Table of Contents
November 1, 2007
Editor's Note- Surf's Up, Dude
The American Society of Baking's whimsical beach shack at the 2007 International Baking Industry Exposition exemplified the association's new attitude. Don't forget to read the ASB's inaugural column in this issue!
Cover Stories- Banking on Baking
He worked for banks in his previous life, but financial wizard Reynaldo Reyna still crunches numbers as president of Bimbo Bakeries USA. There, he oversees a $1.4 billion business, 13 plants and 7,000 employees. Find out just what makes this man — and the large-scale bread, roll, bun, bagel, tortilla and sweet goods bakery he manages — tick.- The 20% Solution
By upgrading its bun line last year, Bimbo Bakeries' plant in Fort Worth, Texas, was able to increase efficiencies, reduce downtimes and boost capacity by 20%. How did Bimbo do it?- Heir to a Dynasty
The legacy continues: Daniel Servitje-Montull takes strength from his roots — namely, his father and uncle, both of whom are recent additions to the American Society of Baking's Hall of Fame. Here, the Grupo Bimbo CEO reveals how he lives up to the reputation set by his company's founders.
Celebrity Chef Q&A- A Modern Grain ‘Miller'
Food Network star Robin Miller does more than just cook on national TV. The mother of one also donates her time to various health- and nutrition - oriented organizations, including the Grain Foods Foundation. Check out our exclusive interview with the “Quick Fix Meals” host.
Industry News- GFF Unveils New Logo; Breakfast Goes Big, Burrito-Style
Learn about the Grain Foods Foundation's new logo and March of Dimes participation, as well as Hardee's big new breakfast burrito.- Business Briefs
Retail Channel Strategies
Market Trends: Artisan Bread- Loaves of Art
Artisan creations are filling bread baskets in restaurants and redefining sandwiches in fast food chains as the trend toward Old World-style loaves and rolls grows stronger.
Market Trends: Snacks- Snack Healthy
Bigger isn't necessarily better when it comes to snacking. New all-natural, organic and whole grain products in portion-control packages are sweeping the nation. Mintel analyst David Morris tells us why.
Ingredient Technology- Raisins to the Rescue
One in 100 people suffer from celiac disease, a gluten intolerance that can lead to serious illness. How can raisins help?- Tales From the Dark Side
Chocoholics can rest easy now that dark varieties of one tasty confection have been found to have heart-healthy, antioxidant attributes. As both an ingredient and a snack, dark chocolate's high-cocoa content is a sweet reward.
New Products- Liz Lovely; Procter & Gamble...
See what's new on shelves from the Liz Lovely, Pringles, TastyKake and The Baker Organic brands.
After-School Snacks- Windy City Study; Steal This Recipe...
A long-term Chicago children's study, tips for getting kids to eat their veggies and products that monkey around are what's on the menu this month.
Post-IBIE Coverage- Eat, Walk, Talk
The recent International Baking Industry Exposition offered the latest in dough conditioners, whole grains and sodium- and trans fat-free solutions … and enough samples to satiate one industry editor.
Innovations In Equipment- Versatile System Produces Variety of Products
When it comes to production systems for the baking industry, Reiser is top of mind for many manufacturers. Take a closer look at the company's Vemag bread and roll dividers.
Engineering Management- Summer Trips Into Fall
Football season is here. Time to get angry at the Bears QB ... and do some preventative maintenance in your plant. Hut, hut!
The ASB Column- Stepping It Up
In the debut of the American Society of Baking's new monthly column, ASB president Thom Kuk shares his goals of sparking peer-to-peer discussion, while bakers reveal what intrigued them at IBIE.- Welcome to the ASB Column
Post-IBIE Coverage- The Amazing Race
Ready, set, go: SF&WB's intrepid reporter Dan Malovany takes a look back at the innovations in equipment he encountered at the International Baking Industry Exposition.
SFA Section- Are You Prepared?
What can snack food producers learn from the leaders of the Civil War? A lot, according to speakers — including President Lincoln himself — at the Snack Food Association's recent Management Conference.- Stand Up for the Industry
- President's Letter
My 15 minutes- Time to Eat the ‘Donuts'
Doughnuts may have stood the test of time, but managing editor Deborah Cassell isn't sure how strong her affinity for the glazed cakes really is.
Advertiser index- Index