Baking & Snack - November 2017 - 14

ASB announces Baking Hall of Fame's 2018 class
The American Society of Baking (ASB) will induct five
industry leaders into the Baking Hall of Fame on
Feb. 26 during a special ceremony at BakingTech in
Chicago. The inductees include Cordia Harrington, The
Bakery Cos.; Connie Lane and William Mead, Campbell
Taggart, Inc.; and Michael and Lawrence
Marcucci, Alpha Baking Co.
"The baking industry and its allied suppliers continue to provide us with excellent
candidates," said John Del Campo, chair of the ASB Baking Hall
of Fame Evaluation Committee. "The committee thanks all those
who nominated individuals for the coming year's honors. It was an
extraordinary list."
Cordia Harrington, CEO and president, The Bakery Cos.,
Nashville, TN, is the operator of a multi-plant bakery business with
wholesale operations in Tennessee and Georgia. Known as "The
Bun Lady," she is also active in efforts to nurture and promote the

next generation of baking industry leaders.
Michael Marcucci, chairman, and Lawrence Marcucci,
CEO, Alpha Baking Co., Chicago, took their years of experience in the family's business, Gonnella Baking, and
set out on their own. Today, the independent business
comprises six productive, well-capitalized
businesses. The Marcuccis also found time
to give back to the industry, serving as officers and board members of the American
Bakers Association, AIB International, ASB and the International
Baking Industry Exposition.
Connie Lane, former president, and William Mead, former
chairman and CEO, The Earthgrains Co., Dallas - previously
Campbell Taggart, Inc., and today part of Bimbo Bakeries USA -
formed the second largest bakery in the nation by the 1980s. They
were the first to apply computer analysis to cost controls, bakery
efficiency and organizational structure.

Clif Bar receives Green Power Leadership recognition
Clif Bar & Company, Emeryville, CA, received two 2017 Green
Power Leadership awards - one for Excellence in Green Power
Use from the US Environmental Protection Agency (EPA) and a
second for Leadership in Green Power Education from the Center
for Resource Solutions.
The annual awards recognize America's leading green power
users for their commitment and contribution to helping advance
the development of the nation's voluntary green power market.

EPA and Center for Resource Solutions presented Clif Bar with
the awards at the 2017 Renewable Energy Markets Conference in
New York.
Green power is electricity generated from environmentally
preferable renewable resources such as wind, solar, geothermal,
biogas, eligible biomass and low-impact hydro. Sourcing green
power helps build renewable energy markets, reducing air pollution and other emissions driving global climate change.

Utz Quality Foods to acquire Inventure Foods
Salty snack maker Utz Quality Foods LLC, has reached an agreement to buy Phoenix-based Inventure Foods, Inc., in a transaction
valued at approximately $165 million. The deal comes a little more
than a year after Inventure initiated a strategic and financial review
to increase shareholder value.
"We are tremendously excited about the opportunity to acquire
Inventure Foods," said Dylan Lissette, CEO of Utz. He added
that the company's specialty snack food products and brands,

as well as its geographic footprint, customer relationships
and distribution strengths, are highly complementary to Utz's
business.
"We look forward to continuing Inventure's strong heritage
of innovation in both healthy and indulgent snacking," Mr. Lissette
said. "We have also been extremely impressed with the team at
Inventure and look forward to working together going forward."
- Eric Schroeder, Milling & Baking News

New owner at Christy Machine Co. brings new vision
Many changes are taking place at Christy Machine Co. as Alexander
Robinson, who worked his way up the ladder at the company, takes
over as its new owner. Under Mr. Robinson's leadership, the company will add a conveyor division and change the company name
to Christy Machine & Conveyor (CM&C). The company is also
updating its logo.
The business was previously owned by Randy Fielding, who will
transition to the board of advisers.
After joining the equipment manufacturer in 2006 as a shop

14 Baking & Snack November 2017 / www.bakingandsnack.com

helper, Mr. Robinson held many roles over the years. In 2013, he
was named the vice-president and eventually became owner and
president.
"I started on the ground floor and worked my way up through
the ranks, learning everything I could about the business, industry, our company and the design and building of our dispensing
machines," Mr. Robinson said. "I recognized the untapped potential of the company and developed a vision to expand and to build
upon the company's great success and reputation."


