Milling & Baking News - September 29, 2015 - (Page 1)

THE NEWS WEEKLY OF GRAIN-BASED FOODS SEPTEMBER 29, 2015 / BUSINESS Food Ingredient Solutions ® Fortifying for what people need - and seek Calcium and potassium might fit both areas in baked foods I Flowers Foods sees $2 billion pool of baking acquisition prospects Story on Page 12 LATE NEWS Record world wheat carryover projected LONDON - World wheat ending stocks in 2016 were forecast by the International Grains Council at a record 211 million tonnes, up 5 million tonnes from the Council's August forecast and up 4.5% from 202 million tonnes in 2015. Accounting for the increase from last month's forecast, the world wheat crop was projected at a record 727 million tonnes, up 7 million tonnes from August and from last year 's 720 million-tonne crop. The wheat carryover forecast for major exporters was up 2.7 million tonnes from last month. The carryover forecast for China, after a Continued on Page 8 f scientific studies say people need more of a vitamin or a mineral, and if consumer surveys show people are seeking that vitamin or mineral, grainbased foods companies might want to add it to their products. Calcium and potassium are two possibilities. Vitamin D, vitamin E and choline might be worth investigating as well. "There are two different ways to approach it," said Alice Wilkinson, vicepresident of nutritional innovation for Watson, Inc., West Haven, Conn. "There's been more and better science every day on what people need more of, and then there's the other half of it - what consumers recognize more." One more area might be considered. Will it work in grain-based foods? For example, certain vitamin applications may require such strategies as adding overages or an encapsulation layer, Ms. Wilkinson said. She said the baking industry also looks at margins closer than other industries, such as those for dietary supplements and sports nutrition products. Bakers may be less likely to Continued on Page 21 G.F.F. researcher sees success in presentations 'on the road' PARIS, ONT. - Research into the healthfulness of grain-based foods, funded by the Grain Foods Foundation and first presented last spring in Boston, is gaining notice by experts in the field, said Yanni Papanikolaou, one of the researchers involved in the studies. Mr. Papanikolaou, vice-president of Nutritional Strategies, Inc., Paris, Ont., said the scientific community has responded with considerable interest in a variety of settings to research exploring whether individuals who consume grains are more likely to be overweight or unhealthy than those who do not. "We presented our findings at several meetings this year so far in the United States and Europe," Mr. Papanikolaou said in an interview with Milling & Baking News. "Overall, we've received a lot of positive feedback from the scientific audiences at these meetings." Data first presented at the 2015 Experimental Biology annual meeting, held March 28 to April 1 in Boston, revealed how grains, including whole grains and Continued on Page 15

Table of Contents for the Digital Edition of Milling & Baking News - September 29, 2015

Milling & Baking News - September 29, 2015
Food Ingredient Solutions - Fortifying for what people need — and seek
G.F.F. researcher sees success in presentations ‘on the road’
Late News - Record world wheat carryover projected
Table of Contents
News Comment - Importance of getting food safety right
Editorial - Standing against any diversifying
Late News
Business - Post Holdings expanding in egg business, acquiring Willamette
Hearthside Food cited for safety violations after Ohio accident
Gonnella Baking offering employee wellness program
Bimbo Bakeries introduces Sara Lee Artesano bread
Mondelez launching global, multi-year well-being programs
Consumers may scan Barilla items to trace supply chain
Flowers Foods sees $2 billion pool of baking acquisition prospects
S.&P. sees Flowers’ acquisitions driving western expansion
Flowers completes $275 million purchase of Dave’s Killer Bread
Financial Results - ConAgra sustains loss; adjusted quarterly earnings up 15%
General Mills first-quarter earnings climb behind cost-savings benefits
Industry Activities - Bakers secure coveted warehouse exemption in F.S.M.A. rules
103 bus in western Kansas wins yield contest
A.S.B. continues product development competition
Folic acid shines positive image on enriched grains
Premix fortifies gluten-free items
Weather Outlook - Wheat moisture needs grow in Ukraine and southern Russia
Data - C.P.I. for baked foods, cereal eases 0.2% in August
White pan bread, whole wheat prices decline in August
People - Flour milling specialist joins K.S.U. as Bühler instructor of milling
Former Cargill executive returns, joins company’s leadership team
Philip Baur Jr., former chairman of Tasty Baking, dies at 84
Mike Maurine to president of The Long Co.
International - Kellogg invests in snacks, breakfast food in Africa
Dunkin’ Donuts sets sights on Switzerland
Supplier Innovations
Ingredient Market Trends - Farm subsidies in China, India, Turkey and Brazil distort world wheat trade and prices
Ingredient Week
Marketplace Business Network
Ad Index

Milling & Baking News - September 29, 2015