On Monday 14th of September, Hon John Brumby MP opened our manufacturing facility in Epping Victoria with an official ceremony and tour of the facility.

Thanks to the support of all Australians we have a strong foundation to continue building the Mission Brand in Australia, and to continue providing new opportunties for Australians nationally.

On behalf of Mission Foods, I would like to personally thank all Australians for embracing Mission into their homes with open arms, and look forward to continuing to delight our thousands of loyal customers who have shown us great support and loyalty.

Yours Sincerely, Juan Gonzalez - President and CEO Gruma Asia & Oceania

Visit Mission Foods new youtube channel for the latest How To videos and Ads.

Phil Vickery shows you how to Wrap a Wrap using Mission Wraps available at your local supermarket.

Mission Foods has operations spanning in Mexico, the United States, Central and South America, UK, Asia and now Australia and exports to 90 countries worldwide.

With over 60 years of successful experience, Mission Foods manufactures over 25% of the world’s flatbreads and wraps demonstrating clear global leadership, making the company the world’s largest manufacturer in this category.

"As a world leader, we are pleased to have partnered with the Western Bulldogs who are clearly an innovative and leading football club in the national AFL competition," said Mr. Gonzalez, President - CEO Gruma Oceania.

Corporate Offices are in Mexico, US, UK, Central and South America, China, Malaysia and Australia and there are approximately 20,000 employees and 97 plants globally.

Mission Foods is privately owned by the Gonzalez family with 19% listed on the NY Stock Exchange and a 20% partnership with Archer Daniels Mills (ADM).

Mission Foods have recently completed the development of their state of the art Australian head office and manufacturing facility in Epping, Victoria, and as a result, the company is creating over 300 new jobs for the State of Victoria.

Mission is the retail brand launching into Australia in 2009.

Globally, Mission Foods is committed in each country it operates in to participate in community based projects.

An AFL partnership was chosen in recognition of the national strength of the AFL in the Australian community and the fact it forms a critical part of the Australian fabric and psyche. The Bulldogs are a part of this strength and for this reason we have chosen them to assist Mission Foods in launching our brand in this market place.

"The decision to partner with the Western Bulldogs was based on their 128 year history and strong community positioning. This, in addition to their solid on field performance, gives Mission Foods an outstanding platform to position our brand and to share in an exciting journey with this Club," said Mr Gonzalez.

Mission Foods is thrilled to partner with the Western Bulldogs and share in the journey to future success.

For further media enquiries please contact, Matt Forster on 03 8401 1400.

Five years ago, the wrap became the sandwich sensation and restaurants expanded their menus by adding recipes that include tortilla wraps. Now, nearly all U-S fast food chains serve tortillas on their menus and sales of tortillas are booming, doubling in the last decade to over $6 billion^[1].

Wraps became a dieters’ dream as health-conscious consumers filled them with all sorts of lean meats and vegetables for a healthy meal option. And the low-carb/Atkins craze in 2004 helped redefine the importance of eating whole grain foods. The tortilla category is one of the only carb categories that continue to show growth, while most high-carb categories are declining in sales, according to AC Nielsen. Even Mission Foods® sales for their top selling low-carb tortilla product are higher this year than the same time last year.

 Mission Foods, one of the largest tortilla manufacturers in the United States, produces tortillas around the world. Its wide variety of tortillas include multi-grain, low-carb and 96% fat-free, and flavored wraps such as sun dried tomato basil, spinach and garlic herb.

Consumers are demanding more portable, versatile meal solutions and are experimenting with the versatility of the tortilla, creating delicious inventive recipes such as tortilla manicotti and quesadilla pizzas or creating quick, easy healthy snacks like tuna wraps or breakfast burritos.

So whether you’re on-the-go, in search of portable, quick, healthy tortilla ideas, or a mom who wants to expand her children’s back to school lunch and snack ideas, just log onto www.missionmenus.com for some wholesome, simple solutions.

Tortilla Facts:

• The Tortilla Industry Association (TIA) estimates the retail tortilla category is a $2.12 billion market in the U-S.

