Milling & Baking News - April 21, 2020 - 16

Food Ingredient Solutions

Feder, senior vice president of sales
at Cain Food Industries.
"Due to the coronavirus we have
implemented and used online

meetings for internal purposes as
well as interactions with our customers," he said. "It has been nice
to have this technology and have

AB MAURI

of visual technical support might
continue once COVID-19 subsides,
she said.
"We're all going to have a new
normal once everything subsides,"
she said.
Besides MyAdvantage, Puratos
US also has launched MyLink digital
services, which provide customers
with resources for product support,
including a direct technical support
hotline and an online request for interactive technical support.
Mr. Bourneau said Puratos has
more than 20 technical advisers available every day to take customer calls.
The company is making use of digital
video programs like Zoom as well.
Puratos advisers want to see inside
the baker's facility without being
physically next to the baker, he said.
"We want to make sure we see
what they see: That we can give them
immediate feedback, immediate recommendations," Mr. Bourneau said.
Cain Food Industries, Inc., Dallas,
has turned to phone calls and video
conferences to help if a customer
has run out of a specific ingredient
in their formula or is having trouble
getting the ingredient, said Matt

AB Mauri North America employees are postponing vacations and working overtime to
produce dry yeast for retail at a plant in LaSalle, Que.

Social distancing, automation keep ingredient
supplier plants open
KANSAS CITY - Workers at facilities run by baking ingredient sup- AB Mauri, said John Heilman, vice president of yeast manufacturing for
pliers generally have avoided COVID-19 outbreaks. Automation and AB Mauri North America and based at a yeast plant in Memphis, Tenn.
"In most instances the operators are running the lines by themsocial distancing are two reasons why.
Cain Food Industries, Inc., Dallas, has shared some of its new cau- selves," he said.
BakeMark early on began following best practices recommended
tionary measures on keeping employees safe to its bakery customers, and customers have shared their practices with
Cain as well, said Matt Feder, senior vice president
'We are not at this point looking to scale back or
of sales.
"It is a coordinated effort to keep a vital food
slow things down. We know this is the time when
source on the grocery shelves," he said. "A few
the industry needs us the most, our customers need
simple things we have done at Cain are dedicating
us the most.'
employees to specific lines and staggering lunch
- David Lopez, BakeMark
and breaks to keep interactions amongst people to
a minimum. We also have a key person from each
department working from home."
Essential workers keep producing supplies at BreadPartners, Inc. by the Centers for Disease Control and Prevention, said David Lopez,
facilities, said Michelle Lacovara-Birkey, director of sales for the com- director of marketing and based in Los Angeles.
"We're thankful that none of our facilities have closed," he said.
pany based in Cinnaminson, NJ.
"We take every precaution," she said. "The safety and health of "Our salesforce is still very much engaged with our customers."
He added, "We are not at this point looking to scale back or slow
our partners and our customers and our employees and our communities are paramount. So that's first and foremost, but still samples things down. We know this is the time when the industry needs us
the most, our customers need us the most. So we made every effort
are going out. People are calling us, and they are needing help."
Automation keeps the number of required workers lower at yeast to stay safe, but at the same time to make sure that we continue to
plants run by AB Mauri North America, a St. Louis-based business of be that partner to our customers." MBN
16 / April 21, 2020

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Milling & Baking News - April 21, 2020

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