World Grain - June 2011 - 37

FEATURE: FEEL GOOD EVENT

constantly are shifting. Specific trends that are expected to continue to prevail include convenience, health and wellness, impactful flavor, snacking, ethnic influences and where people eat. “(These trends) will continue to be an opportunity for wheat and its relevancy in the diet,” Stoufer said. “Our industry is losing an important battle in the market today. Wheat is losing some share of the stomach. Per capita consumption of wheat is down 10 percent in the 2000s. This is a trend that we all have a vested interest in stabilizing and reversing. Is our industry doing the same old things we have done for many years or are we creating a culture of discovery and change? To create the culture of discovery and change, we must continue to invest in people.” As customers and consumers demand more of milling companies, the need for better processes will grow, Stoufer said. “The customer and consumer market is changing to a less processed, more natural market,” he said. “And less processing, more natural doesn’t mean just whole wheat. We must minimize diesel fuel consumption in delivery, minimize energy consumption in plants, eliminate chemical usage to keep our plants clean, minimize water needed to grow and process wheat, just to name a few. This is what the consumer is asking for. Our customers are asking for, and in some cases regulatory changes are dictating, process change. Our industry needs to embrace these changes.” Stoufer said the changing market is providing exciting times for what has been traditionally a sleepy industry. The opportunity for the milling industry to win with the customer and consumer through investing in people and processes should be a priority, he said. “Ultimately each and every one of us here today is the steward of the most trusted food brands in the country — brands consumers trust, brands we feed and nourish our own families,” he said. “Having highly trained people and better process will add to the trust our industry has earned through the hard work of everyone here.”
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(Continued from page 31) levels as a board member, committee chairman, committee member, and district ofﬁcer. He has presented technical papers at both the district and international levels and is always willing to help in any way that he can at conferences. A colleague noted that Curran has always been very passionate about mill-

ing and the milling industry, and that he is always learning, taking full advantage of every technical conference he has attended. Also during the annual banquet, the George B. Wagner award was presented to Bill Pursley. The award was created to honor IAOM members for their outstanding contributions to mill

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World Grain - June 2011

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