Category: Bakery & Baked Foods

MEXICO CITY — Grupo Bimbo SAB de CV has been recognized by Time magazine as one of the “World’s Best Companies,” compiled by Time and market research provider Statista, for the second time in a row after appearing in last year’s list.

Grupo Bimbo is ranked 127 out of 1,000 companies analyzed and is the second highest-ranked Mexican company on the list behind Femsa. It finished eighth in the world within the food and beverage category, behind Associated British Foods, Cargill, Heineken, The Coca-Cola Co., PepsiCo, Nestle and Femsa.

The list accounts for three main factors: employee satisfaction, financial growth in income and sustainability achievements. Time and Statista then use a 100-point scale to determine a score for each company. The overall score for Grupo Bimbo was 91.46, with a sustainability rank of 304, employee satisfaction rank of 194 and a “very high” growth rate.

The highest-ranked company in the report was Apple, with an overall score of 97.75, followed by Accenture at 97.7 and Microsoft at 97.65.

“I look forward to shaping the future of IFTSA and ensuring that IFT is a community for all students in the science of food.” — Viral Shukla | president | Institute of Food Technologists Student Association

Nature’s Bakery, known for its Fig Bars and plant-based snacks, has committed to long-term, sustainable hunger relief with a $150,000 donation to No Kid Hungry and a series of initiatives supporting Hunger Action Month this September. The company has dedicated itself to addressing food insecurity and supporting children’s nutrition programs across the United States.

Hunger Action Month, a nationwide campaign held each September, aims to raise awareness about hunger in the United States and inspire individuals and organizations to take action.

In honor of Hunger Action Month, Nature’s Bakery has donated $150,000 to No Kid Hungry, a leading campaign dedicated to ending childhood hunger. This financial support can help provide 1,500,000 meals to children and support various hunger relief initiatives.

“With over 13 million children in America living with hunger, our core belief is that children must feel nourished to flourish; this has driven our desire to partner with No Kid Hungry for a third consecutive year,” says Steve Gardiner, chief executive officer of Nature’s Bakery. “Nutrition is essential for students to learn, focus, and thrive. The stark reality that 1 in 5 kids in the US could face hunger this year has motivated us to take further action to help provide children with the nourishment they need to succeed.”

“The support from partners like Nature’s Bakery is what fuels the critical work of No Kid Hungry,” says Allison Shuffield, managing director, corporate partnerships for Share Our Strength, the organization behind the No Kid Hungry campaign. “Especially during this critical time as millions of kids head back to school, we are grateful that together we can make sure every child has the meals they need to thrive.”

In addition to the monetary donation, Nature’s Bakery is involved in local food distribution efforts in the communities where they operate. The brand recently donated over 75,000 snack bars to the Utah Food Bank, Northern Nevada Food Bank, Los Angeles Regional Food Bank and St. Louis Food Bank, to distribute essential food supplies to those facing food insecurity.

Additionally, in support of educational environments, the company is donating 2,000 45-piece school supply kits and 8,000 snack bars to local schools where the company has offices and baking facilities, which includes Reno and Carson City, Nevada; Hazelwood, Missouri; Pasadena, California; and Salt Lake City, Utah. These contributions will enhance student’s learning experiences and ensure they have the necessary resources for academic success.

Nature’s Bakery has also sponsored the Utah Food Bank’s Mobile Pantry Program through the 2025 academic year. The program provides consistent access to nourishing food for families and children in Salt Lake City.

Finally, the company has organized its annual volunteer day at the Los Angeles Regional Food Bank, demonstrating a commitment to community service. Employees will come together to assist with food sorting and packaging, supporting local efforts to combat hunger.

WASHINGTON — The US Department of Agriculture in its Sept. 12 World Agricultural Supply and Demand Estimates (WASDE) estimated the 2023-24 US sugar ending stocks-to-use ratio at 18%, the highest since 2004, on higher production from early 2024 crop harvest and higher imports (mainly high-tier). The ending stocks-to-use ratio for 2024-25 was projected at 14.2%, down from 15.9% in August as lower domestic production and imports from Mexico more than offset higher beginning stocks.    

The data for both years indicates ample sugar supplies, which have been reflected in cash sugar price weakness mainly for 2025. Spot Midwest beet sugar prices at around 55¢ a lb are down about 10% from a year ago, while 2025 prices as low as 45¢ a lb are down even more sharply.

