Baking & Snack - July 2008 - 15

ADM holds open house at new
technical center
ADM Milling Co. showcased its new milling technical center before
more than 120 guests at a June 10 open house. The center replaces a
laboratory housed at ADM Arkady in Olathe, KS, for about 20 years.
The new laboratory is located within the same building as the
milling division's corporate headquarters in Decatur, IL. ADM has
owned the building since 1996 and has gradually moved various departments there while leasing much of the building to other tenants.
The new technical center occupies 5,300 sq ft on the ground floor.
Mark Kolkhorst, president of ADM Milling, told guests at the
open house that the need for a new laboratory was impressed on
him soon after he joined the division in late 2007.
"When I became president of ADM Milling eight months ago,
Don Sullins (vice-president, product development, quality assurance and regulatory affairs) and Dave Green (director of quality
control and lab services) took me over to the Olathe lab and shared
with me the need for a new central facility," Mr. Kolkhorst said.
The new facility gives customers "a single point of contact for
all their bakery needs," he added.
ADM said the center, which serves as the milling division's
central laboratory as well, gives baking customers assistance
with new product development and product reformulation
while helping them identify market trends. ADM is also using
the facility to raise customer awareness about the entire range of
its ingredients.
"Many bakeries have limited research and development resources," Mr. Kolkhorst said. "The center demonstrates ADM's
commitment to investing in technologies that help our customers stay at the forefront of the industry. It brings ingredients and
expertise from throughout ADM Milling under one roof to better
collaborate with our customers."
The new center has three sections - a milling laboratory, a
physical dough testing room and an applications laboratory.
The applications laboratory houses mixers, ovens and other processing equipment. "This supports our baking platform," Mr. Sullins
said. "We can offer the expertise of our technical staff and bakers to
work with customers on research and development matters."

Bimbo opens
US innovation center
Bimbo Bakeries USA, Fort Worth, TX, inaugurated its Innovation & Nutrition Institute in Fort Worth. Similar company institutions are in Sao Paulo, Brazil; Toluca, Mexico; and Mexico
City, Mexico. Bimbo invested $1.6 million in the 5,700-sq-ft
facility, which includes a lab with equipment for performing
flour analysis, a shelf life simulator, a sensory analysis testing facility and a baking lab. A team of industrial engineers,
food scientists, chemists and baking experts will staff the facility. The program reflects Grupo Bimbo's global commitment
to act on diet, physical activity and health, which was outlined
in a letter to the World Health Organization.

ᮡ ADM Milling representatives at the June 10 dedication of the company's new technical
center were, from left, Ron Lingren, central lab manager; Nick Weigel, director, technical service; Mark Kolkhorst, president; Dave Green, director of quality control and lab services; and
Don Sullins, vice-president, product development, quality assurance and regulatory affairs.

AIB Board of Trustees elects
Springer, Babin to posts
The board of trustees of AIB International elected Fred
Springer, president of Burford Corp., as chairman of AIB,
and Daniel Babin, senior vice-president of operations at
George Weston Bakeries, as vice-chairman.
AIB also recognized Christopher Moloney as immediate
past chairman. Mr. Moloney, who has been a trustee at AIB
since 2002, is vice-president of Safeway, Inc.'s Supply Manufacturing Bakery Business unit, which operates five bread
plants and one cookie and cracker facility.
The board of trustees also re-elected David Murphy, president of Mother Murphy's Laboratories, Inc., and Martin Koss,
operations manager of Sterling Foods, Ltd., to 3-year terms.
Newly elected to 3-year terms on the board were: Barry
Clayton, president, Innovative Cereal Systems; Steven K. Ellis,
assistant vice-president, business unit operations manager,
Horizon Milling, LLC; Raul Fajardo, vice-president of global
quality systems, McCain Foods Ltd.; Kenneth Falci, Ph.D.,
senior director, scientific regulatory operations, Kellogg Company; Kristy Griffin, senior vice-president of product and
market strategy for Schwan's Shared Services, Schwan Food
Co.; Russell McKee, executive vice-president of manufacturing, McKee Foods Corp.; Lon Peterson, vice-president of
ingredient manufacturing, Dawn Food Products, Inc.; John
Riesch, president, Lesaffre Yeast Corp.; Donald Thriffley Jr.,
vice-president of human resources, Flowers Foods, Inc.; and
Ian Trood, vice-president of sales, Caravan Ingredients.
July 2008 / BAKING & SNACK

Baking & Snack - July 2008

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