• 62 percent of food industry suppliers —both commercial and non-commercial—reported using tortillas in their operations.^[2]

• The Tortilla Category is projected to grow 5-10% over the next few years, according to the TIA.

• Gruma, the parent company of Mission Foods, revolutionized the tortilla-making process by creating Maseca corn flour that allowed for convenient mass production of corn tortillas while preserving their authentic taste. And this process is still being used today.

• All of Mission Foods’ 19 U-S plants are certified as kosher.

• The word “tortilla” comes from the Spanish word “torta” which means round cake.

• According to Mayan legend, tortillas were invented by a peasant for his hungry king in ancient times. The first tortillas, which date approximately 10,000 years before Christ, were made of native corn with dried kernel.

• NASA has used flour tortillas on Space shuttle missions since the 1980s. They use tortillas in the place of bread because of the easy clean-up and because the bread crumbs can cause a lot of trouble in space.

Nutritional Information:

• Flour tortillas are a low-fat food and contain iron along with other B vitamins. They have about 115 calories with 2 to 3 grams of fat per serving.

• Corn tortillas are a naturally low-fat, low sodium food and contain calcium, potassium and fiber. An average serving contains about 60 calories and only 1 gram of fat.

About Mission Foods

Mission Foods, headquartered in Irving (Dallas area), Texas, and Gruma S.A.B. de C.V., a Mexican corporation, was founded in 1949, and is one of the largest tortilla manufacturers in the United States. Gruma S.A.B. de C.V. is the parent company of Mission Foods (Gruma Corporation) and a leading Mexican producer of corn masa flour and tortilla products. Mission has operations in Mexico, the United States, Central and South America, Europe and Asia. For more information please visit www.missionmenus.com.

^[2] According to the Tortilla Foodservice Usage Study commissioned by the Tortilla Industry Association in 2004

Food IQ brings a passion for understanding which inventive culinary creations will resonate with our customers,” explains David Garrett, Vice President of Marketing for Mission Foods. “We’ve already seen a tremendous response from their creative recipe ideas now featured on missionmenus.com.”

Food IQ helps Mission Foods evaluate food and social trends to better understand consumers’ demands for versatile and inspired meal solution ideas. They provide insightful, fresh and innovative promotional ideas to help Mission become a trusted partner for busy moms.

“Utilizing consumer needs and drivers as the foundation, Food IQ provides product, recipe and usage ideas to help Mission become a trusted partner for mom,” says Chef Corliss. “Having a firm understanding of the consumer and what motivates them is the basis for all we do.”

“Food IQ believes that our best work is always ahead of us; we are in perpetual motion and always thinking young,” says Chef Corliss. “We’re excited to work side by side with Mission and provide strategic planning to help them meet their growing consumer demands for easy yet customized, high-flavored and globally inspired foods.”

To better maximize Mission’s recent makeover of its web site, Food IQ developed, tested and added to the site’s existing catalog of hundreds of simple, creative and delicious recipe ideas. The online recipes show time-starved moms and weekend chefs the versatility and health benefits of utilizing tortillas in their culinary creations. In addition to traditional Hispanic fare, Food IQ also presents ethnically diverse menu options and emphasizes how Mission products can be used in breakfast, lunch, dinner or snacking. The recipes are featured on www.missionmenus.com alongside grocery lists and tools that help visitors choose the perfect recipe for their specific needs.

Mission has already experienced a boost in visitation to its newly expanded site, driven in large part by its recipe-sharing component as time-starved consumers seek out new, creative and easy-to-prepare menu options for their families. More than 50,000 users visit the web site monthly. The company’s new partnership with Food IQ promises further offerings to address online trends in the food industry as savvy consumers look to food websites for recipes and social interaction.

About Mission Foods

Mission Foods, headquartered in Irving (Dallas area), Texas and Gruma SAB, a Mexican corporation, was founded in 1949, and is one of the largest tortilla manufacturers in the United States. Gruma S.A. de C.V. is the parent company of Mission Foods (Gruma Corporation) and is a leading Mexican producer of corn masa flour and tortilla products. It has operations in Mexico, the United States, Central and South America, Europe and Asia. For more information, please visit www.missionmenus.com.

