Baking & Snack - May 2015 - 20

The Long Co. announces best bread, bun winners
Butter Krust Baking Co. and Klosterman Baking Co. took top honors in The Long Co.'s annual
bread and bun competition. The Chicago area-based baking cooperative announced the winners during its annual shareholders meeting in Orlando, FL.
Butter Krust Baking's plant in Northumberland, PA, took the Holsum Cup for best Holsum
brand white bread. The bakery can display the distinctive "cup logo" on its Holsum packaging
for the next 12 months.
Klosterman Baking's plant in Morristown, IN, won first place in the best Holsum buns
contest.
In a year-long competition, Butter Krust Baking's Northumberland's bakery also won "best
in bread" honors. This competition is open to all branded products that The Long. Co. member
bakeries produce.
More than 55 wholesale bakeries sent bread and bun samples to The Long Co. for scoring. The samples were rated for qualities such as crust thickness and color, interior grain
and uniformity of cell structure, flavor, aroma and general eating qualities.

People
David Sugarman was named president and CEO of The
Manischewitz Co., Newark, NJ.
Mondelez International, Deerfield, IL, named Robin Hargrove executive vice-president, research, development and quality.
Sugarman

Robert L. Benton of Flowers Foods and Jorge Zarate of Grupo
Bimbo were named to the International Baking Industry
Exposition 2016 Committee, replacing Michael A. Beaty of
Flowers Foods and Rosalio Rodriguez of Grupo Bimbo.
Kris Lutt was appointed as president of sweeteners and starches
ADM, Chicago.

Hargrove

Honeyville, Brigham City, UT, named Ed Hemphill CEO.
PLT Health Solutions, Morristown, NJ, named Seth Flowerman executive vice-president and Devin Stagg vice-president.
Reading Bakery Systems, Robesonia, PA, named Michael K.
Johnson vice-president of Thomas L. Green.
Rod Harris was hired as international sales manager for Shick USA,
Kansas City, MO.

Hemphill

Flowerman

Stagg

20 Baking & Snack May 2015 / www.bakingandsnack.com

Johnson

Harris

Canada Bread Co., Ltd. said it
plans to close its bakery in Halifax,
NS, in November. Production will
shift to other bakeries in Atlantic
Canada where there is available
capacity with improved speed and
efficiency, the company said. The
50,000-sq-ft Halifax bakery produces sliced bread and English
muffins primarily under the Ben's,
Dempster's, Villaggio and private
label brands. It employs approximately 105 associates.
Mondelez International invested
$11 million in an Oreo production
line in its Casablanca, Morocco,
facility, making it the company's
largest Oreo line on the African
continent. The new line can make
as many as 900 million Oreos per
year, or about 2.5 million per day.
Mondelez sought to ramp up its
presence in Morocco when it acquired Biscuiterie Industrielle de
Moghreb a few years ago. Now, with
the capacity expansion, Mondelez
plans to make Oreos more widely
accessible in traditional and modern trade stores.
The American Bakers Association
changed the name of its Executive
Leadership Development Committee
(ELDC) to NextGenBaker, a name
the association said reflects "a broader and redoubled effort to engage
and energize the next generation of
baking and allied industry leaders."
The Snack Food Association (SFA)
began a rebranding effort to reach
beyond the snack aisle and beyond
its core membership base to attract
new members. SFA specifically
wants to engage businesses that
produce more healthful alternatives while still attracting the core
companies that manufacture potato
chips, pretzels, popcorn and more
conventional snacks.

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Baking & Snack - May 2015

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