Milling & Baking News - June 28, 2011 - (Page 1)

THE NEWS WEEKLY OF GRAIN-BASED FOODS JUNE 28, 2011 / FOOD INGREDIENT SOLUTIONS® Food scientists explore refined grains role in American diet NEW ORLEANS — Donuts and bagels now occupy the same nutritional bucket, dubbed “refined grains” by the 2010 Dietary Guidelines for Americans. How this happened was examined by four leading food scientists, speaking at a symposium held June 14 during the Institute of Food Technologists annual meeting at New Orleans. Joanne Lupton, Ph.D., professor of human nutrition at Texas A&M University, College Station, moderated the discussion, titled “Is there still a place on the table for refined grains after the 2010 Dietary Guidelines advisory committee report?” Speaking were Joanne Slavin, Ph.D., R.D., professor, University of Minnesota, St. Paul, Minn., and a member of the 2010 DGA Committee; Julie MIller Jones, Ph.D., emeritus professor of nutrition, St. Reducing sodium inside and outside Consider new topical applications and leavening system adjustments Story on Page 23 LATE NEWS Flour milling drives Q4 gain in ConAgra unit OMAHA — Operating profit within the Commercial Foods segment of ConAgra Foods, Inc. fell 6% in the fiscal year ended May 29, but was up 14% during the fourth quarter. Operating profit for the year totaled $504.6 million, down from $538.6 million during fiscal 2010, while fourth-quarter profit was $127.3 million, up from $111.3 million. Sales for the full year and fourth quarter were $4,301.1 million and $1,183.1 million, up 6% and 15%, respectively. Gary Rodkin, chief executive officer at ConAgra, said Lamb Weston and flour milling operations delivered strong results for the Commercial Continued on Page 8 Catherine’s University, St. Paul, Minn.; and Victor Fulgoni III, Ph.D., senior vice-president, Nutrition Impact L.L.C., Battle Creek, Mich., and formerly vicepresident of food and nutrition research at the Kellogg Co. “Putting refined grains in the same group of ‘foods to avoid’ as sugar and Continued on Page 18 Winter wheat harvest proceeds ahead of the average pace KANSAS CITY — The U.S. winter wheat harvest made great strides in the past few weeks with combining completed or nearly so across the Southeast and Delta states and proceeding ahead of the average pace across much of the Southwest. Progress was much slower and even behind the average pace in the key soft red winter wheat region of the Central states because of a stubborn wet weather pattern that has gripped the area for months. The U.S. Department of Agriculture in its weekly Crop Progress report issued June 20 indicated the winter wheat harvest in the 18 principal states was 31% completed on June 19 compared with 22% the previous week and 22% as the recent five-year average for the date. The report considered only Arkansas and North Carolina among the Delta and Southeastern states, though, and it was in the latter regions that the soft red winter wheat harvest was furthest advanced. As of June 19, harvesting was completed in the soft red winter wheat states of Louisiana, Mississippi, Florida and Georgia. The Arkansas harvest was 90% completed (84% as the recent fiveyear average for the date). Harvesting was 85% completed in Alabama (35% Continued on Page 34

Table of Contents for the Digital Edition of Milling & Baking News - June 28, 2011

Milling & Baking News - June 28, 2011
Flour milling drives Q4 gain in ConAgra unit
Food scientists explore refi ned grains role in American diet
Winter wheat harvest proceeds ahead of the average pace
Wheat price drop reminds buyers of huge uncertainties
Editorial - Japan’s disaster must not block technology
Campbell board elects Morrison president , c.e.o.
Extra whole grain intake may help with weight loss
C.W.B., Canada Bread to promote Prairie wheat
Len Amoroso elected chairman of the I.B.A.
In Minot, durum mill escaping fl oods, grain facilities are not
Yamazaki Baking indicated to be planning product line rationalization
Viterra acquires certain assets of Premier Pulses International
ADM hones ‘clear and compelling strategy’ for growth
Kellogg receives F.D.A. warning letter due to presence of listeria at cookie facility
Krispy Kreme expanding well beyond ‘hot glazed donuts’
Health and wellness to be focus of Bay State Milling research center
Franz doubling size of bakery in Idaho
NAMA to fund milling instructor position at Kansas State
E.U. durum chain representatives in visit to Minot, N.D.
Home Baking Association book gains national recognition
Michael Holleman to chair of Whole Grains Council board of advisers
World Food Prize honors former presidents of Ghana, Brazil
Food scientists explore refi ned grains role in American diet
Melissa Alexander, former World Grain editor, dies
Ashley Gill joins MGPI as communications specialist
U.S.D.A. breaks ground on facility to safeguard global wheat crops
Reducing sodium inside and outside
Study associates low sodium intake with higher mortality
Pizza freeze
Beyond the frozen pizza
Proof boxes — money pits
C.P.I. for baked foods and cereals rise 1.2% in May
White pan bread price higher, whole wheat lower in May
Winter wheat harvest proceeds ahead of the average pace
N.G.F.A. asks transportation board to halt ‘excessive’ switching charges
Mrs. Freshley’s adds to Danish line
Kraft launches Newtons Fruit Thins
Michigan dad named ‘Wonder Dad Hero’
Ingredient Market Trends
International conferences draw attention to the world response to hunger
Ingredient Week
ConAgra Mills unveils food safety system for fl our
Program certifi es gluten-free products
Dow launches saturated fat-free sunfl ower oil
Marketplace Business Network
Ad Index

Milling & Baking News - June 28, 2011