Mission officially opened the newest plant September 21 with a celebration that included costumed dancers dressed like a dragon, part of a Chinese ritual. The dancers moved throughout the plant, in a ceremony meant to remove any bad spirits or bad influences. For additional good luck, the Chinese employees have already nicknamed the plant the “Mission Dragon.”

The new plant is nearly 96,000 square feet, and includes a research kitchen that Juan Gonzalez, President and CEO of the Gruma Asia & Oceania division, says is more extensive than any other throughout the entire company.

“A group of chefs worked with us to design this kitchen and select the equipment we needed to develop new recipes and new products,” said Mr. Gonzalez. “New product development is a number one priority for us, to drive sales in new markets, and we needed the most modern kitchen possible to do that.”

In addition, Mr. Gonzalez said, Mission Shanghai hired a chef from China’s capital, Beijing. The chef has extensive experience working in global cuisines, including seven years at the Mexican Embassy in Beijing. Part of the chef’s role in the research kitchen will be to create recipes and research new products that appeal to the Asian culture and tastes.

Mr. Gonzalez said that Mission Foods selected Shanghai for the new plant because of the city’s seaport and because it is China’s most modern city. From Shanghai, Mission will be able to ship products to other Asian countries, such as Japan, South Korea, the Philippines, and Thailand.

The plant, which produces wheat flour and corn flour tortillas and tortilla chips, is adding personnel with a goal of reaching 148 employees by the end of this year. Its initial focus has been on meeting the needs of restaurant customers, with retail to follow, but the growth of Mission’s restaurant customers in China should help keep the plant busy.

Thanks to the growing Chinese economy, Mission restaurant customers such as Taco Bell, KFC, TGI Friday’s, and Chili’s have been rapidly opening outlets in major cities. Mr. Gonzalez noted that there are already 1,500 KFC restaurants in China, and that number is expected to double by 2008, the year that China hosts the Olympics.

Construction began in May on the Mission Shanghai facility, and thanks to two construction work shifts, it was completed in just four and a half months. It is located in an industrial park in Pudong, just south of the city of Shanghai, in Fengxian Province. As it services our Asian customers, it has eased some of the pressure on the Rancho plant in California, which has been the source of products for that market.

The plant is the first new plant in the new Asia & Oceania division. Mission Foods also has operations in Australia, but took over existing facilities there until a new plant can be built. Leading the plant is Vice President of Operations Armando Strozzi, who relocated to China from the Rancho plant. Heading research and development is Javier Rangel, and leading customer service and sales is Jonathan Ley. The Chief Financial Officer is Sam Masri, Controller is Carol Fang, and the Senior Vice President of Food Service Sales is Lucio Kreimer.

Mr. Gonzalez thanked a number of individuals whose efforts helped complete the Mission Shanghai plant on time. He mentioned the hard work of Noori Jawad, Director of Project Engineering; Fernando Mena, Project Engineer; and Carmen Olson, Corporate QA. Others mentioned were Jose Giraldo, Dallas; Cesar Estrada, Tempe; Daniel Padilla, Rancho; Domingo Torrres, Rancho; Samuel Lemus, Rancho; and Rosalia Alfaro, Fort Worth. In addition, assistance was provided by these four men from Tecnomaiz in Monterrey, Mexico: Gumaro Lozano Tamez, Jose Radamez Ortiz, Jorge Hernandez Luna, and Martin Briones Carrera.

Mr. Gonzalez also thanked these individuals from Monterrey who implemented the SAP system at Shanghai: Juan Carlos Vela Benavides, Reynaldo Camacho Mora, Juan Pedro Borbón, César Villarreal López, Rubén Aguilar, Julio Rosa Manzano, Primitivo Martínez Silos, Sergio Ibarra, Fernando Gamboa, Otoniel Treviño, Edgar Sosa Rojas, Humberto Reyes Luján, and Santiago Alvarado.

As part of this venture, earlier this year, Gruma successfully acquired Rosita’s in Bendigo, Victoria (Australia), a 12-year-old, $22 million company that was the leading tortilla producer in Australia. In April, Gruma acquired a second company in Australia, Oz Mex Foods of Seaford, Victoria. Oz Mex Foods, a $7 million company, specialized in private label products as taco shells, flour tortillas, salsas, and seasonings.

