Baking & Snack - July 2018 - 16

Mondelez focusing on local

FDA fiber decision pleases
ABA, industry partners
The Food and Drug Administration (FDA)'s decision that eight
additional carbohydrates meet its fiber definition pleased several
suppliers of branded ingredients. The approvals also should ease
the anxiety of food and beverage manufacturers wanting to meet
a compliance date for labeling updates.
"The American Bakers Association [ABA] appreciates all of
the efforts the agency has put forth to finalize decisions on fiber sources under the new definition," said Lee Sanders, senior
vice-president, government relations and public affairs for ABA.
"Bakers and other food manufacturers can now begin to move
forward with labeling updates as part of the Nutrition Facts Label
revisions final rule compliance efforts."
The eight additional non-digestible carbohydrates recognized
as fiber are inulin and inulin-type fructans, high-amylose starch
(resistant starch 2), mixed plant cell wall fibers (a category that
includes fibers like sugar cane fiber and apple fiber), arabinoxylan, alginate, galactooligosaccharide and resistant maltodextrin/
dextrin. The new approvals give food manufacturers additional
clarity in updating their labels as needed ahead of the compliance
date for FDA's new Nutrition Facts Label, which is Jan. 1, 2020, for
manufacturers with $10 million or more in annual food sales and
Jan. 1, 2021, for smaller manufacturers.
Inulin and inulin-type fructans, often sourced from chicory
root, were a major focus as food companies for years have promoted the ingredients as fiber in products including Fiber One
by General Mills, Minneapolis. FDA ruled inulin and inulin-type
fructans met its fiber definition because they provide beneficial
physiological effects in the form of bone mineral density and
absorption of calcium. Branded inulin and inulin-type fructans
ingredients include Frutafit and Frutalose from Sensus America,
Inc., Lawrenceville, NJ; Oliggo-Fiber from Cargill, Minneapolis;
and Orafti from Beneo, Inc., Parsippany, NJ.
-Jeff Gelski, Milling & Baking News

16 Baking & Snack July 2018 / www.bakingandsnack.com

Since Dirk Van de Put took the helm as chairman and CEO of
Mondelez International earlier this year, observers have been interested in what plans he has for the Deerfield, IL-based company.
In his first days as CEO, Mr. Van de Put announced that a strategic
review will be unveiled in September. During a recent presentation at the Sanford C. Bernstein Strategic Decisions Conference,
he hinted at the changes Mondelez may be considering.
One focus will be achieving a balance between top-line and
bottom-line growth.
"In the last 4 years, we have increased our bottom line by over
600 basis points," he said. "We did that through major restructuring of our supply chain. We did that through implementation
of ZBB (zero-based budgeting) and a very stringent cost exercise,
plus we created shared services. We now need to go into the next
phase, where the cost focus still remains quite important, but we
need to combine that with top-line growth."
Top-line growth will come from a decentralized go-to market
strategy and a more agile innovation process.
"Our local teams need to be the drivers of the agenda," Mr. Van
de Put said. When asked to name the most significant disruptive
force that challenges Mondelez's business, Mr. Van de Put said,
"the consumer."
"And that means the local consumer," he said. "While we feel
that the world is more connected than ever, the differences between consumer behaviors and what they really want are bigger
than ever. And they're driven by online and the availability of any
product at anytime, anywhere."
-Keith Nunes, Food Business News

Paxiom opens fifth
Xperience Center
Paxiom Group announced the opening of its latest Xperience
Center in Milwaukee. The facility showcases finished packaging
machine equipment from WeighPack Systems, Eagle Packaging
Machinery, SleekWrapper and CombiScale. At the Xperience center, visitors can view and test out their products on a variety of
flowwrappers, bagging machines, weighers and more.
"Commercial bakers will be given the opportunity to see our
packaging equipment in person in a one-on-one, hands-on setting," said Asia Adell, marketing coordinator, Paxiom Group. "We
encourage clients to bring samples of their product for operational testing and training."
Training and education sessions are also available at the center
for bakers to take advantage of, with visits tailored to a company's specific needs. This is the fifth Xperience Center opened by
Paxiom. Other centers are located in Las Vegas; Berlin, WI; Opa
Locka, FL; Mississauga, ON; and Saint-Laurent, QC.

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Baking & Snack - July 2018

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