Milling & Baking News - November 10, 2015 - (Page 1)

THE NEWS WEEKLY OF GRAIN-BASED FOODS NOVEMBER 10, 2015 / FOOD INGREDIENT SOLUTIONS® Dreary wheat export outlook twists supply-demand patterns Naturally non-G.M.O. Wheat, gums, emulsifiers and oils may ease the transition to non-bioengineered products Story on Page 23 LATE NEWS Franz to add more alternative fuel vehicles PORTLAND, ORE. - Franz Bakery will add 20 more propane autogas vehicles to its fleet this year, the Portland-based company said Nov. 5. Propane autogas emits 11% fewer greenhouse gas emissions compared with gasoline and diesel, according to the Propane Education & Research Council. Franz Bakery partners with regional propane supplier Blue Star Gas in its commitment to alternative fuels. Blue Star Gas in 2012 converted 10 Franz Bakery delivery vehicles to propane autogas using the Prins vapor injection system. The new Alliance Engineered VSI-2 system will be used for the 20 additional Continued on Page 8 KANSAS CITY - The dismal outlook for U.S. wheat exports in the current marketing year has produced shifts in normal U.S. wheat supply-and-demand patterns with domestic food use of wheat forecast to exceed exports, an unusual but not unprecedented occurrence, and hard red spring wheat claiming the leading position in the U.S. export campaign, a role usually filled by hard red winter wheat. The U.S. Department of Agriculture in its October U.S. and world wheat supply-and-demand projections for 2015-16 forecast U.S. wheat exports at 850 million bus, which would be the smallest wheat outgo since before the U.S.-Soviet Union grain deal of 1972-73. The export forecast for 2015-16 was 4 million bus below the anemic wheat export total in 2014-15 and was slightly below the 850.2 million tonnes exported in 2002-03. The U.S.D.A. in its October Wheat Outlook noted, "Higher-than-expected wheat production in the main wheat-exporting countries of Australia, Canada the European Union and Ukraine are expected to toughen the competition for U.S. exports all over the world." The U.S.D.A. added, "Most countries' currencies have been depreciating vis-à-vis the U.S. dollar for some time (though in September, the U.S. dollar lost some of Continued on Page 36 AIB research helps bakers document 'death certificate' for pathogens MANHATTAN, KAS. - For grainbased foods, it long has been assumed that the baking process confers a "kill step," eliminating microbial activity and helping keep baked foods safe. Now, as new regulations under the Food Safety Modernization Act (FSMA) take effect, the baking industry must scientifically validate this assumption. A major research initiative by AIB International, with collaboration from the American Bakers Association, has been unveiled to help bakers comply with the new regulations. Details of the program were shared by Andre Biane, AIB International's president and chief executive officer, and Brian Strouts, vice-president, baking and food technical services, in a recent interview with Milling & Baking News. "All of us in baking know that by running the product through the oven, and raising the internal temperature of baked foods to 200 degrees Fahrenheit, all micro activity is killed," Mr. Biane said. "But there was no public data Continued on Page 19

Table of Contents for the Digital Edition of Milling & Baking News - November 10, 2015

Milling & Baking News - November 10, 2015
Dreary wheat export outlook twists supply-demand patterns
AIB research helps bakers document ‘death certificate’ for pathogens
Late News - Franz to add more alternative fuel vehicles
Table of Contents
News Comment - Simple NAMA tack in complex environment
Editorial - Attack on milling as well as wheat
Late News
Business - Aryzta: Bakers need to reinvent themselves within familiar formats
Smucker to expand Uncrustables production with new line
Bimbo earnings growth accelerates; strength seen in Mexican brands
King’s Hawaiian sues Aldi over packaging similarities
Cargill sets plans to streamline, centralize cocoa operations
Killer Brownie kicks off production in new facility
TreeHouse Foods to pay $2.7 billion for ConAgra Private Brands unit
Kellogg to transition by 2025 to cage-free eggs in United States
People - Sam Rogers, who headed Wilkins-Rogers, dies at 93
Range of organizational changes announced at Bay State Milling
Manildra hires v.p. of product development, marketing
Industry Activities - Callaghan, Shellenberger among five named to Baking Hall of Fame
AIB International launches on-line Function of Ingredients course
Data - Flour production up 1.1% in third quarter; January-September flat
Nutrition and Health - Scientists recognize health benefits of pasta
Food Ingredient Solutions - Naturally non-G.M.O.
Inside the Non-GMO Project
Industry Acticities - NAMA seeking to emphasize milling centrality in goodness of grain
Gordon Smith urges taking K.S.U. milling program to a new level
American Bakers Association joins sustainable agriculture group
New A.B.A. program established to recognize baking plant safety
NAMA to Phoenix for annual meeting
Washington Update - Warming up for a climate change deal
Highlights from A.B.A.-A.T.B.I. joint meeting and A.B.A. 2015 Policy Conference
Supplier Innovations
Ingredient Market Trends - Grain and milling industries voice unease with APHIS plan for bioengineered wheat field trials
Ingredient Week
Marketplace Business Network
Ad Index

Milling & Baking News - November 10, 2015