Milling & Baking News - August 10, 2010 - 1

THE NEWS WEEKLY OF GRAIN-BASED FOODS
AUGUST 10, 2010

bakingbusiness.com / foodbusinessnews.net

MARKET COMMENT

Kraft Foods in process of doubling
whole grain content of crackers

Russian export ban stokes
wheat market fire

Story on Page 41

LATE NEWS

Flour output slips, grind
rate to four-year low
WASHINGTON - Flour production
by U.S. mills in the second quarter of
2010 totaled 100,630,000 cwts, down
2.2% from 102,926,000 cwts in the
same quarter of the preceding year,
according to preliminary data compiled by the U.S. Commerce Department's Bureau of the Census. AprilJune production also was down 1.7%
from the 102,319,000 cwts recorded in
January-March, reversing the usual
rise from the first to second quarter.
Rate of grind in the second quarter
fell to 84.9% of six-day grind, the lowest in four years, or since April-June
2006 when it was also 84.9%. In the
second quarter of 2009, mills ran at
Continued on Page 8

NORTHFIELD, ILL. - Kraft Foods Inc.
plans to double the whole grain content
of its Nabisco cracker brands. By 2013,
the company said Nabisco crackers will
contribute more than 9 billion servings of whole grain to
American diets each year.
While the most prominent
additions will be in the company's Wheat Thins cracker
line, which already contains a
blend of whole wheat flour and
enriched flour, Kraft said the
changes will touch on several
of the company's best known
brands, including Ritz and Premium.
The announcement followed news that
whole grain production in 2009-10 was up
sharply from the year before after expanding more slowly the previous two years
(see Milling & Baking News of July 27, Page

1). Whole wheat flour still accounts for
less than 5% of total U.S. flour production.
"Nine out of 10 Americans eat less than
the recommended daily amount of whole
grains," said Rhonda Jordan,
president of global health and
wellness for Kraft Foods. "And
a growing number of consumers are trying to increase their
consumption of whole grains.
By significantly increasing the
amount of whole grain in our
crackers, we're giving them an
easy, delicious way to get the
whole grain they need in the
foods they already enjoy."
Kraft Foods began to transition its
cracker portfolio in August 2009 when it
increased the whole grain content of its
Original and Reduced-Fat Wheat Thins
Continued on Page 10

With changes, I.B.I.E. leadership sees
Expo 2010 setting new standard

trategic planning conducted
beginning in 2005 and aimed
at bringing the International Baking Industry Exposition to
new heights will bear fruit at this
year 's Baking Expo, according to
the event's two chairmen. In an interview with Milling & Baking News,
Rich Hoskins of Colborne/Foodbotics
Corp., Lake Forest, Ill., and Michael
A. Beaty, executive vice-president of

supply chain for Flowers Foods, Inc.,
Thomasville, Ga., said changes were
made with the singular objective of
enhancing value for two key groups
- exhibitors and those attending
the show. The two are chairman
and vice-chairman, respectively, of
the I.B.I.E. committee.
The strategic planning process, conducted jointly between the American
Bakers Association and BEMA, the
groups that sponsor the I.B.I.E., came in
the midst of significant change in baking.
"We could see consolidation in the
industry, on both sides of the equation," Mr. Hoskins said. "What that
causes is that it shrinks the market for
the show. We were fighting that battle,
and then as we moved into 2008 and
Continued on Page 31

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Milling & Baking News - August 10, 2010

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