Milling & Baking News - April 14, 2015 - 11

Business

Subway restaurants bread to
feature Whole Grain Stamp
MILFORD, CONN. - Already on
more than 10,000 products, the Whole
Grains Council's Whole Grain Stamp
now is set to appear on two bread varieties at Subway restaurant chains
across the United States: 9-Grain Wheat
bread and 9-Grain Honey Oat bread.
"With today's delicious whole grain
choices, no one has to choose between
'good taste' and 'good for you,'" said
Cynthia Harriman, director of food and
nutrition strategies for Oldways and its
Whole Grains Council. "You can have
it all, without compromising taste."
Introduced in 2005, the Whole Grain
Stamps feature a stylized sheaf of grain
on a golden-yellow background with
a bold black border. The design makes
the Whole Grain Stamp easy to spot
on food packages and helps consumers find legitimate whole grain products containing at least half a serving
of whole grain. At Subway, the stamp
will be displayed as a cling decal on the
glass surface of the ingredient case.
"Whether you're ordering breakfast, lunch or dinner, it's easy to get
your whole grains in when you visit

Subway," said Lanette Kovachi, M.S.,
R.D., senior dietitian at Subway.
"Choose the 9-Grain Wheat bread or
9-Grain Honey Oat bread and you'll

get 24 grams whole grains per 6-inch
sandwich, which is half the daily
amount recommended by the Whole
Grains Council.
"Paired with your favorite fresh
veggies and lean meat you get a protein packed, fiber and whole grain
filled sandwich that will keep you satisfied and fueled throughout the day."
The 9-Grain Wheat bread is the
standard bread used for the Fresh Fit
for Kids meals, which allows parents
the option to boost whole grains for
their children's meals, Subway said.
"Diets rich in whole grains have not

only been associated with a reduced
risk of chronic diseases, but also can
play a role in weight maintenance,"
Ms. Kovachi wrote in her column
titled "Make way for whole grains."
"Replacing refined grains ... with
whole grains is one of the easiest steps
you can take to improve your diet and
overall health. It's also one of the best
ways to add some flavor and heartiness to some of your favorite foods."
Earlier this year, Subway recognized
Aryzta, Lineage Logistics and Southwest
Baking for their role in improving the restaurant chain's bread, including developing the 9-Grain Wheat bread variety that
now features 51% whole grains.
Subway started baking bread fresh
daily in each restaurant in 1983 and in
recent years has ramped up its efforts to
improve its product offerings. In 2007,
the restaurant chain increased fiber content in wheat bread. In 2008, Subway removed artificial trans fats, while in 2009
it improved wheat bread by converting
to 9-Grain Wheat bread. In 2011, Subway fortified its U.S. bread with vitamin
D and calcium, and also removed highfructose corn syrup from its 9-Grain
Wheat bread. In 2012, sodium content
was reduced by 29% for 9-Grain Wheat
bread and 42% for Italian bread. MBN

Pepperidge Farm adds solar power
at Bloomfield baking plant
NORWALK, CONN. - Campbell Soup
Co. has partnered with BNB Renewable
Energy Holdings and SunPower Corp.
to add a 1-megawatt solar array at its
Pepperidge Farm bakery in Bloomfield,
Conn. Commercial operation for the solar
array, which is generating the equivalent
of 15% of the bakery's annual energy use,
began on Dec. 26, 2014.
According to Campbell, the groundmounted, fixed-tilt array comprises 2,720
high-efficiency SunPower solar panels
and sits on five acres of land leased from
Pepperidge Farm. In its first year, the array is projected to produce more than
1.7MM kilowatt-hours of electricity, the
company said.
The solar array in Bloomfield is the
second largest to be installed at facilities
owned by Campbell and is the latest step
in the company's sustainability initiatives
to support the use of renewable energy.
By 2020, Campbell has set a goal to reduce energy use by 35% per ton of product produced and source at least 40% of
the energy used by the company from
renewable or alternative energy sources.
"We have been proud to work with our
bakingbusiness.com / world-grain.com

partners BNB and SunPower, along with
the town of Bloomfield, to complete construction of this renewable installation,"
said Harry Pettit, manager of systems and
infrastructure engineering at Pepperidge

Farm. "Pepperidge Farm has agreed to
purchase the equivalent of 100% of the electricity produced by the system for 20 years.
These efforts are part of Campbell's longterm strategy to cut the environmental footprint of our product portfolio in half and
deliver long-term value to our business and
the communities where we live and work."
Pepperidge Farm and BNB Renewable
Energy Holdings, its corporate partner on
renewable projects, began development

of the project in 2012. The company said
a key to the project's success has been a
power purchase agreement under which
Pepperidge Farm buys electricity at rates
that are competitive with retail electricity,
providing a hedge against rising electricity rates while supporting renewable energy development. Through the state of
Connecticut's Low and Zero Emissions
Renewable Energy Credit Program, administered by Eversource Energy (formerly Connecticut Light & Power) and
the United Illuminating Co., BNB secured
an agreement with Eversource for the utility to purchase the solar renewable energy
credits and environmental benefits associated with the system.
SunPower provided engineering, procurement and construction services for
the project, and the project was financed
through PNC Energy Capital, L.L.C. With
the closing of financing, SunPower, working with BNB, will provide operations
and maintenance services for the life of
the system.
BNB and SunPower previously collaborated with Campbell on a 9.8-megawatt solar array at Campbell's production facility
in Napoleon, Ohio. That solar array, which
provides the equivalent of about 15% of the
Napoleon plant's total annual energy draw,
came on-line in December 2011. MBN
Milling & Baking News

April 14, 2015 / 11

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Milling & Baking News - April 14, 2015

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