, the company’s market penetration is about 50%. With what the company described as an ambitious plan for growth, Flowers Foods executives have raised the company’s long-term annual sales growth target to 5% to 10% from 5% to 8%. “We are setting a new marker today,” said George E. Deese, chairman and chief executive officer. The forecast was discussed at an analysts meeting hosted by Flowers at the New York Stock Exchange. Mr. Deese said Flowers will achieve the expansion by moving into new territories through A.S.B. 2011 Hall of Fame inductees Story on Page 37 LATE NEWS Wheat, corn area forecast rising in 2011 KANSAS CITY — Farmers intend to plant 58 million acres of wheat for harvest in 2011, up 8% from 2010, the U.S. Department of Agriculture said in its March 31 Prospective Plantings report. Winter wheat area seeded last fall for harvest this year was estimated at 41.2 million acres, up 10% from year earlier and up 1% from the January seedings report, including 29.4 million acres of hard red, 8.2 million acres of soft red and 3.7 million acres of white. Growers intend to plant 14.4 million acres of spring wheat other than durum, up 5% from 2010, including 13.6 million acres of hard red spring. Durum Continued on Page 8 acquisitions and construction of new baking plants. “We have created a sound plan to continue building on our strong position in the baking industry,” Mr. Deese said. “We currently have the No. 1 soft variety brand in the country in Nature’s Own, and that’s from serving slightly Continued on Page 12 New World Pasta president sees ‘tremendous upside’ for industry FORT LAUDERDALE, FLA. — As the world’s largest consumer of pasta but only the sixth-largest measured on a per capita basis, the United States offers a tremendous opportunity for pasta manufacturers to grow their business, said Peter Smith, chairman of the National Pasta Association. He spoke at the N.P.A.’s annual meeting held March 2729 at the Ritz-Carlton Fort Lauderdale. The U.S. population consumes about 6 billion lbs of pasta per year, or approximately 19.4 lbs per capita. “This speaks to the tremendous upside that exists for this industry,” Mr. Smith said. “If we can continue, through innovation, new products and consumer communication to make pasta more relevant for today’s consumer it’s a tremendous opportunity for us, but also a great case of critical mass for us to operate from.” In addition to serving as N.P.A. chairman, Mr. Smith is president and chief executive officer of Ebro North America, which includes New World Pasta Co. Based in Harrisburg, Pa., New World is a leading marketer and supplier of branded dried pasta and noodles in the United States and Canada with brands that include Ronzoni, American Beauty, Skinner, Lancia, Catelli and Healthy Harvest. The United States accounts for almost 24% of global consumption, followed by Continued on Page 20

Table of Contents for the Digital Edition of Milling & Baking News - April 5, 2011

Milling & Baking News - April 5, 2011
Late news - Wheat, corn area forecast rising in 2011
Business - Flowers targets 50% increase in market penetration by 2016
Industry Activities - New World Pasta president sees ‘tremendous upside’ for industry
News comment - Bakers’ meeting looks for answers to historic challenges
Editorial - Let’s keep watch on export promotions
Late news - March 1 wheat stocks up 5%
Late news - Krispy Kreme scores fi rst yearly profi t since ‘04
Late news - NutraCea narrows loss in fi scal 2010
Late news - Allen Shiver to address BEMA annual meeting
Business - Dawn Foods acquiring Unifi ne business of Royal Cosun
Business - Crumbs Holdings, 57th Street amend business deal
Business - Lance joins National Salt Reduction Initiative
Business - Wonder honoring ‘every day heroes’ in celebration of 90th anniversary
Industry Activities - A.B.A. hopeful on top priority of limiting index fund positions
Industry Activities - Teri Hatcher named spokesperson in spring for Grain Foods Foundation
Industry Activities - Caroline Bacon, K-State junior, awarded S.B.W. scholarship
Financial Results - ‘Tough comparison’ for Big G business weighs on General Mills U.S. Retail profi t
Financial Results - Flour milling helps boost ConAgra Commercial Foods profi t, sales
Financial Results - Dunkin’ Brands earnings fall 23% during fi scal 2010
Food Ingredient Solutions - Adding, subtracting and solving
Food Ingredient Solutions - Time arrives for sustainable palm oil
Baking Hall of Fame
2011 Baking Hall of Fame
2011 Baking Hall of Fame - New Hall members made astute changes
2011 Baking Hall of Fame - James G. Apple
2011 Baking Hall of Fame - E.E. Kelley Jr.
2011 Baking Hall of Fame - Ken Klosterman
2011 Baking Hall of Fame - Alexander Weber
2011 Baking Hall of Fame - A growing legacy
Washington - Struggling to fi nd food security
People - Three to new posts within ADM Corn business unit
People - Juan Luciano to join ADM as c.o.o.
People - Brian Sorenson to Dakota Specialty Milling as director of operations
People - Two to new posts at Einstein Noah
Export and Trade Issues - Resistance to rising prices accounts for drop in world fl our export estimate
Export and Trade Issues - Political upheavals and regime changes under way in leading fl our importers
Export and Trade Issues - General Mills bringing food solutions to Africa
Merchandising - French Meadow reformulates gluten-free baked foods line
Merchandising - Diamond Bakery launches Hawaiian cracker line
Merchandising - Hostess adds strawberry cupcakes to snack line
Supplier Innovations - Base eliminates trans fat in icings, batters
Supplier Innovations - Shortenings reduce saturated fat
Supplier Innovations - Stevia supplier enters joint venture in Europe
Supplier Innovations - Prevent spoilage naturally
Supplier Innovations - Study uses whey protein in gluten-free bread
Ingredient Market Trends - U.S.D.A. says farmers will plant 8% more wheat this year than last
Ingredient Week
Classifi eds
Marketplace Business Network
Ad Index

Milling & Baking News - April 5, 2011