Milling & Baking News - May 28, 2013 - (Page 1)

THE NEWS WEEKLY OF GRAIN-BASED FOODS MAY 28 , 2013 / Signature Interview FEATURE General Mills initiative puts spotlight on wheat sustainability, collaboration Gluten-free, whole grain sales open door for ingredients Story on Page 30 LATE NEWS Sugar reform effort voted down in Senate WASHINGTON — In a vote of 54 to 45 the Senate voted down an amendment to the farm bill seeking to overhaul the U.S. sugar program late on May 22, meaning the sugar program will remain basically unchanged from its current form once a new farm bill is hammered out. Referred to as the Shaheen amendment on the sugar program for its main sponsor, Senator Jeanne Shaheen of New Hampshire, the amendment had 18 other bipartisan co-sponsors. It sought changes to the program that Ms. Shaheen said was “the only program in the farm bill that hasn’t been reformed” in comments on the Senate floor just Continued on Page 8 MINNEAPOLIS — For General Mills, Inc. and other grain-based foods companies, there is much to be gained by helping the grower community sustainably produce wheat and other baking ingredients, said Steven L. Peterson, director of sourcing sustainability at General Mills. Mr. Peterson described General Mills’ thinking about sustainability in an interview with Milling & Baking News shortly after his company announced it was breaking out “sustainable sourcing” as a separate area in its corporate responsibility efforts. The initiative takes on added importance given General Mills traditional position as the largest wheat user in the United States. “General Mills is at the forefront of sustainable sourcing efforts in wheat through its partnership with Field to Market (see related story on Page 24), having recently completed a three-year pilot project to study the environmental impact of wheat production in the Snake river region of Idaho,” the company said in announcing its sourcing initiative. In the interview, Mr. Peterson identified three interrelated reasons sourcing sustainability has become a priority for Continued on Page 23 AACC International offers whole grain product guidelines ST. PAUL, MINN. — A whole grain food must contain 8 grams or more of whole grain per 30 grams of product, according to the AACC International’s Whole Grains Working Group in a characterization recently approved by the association’s board of directors. The working group was formed to address science-based issues related to whole grains and whole grain products. Julie Miller Jones, Ph.D., served as chair of the Whole Grains Working Group. “Currently, consumers are confused about what constitutes a whole grain food, and this characterization provides clear guidance to those who seek to consume the recommended levels of whole grain,” she said. Federal dietary guidelines recommend Americans should make half their grains whole, which means that each day they should eat at least 3 servings of whole grains with 16 grams of whole grain or 6 servings of foods that have at least 8 grams of whole grain. The Whole Grains Working Group made the distinction of 8 grams of whole grains per 30 grams of product to take into account food products that include refined grains. The language does not impact statements about products that are allowed Continued on Page 9

Table of Contents for the Digital Edition of Milling & Baking News - May 28, 2013

Milling & Baking News - May 28, 2013
General Mills initiative puts spotlight on wheat sustainability, collaboration
Sugar reform effort voted down in Senate
AACC International offers whole grain product guidelines
Editorial - Different grain trade meets rising needs
Late News
Nutrition and Health
Financial Results
Signature Interview - General Mills initiative puts spotlight on wheat sustainability, collaboration
Washington - Labeling biotech?
Weather Outlook - Weather similarities to 1983 of interest, but a full repeat not expected
Washington - Ag committees reject president’s proposal on foreign food aid
Washington - N.G.F.A. urges improved customer protection in C.F.T.C. reauthorization
Industry Activities
Ingredient Market Trends
Ingredient Week
Supplier Innovations
Marketplace Business Network
Marketplace Business Network
Ad Index

Milling & Baking News - May 28, 2013