Baking & Snack - April 2005 - 24

NEWSFRONT
BNEF Raising the Bar
The Baker's National Education Foundation, Manhattan, KS, is looking for good
people. The foundation, which began in the
1960s, supports students from around the
country to attend the only major university
in the world that offers specialization in
grain science and industry - Kansas State
University, Manhattan, KS.
One of BNEF's goals is to secure sufficient
funds to recruit students from areas of the
country where bakeries have needs. The program in place would pay for the student's
education at K-State and would allow the
students to return home during the summer and winter breaks to participate in paid
internships at various local bakeries. The
strategy gives such bakeries a steady pipeline
of young talent with the training and technical skills that growing bakeries need.
BNEF also endows a professorial chair
at the department. The current BNEF
professor, Marvin Willyard, a former baker,
recently announced his resignation effective
June 1, 2005. The search committee to replace Prof. Willyard is in place and is being
chaired by Fred Fairchild at K-State.
Theresa Cogswell, chairman of BNEF and
vice-president of research and development
at Interstate Bakeries, Kansas City, MO, said
that the foundation's goal is to replace Mr.
Willyard with another baker who has the
ability to recruit students and to follow
up with training and education so that
upon graduation, students have realistic
expectations of what the baking industry
has to offer.
To do that, and to have enough money to
give scholarships to draw the right people
to the Baking Science progarm and to keep
them motivated, she said that the foundation
needs to raise about $1.5 million in the next
six months. "And then we need to double that
again the following year," she said.
For Ms. Cogswell, the baking industry
isn't just a business, it's a passion. "This is
my 25th anniversary in the baking business.
It's been very good to me," she said.
That's why she feels so strongly about
BNEF and its cause. To contribute or for
more information, contact Theresa Cogswell, 12 E. Armour Blvd., Kansas City, MO,
64111; Phone (816) 820-5364.

26 / BAKING & SNACK / April 2005

Cargill launches MaizeWise
whole-grain corn product line
Cargill Dry Corn Ingredients, Minneapolis,
MN, has introduced MaizeWise, a new line
of whole-grain corn and corn-bran products.
The new line will expand food manufacturers' choices in delivering healthful,
corn-based products
to their customers,
Cargill officials said.
The MaizeWise line
includes three wholegrain corn and two corn-bran products that
can be used in many applications including
cereals, pasta, breads, tortillas, taco shells and
extruded snacks.
The Dietary Guidelines Advisory Committee recommended half of Americans' daily grain servings should come from wholegrain foods and cited fiber's role in reducing
the risk of type II diabetes and coronary heart
disease. As a result of these findings, the Food
and Drug Administration is promoting daily
consumption of at least three servings of
whole grains and an intake of 14 g of dietary
fiber per 1,000 Cal consumed.
"MaizeWise helps address the growing
recognition of the important role that

whole grains and fiber play in our diets,"
said Rex Winter, president of Cargill DCI.
"As a result, food manufacturers are seeking ingredient solutions that provide
these nutritious components as
part of their product
formulations."
MaizeWise wholegrain corn products
can be used as a direct
replacement for existing corn meal, masa
or corn flours in pursuit of the FDA-approved whole-grain claim or blended with
other ingredients, according to Mike VanHouten, Cargill DCI research and development manager.
The products deliver 100% of wholegrain nutrition, are specially treated for
enhanced storage stability and come in a
spectrum of flavors, Mr. Van-Houten said.
"MaizeWise corn bran is an insoluble fiber that can dramatically boost dietary fiber
at low-to-moderate inclusion rates, while
providing minimal impact to flavor, texture
and processing characteristics for a wide
variety of food products," he said.

Nonni's Food purchases Old London
The largest manufacturer and marketer of
biscotti cookies and bagel chips in the United
States, Nonni's Food Co., Tulsa, OK, acquired Old London Foods, Inc.,
Bronx, NY, which produces
premium crackers, melba
toast and breadcrumbs.
The acquisition includes Old London's highly
automated facility in the Bronx
and its breadcrumb facilities in Willingboro,
NJ, and Knoxville, TN. Its products are sold
primarily through grocery stores and food
service providers.
"The Old London business is highly
complementary and offers significant
marketing and cross-selling synergies
that will more effectively position us to
serve our customers and meet the growing consumer demand for Nonni's, New
York Style and the Old London Brand

products," said Tim Harris, Nonni's c.e.o.
"In addition, it further diversifies our customer base and will create substantial
operating efficiencies. Our
combined management
teams will enable us
to quickly position the
company to make future
acquisitions."
With distribution to more
than 90% of the country, Old London
brand can be found on store shelves across
the nation, and its Melba Toast is known as
"America's favorite melba snack."
The company is also the leading producer of breadcrumbs nationally, marketed under the Old London brand and
a number of prominent and nationally
recognized brands. Old London also markets specialty snacks under the Devonsheer
and JJ Flats names.

Baking & Snack - April 2005

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