Milling & Baking News - February 7, 2012 - (Page 1)

THE NEWS WEEKLY OF GRAIN-BASED FOODS FEBRUARY 7, 2012 / BAGEL UPDATE Emboldened by new data, bakers take a hard line on sodium cuts WASHINGTON — Even as pressure is rising and spreading from the federal government for food companies to reduce sodium content, the American Bakers Association is pushing back hard. While reiterating a commitment dating back decades to gradual sodium reduction, the A.B.A. is citing new scientific data that raises serious doubts about recent pushes for sharp reductions of sodium in the food supply. The A.B.A. is making its case in comments submitted in a Jan. 27 letter to the Food and Drug Administration in response to an F.D.A. request for such comments, published in the Sept. 15 edition of the Federal Register. The letter was written by Lee Sanders, senior vice-president of government relations and public affairs at the A.B.A. Indicative of the importance of the sodium issue to the bakers, the letter was written in conjunction with an A.B.A. Sodium White Paper published in January, and the comments are based on the paper. The paper, “Considerations for reducing sodium in the baking industry,” was prepared based in part on the results of an A.B.A. benchmarking survey on sodium reduction conducted between May Continued on Page 26 Keeping it fresh Consumers bypassing frozen bagels in favor of fresh, refrigerated Story on Page 24 LATE NEWS I.F.T., F.A.O. to partner on food safety CHICAGO — The Food and Agriculture Organization of the United Nations (F.A.O.) and the Institute of Food Technologists (I.F.T.) have signed a memorandum of understanding that will facilitate cooperation between the two groups in preventing and redressing the increasing risks associated with food safety and quality and their impact on public health and consumer protection. “We are proud and honored to be able to offer I.F.T.’s collective scientific and technical expertise as a resource to F.A.O.,” said Barbara Byrd Keenan, executive vice-president of Continued on Page 8 Food Ingredient Solutions®  Next generation nears Food companies test stable, high-oleic oils while research seeks to increase omega-3 content of other oils G overnment has given its regulatory blessing. Farmers are growing the soybeans, and food companies and oil suppliers are testing the new oil. The path to market entry thus proceeds for high-oleic soybean oil, which may fall into the category of “next generation oils.” Both Pioneer Hi-Bred and Monsanto Co. have developed high-oleic soybean oils, which they promote for functional and health benefits. Meanwhile, other next generation oils still in the research pipeline may have higher levels of hearthealthy omega-3 fatty acids. Pioneer Hi-Bred, a business unit of E.I. du Pont de Nemours and Co. and based in Des Moines, Iowa, offers Plenish higholeic soybean oil. It is more than 75% oleic content and has 20% less saturated fat than commodity soybean oil. Linolenic Continued on Page 19 Marking nine decades in partnership with grain-based foods

Table of Contents for the Digital Edition of Milling & Baking News - February 7, 2012

Milling & Baking News - February 7, 2012
Emboldened by new data, bakers take a hard line on sodium cuts
Late News - I.F.T., F.A.O. to partner on food safety
Food Ingredient Solutions - Next generation nears
News/Comment - Optimism stems from gains in restaurant sales
Table of Contents
Editorial - Do wheat prices really have diminished role?
Late News - DuPont details efforts to improve food security
Late News - Sugar Association rejects Nature article claims
Late News - Highland Baking plans South Carolina facility
Late News - Cargill, CHS expand scope of Temco j.v.
Business - Hostess asks court for sweeping rejection of union obligations
Business - Dawn closing Modesto, Calif., facility
Business - Gavilon acquires grain marketing company in Brazil
Business - Better Business Bureau’s ruling favors claims for WhoNu? cookies
Business - Richardson to acquire Great Northern Grain facility
Business - CHS returning $421 million to cooperative owners
Business - Three Gonnella Baking facilities kosher certified
Business - J.M. Smucker board increases share repurchase
Financial Results - Kellogg finishes tough year with strong quarter; challenges ahead
Financial Results - Weakness in oilseed margins, lower corn results weigh on ADM earnings
Financial Results - J&J earnings down on ‘disappointing’ results
Industry Activities - Whole Grains Summit aims at whole world intake increase
Industry Activities - A.B.A. unveils
Industry Activities - Todd Hale of Nielsen to address A.B.A. convention
Industry Activities - Judi Adams, Lee Sanders on W.Q.C. forum
International - World Bank anticipates easing global food prices for 2012
Food Ingredient Solutions - Trends in fats and oils
Bagel Update - Keeping it fresh
Bagel Update - Einstein Noah to offer boiled bagels; Dunkin’ adding bagel sandwiches
Data - C.P.I. for baked foods, cereals rebounds to finish higher year-over-year
People - Caravan hires Tara Korde as product marketing manager
People - Santiago Vega to lead nutrition marketing at Corn Products
People - Justin Lambeth to lead marketing at Quaker Oats
People - Two join Limagrain Cereal Seeds
Merchandising - General Mills adds Multi Grain Cheerios Peanut Butter
Merchandising - Clif Kid Zbar adds iced oatmeal cookie flavor
Supplier Innovations
Ingredient Market Trends
Ingredient Week
Marketplace Business Network
Ad Index

Milling & Baking News - February 7, 2012