Milling & Baking News - June 14, 2011 - (Page 31)

Advertisement People Paul Ridder named president of Tasty; Charles Pizzi to remain as adviser to Flowers THOMASVILLE, GA. — Paul D. Ridder has been named president of Tasty Baking Co. He succeeds Charles P. Pizzi, who had been president and chief executive officer since 2002. Mr. Pizzi will serve in a consulting capacity during Tasty Baking’s integration into Flowers Foods Inc. and as an adviser to Flowers over the longer term. “We appreciate Charlie’s willingness to assist with the integration and to serve as an adviser as we work to maintain Ridder the heritage of Tastykake in its traditional markets while expanding the brand to new consumers in the South and Southwest,” said Allen L. Shiver, president of Flowers Foods. “Flowers and Tasty have similar cultures, traditions, and histories and we will build on those similarities as we integrate our two companies. We recognize that the Tastykake brand is very special and that consumers expect Tastykakes to deliver freshness and delicious taste. Tastykakes will continue to be made in Philadelphia and Oxford, Pa., using the same recipes that created the iconic brand.” Mr. Ridder joined Tasty Baking in 2007 as vice-president, corporate controller and chief accounting officer. Most recently, he has been Tasty Baking’s senior vicepresident and chief financial officer since 2008. In another management shift, Dan Scott, previously vicepresident of sales at Flowers’ Lynchburg, Va., bakery, has been promoted to president of Tasty Baking Oxford. Mr. Scott joined Flowers’ Jamestown, N.C., bakery in 1999, and has held a number of sales management positions. He was promoted to vice-president of sales of Flowers’ Lynchburg bakery in 2005. “Paul and Dan will play important roles as we combine vital business functions and processes and shape our strategy in expanding the geographic distribution of Tastykakes and Flowers’ Nature’s Own breads,” Mr. Shiver said. MBN The Road From Garments To Bagels Paved With Success Chris Delaney named c.e.o. of Goodman Fielder NORTH RYDE, NEW SOUTH WALES — Chris Delaney has been named chief executive officer at Goodman Fielder Ltd., effective July 4. He succeeds Max Ould, chairman, who has been interim c.e.o. since Peter Margin left at the end of April. Mr. Delaney most recently was president of Asia Pacific for the Campbell Soup Co. since 2009, and earlier he was vice-president of sales and president of emerging markets. Before joining Campbell he held various management roles at Procter & Gamble Co. in the United States, the Middle East, Ukraine, Belgium and Poland. “I am very pleased that Mr. Delaney has accepted the challenge of leading Goodman Fielder through its next stage of development,” Mr. Ould said. “The Australasian food industry is currently going through a time of significant change, and the board believes that Chris has the professional capability, experience and leadership skills to lead the company into a new era. “He has a track record for innovation in a dynamic market and has helped build some of Australia’s most iconic brands. He also will bring on board a new strategy for driving efficiencies and growth across our businesses.” MBN Bob Klima joins Caravan as business development manager LENEXA, KAS. — Bob Klima has been named business development manager for food and beverage at Caravan Ingredients. In this role, Mr. Klima will be responsible for capturing the voice of the consumer to help Caravan Ingredients develop appealing products and programs specifically within food and beverage applications for Klima commercialization. Additionally, he will work to gather intelligence and track customer and marketplace trends / in support of Caravan Ingredients’ innovation process. Mr. Klima has more than 24 years of experience in the food industry, holding positions in R.&D., operations/supply chain and working with sales and marketing in a business development role. Prior to joining Caravan he spent four years in the fresh bakery manufacturing unit at Sara Lee Corp. Earlier, he worked for 18 years at Kraft Foods Inc. MBN  career Joe Puiia began his professionalthe when he joined father, Vito, in garment industry. As the industry began to send work overseas, the two sought new business opportunities. In February 1989, they opened J. P. Bagel Express in Hoboken, New Jersey, which was an immediate success. In June 1989, Joe’s brother Jerry opened a similar business called Bagel Stop in Vernon, Connecticut. In 1990, Joe moved to South Windsor, Connecticut to join Jerry in opening a second Bagel Stop. Today, Joe and Jerry own the Bagel Stop Production Company that supplies a variety of baked goods to Joe and Jerry’s ´ newer company, Between Rounds Cafes. Combining several marketing concepts, ´ Between Rounds Cafes offer bagels, gourmet sandwiches, salads and gourmet coffee. Joe and Jerry have a total of six Between Rounds locations in two states, offer catering services for large events and are building a franchise business. Joe recognizes that a business needs to change in order to grow. ‘‘If you are not competitive in a crowded market, you will lose customers to the next guy,” he said. ‘‘I believe our success comes from our ability to stay competitive, and the work ethic we learned from our father.” Joe relies on International® Bakers Services (IBS) to stay competitive. ‘‘IBS is the most professional company in terms of meeting their customers’ needs, said Joe. ‘‘They also let their customers know they are appreciated.” For their famous bagels, Between Rounds uses Blueberry Flavor, Maple Flavor, Apple Cinnamon Flavor and seasonally, International’s Pumpkin Pie Spice Blend. If you want flavors that help you compete in a crowded market, rely on International® Bakers Services. Contact us toll-free at (800) 345-7175, by fax at (574) 287-7161, or in writing at 1902 North Sheridan Ave., South Bend, Indiana 46628. We have the flavors your customers deserve. Milling & Baking News June 14, 2011 / 31

Table of Contents for the Digital Edition of Milling & Baking News - June 14, 2011

‘Grain chain’ gives unanimous support for MyPlate
Canadian government targets C.W.B. monopoly on wheat marketing
MacLennan named president of Cargill
Celebrations may be premature for bakery fl our buyers
Editorial - Last hope for Doha Round not becoming non-Round
Wayne Turnbull reopens New Orleans bakery
General Mills adds Fiber One 90-Calorie Brownies
Packaged snacks sales reach $64 billion
Nestle joins project of food, genes
G.F.F.: One-ounce servings key to balanced meals
Oldways director offers mixed review of MyPlate
Stimulus boost for SNAP helps avert diminished food security
Smucker full-year profi t falls 3% on restructuring, acquisition costs
Debate likely to rage on, but HFCS demand seen stabilizing in U.S.
Kellogg sets 2010 to the side, looks forward to better 2011
Analyst: Nestle ‘unlikely’ to acquire General Mills
Grain Processing investing $100 million in emission reduction projects
Winter wheat crop forecast for 2011 up 2% from May
Wheat carryover forecast for 2012 lowered to 687 million bus
High fuel prices push shipping costs up; weather slows Upper Midwest rail traffi c
Canadian government targets C.W.B. monopoly on wheat marketing
Irish Pride launches bread with omega-3 fatty acids
Acquisitions help drive revenue gains at Aryzta in quarter
F.A.O. sees no respite from grain price strength and volatility
Gonnella offering scholarship to attend AIB
Paul Ridder named president of Tasty; Charles Pizzi to remain as adviser to Flowers
Chris Delaney named c.e.o. of Goodman Fielder
Bob Klima joins Caravan as business development manager
Fruit powder provides vitamins, fiber
Non-dairy ingredient achieves pareve certification
Products focus on noodle production
Trademark signifi es sustainable palm oil
Enzyme concentrate enhances baking properties of flour
U.S.D.A. raises forecast for 2011-12 world wheat ending stocks
Ingredient Market Trends
Ingredient Week
Marketplace Business Network
Ad Index

Milling & Baking News - June 14, 2011