Milling & Baking News - March 15, 2016 - 1

THE NEWS WEEKLY OF GRAIN-BASED FOODS
MARCH 15, 2016

bakingbusiness.com / foodbusinessnews.net

NEWS

Bread Product Perspective

Filling the holes

W
Cinnabon success:
Company unlocks
relationship between
consumer, brand
Story on Page 15

LATE NEWS

Lung cancer study
disappoints G.F.F.
WASHINGTON - The Grain Foods
Foundation expressed disappointment in a study from the University
of Texas that found an association
between lung cancer and glycemic
index. The study in the March issue
of Cancer Epidemiology, Biomarkers
and Prevention involved 1,905 newly
diagnosed lung cancer cases in nonHispanic white people and a control
group of 2,413 healthy non-Hispanic
white people. "This study is receiving
attention because it is the first of its
kind in the U.S.," said Glenn Gaesser,
Ph.D., scientific advisory board member for the Washington-based G.F.F.
"However, there are major issues
Continued on Page 8

ith sales volume still under pressure in the commercial bread market, bakers increasingly are looking beyond
mainstay bread categories in their
pursuit of growth. Over the past
year, innovation in the bread market
has been characterized by products
that offer a new twist on established
bread categories. The targeted niche
may offer bakers an opportunity to
gain and hold precious additional
retailer shelf space.
Like what?
How about a swirl bread that isn't
sweet? Or offering fall seasonal bread
varieties at a different time of year? A
white bread with a richer flavor than
typical loaves? A gluten-free bread
that isn't in the supermarket freezer?
Or an organic white bread specially
targeting children?
Each of these ideas and several

others became a reality in the bread
market over the past year, and baking executives interviewed by Milling
& Baking News said there are plenty
more in the innovation pipeline.
Explaining new products offered
by Rudi's Organic Bakery, Boulder, Colo., Sam Garfinkel, senior
brand manager at Hain Celestial
Group, Inc. (Rudi's parent company), offered a simple rationale that
seemed to capture the thinking of
Continued on Page 31

General Mills to double organic acreage,
eyes $1 billion in natural and organic sales
MINNEAPOLIS - General Mills, Inc.
is accelerating its commitment to more
than double the organic acreage from
which it sources ingredients. The company expects to have 250,000 acres by
2019, a year ahead of its previous goal.
Increasing organic acreage is a step
forward in General Mills' goal to grow
net sales from its natural and organic
products. The company expects to reach

$1 billion in net sales from natural and
organic products by 2019, said Jeff Harmening, the company's vice-president
and chief operating officer for U.S. Retail.
"To achieve the growth we anticipate
for our natural and organic brands, we
will need a more robust pipeline of organic growers," said John Church, executive vice-president for General Mills'
supply chain. "We're building strategic
relationships directly with farmers for
our products and are dedicated to working with growers to optimize production and quality, adopt standard practices and accelerate supply."
General Mills has increased the organic acreage it supports by 120%
since 2009, making it the second largest
Continued on Page 10

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Milling & Baking News - March 15, 2016

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