Milling & Baking News - March 8, 2011 - 30

People

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Dan Herzog promoted to compliance vice-president at Gonnella Baking
CHICAGO — Dan Herzog has been promoted to vice-president of corporate compliance of food safety at Gonnella Baking Co. Mr. Herzog joined Gonnella in 1987 and has since risen through the ranks of the company’s frozen products division, most recently working as the company’s director of quality and purchasing. In his new role, he will lead the quality control Herzog management team in food product safety and regulatory matters for both the company’s fresh baked bread and frozen dough products. He also will serve as the lead contact in coordinating with all local, state and federal agencies dealing with food safety and with auditing agencies, including AIB International and the British Resource Consortium Food Safety Standard under the Global Food Safety Initiative. He also will be responsible for training quality managers on food safety regulations and working with human resources to ﬁnd and hire new staff members. “Since coming to Gonnella nearly 25

years ago, Dan has established himself as one of our most knowledgeable team members when it comes to product safety,” said Nick Marcucci, president of Gonnella. “Moving forward, we feel he will help us maintain the high level of quality our customers have come to expect from us.” Founded in 1886 and celebrating its 125th anniversary in 2011, the Gonnella Baking Co. produces more than four million lbs of product weekly at three Chicago area facilities in addition to its newest plant in Hazle Township, Pa. As a supplier for the in-store bakery and food service industries, Gonnella offers several product lines within the fresh baked, fresh baked frozen and frozen dough categories. MBN of agricultural commodities and is an expanding market for fertilizer. I’m conﬁdent that under Enrique’s leadership, Bunge Argentina will be wellpositioned to contribute to the success of the nation’s agribusiness sector and Bunge’s overall growth.” Mr. Humanes has been with Bunge since 2000 and previously worked for Unilever and Dow Chemical. MBN

Enrique Humanes named c.e.o. of Bunge business in Argentina
WHITE PLAINS, N.Y. — Enrique Humanes has been named chief executive ofﬁcer of Bunge Argentina. He has served as interim c.e.o. since July 2010. “Enrique has played a key role in growing Bunge’s businesses in Argentina,” said Alberto Weisser, chairman and c.e.o. of Bunge Ltd. “His unique combination of operational expertise and market insight make him the right person for the job. Argentina is one of the world’s largest exporters

Merchandising 

MaMa Rosa’s launches line of pizzas for grilling
SIDNEY, OHIO — MaMa Rosa’s has launched Pizza Grillers, a new line of pizzas that cook on the grill in less than eight minutes. The pizzas are made with 100% real cheese and cook atop the grill or in the oven in their own packaging. They are available in four varieties — pepperoni, Italian sausage, four-cheese blend and roasted chicken with barbecue sauce. They are sold fresh or frozen. “Pizza Grillers are the ultimate outdoor meal solution,” said Bill Mackin, president of MaMa Rosa’s. “In just a few months, consumers will be cooking and eating meals outside more often. Pizza Grillers allows retailers to offer an exciting new product that capitalizes on consumers’ desire for outdoor living during the spring, summer and fall months.” MBN
30 / March 8, 2011 Milling & Baking News

Stone-Buhr marks anniversary with ﬂour donation program
SAN FRANCISCO — Stone-Buhr, a 100-year-old wheat ﬂour brand based in the Paciﬁc Northwest, is giving away up to 100,000 lbs of ﬂour in 2011 through a new “All Purpose with a Purpose” initiative. According to the company, every purchase of Stone-Buhr ﬂour will trigger a ﬂour donation to partner food banks located in Oregon, Washington and Northern California. “As 2010 came to a close, I was really impacted by reports on the rise in the use of food stamps, and the number of people who go hungry in our country,” said Josh Dorf, chief executive ofﬁcer of Stone-Buhr. “We’ve always donated ﬂour on request, but the donations didn’t have a focus or involve our customers in a meaningful way. Stone-Buhr’s All Purpose with a Purpose initiative will do just that.” Stone-Buhr kicked off the All Purpose with a Purpose program by donating an initial 10,000 lbs of ﬂour to Oregon Food Bank, Northwest Harvest and Second Harvest in Washington, and San Francisco Food Bank. Donations will be tracked on Stone-Buhr’s web site and on the company’s Facebook page. “We are grateful for Stone-Buhr’s commitment to support the ﬁght against hunger,” said Stacy Newman, San Francisco Food Bank media manager. “This donation of a staple like ﬂour allows us to provide our clients with a common and much needed ingredient.” MBN
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Milling & Baking News - March 8, 2011

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