Baking & Snack - April 2005 - 20

NEWSFRONT
Loretta Foods
subsidiary acquires
Amendt
Loretta Baking Mix Products Ltd., Mississauga, ON, and Monroe, MI, a whollyowned subsidiary of Loretta Food Group,
Inc., has acquired all the former assets
excluding real estate, of Amendt Corp. from
Monroe Bank and Trust. Under the acquisition agreement's terms, Monroe Bank
received cash and shares of Loretta Baking
Mix Products' Class A preferred stock.
Amendt is a manufacturer of a wide variety of baking mix products including cake,
pancake, brownie, pizza crust and coating
mixes. The predecessor company to Amendt
began as a flour milling company more than
180 years ago and evolved into a blender of
flour-based baking mix products.
The company manufactured baking mixes under its brand name County Fare and
under private label for some of the largest
retail chains in the United States.
"The acquisition of this baking mix
manufacturing business allows us to further diversify our branded and private
label offerings to retailers throughout the
United States and Canada," said Al Burgio,
chairman and c.e.o. of Loretta Baking Mix
Products and Loretta Food Group, Inc.

George Dunbar
acquires Shaffer
Manufacturing
Shaffer Manufacturing Corp. announced that
George Dunbar acquired majority holdings of
the company and its assets. Shaffer will continue to operate from its current Sidney, OH,
location. No personnel or workforce changes
will occur as a result of this development.
George Dunbar and Don Shaffer formed
Shaffer Manufacturing Corp. in 1986. They
later acquired Shaffer Metal Fab, Inc. in
1992. Due to estate planning considerations,
Mr. Dunbar has attained majority holdings
of Shaffer Manufacturing, while the Shaffer
family retains majority holdings of Shaffer
Metal Fab. Mr. Shaffer, a valued advisor, will
continue to play an integral role in Shaffer
Manufacturing's business.

22 / BAKING & SNACK / April 2005

Tate & Lyle launches
new cracker ingredients line
Tate & Lyle, London, UK, announced the
launch of Rebalance System 50 Cracker
Ingredients at the Snack Food Association's
Snaxpo 2005 Conference in Hollywood, FL.
"Rebalance System 50 Cracker Ingredients offer manufacturers the solution for a
new and unique 'Good for you' snack cracker," said Lori Napier, Tate & Lyle research and
development specialist. "Consumers want a
cracker that can satisfy hunger at any
time of the day, as well as offer convenience,
go-anywhere portability and a diverse range
of textures and flavors."
Tate & Lyle has successfully developed a
prototype whole-grain cracker with Rebalance System 50 Cracker Ingredients using
traditional sheeted cracker technology.
Rebalance System 50 Cracker Ingredients
provide appropriate dough machining
properties and contribute a light and crispy

texture along with the presence of dietary
fiber, company officials said.
Additionally, the company said, Rebalance System 50 Cracker Ingredients enhance
flavor in whole-grain cracker formulas providing mild sweetness in the absence of
nutritive sweeteners.
Rebalance System 50 Cracker Ingredients
reduce the amount of glycemic carbohydrates such as sugar
in traditional and
whole-grain cracker formulas with a neutral or buttery flavor. Rebalance System 50
Cracker Ingredients can be used in trans-fatfree cracker formulas while maintaining appropriate dough machinability and a crispy
texture after baking.
The "good for you" whole-grain cracker
prototype at Snaxpo 2005 featured 3 g
of dietary fiber and 5 g of protein per
30-g serving.

Niacet starts up calcium propionate plant
Niacet, Niagra Falls, NY, completed start-up of a new, reduced-dust calcium propionate plant.
The 25 million pounds of additional capacity increases total dedicated production capacity to 55 million pounds, the largest in the world, according to the company.
The Niaproof Crystal Pro production will serve to supply increasing domestic and global
demand for reduced-dust calcium propionate used to inhibit mold growth and extend shelf
life in breads and other baked foods, tortillas and animal feeds.

International Whey Conference set for Chicago
The world's top dairy researchers and
processors will join some of the country's
leading nutrition professionals and food
and beverage marketers at the 2005 International Whey Conference to be held in
Chicago, IL, Sept. 11-14. The conference
will be hosted by the American Dairy
Products Institute and the European
Whey Products Association
in partnership with consumer goods companies
within the United States.
The goal of the conference is to showcase the latest industry trends,
new applications and most current research
related to a wide range of whey products. According to ADPI c.e.o. James Pages, this year's
conference will highlight new research on

whey, particularly its health and nutrition
benefits and consumer product applications.
"The primary objective of the 2005 whey
conference is to showcase whey protein as
a value-added ingredient with tremendous
consumer heath and nutrition benefits,"
Mr. Page said.
Conference keynote speakers from
the US and abroad will discuss
emerging research on whey,
Mr. Page said. Specific focus
will center on research indicating that whey-derived
bioactive components, which enhance the
performance of physically active adults, help
to increase lean muscle tissue, support cardiovascular health and weight management
and improve immune defenses, he said.

Baking & Snack - April 2005

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