Milling & Baking News - March 17, 2015 - (Page 1)

THE NEWS WEEKLY OF GRAIN-BASED FOODS MARCH 17, 2015 / PASTA UPDATE Bread Product Perspective Vying for a new generation W Pasta industry ready to play ball N.P.A. chairman says association committed to research, marketing necessary to make a mark Story on Page 39 LATE NEWS Krispy Kreme income slips in fiscal year WINSTON-SALEM, N.C. - Net income for the fiscal year ended Feb. 1 fell to $30,060,00, or 44c per share, for Krispy Kreme Doughnuts, which compared to $34,256,000, or 48c per share, in the previous fiscal year. Contributing to the decline were unusual tax credits ($10.3 million) in the fourth quarter of the prior year. Fiscal 2015 revenues increased 7% to $490,334,000 from $460, 331,000 in the previous year. Traffic fell during the fourth quarter as the donut chain tweaked its promotional and incentive strategies to improve operating margins. Net income for the quarter ended Feb. 1 tumbled to $6,546,000, or 10c per share, compared Continued on Page 8 ith simpler labels and complicated or at least clever names, change is coming to the bread aisle. In a mature industry in which stability long has been a trademark and growth in recent years has proven elusive, bakers are looking for ways to attract a new generation of sandwich makers. At the vanguard of this new movement has been a baking company working hard to become part of the industry mainstream - at least as measured by geographic distribution. Dave's Killer Bread was introduced 10 years ago by NatureBake, a family-owned baking company with roots back to the 1950s. The organic product's success prompted the Dahl family to adopt Dave's Killer Bread as the Milwaukie, Ore.-based company's name. In introducing two new varieties in recent weeks, Dave's has expropriated an innovation term that may be more closely associated with the high-tech industry. "We're on a mission to disrupt the bread category with the highest quality, most nutritious and best-tasting products in the marketplace," said Michelle Hunt, vicepresident of marketing at Dave's Killer Bread. "Consumers want the nutritional value of whole grains, organic alternatives and clean ingredients, and Dave's Continued on Page 30 Flour output in 2014 to second successive record of 425,937,000 cwts WASHINGTON - U.S. flour production in 2014 for the second successive year reached a record, 425,937,000 cwts, up 0.3% from the previous peak of 424,550,000 cwts in 2013 and 1.1% above the third largest year of 421,270,000 cwts in 2000. Along with the production record, 24-hour daily milling capacity in 2014 also reached a high both in terms of annual average and the fourth quarter number. Flour output in 2012 through 2014 is based on data compiled by the North American Millers' Association (NAMA) and subsequently interpolated by Milling & Baking News. Resulting data are compared with statistics issued by the U.S. Census Bureau for nearly 90 years before Census compilations were halted in June 2011 due to budgetary issues. The federal government will resume reporting U.S. flour production in 2015 through data to be issued beginning in May by the U.S. Department of Agriculture. Flour milling data are compiled for NAMA by Veris Consulting, Inc. Beginning in July 2011 NAMA has issued quarterly flour output numbers compiled Continued on Page 22

Table of Contents for the Digital Edition of Milling & Baking News - March 17, 2015

Milling & Baking News - March 17, 2015
Bread Product Perspective - Vying for a new generation
Flour output in 2014 to second successive record of 425,937,000 cwts
Late News - Krispy Kreme income slips in fiscal year
Table of Contents
News Comment - Rivera highlights difficult dance facing baking
Editorial - Much to learn from flour output
Late News
Financial results - After B.B.U. loss in 2014, Servitje sees brighter U.S. picture in 2015
Nutrition and Health - Senator Rand Paul questions F.D.A.’s proposed rule on phos
Dunkin’ Brands plans to stop using titanium dioxide
Business - Research Products acquires specialty technical ingredient company
Explosion at Corbion facility sends three workers to hospital
Weston identifies specific areas of potential growth in baked foods
Specialty baker Just Desserts to open facility in Fairfield, Calif.
Boulder positioning business for the next phase of gluten-free
Hodgson Mill expands whole grain offerings
Data - Wheat carryover forecast nearly unchanged; adjustments in classes
International - Iran emerges as leading flour exporter as global trade prospects steady
China soybean import volume continuing to grow in 2015-16
Pasta Update - Pasta industry ready to play ball
Pasta Fits a simple, yet successful program
Merchandising - Snyder’s-Lance expands in gluten-free products; ‘major breakthrough’ ahead
Post debuts Honey Bunches of Oats Breakfast Biscuits
Mrs. Freshley’s, Cinnabon expand partnership with new snacks
Nestle reduces sugar in popular cereal brand
People - ADM makes management moves to accelerate execution of plans
Jim Rosen, founder and c.e.o. of Highland Baking, dies
Don Hasseltine, well-known in bakery packaging, dies at 82
Industry Activities - G.M.O. wheat issues seen revolving around yield and public acceptance
Bimbo vice-president of operations elected chairman of A.S.B.
Chef/author sees breakout moment for sprouted grains inclusion in baking
Fox Business stock market show anchor to address A.B.A. meeting
Supplier Innovations
Ingredient Market Trends - Forecast corn carryover lowered, but still largest since 2006
Ingredient Week
Marketplace Business Network
Ad Index

Milling & Baking News - March 17, 2015