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Baking & Snack - November 2017

Table of Contents for the Digital Edition of Baking & Snack - November 2017

Baking & Snack - November 2017
Contents
Contents
Editorial - Finding the unexpected lessons (and my pen)
Newsfront - ASB announces Baking Hall of Fame’s 2018 class
Clif Bar receives Green Power Leadership recognition
Utz Quality Foods to acquire Inventure Foods
New owner at Christy Machine Co. brings new vision
Rondo opens new Dough How Center
Hearthside to acquire functional bar maker
Breteche Industrie becomes Linxis Group
News/People/In Brief
Sustainability - A WORTHY CAMPAIGN
Mile Hi Bakery - THE SKY'S THE LIMIT
Staying on top of sustainability
Mile Hi finds mouths to feed
New Product Innovation - EYEING the big picture
Amazon, Whole Foods change the game
Variety Flours - A weighted choice
From Waste to Wonder
Enzymes - DRAW WITHIN THE LINES
Ingredient App - Fringe benefits
Artisan Technology - MIMICKING HANDMADE
Ingredient Handling - ONLY THE BEGINNING
Inside or outside … the great silo debate
Line Speeds - SLOW and STEADY WINS the RACE
Avoid major pit stops
Secondary Packaging - PERFECT PARTNERS
TECHNICALLY SPEAKING - Regrettable Regulations
Europain - europain REMAPS
Events
Ingredients & Formulating
Equipment & Packaging
Patents
New on the shelf
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT
Baking & Snack - November 2017 - Baking & Snack - November 2017
Baking & Snack - November 2017 - Baking & Snack - November 2017
Baking & Snack - November 2017 - 2
Baking & Snack - November 2017 - 3
Baking & Snack - November 2017 - 4
Baking & Snack - November 2017 - 5
Baking & Snack - November 2017 - 6
Baking & Snack - November 2017 - 7
Baking & Snack - November 2017 - 8
Baking & Snack - November 2017 - Contents
Baking & Snack - November 2017 - 10
Baking & Snack - November 2017 - Contents
Baking & Snack - November 2017 - Editorial - Finding the unexpected lessons (and my pen)
Baking & Snack - November 2017 - 13
Baking & Snack - November 2017 - New owner at Christy Machine Co. brings new vision
Baking & Snack - November 2017 - 15
Baking & Snack - November 2017 - Breteche Industrie becomes Linxis Group
Baking & Snack - November 2017 - 17
Baking & Snack - November 2017 - News/People/In Brief
Baking & Snack - November 2017 - 19
Baking & Snack - November 2017 - 20
Baking & Snack - November 2017 - Sustainability - A WORTHY CAMPAIGN
Baking & Snack - November 2017 - 22
Baking & Snack - November 2017 - 23
Baking & Snack - November 2017 - 24
Baking & Snack - November 2017 - 25
Baking & Snack - November 2017 - 26
Baking & Snack - November 2017 - 27
Baking & Snack - November 2017 - 28
Baking & Snack - November 2017 - 29
Baking & Snack - November 2017 - Mile Hi Bakery - THE SKY'S THE LIMIT
Baking & Snack - November 2017 - 31
Baking & Snack - November 2017 - 32
Baking & Snack - November 2017 - 33
Baking & Snack - November 2017 - 34
Baking & Snack - November 2017 - 35
Baking & Snack - November 2017 - 36
Baking & Snack - November 2017 - 37
Baking & Snack - November 2017 - Staying on top of sustainability
Baking & Snack - November 2017 - 39
Baking & Snack - November 2017 - 40
Baking & Snack - November 2017 - 41
Baking & Snack - November 2017 - Mile Hi finds mouths to feed
Baking & Snack - November 2017 - 43
Baking & Snack - November 2017 - 44
Baking & Snack - November 2017 - 45
Baking & Snack - November 2017 - 46
Baking & Snack - November 2017 - New Product Innovation - EYEING the big picture
Baking & Snack - November 2017 - 48
Baking & Snack - November 2017 - 49
Baking & Snack - November 2017 - 50
Baking & Snack - November 2017 - 51
Baking & Snack - November 2017 - 52
Baking & Snack - November 2017 - 53
