Baking & Snack - April 2005 - 12

NEWSFRONT
Pepperidge Farm
hires chef Bobby Flay
Pepperidge Farm, Norwalk, CT, recruited
chef Bobby Flay to promote its expanding
line of whole-grain products.
According to an article in The Stamford
Advocate, Pepperidge Farm chose Mr.

Flay because he's a popular, creative chef
whose quality and style is consistent with
Pepperidge Farm.
Mr. Flay will create exotic sandwiches using Pepperidge Farm's whole-grain breads.

Kellogg pioneers program
to help Americans check their health
The Kellogg Company, Battle Creek, MI, as
well as major food retailers, Kroger, ShopRite, Publix and Wal-Mart are introducing
the Kellogg's Healthy Beginnings Health
Check Program.
Consumers
shopping at
participating
stores will be able to
engage in a health screening,
complete a personal health assessment and
receive a high-value health kit - for free.
Kellogg created this program to address
the facts that almost 6 million Americans

Krispy Kreme will close Wal-Mart test stores
Krispy Kreme Doughnuts, Inc., Charlotte, NC, is ending its test of bakeries in
Wal-Mart stores and as of April 6, will close
five outlets in Wal-Mart
stores around the United
States, according to the
Associated Press.
Bakeries in Wal-Marts in Charlotte
and Mount Airy, NC; Virginia Beach, VA;
Maysville, KY; and Garland, TX, will close
as of that date. A store in Hutchinson, KS ,
will close some time in April, according to
Krispy Kreme's Amy Hughes.

More than 500 Wal-Mart stores carry
donuts made in Krispy Kreme's factorystyle stores as part of its wholesale
business. A reresentative
for Wal-Mart Stores, Inc.
said the retailer does not
comment on relationships
with tenants or suppliers.
Ms. Hughes said the closings had "nothing
to do with" Krispy Kreme's financial situation.
She said they were also unrelated to Dunkin'
Donut's move, announced in 2004, to open
its own shops within 10 Wal-Mart stores.

Wheat and flour testing guide now available
A new award-winning guide designed
to inform domestic and foreign wheat
buyers, flour millers and others about
wheat and flour testing methods
is now available.
The publication will provide
information about wheat and flour
quality tests used by the wheat industry worldwide in order to promote
orderly marketing, according to the
North American Export Grain Association, Washington, DC.
It was developed by the Wheat Marketing Center Inc., Portland, OR, with the
assistance and financial support of NAEGA,
using funds from the US Department of Ag-

14 / BAKING & SNACK / April 2005

riculture's Market Access Program. It will be
distributed to the US grain handling,
flour milling and grain exporting
industry by the National Grain
and Feed Association, which is colocated and has a joint operating and
services agreement with NAEGA.
The publication, which is divided
into two major sections, received the
Distinguished Award - the highest award
category - from the Society for Technical
Communications, Arlington, VA.
To order a copy of the publication "Wheat
and Flour Testing Methods. A Guide to
Understanding Wheat and Flour Quality,"
e-mail telliott@ngfa.org.

are hospitalized each year with heart
disease, nine out of 10 American adults
come up short in their fiber intake, and
more than half of the US population
is considered obese.
During the free
health check events,
consumers will be
able to increase their
knowledge about a range
of important health topics and receive
coupons for Kellogg's Healthy Beginnings
cereals and other products that provide
unique health benefits.

Best Brands acquires
Multifoods Foodservice
Best Brands Corp., Eagan, MN, and Dallas,
TX, a manufacturer and distributor of bakery products, completed
its acquisition of Multifoods Foodservice Bakery Products division
from J.M. Smucker Co.
According to one report, the acquisition will bring together Best
Brands and Multifoods Foodservices.
This purchase allows Best Brands to add
muffins and other specialty products to its list
of offerings. Also, Multifoods' strength serving food-service clients will compliment Best
Brands' focus on in-store bakeries.

Atkins revamps diet,
adding carbs to the mix
As the low-carb fad fades, Atkins Nutritionals,
Inc., Ronkonkoma, NY, has altered its "net
carbs" method by using parts of the latest
trend from Europe - a glycemic-index diet
- to target US food companies for products
bearing the new "net Atkins count" seal, a report in Reuters said.
The new label began appearing on Atkins
nutrition and breakfast bars in January.
Atkins claimed the method more accurately
gauges a dieter's blood sugar response to
foods and subsequent weight gain.

Baking & Snack - April 2005

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