Milling & Baking News - October 29, 2013 - (Page 1)

THE NEWS WEEKLY OF GRAIN-BASED FOODS OCTOBER 29, 2013 / FEATURE FOOD INGREDIENT SOLUTIONS® Shhh! Sodium reduction efforts in progress C Pushing the buttons on pasta Companies turn to gluten-free for spark Story on Page 24 LATE NEWS Sugar struggles weigh on Bunge results WHITE PLAINS, N.Y. - Weak results in the company's sugar business have Bunge Ltd. considering "all alternatives" for the unit, including a potential sale. Softness in sugar was a primary factor cited by the company in announcing a loss of $137 million in the third quarter ended Sept. 30. The loss compared with net income of $289 million, equal to $1.91 per share, in the same period a year ago. Net sales during the third quarter of fiscal 2013 were $14,701 million, down 11% from $16,543 million in the third quarter of fiscal 2012. "Given the challenges facing the Brazilian (sugarcane milling) industry, we Continued on Page 8 ompanies are experimenting with ways to reduce sodium in their products. Some even have set goals to reach by 2015. Muffled, however, may describe how some companies are trumpeting accomplishments. Concerned that consumers might associate reduced sodium with reduced taste, companies in many instances are taking a stealth approach, or keeping the sodium reduction information off the front of packaging. The practice may explain a Mintel report released in August 2012. It showed global launches of foods with low/no/reduced sodium claims declined 5% from 2010-11. "I have not seen the data for 2012," said Barbara Bufe Heidolph, principal, food phosphates, at ICL Food Specialties, St. Louis. "However, in general, most companies that have made pledges to reduce sodium (which is not all of them) have met their sodium targets and are not launching new products with claims. Many are using covert or stealth approaches and relying on the consumer to review Continued on Page 19 Maple Leaf looks to sell 90% Canada Bread stake TORONTO - After steadily raising its stake in the company over the past 15 years, Maple Leaf Foods on Oct. 21 said it has begun to explore strategic alternatives that may lead to the sale of its 90% holding in Canada Bread Company Ltd. Maple Leaf said the decision to explore options for its Bakery segment comes as the company reaches the "final phase" of a seven-year project to enhance its protein business by increasing its scale and improving its productivity and profitability. As it nears completion, Maple Leaf said the effort to improve the meat business is "expected to deliver significant returns to shareholders." Michael H. McCain, president and chief executive officer of Maple Leaf, also offered an optimistic outlook for the baking business. "We are confident that our Bakery business can deliver significantly higher levels of profitable growth; the only question is how best to realize the future value of this business," he said. "The recently completed Bakery strategy will require organizational focus and resources to implement. This process gives us the opportunity to determine the best path forward for Maple Leaf, our Continued on Page 9

Table of Contents for the Digital Edition of Milling & Baking News - October 29, 2013

Milling & Baking News - October 29, 2013
Food Ingredient Solutions - Shhh! Sodium reduction efforts in progress
Maple Leaf looks to sell 90% Canada Bread stake
Late News - Sugar struggles weigh on Bunge results
Table of Contents
News/Comment - New challenges emerge in 2013-14 flour market
Editorial - Unlimited potential for progress evident at Expo
Late News
Business - Private equity group acquires PBF Pita, Canadian baking company
Pepperidge Farm opens expanded baking facility in Utah
J&J Snack adds twist to pretzel business with acquisition
Hostess, Papa Pita reach tentative settlement agreement
Haas Baking, closed in early 2012, files for bankruptcy
Financial Results - B.B.U. posts strong third-quarter operating profit and sales
Panera profit rises 17% in third quarter, but lower traffic signals trouble
Gruma Corp. operating income rises 63% in third quarter
Industry Activities - Dawn’s Jones urges young executives to network
Penny sees consolidating B.B.U. cultures as key to success ahead
Marshall finds own leadership path as top Bama executive
McKee: ‘Long-term view’ key to succession success
AACC International recognizes ‘best minds in cereal grain science’
Lee Sanders honored for 20 years of service at A.B.A.
More ways to cut out salt
Food Ingredient Solutions - Reaction time proves critical in sodium reduction
Pasta Update - Pushing the buttons on pasta
Agency clears New World Pasta whole grain claims
Weather Outlook - Wheat market bases: Is it weather again?
I.B.I.E. 2013 attendance exceeds 21,000
International - World heritage sourdough library opens in Belgium
Louis Dreyfus inks pact to develop grain terminal in Ukraine
Education and Research - General Mills seeks patent related to adding fiber, calcium to cereal
Patent involves adding flax to cereal, extending shelf life
Analysis links fi ber, reduced cardiovascular inflammation
Merchandising - Continental Mills makes several additions to Krusteaz line
Mrs. Freshley’s extends Dreamies line with chocolate-flavored cakes
Mondelez, 7-Eleven partner on Wheat Thins promo
Lundberg debuts organic whole grain rice entrees
Ingredient Market Trends - Report allows markets to catch up on crop progress
Ingredient Week
Supplier Innovations
Marketplace Business Network
Ad Index

Milling & Baking News - October 29, 2013