Baking&Snack - December 2016 - 18

Silva

Riordan

Morgan

Green

Tamborello

People
Christopher D. Silva, president of TreeHouse Foods, Inc., Oak Brook, IL, announced his resignation to take the role of president of AdvancePierre Foods
Holdings, Inc., Cincinnati. Dennis F. Riordan, executive vice-president and CFO,
TreeHouse Foods, will serve as president while the company searches for a replacement. Matthew J. Foulston joins TreeHouse as executive vice-president and CFO.
John Morgan was appointed to vice-president of investor relations for AdvancePierre.
AACC International's William F. Geddes Memorial Award went to Richard D.
(Don) Sullins, PhD, former vice-president of technical services for the ADM Milling
Co., Chicago, and now principal of Sullins Consulting, Colleyville, TX. Barbara Bufe
Heidolph, director, commercial applications and product development at Innophos,
Cranbury, NJ, received its 2016 recipient of the Myron D. (Mike) Baustian Award.
Dave Green, a longtime ADM Milling Co. executive, has been selected as the
Wheat Quality Council's executive vice-president, effective Jan. 9, 2017.
Pro Mach, Inc., Covington, KY, promoted Vince Tamborello to senior vicepresident of the material handling group. Mike Rupert will take Mr. Tamborello's
previous role as vice-president and general manager of Benchmark Automation,
Athens, GA, a subsidiary of Pro Mach.

The Hain Celestial Group, Inc.,
Lake Success, NY, launched
Cultivate Ventures, a strategic platform dedicated to investing in lifestyle brands, smaller portfolio brands
and concepts.
Lotus Bakeries, Lembeke, Belgium,
selected Mebane, NC, as the site for
its first US facility. The biscuit and
cake company will invest more than
$48 million to build a 160,000-sq-ft
plant, with construction set to begin
in the first half of 2017.
T. Marzetti Co., Columbus, OH,
a wholly owned subsidiary of
Columbus-based Lancaster Colony
Corp., reached agreement to acquire Angelic Bakehouse, Inc.,
Cudahy, WI.
AIB International added to its catalog of baking process kill step calculators with the addition of a profile for
yeast-raised donuts, the organization's
seventh calculator. To obtain free information on the kill step calculator,
visit www.aibonline.org.

In Memoriam

Reiser begins major expansion
of US headquarters
Reiser started construction on a significant expansion to its Canton, MA, headquarters
to support continuing growth of its business. The construction will add 60,000 sq ft of
space, nearly doubling the size of the facility. Construction began earlier this year and
is targeted to be completed in 2017.
"The expansion of our Canton facility reflects the continued growth of Reiser and
the many services we provide to our customers," said John McIsaac, vice-president,
strategic business development, Reiser. "The additional space will allow us to take even
better care of our bakery, snack, and food processing and packaging customers and
fulfill our ongoing commitment of providing them with the highest quality equipment,
service, support and training."

18 Baking & Snack December 2016 / www.bakingandsnack.com

Mary Rudolph,
wife of Rudolph
Foods founder
John Rudolph,
died peacefully
at home at the
age of 90. She
is remembered for her kind, gentle
spirit and great love for family and
friends, as well as her faith, strength
and ingenuity.
Mrs. Rudolph developed a twostep pork rind cooking process after
the meat industry stopped smoking bacon rinds in 1957, helping to
save the Lima, OH-based company.
Rudolph Foods still uses her process,
known as "Mary's Secret Recipe."

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Baking&Snack - December 2016

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