S TRATEGY N O. 4 From left: David Theobold, business systems specialist, tests the new hand-held computer system for Flowers’ independent distributors, which will improve the ability to forecast sales. Flowers’ R&D team – Chris Dodson, bread product development project leader; Charlie Moon, director of technical services; Va l Way l a n d , r e g u l a t o r y m a n a g e r ; a n d T i m Davis, snack product development project leader, review a number of products in development, including a wheatberry  bread and hamburger bun for foodservice customers and a new retail round swirl Danish. Flowers’ newly acquired Cleveland, Te n n . , b a k e r y a d d s n e w s n a c k i t e m s , s u c h a s Swiss cake rolls and oatmeal creme cookies to our product line. Innovation is a tradition at Flowers.We’re always on the lookout for a better, more efficient way of doing business.We’ve been applying new technology at our bakeries since we began baking in 1919. It’s been almost 20 years since we developed our successful independent distributor program.We’ve embraced information technol- ogy to a level never before seen in our company through our enterprise-wide system and “one billing” shared services accounting function.When extended shelf life became an industry buzzword a few years ago, we took a different approach than most of our competitors, using this innovation to improve the quality and taste of our products.We’ve also worked to bring innovative new products to market.We were the first in the industry to offer a sugar free bread, a bread with only seven grams of carbohydrates, and a bread with 4.3 grams of soy protein. More new products are in development. Flowers is not afraid to innovate.We must innovate to remain strong.