Baking & Snack - February 2009 - 17

NEWS

Kellogg tests new cereal box
The Kellogg Company, Battle Creek, MI, began a
6-month test of reconfigured cereal boxes at participating retailers in Detroit, MI, last month.
The move, which Kellogg said marks the most
significant innovation in cereal boxes since the
1950s, will present consumers with shorter, deeper
containers that hold the same amount of food.
"The new test boxes will contain the same
amount of the food people love and will fit more easily into consumers' pantries," said
Kim Miller, vice-president of Morning Foods Marketing, Kellogg Company "The new
compact packaging also allows for more efficient use of retailer space and enables
retailers to offer a wider variety of products."
In addition to saving on space, Kellogg said the new packaging is expected to help
protect and preserve natural resources by using an average of 8% less packaging material per cereal box.
The cereal will sell for the same price as regular-sized boxes and receive the same
placement in stores.

Global sales of functional foods
will rise to $195 billion
by 2012.
Scientia Advisors

Sara Lee puts 'spotlight' on nutrition
Sara Lee North American Fresh Bakery,
Downers Grove, IL, launched the Nutritional Spotlight, a labeling program for
its bread, bun and bagel products. The
program, which began in January on the
company's Soft & Smooth bread line,
complements the Nutrition Facts Label
currently required on all food products.
"We know individuals want convenient, nutritious choices when shopping
at their grocery stores," said Tim Zimmer, vice-president of Sara Lee North
American Fresh Bakery. "The Nutritional Spotlight helps individuals quickly
identify Sara Lee products that contain
the nutrients most important to them
and their families."
The Nutritional Spotlight highlights
Cal, total fat, sodium and sugars per
serving, percentage of daily recommended folic acid per serving, percentage of
daily recommended fiber, and grams of
whole grain recommended per serving
on all corresponding products.

NEWS IN BRIEF
The Inventure Group began
a $1.5 million improvement
project at its Goodyear, AZ,
plant in January. The project, which will
be completed by the end of the second
quarter, focuses on increasing capacity and
improving efficiencies.

Aunt Millie's pledged to
donate $25,000 to the MakeA-Wish Foundation - or 1c for

combination of two of North America's
largest baking equipment suppliers.

Forbes magazine named
Flowers Foods, Inc. the "best
managed" food company among
the 400 best large companies in the US.
Flowers also received the top honor in
January 2007 and now has appeared on the
list five times.

every loaf of bread sold between Feb. 15
and March 14. Each year, the company
makes a donation to a children's charity.

Grupo Bimbo completed its
acquisition of the US fresh
bakery business of Weston
Foods, Inc. Grupo Bimbo is also

AMF Bakery Systems and
Stewart Systems have severed
common ownership of their

acquiring related assets.

businesses and resumed operating as
independent companies. The move, which
became effective Dec. 31, ended a 9-month

BAKING & SNACK / February 2009

Dancing Deer relocated to a
new 50,000-sq-ft-facility, consolidating three locations and quadrupling
capacity. The move enables the company

to pursue aggressive growth plans in retail,
wholesale, food service and directto-customer channels.

Mrs Baird's Bakeries will cease
manufacturing operations at its
Waco, TX, facility by mid-April.
Production of bread and buns currently
produced at the plant is expected to shift to
other Mrs Baird's bakeries in Fort Worth,
Abilene and San Antonio, TX. The closing
will affect approximately 90 employees.

The Fort Smith Baking Co., a
subsidiary of Flowers Foods,
Inc., ceased operations on
Jan. 2.The facility, which was reopened
in May after being closed since August
2006, produced specialty bread products
under the Nature's Own and Cobblestone
Mill brands for shipment to Florida.

Baking & Snack - February 2009

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