SF&WB Briefs - Snack Food & Wholesale Bakery

NAMA Takes Fresh Approach at OneShow In this new economy, the National Automatic Merchandising Association will demonstrate how the vending industry is reinventing itself during The OneShow, which runs from April 28-30 at McCormick Place West in Chicago.

How to Reduce Cost, Fat in Baked Goods National Starch Food Innovation is rolling out a new concept to reduce the cost of indulgent baked goods, such as dessert mixes, cakes, pastries and cookies, by reducing the fat content by as much as 60%.

ASB’s Brixey Sets Theme for 2011 Conference Noting that consolidation and other factors perpetually impact the baking industry, the chairman of the American Society of Baking suggests the organization must be prepared to harness those winds of change.

IRI Summit Attracts Top Industry Execs Sara Lee’s top financial officer will be among the bakery and consumer product group (CPG) executives who will speak at Information Resources Inc.’s annual “Reinventing CPG and Retail Summit,” which runs from March 22-24 at the J.W. Marriott in San Antonio, Texas.

Plant Receives AIB ‘Excellent’ Rating Innophos’ food salt plant in Coatzacoalcos, Mexico, received an “excellent” rating based on “the 2009 upgraded version of food safety standards requisites” by AIB International Inc., Manhattan, Kan.

GPC, ENRECO to Jointly Promote Flax Ingredients

Grain Processing Corporation (GPC) of Muscatine, lowa, and ENRECO, Inc. of Sheboygan Falls, Wis., are joining forces to expand market opportunities for nutritional flaxseed ingredients. The two companies will jointly promote Sterling Choice Traditional Grind and Smooth Grind milled brown and golden flaxseed ingredients for specific bakery and other food categories.

Shearer’s to Acquire Snack Alliance Shearer’s Foods has signed a definitive agreement to acquire Snack Alliance, Inc. and its Canadian affiliate.

Bakers Induct 2010 Hall of Famers Legendary pioneers Sterrett “Red” Campbell, M. Rella Dwyer, Charles Burford, Jack Lewis, Sr. and Jack Lewis, Jr. joined the industry’s Hall of Fame during the American Society of Baking’s conference in Chicago this week.

Diamond Foods to Acquire Kettle Foods In the high-stake bid for one of the nation’s upstart brands, Diamond Foods agreed to purchase Kettle Foods for a whopping $615 million in cash.

IBIE Goes into Social Media Baking professionals can now stay connected with the industry between triennial IBIE show cycles on Facebook, Twitter and LinkedIn.

ASB Rewards Brodsky for Service to Society Gary Brodsky, former chairman of the American Society of Baking and a 32-year member of the society, received the Robert A. Fischer Distinguished Service Award.

Adding Value to the Bread Aisle (Part III) In our continued series on how bread bakers are providing value to their products in these tough economic times, SF&WB magazine talks to J. Bohn Popp, vice president of marketing for Aunt Millie’s Bakeries, Fort Wayne, Ind.

BEMA Recognizes Zielsdorf, Van Laar Robert Zielsdorf and John Van Laar received lifetime achievement awards from BEMA, the baking equipment and suppliers association.

Pack Expo Expands to Processing, Confection In a move to boost attendance, Pack Expo International 2010 will feature a new Confectionery Pavilion as well as a new Processing Zone at its show, with runs from Oct. 31-Nov.3 in Chicago.

Independent TIA Gets New Digs In a move back to its roots, the Tortilla Industry Association has become an independent organization, although its association management firm will still oversee its annual convention in May, according to Jim Kabbani, executive director.

Adding Value to the Bread Aisle (Part II) Snack Food & Wholesale Bakery magazine interviewed Janice Anderson, vice president of marketing for Flowers Foods, Thomasville, Ga., to discuss trends and new products in the bread aisle.

Adding Value to the Bread Aisle (Part I) Sales in the category have been consistently flat from a growth perspective during the past couple years, but that doesn’t mean new product activity has been anything but stagnant, says Tim Zimmer, vice president Sara Lee North American Fresh Bakery, Downers Grove, Ill.

Kettle May Attract Star-studded Suitors Bloomberg and other news organizations report that Lance Inc. and Diamond Foods Inc. may be in the bidding for Salem, Ore.-based Kettle Foods. The Wall Street Journal adds that PepsiCo Inc. also may throw in its hat.

End of an Era for Stella D’oro Bakery Some 78 years of breadstick manufacturing in the Bronx came to a close this week with the public auction sale of equipment from the Stella D'oro baking headquarters in New York.

CSM to Acquire Best Brands CSM, Bakery Supplies North America, plans to acquire Best Brands of Minnetonka, Minn. The transaction is subject to regulatory review and expected to be completed in March.

Joe Blommer Leaves a Legacy Behind Joseph W. Blommer, who helped build Blommer Chocolate Co. into one of North America’s largest cocoa bean processors and chocolate suppliers, passed away last month at his home in River Hill, Wis. He was 67.

ABA Recognizes Obama's Childhood Obesity Initiative

Although the American Bakers Association supports Michelle Obama’s recent move to take a leadership position in tackling childhood obesity, the Washington, D.C.-based organization notes that it’s critically important for the first lady to recognize the significant contribution food manufacturers, including bakers, continue to play in providing healthy, wholesome and convenient food choices at relatively low price points for America's families.

FPSA to Focus on Innovation, Food Safety New product development, including new technologies for creating innovative products, will be among the topics discussed at the Bakery Council of the Food Processing Suppliers Association conference, which will be held March 10-13 in Cancun, Mexico.

ADM’s Woertz Urges for More Focus on Agriculture Archer Daniels Midland’s Patricia Woertz suggests that reducing losses in the grain harvest is one of a four-part approach to ensure that agriculture remains part of a broader effort to guarantee agriculture’s sustainability as the global economic recovery occurs.

Blommer Bolsters its Operations Team Blommer Chocolate Co. made three key changes in its research and development, quality assurance and operations departments.

Aunt Millie’s Updates Sales Structure Aunt Millie’s Bakeries named Tim Baumann as senior vice president of sales. Additionally, Matt Meiser was promoted to senior vice president, sales DSD (direct-store delivery).

Publix Chief to Outline Market Strategies Todd Jones, president of Publix Super Markets, will discuss how bakers and retailers need to collaborate for success in today’s economy during the American Bakers Association’s annual convention, which runs March 14-17 in Boca Raton, Fla.

IRI Summit Attracts Top Industry Execs Sara Lee’s top financial officer will be among the bakery and consumer products group (CPG) executives who will speak at Information Resources Inc.’s annual “Reinventing CPG and Retail Summit,” which runs from March 22-24 at the J.W. Marriott in San Antonio, Texas.

Nestle Takes Steps to Improve Food Safety Nestlé will start using heat-treated flour to produce its Nestlé Toll House refrigerated cookie dough after two samples of its refrigerated cookie dough manufactured at its Danville, Va., facility had tested positive for E. coli O157:H7.

Lantmännen Unibake Boosts Sustainability Effort In an effort to reduce its corporate goal to reduce its climate impact by 20% by 2012, Lantmännen Unibake hired Gustaf Tynelius as sustainability manager.

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