Gruma is currently acquiring property in an industrial park in Melbourne, Australia for a new facility, and will move production from Rosita’s and Oz Mex Foods to the newer, more central location. Construction begins this fall, with opening planned for July 2007, with 150 employees.

Gruma’s goal is to expand in the next three years to a second location in Sydney, Australia.

McDonald’s looked at eight tortilla companies throughout the country before choosing Mission Foods to provide 42 percent of the business. That makes us their primary tortilla supplier with four other suppliers sharing the remaining portion of the business.

McDonald’s will launch a snack wrap sandwich nationally on August 1. It will be heavily marketed on both television and radio. The wrap will include an eight-inch tortilla with chicken, lettuce, shredded cheese, and ranch dressing. After six months of continuous effort, the snack wrap project has been one of the fastest product launches in McDonald’s history.

As we produce these no-preservative wraps, we will freeze them and ship them throughout the country. We expect to produce some 190 million tortillas for McDonald’s, the nation’s largest restaurant chain.

“This was the single largest account acquisition in the history of the Foodservice Division of Mission Foods,” said John La Chance, VP of National Accounts. “Fernando Morales, National Accounts Manager, did an outstanding job in coordinating the various departments to secure the business.”

The departments of Research and Development, Total Quality, Supply Chain, and Sales and Manufacturing displayed a tremendous amount of team effort to help us win the McDonald’s account.

Five Mission Foods plants will be involved in the national rollout: Tempe, Rancho Cucamonga, Fife, Mountaintop, and Jefferson. Our first production took place the week of June 19. Outside warehouses have been selected at all plants. With the new products anticipated by McDonald’s, we expect to grow and broaden other opportunities with the world-renowned fast food restaurant.

In a feature on the company that accompanied the award, the magazine’s article discusses Gruma’s record growth worldwide and notes that Mission Foods has opened several new plants over the past two years in the U.S., aided by sizable growth in the Hispanic population.

The article also notes how our emphasis on product categories has also spurred growth. When we declared 2003 “the year of the corn tortilla” and introduced an innovative process to improve taste and texture, sales of corn tortillas climbed 26 percent. In 2004, “the year of the wheat tortilla,” we achieved 14 percent growth in wheat tortilla sales. In 2005, with a focus on chips and other fried products, we targeted 11 percent growth.

For 2006, it is “the year of healthy products.” A multi-grain tortilla and a “heart healthy” tortilla with omega-3 fatty acids have been introduced. “If this is what consumers are interested in purchasing, and it is part of the health and wellness trend, then we will be there with our products,” President and CEO of Gruma Jairo Senise told the magazine.

The Baking and Snack article credits some of Mission Foods’ success to analyzing demographic data about regional consumers in Mexico and then applying that data to consumers elsewhere. Products can then be customized to accommodate cultural preferences.

Our research into what consumers want and how to provide them the best value was also cited. “Our target is to be as pure and fresh as possible,” said Mr. Senise, and that includes locating plants closer to markets, improving productivity, and exploring new packaging technologies.

The magazine article credits all Mission Foods employees as contributors to our company’s success. As a Mexican company operating in the U.S., the article points out, Gruma works hard to blend cultures effectively. Our training efforts and Internet-based performance management program are also mentioned positively. Everyone in the company can be proud of the Baker of the Year award and their part in helping us win it.

"Thus far, Mission Foods, Snack Food Wholesale Bakery's 2004 Wholesale Baker of the Year, has followed the recipe book to a "T" and produced some sweet results. The company, which was bought in 1977 in Canoga Park, Calif., and then in the late eighties moved to Commerce, Calif., before landing in Irving in 1998, is one of the biggest producers of tortillas in the United States. And now, it believes that if it can incorporate "perfect execution" into all elements-production, marketing, sales, etc.-more growth is imminent."

"Mission Accomplished" Courtesy of Snack Food & Wholesale Bakery, September 2004, Andy Hanacek