Baking & Snack - May 2019 - 16

Bundy Baking Solutions
launches new company

Study disputes negative
claims of refined grains

Bundy Baking Solutions, Urbana, OH, is launching a new business,
Synova LLC, to manufacture and distribute baking release agents.
The new business, located in Westerville, OH, will offer release
agents for baked goods including bread and cakes, as well as foodgrade release agents for troughs and other bakery equipment.
Synova's 70,000-sq-ft facility features automated manufacturing
systems that meet sanitation, reliability, quality and sustainability standards. Synova will employ up to 20 people including a team of R&D
scientists for product formulation and new product development.
"We are very excited to add high-quality release agents to our product offering," said Gilbert Bundy, Bundy Baking Solutions CEO. "The
new release agents combined with our pans, pan coatings, pan refurbishment services and experienced sales force gives us the ability to
provide comprehensive service to our customers to ensure they get the
longest, most productive life out of their baking pans."
Synova products will be available starting May 2019.

New research published in the medical journal Advances in
Nutrition suggests that refined grain intake should not be linked
to chronic diseases or death. The study "Perspective: Refined
Grains and Health: Genuine Risk, or Guilt by Association?"
concluded that current dietary recommendations by the 2015
Dietary Guidelines Advisory Committee and similar groups
endorsing the reduction of refined grain consumption are misguided because their research only takes into account dietary
patterns, not separate food groups.
"While refined grains are frequently characterized as unhealthy,
this can be attributed to their inclusion in a dietary pattern that
contains foods that are the real culprits in the link between an unhealthy dietary pattern and increased risk of a number of chronic
disease," said the study's author Glenn Gaesser, PhD, professor of
exercise science and health promotion and director of the Healthy
Lifestyles Research Center at Arizona State University. He is also a
member of the board of directors of the Grain Foods Foundation,
the Wheat Foods Council and Ardent Mills, Denver, CO.
According to the study, Western diets typically include red and
processed meat, foods and beverages high in sugar, French fries,
high-fat dairy products and refined grains. This eating pattern is
linked to an increased risk of chronic diseases. When this eating
pattern is studied as a whole, it takes away from the benefits of
products that may be healthy when studied in isolation. In addition, Dr. Gaesser believes that this method of research led to the
"make half your grains whole" recommendation from the US
Dietary Guidelines Advisory Committee.
To determine the health impacts of products made with refined grains, Dr. Gaesser reviewed research that analyzed items
separately and not as part of a Western dietary pattern. Products
examined included bread, cereals, pasta, cookies, cakes, donuts,
brownies, muffins, sweet rolls or buns, sweets, pizza, and desserts
made with grains.
After reviewing 11 meta-analyses of prospective cohort studies,
which included a total of 32 publications with data from 24 distinct
cohorts, Dr. Gaesser found that refined grain intake was not associated with all-cause mortality, cardiovascular disease, Type 2 diabetes, coronary heart disease or obesity. The research also suggested
that products made with refined grains as well as high amounts of
fat or sugar perpetuate the ingredients' negative perception.
"The important takeaway of this study is that consumers need to
know their stuff before they cut," said Sylvia Klinger, a registered
dietitian nutritionist who sits on the Scientific Advisory Board of
the Grain Foods Foundation. "The make-half-your-grains-whole
messaging has dominated. However, enriched grain messaging has
been lost. Eliminating enriched grain products will result in nutrient shortfalls. Refined grain foods that have been enriched and/or
fortified help to alleviate shortfalls including B-vitamins, folic acid,
thiamin, niacin, riboflavin and the mineral iron."

Warburtons establishes
apprenticeship program
Warburtons, Bolton, UK, partnered with Pearson Business School
to launch an apprenticeship program. The Management Degree
Apprenticeship is designed to give students firsthand bakery experience while completing a degree.
Warburtons produces more than 70 products, including bread,
muffins and wraps, and employs more than 4,500 people. By teaming up with Pearson, the company plans to find apprentices who
have a passion for food production, manufacturing and distribution.
Through this four-year program, students will receive onsite
training at Warburtons' Enfield Bakery while attending classes at
Pearson. The apprentices will work across a range of different departments and teams at the bakery site.
During the apprenticeship, Warburtons will pay tuition fees and
provide a starting salary that rises throughout the training. The
Management Degree Apprenticeship will start in October 2019,
and the degree will begin in January 2020.

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Baking & Snack - May 2019

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