Baking & Snack - August 2007 - 25

NEWS FRONT
ADM builds Ghana
facility
Archer Daniels Midland Co., Decatur, IL,
announced a decision to build a cocoa
processing facility in Kumasi, Ghana.
Construction
is set to begin
later this year.
The new facility will diversify and expand
the company's
global cocoa origination and processing
operations in a strategic location.
"This investment demonstrates ADM's
commitment to expand our premier position in the agricultural processing value
chain," said Mark Bemis, president, ADM
Cocoa. "Our strategy includes the geographic expansion of our food processing and distribution network. By locating
the plant in Kumasi, we will be processing
cocoa closer to the farmers and providing
local jobs to the community."

Novel Ingredient
Services and
The Ingredient
House form alliance
Novel Ingredient Services, West Caldwell,
NJ, and The Ingredient House, Princeton,
NJ, announced the formation of a strategic alliance within the food, beverage and
dietary supplement markets.
"Our focus is to build these two business operations simultaneously by offering quality in everything we do to both
markets. It is an exciting opportunity to
broaden our reach," said. Graham Hall,
c.e.o. of The Ingredient House. "This
partnership will allow us to market a
broader range of ingredients within the
food and beverage markets that so many
manufacturers look to include. Novel has
been marketing these nutritional ingredients for years and as such is a strong partner for broadening our product offering
to our combined customer base."

26 / BAKING & SNACK / August 2007

Barry Callebaut, California Raisin Marketing
Board produce recipe booklet
Barry Callebaut, Zurich, Switzerland, and
the California Raisin Marketing Board,
Fresno, CA, unveiled the Natural Indulgence
recipe booklet at the Retail Confectioners
International Convention and Industry Exposition in Springfield, MO. The joint project features 12 recipes for chocolatiers and
confectioners that blend California raisins
and Callebaut chocolate.
"With Callebaut's Belgian chocolate heritage and wealth of experience in the art of
chocolate production, we have long supported retail confectioners all over the world by
offering superior, quality chocolate products,"
said Eric Martinet, vice-president of Gourmet North America, Barry Callebaut. "That's
why we're honored to work with the California Raisin Marketing Board to provide this
first-of-its-kind recipe collection that is sure
to inspire creative chocolate professionals to

incorporate California raisins and Callebaut
chocolate in their culinary creations."
The recipe collection was developed
based on recent research conducted by the
California Raisin Marketing Board, which
showed that California raisins share several
healthful attributes with Callebaut dark
chocolate, such as polyphenols and other
natural antioxidants.
"California raisins are high in antioxidants and are fat-and cholesterol-free, so the
idea of creating a Natural Indulgence recipe
collection that features a combination of
both products was a perfect fit for everyone," said Larry Blagg, senior vice-president,
California Raisin Marketing Board. "We
look forward to sharing these recipes with
confectioners around the world and hope
they become favorites with producers and
consumers alike."

NutraCea to establish Southeast Asia venture
NutraCea, Phoenix, AZ, entered the commercial food ingredient market through a
joint venture with an Indonesian industrialist affiliated with Jakarta, Indonesia-based
PT Panganmas Inti Persada, one of the
largest flour mills in Southeast Asia. The
venture will also expand humanitarian aid
programs throughout Southeast Asia. The
first facilities will be located in Indonesia
and Thailand, and construction is expected
to begin in six months. During the build-out
phase, NutraCea will export its product line
from the US to Southeast Asia. The agreement allowed the manufacture, marketing, import and distribution of products in
Indonesia, Thailand, Vietnam, Malaysia,
Singapore, Australia and New Zealand.
PT Panganmas Inti Persada plans to blend
stabilized rice bran (SRB) into wheat flour
and include the combined product in cookies, cakes, bread, pastries, noodles and other
wheat-based foods. SRB improves the fiber
and nutritional profile of the products.
"We are extremely pleased to combine our
resources in a manner that creates opportunities to greatly expand the business prospects
of both companies and also provide solutions
to the ever-present and growing problem of

malnutrition in Indonesia and surrounding developing countries," said Agus Irawan,
founder, PT Panganmas Inti Persada.
Both NutraCea and PT Panganmas Inti
Persada will contribute $5 million to a limited liability company and will equally share
revenues and profits from the sales. NutraCea will also receive a $5 million licensing
fee on 5-year terms to use its proprietary
stabilization technology in addition to a
possible $5 million on the achievement of
some liquidity events by the joint entity.
"We believe Southeast Asia represents a tremendous opportunity to grow our business,
where our raw material - rice bran, a nutrient-rich by-product of the rice milling industry - is abundant," said Brad Edson, president
and c.e.o., NutraCea. "We look forward to
working with our partner to build our venture
into a formidable producer of SRB products in
the region. We view the Indonesia agreement
as an important first step in the beginning of
a broader initiative to expand NutraCea's SRB
technology throughout Asia."

Baking & Snack - August 2007

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