For the current marketing year, the USDA estimated beet sugar production at 9,265,000 short tons, raw value, up 94,000 tons from August based on a 41,049-ton increase in beet sugar, at 5,159,000 tons, “mostly on higher-than-expected production occurring in August and September from the early season 2024 sugar beet crop,” and a 53,024-ton increase in cane sugar, at 4,106,000 tons, “on higher expected production in September from the early season 2024 sugar cane crop (in Louisiana).”

Imports in 2023-24 were forecast at 3,834,000 tons, up 145,000 tons, or 3.9%, from August based on an 82,400-ton increase in high-tier imports, at a record 1,170,000 tons, a 25,060-ton increase in tariff-rate quota imports, based on early-entry of fourth-quarter free trade agreement imports, a 32,000-ton increase in re-export imports, putting “other program” imports at 320,000 tons, and a 5,000-ton increase in imports from Mexico, at 520,000 tons. High-tier imports of raw sugar were estimated at 824,380 tons and of refined sugar at 289,574 tons, with the remainder accounted for by molasses imports.

Total sugar supply in 2023-24 was estimated at 14,941,000 tons, up 239,152 tons from August and up 256,000 tons from 2022-23.

Minimal changes were made in 2023-24 sugar use, with exports forecast at 225,000 tons, down 16,000 tons from August, and “other” at 138,000 tons, up 20,000 tons based on increased re-export product deliveries.

Ending stocks were forecast at 2,278,000 tons, up 235,000 tons, or 11.5%, from August and up 435,000 tons from 1,843,000 tons in 2022-23, when the ending stocks-to-use ratio was 14.3%.

The USDA forecast 2024-25 US sugar production at 9,474,000 tons, down 40,000 tons from August, with beet sugar at 5,311,000 tons, down 52,000 tons, “due to a lower NASS forecast of national sugar beet area,” and cane sugar at 4,163,000 tons, up 12,000 tons “on higher expected sugar cane yield forecast by NASS (for Louisiana),” partially offset by processors’ expectations of modestly lower yields in Florida. If realized, beet, cane and total sugar production in 2024-25 would be record high.

Imports for 2024-25 were adjusted significantly, mainly due to a sharply lower projection for Mexico based on the required adjustment to Mexico’s export limit spelled out in the US-Mexico suspension agreements. Imports from Mexico were projected at 395,000 tons, down 395,000 tons, or 50%, from August and the minimum allowed under the suspension agreements. High-tier imports were raised 18,000 tons, to 317,000 tons. TRQ imports were forecast at 1,618,000 tons, down 25,060 tons to account for the early-arrival of FTA imports rolled into 2023-24 as noted above. Total imports were forecast at 1,618,000 tons, down 403,000 tons, or 14%, from August. 

In explaining the adjustment of imports from Mexico in 2024-25, the USDA said, “The US Department of Commerce uses the September WASDE to set the Mexico export limit for the period beginning Oct. 1. The export limit will be the higher of exports needed to result in a US ending stocks-to-use ratio of 13.5% multiplied by 0.7, or the export limit from the July WASDE. Because the target quantity of US needs from this WASDE calculated at 262,035 tons is lower than the export limit of 394,963 tons established by the DOC on July 15, the latter amount is used for projecting exports to the United States in the WASDE.” Because the higher value had to be used, the USDA was able to lower the 2024-25 ending stock-to-use ratio to only 14.2% rather than the target 13.5%.

Total sugar supply in 2024-25 was projected at 14,282,000 tons, down 208,000 tons from August as lower imports and production more than offset higher beginning stocks.

There were no changes from August made to 2024-25 sugar use projections, with deliveries for food at 12,300,000 tons, exports at 100,000 tons, and “other” at 105,000 tons, with total use at 12,505,000 tons.

Ending stocks in 2024-25 were projected at 1,777,000 tons, down 208,000 tons, or 10.5%, from August and down 501,000 tons, or 22%, from 2023-24.

Mostly minor changes from August were made for both 2023-24 and 2024-25 projections for Mexico. For the current year, production was unchanged at 4,704,000 tonnes, actual weight, imports for consumption were raised 19,000 tonnes, to 816,000 tonnes, exports were raised 4,000 tonnes, to 445,000 tonnes, and domestic use was lowered 8,000 tonnes, to 4,532,000 tonnes. Ending stocks were estimated at 1,377,000 tonnes, up 22,344 tonnes from August, with an ending stocks-to-total use ratio of 27.7%.