Baking & Snack - November 2017 - Amazon, Whole Foods change the game
Baking & Snack - November 2017 - 55
Baking & Snack - November 2017 - 56
Baking & Snack - November 2017 - Variety Flours - A weighted choice
Baking & Snack - November 2017 - From Waste to Wonder
Baking & Snack - November 2017 - 59
Baking & Snack - November 2017 - 60
Baking & Snack - November 2017 - 61
Baking & Snack - November 2017 - 62
Baking & Snack - November 2017 - 63
Baking & Snack - November 2017 - 64
Baking & Snack - November 2017 - 65
Baking & Snack - November 2017 - 66
Baking & Snack - November 2017 - Enzymes - DRAW WITHIN THE LINES
Baking & Snack - November 2017 - 68
Baking & Snack - November 2017 - 69
Baking & Snack - November 2017 - 70
Baking & Snack - November 2017 - 71
Baking & Snack - November 2017 - 72
Baking & Snack - November 2017 - 73
Baking & Snack - November 2017 - 74
Baking & Snack - November 2017 - Ingredient App - Fringe benefits
Baking & Snack - November 2017 - 76
Baking & Snack - November 2017 - Artisan Technology - MIMICKING HANDMADE
Baking & Snack - November 2017 - 78
Baking & Snack - November 2017 - 79
Baking & Snack - November 2017 - 80
Baking & Snack - November 2017 - 81
Baking & Snack - November 2017 - 82
Baking & Snack - November 2017 - 83
Baking & Snack - November 2017 - 84
Baking & Snack - November 2017 - 85
Baking & Snack - November 2017 - 86
Baking & Snack - November 2017 - Ingredient Handling - ONLY THE BEGINNING
Baking & Snack - November 2017 - 88
Baking & Snack - November 2017 - 89
Baking & Snack - November 2017 - 90
Baking & Snack - November 2017 - 91
Baking & Snack - November 2017 - Inside or outside … the great silo debate
Baking & Snack - November 2017 - 93
Baking & Snack - November 2017 - 94
Baking & Snack - November 2017 - 95
Baking & Snack - November 2017 - 96
Baking & Snack - November 2017 - 97
Baking & Snack - November 2017 - 98
Baking & Snack - November 2017 - Line Speeds - SLOW and STEADY WINS the RACE
Baking & Snack - November 2017 - Avoid major pit stops
Baking & Snack - November 2017 - 101
Baking & Snack - November 2017 - 102
Baking & Snack - November 2017 - 103
Baking & Snack - November 2017 - 104
Baking & Snack - November 2017 - 105
Baking & Snack - November 2017 - 106
Baking & Snack - November 2017 - Secondary Packaging - PERFECT PARTNERS
Baking & Snack - November 2017 - 108
Baking & Snack - November 2017 - 109
Baking & Snack - November 2017 - 110
Baking & Snack - November 2017 - 111
Baking & Snack - November 2017 - 112
Baking & Snack - November 2017 - TECHNICALLY SPEAKING - Regrettable Regulations
Baking & Snack - November 2017 - 114
Baking & Snack - November 2017 - Europain - europain REMAPS
Baking & Snack - November 2017 - 116
Baking & Snack - November 2017 - Events
Baking & Snack - November 2017 - 118
Baking & Snack - November 2017 - 119
Baking & Snack - November 2017 - Ingredients & Formulating
Baking & Snack - November 2017 - 121
Baking & Snack - November 2017 - Equipment & Packaging
Baking & Snack - November 2017 - 123
Baking & Snack - November 2017 - Patents
Baking & Snack - November 2017 - New on the shelf
Baking & Snack - November 2017 - MARKETPLACE
Baking & Snack - November 2017 - 127
Baking & Snack - November 2017 - 128
Baking & Snack - November 2017 - 129
Baking & Snack - November 2017 - 130
Baking & Snack - November 2017 - 131
Baking & Snack - November 2017 - 132
Baking & Snack - November 2017 - 133
Baking & Snack - November 2017 - 134
Baking & Snack - November 2017 - 135
Baking & Snack - November 2017 - 136
Baking & Snack - November 2017 - AD INDEX
Baking & Snack - November 2017 - NEW PRODUCT SPOTLIGHT
Baking & Snack - November 2017 - 139
Baking & Snack - November 2017 - 140
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