Milling & Baking News - July 7, 2015 - 23

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cause for unhealthy, sedentary habits
among U.S. children, Mr. Richter also
described the potential for those types
of technologies being used to engage
people to live healthier lives.
"Highlight those aspects of reality that humans aren't good at seeing
within context, and provide this sort of
embodied perspective by showing the
scope, the scale and the long-term consequences on a personal level that they
can understand," he said. "You could
have them go into a grain, and experience what it's like at that scale and see
things and interact within this and then
see how that is affected through the entire supply chain. These are things that
are not easy for people to understand,
but by embodying those experiences
they might make healthier choices."
Smartphones are another device
that holds promise in the area of nutrition education. Nobuko Hongu,

associate specialist in the Department
of Nutritional Sciences at the University of Arizona, discussed a program
implemented at a junior high school
in Pinal County, Ariz., where smartphone-based nutrition and physical
activities were part of a physical education class.
The program used four interactive
activities - treasure hunt, mapping,
Earth drawing and tag - that included nutrition information to educate
students. Using the smartphones, students were able to partake in multifeatured mapping, including GPS and
digital photography, as well as track
physical activity such as miles walked.
"Preliminary data suggest that
smartphone-based interventions have
the potential to enhance physical activity," Ms. Hongu said.
Carol Boushey, associate research
professor and director of nutrition

Industry Activities

support shared research at the University of Hawaii, wrapped up the panel discussion with a look at innovative tools
for dietary assessment. Ms. Boushey
described her work with a mobile food
record geared toward improving the accuracy of the dietary record.
Using the image-based mobile food
record, people take a picture of the
food they are eating. The images are
then analyzed and researchers are able
to better assess dietary intakes. The
goal in using the mobile food record
is to aid in better estimating dietary
intakes, Ms. Boushey said.
Image-based dietary assessment appears to be a promising dietary assessment method that will likely be used in
the future," she said. "Improvements
in technology will likely be easier to
pursue than changing humans. These
images will also broaden our research
and provide better information." MBN

Whole grains collaboration keeps
pizzas school-lunch compliant

with our supplier partners."
In 2009, that meant gathering those
suppliers together. Domino's challenged
its suppliers to create a product that had
PORTLAND, ORE. - Domino's and and marketing to that category, but to meet two requirements: it had to bake
Ardent Mills have been working to- now the execution and operations to in Domino's stores and it had to meet the
gether for several years to deliver deliver, are a tremendously challeng- anticipated U.S.D.A. guidelines.
For Mr. Trouba and Ardent, Domino's
pizza that not only meets the U.S. De- ing thing. If I'm late coming to your
request "challenged us to flex
partment of Agriculture's renew muscles" when it came
quirements for whole grains,
to new product development.
but, just as importantly, satisArdent knew it had the ingrefies the taste buds of school
dient with its Ultragrain Whole
children.
Wheat Flour, but the company
In a tag team presentation
learned it took several other
at the Whole Grain Summit
ingredients, none of which Ar2015 on June 24 in Portland,
dent was very familiar with.
Jimmy Simonte, brand man"As we got into it, we really
ager for Domino's Smart Slice,
had to take on the mindset of
and Don Trouba, director of
marketing for Ardent Mills,
Don Trouba, left, director of marketing for Ardent Mills, joined Domino's," Mr. Trouba said.
discussed how a collaborative Jimmy Simonte, brand manager for Domino's Smart Slice, in "After creating the formulas,
approach helped the compa- discussing how a collaborative approach helped the compa- we started going out to the
restaurants and working with
nies develop a winning pizza nies develop a winning pizza recipe for school food service.
the franchisees who would
recipe for school food service.
ultimately be executing this.
When first deciding how to
approach the school food service sec- house on Friday night, that's a bum- How did the ovens work? What do
tor, Mr. Simonte said Domino's had to mer. If I'm late coming to 15 schools, we need to adjust to get the pizzas to
turn out? That can be a big thing for
address three pillars: sales and mar- the kids don't get to eat."
Domino's has an internal acronym an operator."
keting; operations support; and new
Mr. Simonte and Mr. Trouba agreed
it calls SWAT, which stands for Supproducts.
In terms of sales and marketing and pliers Working Actively Together. It that the partnership has worked out.
Today, Domino's sells Domino's
operations, Domino's had to address enlisted its SWAT philosophy in the
Smart Slice pizzas in more than 4,000
the fact that dealing with the school development of its Smart Slice pizza.
"I know a lot about pizza, and know schools across the United States. The
channel is different from selling pizeven more about delivering pizza, pizza is available in many varieties,
zas in a store.
"With the school channel, that is but I am not, and will never become, from cheese, pepperoni and sausage to
a business-to-business transaction a food scientist," Mr. Simonte said. "I such varieties as Kickin' Chicken and
where one customer could actually be will never be the expert in grains and Hawaiian Hot Lava.
"The pizza can be indulgent or as
200 deliverable locations going to large dough technology, and gluten strucschool districts," Mr. Simonte said. tures. So we've always worked to le- healthy as you want it," Mr. Simonte
"The implications of not only selling verage our relationships that we have said. MBN
bakingbusiness.com / world-grain.com

Milling & Baking News XJuly 7, 2015 / 23

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Milling & Baking News - July 7, 2015

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