Baking & Snack - February 2009 - 21

22

NEWS | PEOPLE

Shearer's, Brewster, OH, promoted
Randy Whisler to vice-president, operations. Mr. Whisler is responsible for all
Shearer's manufacturing operations
including Brewster and Lubbock, and in
the near future, Massillon. Terry Mustard was promoted to vice-president,
engineering, which is a new position at
the company.
Steve Surmay, a 26-year employee, was
named senior vice-president of co-pack
operations.
Awrey Bakeries, Livonia, MI, appointed
Robert A. Wallace president and c.e.o. Mr.
Wallace has held various positions including president and c.e.o. North America,
Bridor, Inc; president and c.e.o., BakeMark Ingredients, Inc., Chicago, IL; senior
vice-president, bakery division, Bunge
Foods, Chicago, IL; and president, North

American bakery division, International
Multifoods, Minneapolis, MN.
Archer Daniels Midland Co., Decatur, IL,
promoted Kevin Hess vice-president of
oilseeds production; Randall Kampfe to
vice-president of corn production; Marc
Sanner to vice-president and general
auditor; and Stuart Funderburg was
promoted to assistant secretary and
assistant general counsel.
The Institute of Food Technologists
(IFT), Chicago, IL, named Robert A.
Vitas, PhD, CFRE, vice-president of the
IFT Foundation.
Rob LaScola joined Gold Standard Baking,
Chicago, IL. Mr. LaScola will be responsible for quality assurance, sanitation and
shipping-receiving.

H.C. Brill Co., Tucker, GA, welcomed
Cheryl Barre, former chief marketing
officer at Arby's Restaurant Group, Inc.,
as marketing vice-president.
Derrick Coleman joined MGP Ingredients, Atchison, KS, as an applications
technologist. Mr. Coleman will focus
on the company's textured protein
technology platform.
Teus van Capelleveen,
co-owner and chairman
of the board of Capway
Systems, Utrecht, The
Netherlands, died Dec.
12 after a brief illness. A
CAPELLEVEEN
member of the baking
industry for more than 50 years, Mr. van
Capelleveen founded the US division of
Capway, York, PA.

We Create and Manufacture

Advan Fo
Systems

, Inc.

Custom Ingred ient Systems

To Achieve A Perfect Balance of Flavor , Texture and Cost.

Bring us your toughest! challenges.
Our expert culinary and food science team will create
unique ingre dien t systems
t
an d t ec h no ogies t o

._

i

41

Perfectly Balance Flav or and Texture
Reduce Cost/Improve Yield
Improve Process Efficiency
s^a

Crcato "OCttcr For You

f

rx�
%

t

,M E A T / POJ LTRY 1 5 _A E 0 0 0 I rRo z E N ENTREES

Vt

We will then manu acture your ingredient
systems to the highest standards of qualit y
and consistoncy Make AFS your expe rt
partner to emote foods that satisfy your
consume rs , and your bottom lino

A d v a n c e d Fo o d S y s t e m s , Inc.
800.787.3067 info@afsnj. m www .afsnj .com

w
I S A U C E S I SIDE DI S H E S

Food

I BAKE RY

For more information, see Page 129

PRODUCS I S N A C K moos I B E V E R A G ES
http://www.afsnj
Baking & Snack - February 2009

Table of Contents for the Digital Edition of Baking & Snack - February 2009
