Milling & Baking News - May 26, 2015 - (Page 1)

THE NEWS WEEKLY OF GRAIN-BASED FOODS MAY 26, 2015 / NEWS FEATURE Ingredient Update Winds of change blow through ingredient fundamentals Chipotle, Flowers, Panera and Kraft all plan changes amid 'clean label' trend Baking mix brand conquers challenges in gluten-free innovation Story on Page 22 LATE NEWS Campbell baking and snacking unit strong CAMDEN, N.J. - Operating earnings in the Global Baking and Snacking division of Campbell Soup Co. increased 18% to $80 million in the third quarter ended May 3, reflecting a higher gross margin percentage, volume gains and lower administrative expenses, partly offset by higher marketing expenses and the negative impact of currency translation. Sales in the quarter decreased 2% to $555 million. Excluding the negative impact of currency translation, Arnott's sales increased driven by gains in Australia and Indonesia. Sales of Pepperidge Farm products increased as sales gains in fresh bakery Continued on Page 8 T o steal from the Bob Dylan songbook, the ingredient lists, they are a changing. Chipotle Mexican Grill, Flowers Foods, Inc., Panera Bread Co. and Kraft Foods Group, Inc. all made ingredient declarations this year. Their plans deal with such issues as simpler ingredient lists and nonbioengineered/non-G.M.O. ingredients and with such grain-based foods as bread, tortillas, and macaroni and cheese. Combined, the four companies had sales/revenue of more than $28 billion in their most recently completed fiscal years. Chipotle Mexican Grill, Denver, on April 27 said it had achieved its goal of using only non-bioengineered/nonG.M.O. ingredients to make its food in U.S. restaurants. "Though many countries have already restricted or banned the use of G.M.O. crops, it's clear that a lot of research is still needed before we can truly understand all of the implications of widespread G.M.O. cultivation and consumption," said Steve Ells, founder and co-chief executive officer of Chipotle. "While that debate continues, we Continued on Page 33 Stay true to the science, grains group tells guidelines committee WASHINGTON - Urging the Dietary Guidelines Advisory Committee to take a rigorously scientific approach, the grain-based foods industry said the 2015 edition of the Dietary Guidelines for Americans should retain its recommendation of a diet rich in whole and enriched grains and should resist pressures to promote excessively restrictive guidance when it comes to intake of added sugar or sodium. A six-page letter with an additional six pages of scientific references was submitted May 8 to representatives of the U.S. Department of Agriculture and the Department of Health and Human Services. The letter was submitted in response to a preliminary report of the D.G.A.C., published in February. The letter was jointly submitted by the American Bakers Association, AIB International, the Grain Foods Foundation, the Grains for Health Foundation, the Independent Bakers Association, the National Association of Wheat Growers, the National Pasta Association, the North American Millers' Association, the Retail Bakers of America, the Continued on Page 44

Table of Contents for the Digital Edition of Milling & Baking News - May 26, 2015

Milling & Baking News - May 26, 2015
Ingredient Update - Winds of change blow through ingredient fundamentals
Stay true to the science, grains group tells guidelines committee
Late News - Campbell baking and snacking unit strong
Table of Contents
News Comment - Asia trade pact crucially important to farm sector
Editorial - Flour output data point to eating trends
Late News
Business - ConAgra Foods to close Wisconsin cookie plant
Mondelez considering changes at Chicago bakery
ADM to acquire Chinese sweetener business
Ardent Mills showcases capabilities with bakery, kitchen on wheels
General Mills wants more from the core of its business
Kellogg’s Bryant: Signs show that cereal trends are improving
Financial Results - Investments a drag on Weston Foods first-quarter income
Post Holdings embraces move to value-oriented R.-T.-E. cereal
Post consolidating cereal businesses
News Feature - Baking mix brand conquers challenges in gluten-free innovation
Exports and Trade Issues - Growth in China’s imports of U.S. agricultural goods slows…for now
People - Former Darden executive to president of Panera Bread
Steve Cooper joins Schwebel Baking as chief operating officer
William Fife, longtime A.S.B. and B.C.C. member, dies
IFIC survey again finds people seek whole grains, fiber
Washington - The unsettled G.M.O. world
Weather Outlook - U.S. Plains rain puts end to multi-year drought
Guidelines timeline
Education and Research - Global warming seen causing wheat yield declines
Supplier Innovations
Ingredient Market Trends - Winter wheat harvest under way
Ingredient Week
Marketplace Business Network
Ad Index

Milling & Baking News - May 26, 2015