Milling & Baking News - April 26, 2016 - (Page 1)

THE NEWS WEEKLY OF GRAIN-BASED FOODS APRIL 26, 2016 / AIB INSERT Per capita flour use dips to 133 lbs, total use near all-time high Story after Page 26 LATE NEWS Gruma USA income climbs 31% MEXICO CITY - Strength in the U.S. division led to improved sales and earnings at Gruma S.A.B. de C.V. in the first quarter of fiscal 2016. For the first time, Gruma provided a breakdown of its U.S. and European operations, which previously had been combined as Gruma Corp. In the first quarter ended March 31, Gruma USA had operating income of 1,191 million pesos ($68.1 million), up 31% from 908 million pesos in the same period a year ago. Net sales also increased, rising 1% to 8,562 million pesos ($490.3 million) from 8,513 million pesos. Overall, majority net income at Gruma S.A.B. de C.V. in the first Continued on Page 8 WASHINGTON - Per capita disappearance of wheat flour in the United States dipped 2 lbs in 2015, equaling the lowest level of the last 26 years and representing a cumulative fall of 14 lbs, or 10%, from the recent peak in 1997. The Economic Research Service of the U.S. Department of Agriculture released on April 14 its compilations of domestic disappearance of flour in the United States. Per capita flour disappearance in 2015 was placed by the E.R.S. at 133 lbs, compared with 135 lbs in the two previous years. The recent peak in per capita flour disappearance occurred in 1997 at 147 lbs. The last year in which per capita flour use was lower than 2015 was in 1989, when per capita was 129 lbs. Yet, that figure had represented a considerable increase from the modern low in flour disappearance on a per-person basis, which was 110 lbs in 1971. That number marked the nadir of a downward trend that ruled in most of the first 60 years and more of the 20th century, except for wartime surges. At the turn of that century, per capita averaged above 200 lbs but gradually fell as diets diversified. From the low point in the 1970s, per capita flour disappearance increased for almost 30 years to the 1997 peak. The 21st century has witnessed a weak trend in per capita, which fell from 146 lbs in 2000 to 130 in the past twelvemonth. The recent downward trend in per Continued on Page 23 Flowers exec fired up on eve of D.K.B. system-wide launch NEW YORK - On the eve of a national roll-out of Dave's Killer Bread, the Flowers Foods, Inc. executive in charge of the organic line said acceptance of D.K.B. across Flowers' network of retailers has been outstanding. Speaking to investment analysts in New York April 13, seven months to the day after the Dave's acquisition was completed, David M. Roach, senior vicepresident of organics of Flowers Bakeries, was, well almost giddy as he discussed the initiative. "Sometimes I get too fired up about it, so just hang with me as I run through the presentation," he told the analysts. "In a short time we've been very busy preparing for the official nationwide launch of Dave's Killer Bread on our D.S.D. (direct-store delivery) network," he said "This is a big deal, and this is happening on April 25. So we're just around the corner." Flowers announced plans to acquire D.K.B., Milwaukie, Ore., a top organic bread business, in August 2015 and four Continued on Page 10

Table of Contents for the Digital Edition of Milling & Baking News - April 26, 2016

Per capita flour use dips to 133 lbs, total use near all-time high
Flowers exec fired up on eve of D.K.B. system-wide launch
Gruma USA income climbs 31%
NEWS Comment - GFF Un packed aims to broadly unfurl industry message
Editorial - Flour potential worth fighting for
Late News - WEEK OF APRIL 26
Business - Flowers exec fi red up on eve of D.K.B. system-wide launch
Busines - Pepperidge Farm offers sprouted wheat, other new bread varieties
Breakfast alternatives eat into R.-T.-E. cereal sales
Turano Baking bringing bread delivery to Indianapolis
Business - Bimbo to acquire General Mills’ Argentina bakery business
Grupo Bimbo considering Africa as next major market
Business - G.F.F., BEMA partner with musician on ‘I Love Bread’ video
ADM-funded incubator for startups opens in Illinois
Frito-Lay homes in on health with portfolio innovation
People - David Ciesinski named president and c.o.o. at Lancaster Colony
Former Kellogg executive joins Wendy’s as chief fi nancial officer
James Bareuther to join board o f directors at MGP Ingredients
People - John Riesch to chairman of AIB board of trustees
Scoular begins search for new chief executive officer
Greg Hibbeler joins MGPI as communications director
Corbion Caravan names Stinson application manager, sweet goods
Nutrition and Health - F.D.A. approves folic acid fortification of masa flour
Industry Activities - IBIE 2016 expands educational program for retail bakers
New white wheat line eliminates discoloring issues in food
U.S.D.A. studies decline in domestic dry whey use
Data - Per capita flour use dips to 133 lbs, total use near all-time high
Data - C.P.I. for baked foods, cereals declines 0.6% in March
Whole wheat bread price falls to lowest level since August 2012
Data - Canadian spring wheat area down, durum up
AIB International 2015 Annual Report
Construction, e-learning curriculums and careers
Construction, e-learning curriculums and careers
A new two-stage approach to innovation and product development
Documenting the kill
Working together for better client partnerships
Considering global cultures at AIB International
Food Ingredient Solutions - Organic acreage ascending
Private label, millennial markets offer organic opportunities
More organic options for pepper extracts, dough strengtheners
Weather Outlook - La Niña evolution seen as too late to impact wheat
Ingredient Market Trends - Strong but brief rally erupts in wheat futures
Ingredient Market Trends - Ingredient Week
Supplier Innovations
Ad Index

Milling & Baking News - April 26, 2016