Milling & Baking News - June 24, 2014 - (Page 1)

THE NEWS WEEKLY OF GRAIN-BASED FOODS JUNE 24, 2014 / PRODUCT PERSPECTIVE Signature Interview Ardent Mills executives hail dawn of new era for flour milling O Gluten-free to roam Products appear in discount stores and restaurant menus Story on Page 25 LATE NEWS World Food Prize honors wheat breeder WASHINGTON - Wheat breeder Sanjaya Rajaram has been chosen as the 2014 World Food Prize Laureate. Dr. Rajaram was announced as the winner of the award at a June 18 ceremony at the U.S. State Department. "Dr. Rajaram worked closely with Dr. (Norman) Borlaug, succeeding him as head of the wheat breeding program at CIMMYT in Mexico, and then carried forward and expanded upon his work, breaking new ground with his own invaluable achievements," said Ambassador Kenneth M. Quinn, president of the World Food Prize Foundation. "His breakthrough breeding technologies have Continued on Page 8 nly a few days following the birth of a new company, the largest flour milling business in U.S. and probably global history, the top executives of Ardent Mills voiced unbridled enthusiasm about the company's launch and prospects. Dan Dye, chief executive officer of Ardent Mills, and Bill Stoufer, the company's chief operating officer and chief integration officer, discussed the new company and their plans for its future in a June 2 interview with Milling & Baking News. The two were in Kansas City for the 2014 Purchasing Seminar sponsored by the magazine. First announced in March 2013, Ardent Mills was created by combining the milling assets of ConAgra Foods, Cargill and CHS. In effect, the new business represents the combination of two companies - ConAgra Mills and Horizon Milling L.L.C., which itself was a joint venture of Cargill and CHS. Completion of the transaction was delayed by a competitive review that was resolved through the sale of 4 of the companies' 44 U.S. flour mills. The new company will be headquartered in Denver, beginning later this year. In addition to its 40 mills, Ardent Mills will operate 3 bakery mix plants and 1 specialty bakery. Mr. Dye came to Ardent from Horizon Continued on Page 16 Flowers selling former Hostess baking facility in Biddeford THOMASVILLE, GA. - Flowers Foods, Inc. has put up for sale the Biddeford, Maine-based bakery that it acquired as part of its purchase of the former Hostess Brands in July 2013. Flowers is asking $8.5 million for the property, which includes a 265,000-square-foot building and 40-acre lot. The Biddeford bakery was built in 1998 at a cost of $65 million. "We have listed the Biddeford bakery and eight other closed Hostess bakeries for sale because they do not fit with our strategic growth plan and are located in areas where we have sufficient production capacity," said Sally Bowman, a spokeswoman for Flowers Foods. "Equipment inside the building will either be sold or moved to other bakeries we operate." Flowers acquired 20 idled baking plants and other "bread assets" from Hostess Brands in July 2013 for $355 million. The first of the bakeries to Continued on Page 11

Table of Contents for the Digital Edition of Milling & Baking News - June 24, 2014

Milling & Baking News - June 24, 2014
Signature Interview - Ardent Mills executives hail dawn of new era for flour milling
Flowers selling former Hostess baking facility in Biddeford
Late News - World Food Prize honors wheat breeder
News/Comment - Biddeford sale sad postscript to I.B.C. debacle
Table of Contents
Editorial - Role for noodles in flour demand
Late News
Business - More groups sign on to advance wheat innovation
AMF BakeTech consolidating, expanding in metro Atlanta
Snyder’s-Lance completes acquisition of Baptista’s Bakery
PepsiCo opens baking innovation center in Mexico
Data - U.S.D.A. trims winter wheat production forecast
C.P.I. for baked foods, cereals up 0.1% for third straight month
White pan bread price rises in month
International - ADM aligns investment, organization in Asia-Pacific
Ardent Mills partners, executives bring deep roots in flour milling
Merchandising - La Boulange opens all-day menu concept in L.A.
Product Perspective - Gluten-free to roam
Size of growing gluten-free market varies by report
I.A.O.M. review - Operative millers come together in Omaha
NAMA leader calls for more involvement in public policy debates
Suppliers showcase latest in milling innovation
I.A.O.M. 2015 set for Palm Springs
Domenico Santoianni named Milling Operative of the Year
Regulatory Affairs - Carbon and water footprints
Weather Outlook - U.S. June rain to help propel crops on way to big year
Industry Activites - Seminar kickoff at Union Station
AIB redesigning and upgrading major baking science course
Skrdlant to retire from AIB International
Cargill reveals progress on sustainable cocoa program
People - Einstein Noah c.o.o. steps down
Nick Scheurer joins Cain Food Industries
Dave Lyons to lead public policy at FaegreBD Consulting
Renwood Mills hires new c.e.o.
Two to new posts at J.M. Smucker
Supplier Innovations
Ingredient Market Trends - Rain slows harvest progress and raises quality concerns
Ingredient Week
Marketplace Business Network
Ad Index

Milling & Baking News - June 24, 2014