Baking & Snack - December 2019 - 17

In Memoriam
David Gardner passed away on November 11 at the age of 70.
Mr. Gardner started working for Nickles Bakery, Canton, OH,
part-time in 1967 and full-time in 1971. His grandfather, Alfred
Nickles, a Swiss immigrant, founded the company in 1909. Mr.
Gardner succeeded Ernest Nickles and his father, David E. Gardner,
as president and CEO of their family business in January 1999. His
obituary stated that he will be remembered for his work ethic and
management style based on fairness and moral code.

Gardner

Anderson

Langhorn

Snarski

Robertson

Moya

Johnston

Cook

Torres

Young

People
AIB International, Manhattan, KS, elected four new members to join the board of its
parent company, the American Institute of Baking: Thomas Benner, president and
CEO, Lesaffre Corp., Marcq-en-Barœul, France; Michael Connolly, senior director
of snacks R&D, Campbell Soup Co., Camden, NJ; Jo Anne Gabbert, president, JAG
Portfolio Services, Kansas City, MO, and Gary Mawby, vice-president of supply chain,
The Bama Cos. Inc., Tulsa, OK.
Ardent Mills, Denver, named Troy Anderson vice-president of operations.
Ken Langhorn was named vice-president of sales for Charles Ross & Son Co.,
Hauppage, NY.
CRB, Kansas City, MO, appointed Jason Robertson the food and beverage market
director role.
Tim Cook was elected vice-president of Linxis Group, Nantes, France. He remains
CEO of Shick Esteve, Kansas City, MO.
Reading Bakery Systems (RBS), Robesonia, PA, announced several promotions.
Cameron Johnston was promoted to director of engineering. Michael Snarski was
named manager of the RBS Science and Innovation Center. Steven Moya was promoted to process engineer. Andrew Torres was promoted to process technician at the
RBS Innovation Center.
David Young was named operation manager for Somic America, Eagan, MN.

BFree Foods, Dublin, Ireland,
maker of gluten-free and wheat-free
bread and wraps, has opened its first
US office in Buffalo Grove, IL.
General Mills, Minneapolis,
achieved its goal of 20% sodium
reduction across its 10 key US
product categories: cereals, dry
dinners, frozen pizza, Mexican
dinners, refrigerated dough
products, savory snacks, canned
vegetables, side dishes, soups and
baking mixes.
Grupo Bimbo, Mexico City, plans
to invest $146 million to ramp up
its sustainable distribution fleet
in Mexico.
Nothing Bundt Cakes (NBC),
Los Angeles, has expanded its corporate bakery footprint with the
acquisition of six NBC franchisee
bakeries in the San Diego market.
The Simply Good Foods Co.,
Denver, completed its acquisition of
Quest Nutrition, El Segundo, CA.
Village Baking Co., a Dallasbased baker that specializes in
bread, croissants and rolls, was
selected as the provider of artisan
Hawaiian brioche rolls for Dallasbased 7-Eleven's new sliderstyle sandwiches.
Axereal, Paris, one of France's
leading cereal cooperative groups
specializing in growing and processing cereals for the brewing,
baking and livestock industries,
acquired Minneapolis-based
Cargill's malt business on behalf
of its subsidiary, Boortmalt.
Heat and Control, Hayward,
CA, launched a new website to
offer visitors improved customer
engagement, solutions, education
and resources.

Baking & Snack - December 2019

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