Baking & Snack - November 2019 - 16

Bridor to invest $127 million Baking industry connects
in Canadian plant
with military community
During its 35th anniversary celebration, Bridor, Boucherville,
QE, announced plans to increase production and update North
American plants as part of the company's global development
strategy. Over the next five years, the bakery, a subsidiary of Le
Duff Group, will invest $149 million in operations in Vineland, NJ,
and Boucherville. The company earmarked $127 million for the
Boucherville plant.
Through these investments, Bridor will expand operations and
install additional lines to increase its pastry production capacity by
68%. The bakery will also hire 200 employees.
Bridor said the investments demonstrate its loyalty to the North
American market, where it expects an annual growth of 25%.
"Bridor has been constantly innovating in a very competitive
sector to maintain its sustained growth and leadership and continues to double its turnover every five years," said Philippe Morin,
general manager at Bridor. "With a worldwide presence, we want to
share our expertise with the largest number of people possible and
keep offering our clients the best there is in terms of baked goods."
Bridor supplies bread and pastries to supermarkets, restaurants
and hotel chains. The company distributes to nearly 100 countries
around the world and has 10 operations, including sites in Canada,
US and France.

Sometimes connecting the dots is the best way to solve a problem. Other times it takes a true partnership. The Baking Industry
Alliance's (BIA) initiative with the USO Pathfinder program does
both by finding careers for veterans transitioning out of the military while ameliorating a workplace shortage that almost every
bakery experiences.
Partnering with USO Pathfinder provides a win-win for baking
businesses as well as for veterans transitioning out of military service.
"Our ability to create a vetted Rolodex of organizations like
yours that are incredible organizations with cultures that fit the
people that we serve, and on the flipside, for us to essentially
create a pipeline of people who know how to work hard and get
the job done is really invaluable," Charles Bailey, site manager,
USO, told IBIE attendees.
It's tough to grow when a company struggles with the status quo.
This partnership also allows those proactive bakeries to expand
their bonds with the military community while providing a clear
path for a greater number of other bakeries to get involved.

In Memoriam

Corbion packs 11,000 meals
for hungry families
More than 100 Corbion employees worked with BEMA and
Sosland Publishing Company staff members to pack ingredients
for traditional holiday meals for thousands of families across the
Kansas City region in the annual "Pack It Up for Harvesters" event
on Oct. 17.
It was the tenth consecutive year that Corbion partnered
with Harvesters, a regional food bank that serves 26 counties in
Missouri and Kansas. In a three-hour window, volunteers packed
more than 11,000 meals that included nonperishable side dishes of
green beans, stuffing and corn.
"The team at Corbion feels a very special connection to the tremendous work of the Harvesters organization," said Andy Muller,
executive vice-president of ingredient solutions at Corbion. "Our
business plays an important role in helping to feed people all over
the world, but it means a lot to us to help have a more direct impact
in our own community."
Since 2011, Corbion has worked with Harvesters to provide
more than 280,000 meals to Kansas City families in need. The annual event combines employees' monetary contributions with a
corporate gift to purchase food donations. Harvesters then distributes the meals across the metropolitan area during the holidays.

16 Baking & Snack November 2019 / www.bakingandsnack.com

Gee

Robert "Bobby" Gee of Elmhurst, IL, died
Oct. 27 at the age of 32. Mr. Gee was a business partner and "brother" to the entire Pures
Food Specialties, Broadview, IL, bakery family, according to his obituary. He is survived
by his wife Celia Gee and children Ava, Ella
and Jackson.

Romain Oliver Terrence Picou, of Highland,
MD, died Oct. 2. He was 28. He attended
Lycée Rochambeau and graduated from
Concordia University in Montreal with a
degree in Administration in 2012. He then
graduated from Ferrandi in Paris, an internationally recognized school of culinary arts.
Picou
Mr. Picou was a proficient pastry chef and businessman, helping
to run a rapidly growing family business at Pastry Star Amero
Foods, Laurel, MD.

Bundy

Brooke Ashley Bundy, the daughter of
Gilbert Bundy, CEO of Bundy Baking
Solutions, died Oct. 21. She was 35. Born in
Philadelphia, Ms. Bundy was a graduate of
the Academy at Swift River in Massachusetts.
She worked in the emergency room department at Riverside Methodist Hospital
in Columbus.


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Baking & Snack - November 2019