For 2024-25, higher beginning stocks were offset by higher exports, leaving the projected ending stocks unchanged at 977,000 tonnes, with an ending stocks-to-total use ratio at 17.7%. Production in 2024-25 was forecast at 5,094,000 tonnes, unchanged from August but up 390,000 tonnes, or 8%, from 2023-24. 

SCOTTSDALE, AZ — Registration for the Peanut and Tree Nut Processors Association (PTNPA) 2025 Convention, set for Jan. 17-20 at The Westin Kierland Resort and Spa in Scottsdale, AZ, is now open.

The convention will bring nut industry leaders together to engage in educational workshops, networking opportunities and celebrations for PTNPA’s 85th anniversary.

“PTNPA’s 2025 Convention provides a meaningful and efficient way for our members to come together, learn and conduct business during a short amount of time,” said Jeannie Shaughnessy, CEO of PTNPA. “Importantly, this members-only event provides attendees with fantastic educational sessions, speakers, and panels that address the most relevant and timely topics for the nut industry.”

The convention will include a 2025 economic outlook presentation delivered by Scott Clemons, partner and chief investment strategist at Brown Brothers Harriman, along with panels covering industry-encompassing market trends led by PTNPA members.

For many baking enthusiasts and professional chefs alike, achieving the perfect bake is a blend of art and science. While classic ingredients like butter and vegetable oil are staples, custom fat solutions are revolutionizing the baking world by offering tailored approaches to fat that can significantly enhance the quality of your baked goods.

As Francois LaSalle from Columbus Vegetable Oils, notes, “If our existing products don’t fit the application or work in the process, then Columbus Vegetable Oils can work directly with the customer to create and develop a new product based on our extensive knowledge in fats and oils.” This collaborative approach ensures that your specific needs are met with precision.

Custom fats are designed to meet specific needs, from achieving the ideal texture to extending shelf life. Imagine crafting a pastry with just the right flakiness or a cake with an incredibly tender crumb. Custom fat solutions can be formulated to provide these precise qualities, ensuring your baked goods turn out exactly as you envision them.

Beyond texture, flavor plays a crucial role in baking. Custom fats allow you to refine or enhance flavors, creating a more nuanced taste experience. Whether you want a subtle hint of coconut or a richer, buttery note, custom fats can be tailored to complement or elevate the overall flavor profile of your treats.

Moreover, custom fat solutions can help extend the freshness of your baked goods, keeping them delightful for longer. This is particularly valuable for items intended for sale or distribution, where maintaining quality over time is essential.

LaSalle adds that “Suppliers are really well-equipped to deal with whatever the bakers need. It’s really a matter of communication, trust, and partnership. The sky is the limit now.” 

With custom fat solutions, the possibilities for innovation and perfection in baking are virtually limitless. So why not explore this exciting opportunity and see how custom fats can elevate your baking to new levels of excellence?

Learn more at www.cvoils.com.

KANSAS CITY — For the food industry, the expression “sequential improvement” has emerged as a candidate for catchphrase of the year, or at least the first half of 2024. Used by executives and investment analysts to demonstrate improving financial trends, the term has been intented to show optimism about prospective results for the balance of the year.

To date this year, the expression has appeared in BakingBusiness.com news articles, in quotes and otherwise, at a rate 260% greater than the average of the previous 15 years. Its popularity reflects that while sales volume figures have been persistently bad for the last several quarters, decreases at many companies had grown steadily smaller in the final quarter of 2023 and the first quarter of 2024.

Leaning into the sequential improvement trend, executives hypothesized the effects of ending emergency food assistance payments would be lapped in the later parts of 2024, and consumers would show signs of acclimating to higher prices for food products.

Optimism in the grain-based foods sector was fueled by US Department of Agriculture data showing flour production in April-June 1.9% higher than the same quarter in 2023. While up from the year before, production of 104.9 million cwts was below 2022 production and was just slightly above the average of 104.1 million cwts milled in the second quarter in the years between 2015 and 2020.

For some food and beverage sectors, second-quarter sales in several segments, particularly grain-based foods, suggest that reality is not playing out as the industry hoped. It turns out the adage “past performance is no guarantee of future results” also applies to the continuation of sequential improvement. At some point, the sequences stop improving.

