Milling & Baking News - March 15, 2016 - (Page 1)

THE NEWS WEEKLY OF GRAIN-BASED FOODS MARCH 15, 2016 / NEWS Bread Product Perspective Filling the holes W Cinnabon success: Company unlocks relationship between consumer, brand Story on Page 15 LATE NEWS Lung cancer study disappoints G.F.F. WASHINGTON - The Grain Foods Foundation expressed disappointment in a study from the University of Texas that found an association between lung cancer and glycemic index. The study in the March issue of Cancer Epidemiology, Biomarkers and Prevention involved 1,905 newly diagnosed lung cancer cases in nonHispanic white people and a control group of 2,413 healthy non-Hispanic white people. "This study is receiving attention because it is the first of its kind in the U.S.," said Glenn Gaesser, Ph.D., scientific advisory board member for the Washington-based G.F.F. "However, there are major issues Continued on Page 8 ith sales volume still under pressure in the commercial bread market, bakers increasingly are looking beyond mainstay bread categories in their pursuit of growth. Over the past year, innovation in the bread market has been characterized by products that offer a new twist on established bread categories. The targeted niche may offer bakers an opportunity to gain and hold precious additional retailer shelf space. Like what? How about a swirl bread that isn't sweet? Or offering fall seasonal bread varieties at a different time of year? A white bread with a richer flavor than typical loaves? A gluten-free bread that isn't in the supermarket freezer? Or an organic white bread specially targeting children? Each of these ideas and several others became a reality in the bread market over the past year, and baking executives interviewed by Milling & Baking News said there are plenty more in the innovation pipeline. Explaining new products offered by Rudi's Organic Bakery, Boulder, Colo., Sam Garfinkel, senior brand manager at Hain Celestial Group, Inc. (Rudi's parent company), offered a simple rationale that seemed to capture the thinking of Continued on Page 31 General Mills to double organic acreage, eyes $1 billion in natural and organic sales MINNEAPOLIS - General Mills, Inc. is accelerating its commitment to more than double the organic acreage from which it sources ingredients. The company expects to have 250,000 acres by 2019, a year ahead of its previous goal. Increasing organic acreage is a step forward in General Mills' goal to grow net sales from its natural and organic products. The company expects to reach $1 billion in net sales from natural and organic products by 2019, said Jeff Harmening, the company's vice-president and chief operating officer for U.S. Retail. "To achieve the growth we anticipate for our natural and organic brands, we will need a more robust pipeline of organic growers," said John Church, executive vice-president for General Mills' supply chain. "We're building strategic relationships directly with farmers for our products and are dedicated to working with growers to optimize production and quality, adopt standard practices and accelerate supply." General Mills has increased the organic acreage it supports by 120% since 2009, making it the second largest Continued on Page 10

Table of Contents for the Digital Edition of Milling & Baking News - March 15, 2016

Filling the holes
Lung cancer study disappoints G.F.F.
General Mills to double organic acreage, eyes $1 billion in natural and organic sales
Thank goodness they are not discussing farm policy
Way out of daunting wheat situation
Specialty wheat starch sales lift MGPI
Simple Mills debuts almond fl our crackers
Vilsack leads team to Peru, Chile
Tiger Brands taps Mac Dougall as c.e.o.
General Mills seeking to double organic acreage by 2019
Arbor Investments acquires frozen cookie dough maker
Bühler Inc. acquires manufacturer of heavy duty hammer mills
Bimbo Bakeries rolls out alternative fuel vehicle fleet
Richmond Baking affi liate to open plant in Kentucky
Lallemand expands in North America with acquisition of USA Yeast
Cinnabon success: Company unlocks relationship between consumer, brand
Bimbo Bakeries organic bread sales modest but growing
Corbion executing against strategy as sales increase
Inventure loss tops $20 million in fi scal 2015 after recall
Grain Foods Foundation panel to emphasize value of grains research
Sosland Publishing named Offi cial Media Provider at IBIE 2016
Anthocyanins may make bread more diabetic-friendly
Toler emphasizes leadership role of Hostess in snack cake category
Even after Oprah, nutritionist says perception challenges remain
Somoza calls A.S.B. ‘largest talent pool in baking industry’
Pursuit of health, diversity seen driving U.S. eating trends
Wheat research creating specialized wheat varieties for specifi c food items
Dunbar’s Jim Diver named 2016 Fischer award winner
Oven profi ling may help bakers control process, replicate results
Gavilon names former ADM executive as new chief executive offi cer
Reading Bakery Systems promotes Hanlon to director of parts sales and service
Filling the holes
Upswings continue in national fl our outputs; no China data
Affordable, healthy food and innovation need attention
U.S.D.A. makes no changes in forecasts for 2015-16 all-wheat supply-and-demand
Cereal ferments add modern benefi ts to artisan bread
Fillings switch to segregated palm products
Mühlenchemie invests in technology center
U.S.D.A. forecasts record world wheat, corn and soybean stocks
Ingredient Week
Marketplace Business Network
Ad Index

Milling & Baking News - March 15, 2016