Milling & Baking News - April 28, 2015 - (Page 1)

THE NEWS WEEKLY OF GRAIN-BASED FOODS APRIL 28, 2015 / AIB INSERT Flowers cutting ingredient count in Nature's Own by nearly half Annual REPORT 2014 800.633.5137 AIB International Story after Page 32 LATE NEWS Bimbo profitability improves in quarter MEXICO CITY - Operating income of the U.S. and Canada business of Grupo Bimbo S.A.B. de C.V. was 342 million pesos ($22 million) in the first quarter ended March 31, up 264% from 94 million pesos in the first quarter last year. Net sales were 24,935 million pesos ($1,628 million), up 35% from 18,415 million. The higher profits for the quarter were attributed by the company to lower costs associated with the company's "reconfiguration and optimization strategy." The company has invested heavily in plant closings and other cost savings initiatives in recent years. The costs totaled 439 million Continued on Page 8 NEW YORK - Flowers Foods, Inc. is in the process of cutting the number of ingredients in Nature's Own bread to 14 from 26, said Bradley K. Alexander, executive vice-president and chief operating officer of Flowers Foods. Speaking April 14 at an investor's day presentation held at the New York Stock Exchange, Mr. Alexander and his colleagues described the change both as fitting within the evolution of Nature's Own dating back decades as well as part of a clean label initiative at Flowers. "To grow our sales beyond the core white bread segment, we introduced the (Nature's Own) brand in 1977," he said. "It offered consumers a soft wheat bread with no artificial preservatives, colors or flavors. Over the years, we've continued to introduce varieties under the brand with betterfor-you attributes, including sugar free, low carbs, high fiber and whole grains." In 2009, high-fructose corn syrup was eliminated as an ingredient. "More recently we are working to reduce the number of ingredients by almost half," he said. The announcement by Mr. Alexander came about two months after Allen L. Shiver, president and chief executive officer, said the company is "working to enhance our current products by improving quality." Mr. Shiver made the remarks during a Continued on Page 18 Per capita flour consumption holds steady once again WASHINGTON - Extending what has been a period of unprecedented stability, per capita disappearance of wheat flour in the United States was 135 lbs in 2014. The estimate, issued by the Economic Research Service of the U.S. Department of Agriculture along with its April "Wheat Outlook," was precisely the same figure as in 2013 and was within a single pound of the per capita figure of every year but one dating back to 2009. The stability in per capita consumption of recent years, which really dates back to near the start of the 21st century in 2002, stands in marked contrast to the experience of the 20th century when consumption began by its downtrend to past the half-way mark followed by a third of a century of dramatic gains toward the century's end. During that 100 years there were hardly two years of per capita being unchanged, much less anything approaching the recent record. Those earlier movements yielded wrenching changes, with per capita consumption dropping from 224 lbs in 1902 to a low of 110 in 1971, only to snap back Continued on Page 46

Table of Contents for the Digital Edition of Milling & Baking News - April 28, 2015

Milling & Baking News - April 28, 2015
Flowers cutting ingredient count in Nature’s Own by nearly half
Per capita flour consumption holds steady once again
Late News - Bimbo profitability improves in quarter
Table of Contents
News Comment - Industry change evident in seminar interest
Editorial - Need to analyze per capita peak
Late News
Business - B.B.U. debuts Healthfull premium bread under multiple brands
SnackWell’s set for another new look
F.M.I. offers retailers sustainability guide for commodities
Nestle head of investor relations: Frozen is ‘not an overnight fix’
Hostess in manufacturing, distribution deal in Egypt
Kellogg describes ‘bold steps’ in transparency and sustainability
Shiver says Flowers Foods could be interested in Hostess cake business
Mrs. Freshley’s brings new cupcakes, donut sticks to market
Merchandising - Flowers adds Tastykake ‘Spring Exclusive’ sweet goods
Little Debbie introduces cinnamon sugar bagged mini donuts
Export and Trade Issues - Wheat and rice growers urge Congress to lift embargo on Cuba
Imported organic soybean sales jump to $183.6 million in 2014
International - Supermarket chain in Australia fined over in-store bakery claims
AIB International Annual Report 2014
Food Ingredient Solutions - Sprouting into prominence
Sprouted grains may be whole grains
Milling almonds, bananas and peas
Tortilla Update - Tortilla segment hitting its stride
Hispanics ramp up restaurant visits
Weather Outlook - U.S. hard red winter wheat benefitting from rain
Milling Technology - Milling professionals to gather in Palm Springs for I.A.O.M. show
Bühler showcasing new innovations at I.A.O.M.
Satake to supply flour milling facility to South Korean company
Jim Schroeder inducted into K.S.U. Hall of Fame
Data - Retail bread prices increase in March
People - Jerry Doherty, retired president of Dunbar Systems, dies at 77
Rod Harris joins Shick USA to focus on international sales
Ed Hemphill named chief executive officer of Honeyville
Supplier Innovations
Ingredient Market Trends - Senate panel updated on rules for Cuba trade
Ingredient Week
Marketplace Business Network
Ad Index

Milling & Baking News - April 28, 2015