Of the top 25 food and beverage categories tracked by Circana, 12 experienced sales unit volume decreases in the 13 weeks ended June 30, versus the same quarter in 2023. Another five enjoyed growth of less than 1%.

The widest decreases were sustained in chocolate candy, down 11.9%, and non-chocolate candy, down 7.9%. Among grain-based food categories, bread and rolls were down 1.5%; cookies, down 0.1%; ready-to-eat cereal, down 1.8%; crackers, down 1.8%; snack bars/granola bars and clusters, down 3.6%; and salty snacks, down 0.7%. Also losing ground during the period were numerous beverage categories, including beer, down 1.8%; wine, down 5.1%; and ready-to-drink tea and coffee, down 6%.

The quarter was not without winners. Taking volume at the expense of grain-based foods were several dairy categories, including natural cheese, up 2.2%; dairy milk (now a smaller category than natural cheese), up 0.1%; yogurt, up 5.1%; and ice cream, up 1.6%.

Consistent with these trends, the food category has widely underperformed the overall stock market so far this year. The Grain-Based Foods Index through the end of July was down 3%, versus a 17% gain for the S&P 500. Performance on a company-by-company basis was more erratic, as exemplified by ADM, down 12%; Bunge, up 11%; Flowers Foods, down 1%; General Mills, up 1.3%; Kraft Heinz, down 9%; Mondelez International, down 8%; and Grupo Bimbo, down 21%.

Halfway through the third quarter, flour milling sources have indicated flour demand is flat at best, suggesting the food industry continues to await a recovery in consumer demand.

Even as they spoke hopefully about prospects for later in the year, many companies left guidance unchanged and offered words of caution. For example, Grupo Bimbo said it was hesitant to raise guidance “mainly because the overall consumer environment in North America continues to be challenging.”

Flowers Foods’ leadership said it was comfortable with the middle of its financial guidance but also recognized the risk from “the potential impact of an uncertain economy on the consumer and promotional environment, and the transition of our California distribution.”

It is now four years since what had been generally predictable patterns in consumer consumption were disrupted. When it is that demand trends will regain the consistency that had been the norm in the past remains to be seen.

“This year’s CoLab Tech cohort brings exciting, disruptive technologies across the entire value chain.” — Ian Noble | VP for global ingredient R&D | Mondelez International

HERSHEY, PA. — The Hershey Co. has named Michael Del Pozzo as president, United States Confection, effective Sept. 16. He succeeds Charles Raup, who is retiring after 15 years at Hershey to pursue other executive opportunities, according to the company.

Del Pozzo will oversee the company’s brands, including Hershey’s, Reese’s and Jolly Rancher. He will join Hershey’s executive committee and work closely with two other business unit leaders, including Kristen Riggs, president of Salty Snacks, and Rohit Grover, president of International, according to the company.

Del Pozzo joins Hershey from PepsiCo, Inc., where he most recently was president and general manager of Gatorade. Earlier, Del Pozzo was chief customer officer for PepsiCo’s Frito Lay North America unit.

Del Pozzo was with PepsiCo for 23 years before transitioning to Hershey. He joined the company in December 2001 as an account executive and worked his way to several manager and leadership roles. He oversaw such brands as Propel, Muscle Milk and Evolve.

“Mike’s deep consumer insights, his customer relationships, and his track record of delivering results and driving strategic change position him as the ideal leader to guide our US Confection business through its next chapter,” said Michele Buck, chairman and chief executive officer of The Hershey Co. “He will be instrumental in building on our strengths and advancing our Leading Snacking Powerhouse vision. I want to thank Chuck for his many valuable contributions during his long tenure at Hershey. We wish him the very best in his future endeavors.”

Raup has been president of US Confection since December 2019. Previously, he was general manager of US Confection and Grocery. Raup joined Hershey in September 2009 as vice president, general manager of US Sweets and Refreshment. He held several leadership roles during his tenure with Hershey.

Prior to Hershey, Raup was senior director of marketing at Kraft Foods. 

WEST DES MOINES, IA — Midwest Growth Partners, a private equity firm specializing in succession planning and growth capital investments in food and agriculture, announced the merger of Sparks, NV-based French Gourmet and Garner, IA-based ShellsbyDesign.

French Gourmet manufactures artisanal croissants, Danish pastries, dough shells and puff pastries, serving an assortment of foodservice businesses, including hotels, cafes, and independent and in-store bakeries.