Baking & Snack - June 2005 - 22

NEWS FRONT
PEOPLE
Carl Lee joined Snyder's of Hanover, Hanover,
PA, as president. Most recently, Mr. Lee was
president and c.e.o. of Wells Fargo Merchant
Services. Prior to that, he held senior executive
positions with Nabisco and Frito-Lay both domestically and in Europe and Latin America.
David L. Bere, corporate vice-president of
Ralcorp Holdings, Inc. and president and
c.e.o. of Bakery Chef, LLC, resigned effective
June 17. Mr. Bere began his career in 1978
with Quaker Oats. Among other positions,
he served as president of Golden Grain and
president and c.e.o. of McCain Foods USA.
Cal Dooley is the new president and
c.e.o. of the Food Products Association,
formerly the National Food Processors
Association. Prior to the appointment, Mr.
Dooley served as a member of the House of
Representatives from California.
Warren B. Schmidgall, executive vicepresident of American Italian Pasta Co., Kansas City, MO, will leave the company to pursue
other business opportunities. Mr. Schmidgall's
information technology and treasury responsibilities will transition to George Shadid,
executive vice-president and c.f.o.
David V. Singer is Lance, Inc.'s, Charlotte,
NC, new president and c.e.o. Mr. Singer was
formerly executive vice-president and c.f.o.
of Coca-Cola Bottling Co.
Joseph A. Hafner Jr., president and c.e.o. of
Riviana Foods, Inc., Houston, TX, announced
his retirement. He will assume a new role as
non-executive chairman of Riviana's board.
David Hanks, executive vice-president, will
succeed Mr. Hafner as president and c.e.o.
Steve Demeritt, vice-chairman of General
Mills, Inc., Minneapolis, MN, announced
his retirement. After 36 years at the company.
Because of this change, a slew of management
changes is underway. Randy Darcy was
promoted to executive vice-president,
worldwide operations and technology. Jim
Lawrence, executive vice-president, c.f.o., will
gain responsibility for General Mills Canada
and for overseeing the company's Cereal
Partners Worldwide joint venture. Ken Powell

24 / BAKING & SNACK / June 2005

was named executive vice-president and
c.o.o., US retail. Jeff Rotsch was promoted
to executive vice-president, worldwide sales
and channel development. Marc Belton was
named senior vice-president, worldwide
health, brand and new business development
and Chris Shea was named senior vicepresident, external relations and president of
the General Mills Foundation.
Hershey Foods Corp., Hershey, PA, named Michele Buck senior vice-president of the corporation and president of its recently formed US
Snacks Group. Ms. Buck will serve as an officer
of the corporation and will report to Richard
H. Lenny, chairman, president and c.e.o.
Flowers Foods Bakeries Group, Thomasville, GA, named Johnny J. Smith president
of its Nofolk, VA, bakery. He succeeds Richard Holder who was named president of
Flowers Bakery, Bradenton, FL.
Gerard A. (Gerry) Degnan was named
president of The Manildra Group USA,
Shawnee Mission, KS. He succeeds William
T. McCurry, who retired but will continue
in a consulting capacity.
Christopher S. Nigon was named new
president of Reading, PA-based KVP, Inc.
Mr. Nigon will be responsible for heading
up KVP's global operations.
Following the company's acquisition of
Rhodia Food Ingredients, Danisco, New
Century, KS, announced several team expansions. Scott Bush will become business
development director, culture division
and probiotics. Beth Jones will be product
manager, fresh dairy and probiotics. Jeff
Downer will become director of marketing.
John Breeden was promoted to director of
sales. Mike Parsons was promoted to dairy
sales director and Shannon Neuens was
promoted to business development specialist, cheese ingredients in North America.
Jonathan McIntyre, Ph.D., joined
The Solae Co., St. Louis, MO, as vicepresident, R&D. Mr. McIntyre has experience in pharmaceutical, biotechnology and
the nutrition industries.

Alvin C. Formo, founder and c.e.o. of Formost Packaging Machines, Inc., died April
19. He was 85.
Mr. Formo's career in the baking equipment
industry spanned nearly 60 years. In the late
1940s, he established the Northwest Bakers
Exchange, an agency that brought buyers and
sellers of bakery equipment together.
He established Formost in 1964 based on
the growth potential he saw in poly-bagged
bread. Mr. Formo was an active member
of the bakery equipment manufacturers
association and the American Institute of
Baking. In 2002, he was presented a lifetime
achievement award by BEMA.
Ray Thelen, former bakery technologist,
died May 14. He was 86.
Mr. Thelan was considered one of
baking's leading authorities. After working at numerous bakeries in his youth and
continuing his education in the bakery program and experimental laboratory at the
Dunwoody Institute in Minneapolis, MN,
he joined Pillsbury in 1938.
During his tenure there, he was instrumental in the development of dry mixes
and contributed to the development of three
patents on laminated foods. After leaving
Pillsbury, he joined the Wassel Bakery, which
then became Mrs. Smith's Bakeries.
In 1966, he became executive vice-president
of Mother Murphy's Laboratories where he continued his consulting work around the world.
Mr. Thelen wrote for a variety of bakery
trade publications throughout his career and
was well-respected for his complete mastery of
bakery problems and solutions. Most recently,
he wrote for Bakery Production and Marketing.
Wilbur A. Gould, Ph.D, world-renowned food
scientist and leading consultant to the snack
food industry, passed away May 2. He was 85.
In 1998, Mr. Gould became the only
person to receive the Snack Food Association Circle of Honor Lifetime Achievement
Award. He became SFA's consulting food
technologist in the early 1970s.
He authored SFA manuals on quality assurance and good manufacturing practices
and developed a chipping potato handbook
among other things. He is survived by his
wife of 64 years and three children.

Baking & Snack - June 2005

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