IBIE, special edition & show preview -- 2013 - (Page 25)

CAPITAL SPENDING SURVEY by Dan Malovany, Baking & Snack Investing in baking and snack operations requires a little luck, a lot of preparation and an even greater trust in a company’s ability to play its cards right to minimize risk and guarantee rewards. During the past three years following the Great Recession, capital spending strengthened but the industry as a whole is still looking for that big breakout year, according to Marjorie Troxel Hellmer, president of Kansas City, MO-based Cypress Research Associates, which conducted Baking & Snack’s 20th Annual Capital Spending Survey. As International Baking Industry Exposition (IBIE) 2013 approaches, baking and snack companies are like sprinters holding in a three-point stance waiting for the gun to fire. Or, as Ms. Troxel Hellmer described, they’re primed and ready, but in the end, signs always seem to pop up that keep them from making the ultimate leap. Uncertainly in tax rates, tax incentives, the overall outlook for the country, uncertainty over health care and even the prospects for the global economy, Ms. Troxel Hellmer noted, make it difficult for cautious executives Survey reaches wide sample In addition to an online survey, Cypress Research, Kansas City, MO, called many of the leading companies in the industry to urge their executives to participate in the 20th Annual Capital Spending Survey. Demographic information indicated 18% of respondents worked for companies with annual sales of $500 million or more. Another 17% had $100 million to $499 million, 27% with $50 million to $99.9 million, 13% with $25 million to $49.9 million, and 25% with under $25 million. Industry consolidation and the closing of Hostess Brands reduced the number of large companies responding to the survey. Primary products made at respondents’ plants included 82% fully baked or par-baked bread and buns; 34% cakes and sweet goods; 27% cookies and crackers; 20% frozen dough; 11% tortillas; 10% salted snacks and 18% other products including waffles, wafers, cereal bars and items such as pizza and mixes. IBIE 2013 / SPECIAL EDITION / 25

Table of Contents for the Digital Edition of IBIE, special edition & show preview -- 2013

IBIE, special edition & show preview -- 2013
Table of Contents
IBIE Perspective - Amid challenges, opportunities persist
State of the Industry - Dizzying changes among baking’s leaders
A changing of the guard
Making Baking History - Progress on Parade
Capital Spending Survey - Making the safe bet
Survey reaches wide sample
IBIE Tech - Going Mobile
ABA Perspectives - Big changes since IBIE 2010
ABA: On the Front Lines
Keep on track with FTRAC
Let's Keep on Truckin'
An Ounce of Prevention
BEMA Initiatives - Collaborative Solutions
Critical Issue: FSMA - Predict & Prevent
Court orders FDA to step up its efforts
Food Safety: ANSI/ASB/Z50.2
Equipment Advances - Clean and Simple
Formulating R&D - Brave New World
Intel about ingredient trends
Critical Issue: Commodity Prices - Long and Winding Road
Ingredients: Creating Simple Labels - Simple Options
Critical Issue: Sodium Reduction - How Low Can You Go?
Ingredients: Ancient Grains - What's Old is New Again
New Product Trends: Baked Foods - Change Afoot
New Product Trends: Snacks - Reinventing Snack Time
Special Section: Bake
The Next Cupcake?
Ingredient Transparency
Food trucks on the move
New Tech Tools
IBIE 2013: A World of Possibilities
Ready to Launch
Pizza Popularity
Revel in Vegas
2013 Exhibitor List
Ad Index

IBIE, special edition & show preview -- 2013