Table of Contents for the Digital Edition of Baking & Snack - November 2019

Baking & Snack - November 2019
Contents
Contents
Editorial - Gone too soon
Newsfront - Economist: Snack makers prepare for growth
Baking Hall of Fame to add four industry veterans
Private equity firm to debut new snacking platform
Nestle recalls ready-to-bake refrigerated dough
Bridor to invest $127 million in Canadian plant
Corbion packs 11,000 meals for hungry families
Baking industry connects with military community
In Memoriam
People/In Brief
IBIE RECAP - IBIE reaches new heights
Neri’s Bakery Products - New Kids on the Block
Startup Brands - Learning from the ROOKIES
How incubators are nurturing innovation one program at a time
Brand chemistry brings legacy companies into the future
Sugar Reduction - Sweet surrender
Gluten-Free - Staying POWER
INDUSTRY INSIGHT - training BREAKDOWN
Donut Technology - Dollars to Donuts
Ingredient Handling - Location, Location, Location
Season/Spray/Tumble - GOT IT COVERED
Automation - tooling with TECHNOLOGY
Tune up food safety programs
Horizontal Form/Fill/Seal - THE RATE OF MOTION
Stepping up h/f/f/s equipment sanitation functions
TECHNICALLY SPEAKING - 'ANTI'-UP
Meeting Preview - Lift the Curtain
Events
Featured Innovation Center
Ingredients & Formulating
Equipment & Packaging
Patents
New on the Shelf
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT
Baking & Snack - November 2019 - Baking & Snack - November 2019
Baking & Snack - November 2019 - Baking & Snack - November 2019
Baking & Snack - November 2019 - 2
Baking & Snack - November 2019 - 3
Baking & Snack - November 2019 - 4
Baking & Snack - November 2019 - 5
Baking & Snack - November 2019 - 6
Baking & Snack - November 2019 - 7
Baking & Snack - November 2019 - 8
Baking & Snack - November 2019 - Contents
Baking & Snack - November 2019 - 10
Baking & Snack - November 2019 - Contents
Baking & Snack - November 2019 - Editorial - Gone too soon
Baking & Snack - November 2019 - 13
Baking & Snack - November 2019 - Nestle recalls ready-to-bake refrigerated dough
Baking & Snack - November 2019 - 15
Baking & Snack - November 2019 - In Memoriam
Baking & Snack - November 2019 - People/In Brief
Baking & Snack - November 2019 - 18
Baking & Snack - November 2019 - IBIE RECAP - IBIE reaches new heights
Baking & Snack - November 2019 - 20
Baking & Snack - November 2019 - 21
Baking & Snack - November 2019 - 22
Baking & Snack - November 2019 - 23
Baking & Snack - November 2019 - 24
Baking & Snack - November 2019 - 25
Baking & Snack - November 2019 - Neri’s Bakery Products - New Kids on the Block
Baking & Snack - November 2019 - 27
Baking & Snack - November 2019 - 28
Baking & Snack - November 2019 - 29
Baking & Snack - November 2019 - 30
Baking & Snack - November 2019 - 31
Baking & Snack - November 2019 - 32
Baking & Snack - November 2019 - 33
Baking & Snack - November 2019 - 34
Baking & Snack - November 2019 - 35
Baking & Snack - November 2019 - 36
Baking & Snack - November 2019 - Startup Brands - Learning from the ROOKIES
Baking & Snack - November 2019 - How incubators are nurturing innovation one program at a time
Baking & Snack - November 2019 - 39
Baking & Snack - November 2019 - 40
Baking & Snack - November 2019 - 41
Baking & Snack - November 2019 - Brand chemistry brings legacy companies into the future
Baking & Snack - November 2019 - 43
Baking & Snack - November 2019 - Sugar Reduction - Sweet surrender
Baking & Snack - November 2019 - 45
Baking & Snack - November 2019 - 46
Baking & Snack - November 2019 - 47
Baking & Snack - November 2019 - 48
Baking & Snack - November 2019 - 49
Baking & Snack - November 2019 - 50
Baking & Snack - November 2019 - 51
Baking & Snack - November 2019 - 52
Baking & Snack - November 2019 - 53
Baking & Snack - November 2019 - 54
Baking & Snack - November 2019 - Gluten-Free - Staying POWER
Baking & Snack - November 2019 - 56
Baking & Snack - November 2019 - 57
Baking & Snack - November 2019 - 58
Baking & Snack - November 2019 - 59
Baking & Snack - November 2019 - 60
Baking & Snack - November 2019 - 61
Baking & Snack - November 2019 - 62
Baking & Snack - November 2019 - INDUSTRY INSIGHT - training BREAKDOWN
Baking & Snack - November 2019 - 64
Baking & Snack - November 2019 - Donut Technology - Dollars to Donuts
Baking & Snack - November 2019 - 66
Baking & Snack - November 2019 - 67
Baking & Snack - November 2019 - 68
Baking & Snack - November 2019 - 69
Baking & Snack - November 2019 - 70
Baking & Snack - November 2019 - 71
Baking & Snack - November 2019 - 72
Baking & Snack - November 2019 - 73
Baking & Snack - November 2019 - 74
Baking & Snack - November 2019 - 75
Baking & Snack - November 2019 - 76
Baking & Snack - November 2019 - Ingredient Handling - Location, Location, Location
Baking & Snack - November 2019 - 78
Baking & Snack - November 2019 - 79
Baking & Snack - November 2019 - 80
Baking & Snack - November 2019 - 81
Baking & Snack - November 2019 - 82
Baking & Snack - November 2019 - 83
Baking & Snack - November 2019 - 84
Baking & Snack - November 2019 - 85
Baking & Snack - November 2019 - 86
Baking & Snack - November 2019 - Season/Spray/Tumble - GOT IT COVERED
Baking & Snack - November 2019 - 88
Baking & Snack - November 2019 - 89
Baking & Snack - November 2019 - 90
Baking & Snack - November 2019 - 91
Baking & Snack - November 2019 - 92
Baking & Snack - November 2019 - Automation - tooling with TECHNOLOGY
Baking & Snack - November 2019 - Tune up food safety programs
Baking & Snack - November 2019 - 95
Baking & Snack - November 2019 - 96
Baking & Snack - November 2019 - 97
Baking & Snack - November 2019 - 98
Baking & