Philadelphia Macaroni Company - Trust our History to Shape your Future!FLOUR & INGREDIENT

Brought to you by
Philadelphia Macaroni Co. & Minot Milling
 
Trust our History to Shape your Future!
 
May 21, 2009
Food Safety &
Sustainability
 
At Philadelphia Macaroni and Minot Milling, we're serious about Quality and the Environment.
 
Here are a few ways we accomplish this... 
 
Our factories and mills follow stringent FDA guidelines, keep impeccable records, and have been scrutinized and approved by the nation's largest and most discriminating food companies.

The semolina flour used to make our pasta comes from our Minot Milling facility which is located less than 200 miles from our Philadelphia Macaroni factory in Grand Forks, ND. This direct line of ingredients helps us ensure the integrity and quality of the pasta-making process.
 
The wheat used in our semolina flour is grown within a 150 mile radius of our Minot, ND flour mill. This allows us to support local farmers and select the highest quality grain. This also reduces the amount of trucking needed to bring the grain to our mill.
Visit us On-Line:
 
Our Sales Team: 
Northeast & Mid-Atlantic:
Bill Stabert 
Executive VP Sales
215-923-3141 X112 
 
Joe Viviano 
National Sales Manager
215-923-3141 X113 
 
Walter Hoff
Regional Sales Manager
757-486-0092
 
Flour Sales Manager
215-923-3141 X116 

Mid-West Sales: 

PAST NEWSLETTER ARCHIVES

For a copy of our new Pasta Shape Guide, please send your name and address to  LSchalles@PhilaMacaroni.com

The information in this report is compiled from various sources. If you have a comment or question, please contact Linda Schalles

LSchalles@PhilaMacaroni.com
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Semolina & Flour prices listed in our Commodity Chart are BULK, FOB Minneapolis and do not include packaging and shipping to final destination.

To obtain a delivered price, packaged as needed, contact JIM KULP AT MINOT MILLING Tel: (215) 925-3339 x116.  Visit www.minotmilling.com for our flour grades and types.   
 
COMMODITY NEWS 
Wheat Biotechnology Commercialization>>> 
 
The 2009/10 outlook for U.S. wheat is for reduced supplies and use (USDA Report) >>>

FOOD SCIENCE NEWS 

Adding protein and fibre sources like pea protein and Psyllium fibre may improve the physical structure of gluten-free dough, and boost the nutritional content, says a new study.  >>>
 
Dairy could mask bitter taste of antioxidants >>>
 
THE COCA-COLA COMPANY INTRODUCES INNOVATIVE BOTTLE MADE FROM RENEWABLE, RECYCLABLE, PLANT-BASED PLASTIC>>>
 
New Methods for Ensuring Food Safety ub EGGS>>>
 
Insight from the Institute of Medicine's Committee on Strategies to Reduce Sodium >>>

FOOD INDUSTRY NEWSnuval

Have you noticed this hexagon shape while grocery shopping?  It's the NuVal rating system.  100 is usually assigned to fruits & veggies while lower numbers go to junk food.  PASTA scores between 11-91 depending on the other ingredients.  More info>>>
 
How Kroger tests its private brands >>>
 
Sysco's Hands-On Way of Keeping Restaurants Going>>>
  
U.S. retail market for functional foods and beverages to a 6% gain with sales totaling almost $31 billion in 2008 >>>
 
A growing number of dollar store patrons earn more than $100,000 a year, prompting some chains to take a closer look at their product mix >>>

Cargill pasta plant seized by Venezuelan government >>>.
 
General Mills Sells Cedar Rapids Facility >>>
 
No Competition in Sight for Panera >>>
 
Food distributor has plans to build facility in Hanover >>>
 
School opens cafeteria up to the public >>>
 
Yum Brands CFO Named Best in Restaurant Industry>>>
 
New Survey Finds 74 Percent of Americans Won't Sacrifice Quality for Price When It Comes to Food>>>