Milling & Baking News - September 26, 2017 - 1

THE NEWS WEEKLY OF GRAIN-BASED FOODS
SEPTEMBER 26, 2017

bakingbusiness.com / foodbusinessnews.net

WEATHER OUTLOOK

Food Ingredient Solutions

®

Progress in oils comes through
health claim, sustainability actions
Bunge makes moves in soybean oil and palm oil

Brazil traders, farmers
nervous over persistent
lack of rainfall
Story on Page 26

LATE NEWS

Hurricane Maria damages
Pan Pepin plant
BAYAMON, PUERTO RICO - Pan
Pepin Inc., a privately held bread
manufacturer and distributor based
in Puerto Rico, suffered extensive
damage as a result of Hurricane Maria that tore through the country on
Sept. 20. The storm left the entire
country without power and, in the
case of Pap Pepin, caused damage to
numerous buildings. "Worst of all is
our frozen warehouse, which literally had its walls ripped off on three
sides," said Mario Somoza, president
and chief executive officer of Pan Pepin. "The buildings that house the
production lines all lost windows, or
skylights, or roof panels, so they will
Continued on Page 8

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T

wo types of cooking oils used
frequently in baked foods made
progress in different areas this
year. The U.S. Food and Drug Administration approved a qualified health claim
for soybean oil while palm oil suppliers
advanced their sustainability standards.
Bunge Ltd., White Plains, N.Y., played a
part in both areas.
St. Louis-based Bunge North America,
the North American arm of Bunge Ltd.,
said in July that the F.D.A. had approved
its petition for a qualified health claim
linking consumption of soybean oil to
reduced risk of coronary heart disease.
Grain-based foods manufacturers
wanting to use the claim should pay
close attention to the amount of saturated fats in their products and the type of
soybean oil they are using.

"Soybean oil can be used for baked
foods, but if adding more hard fat (i.e.,
saturates) for structuring, and wanting
to make a heart health claim, developers
just need to stay aware of the qualifiers,
such as saturated fat level and the presence of one of six positive nutrients,"
said Mark Stavro, Ph.D., senior director
Continued on Page 22

Significant overhaul sought for
Dietary Guidelines process
WASHINGTON - A significantly more
expansive process leading to the publication every five years of the Dietary
Guidelines for Americans has been proposed by a special review committee of
the National Academies of Sciences, Engineering, and Medicine.
If the N.A.S. recommendations were
adopted, the Dietary Guidelines process would run continuously (currently,

relatively little work is done in the two
years immediately after publication), a
new committee would be established to
complement and support the work of the
Dietary Guidelines Advisory Committee,
and a relatively new area of nutrition scientific research, systems approaches, will
become important for the future development of eating recommendations.
"Redesigning the Process for Establishing the Dietary Guidelines for
Americans," a 229-page report, was prepared by the Committee to Review the
Process to Update the Dietary Guidelines for Americans; Food and Nutrition
Board; Health and Medicine Division;
National Academies of Sciences, Engineering, and Medicine. Chairman of the
Continued on Page 18
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Milling & Baking News - September 26, 2017

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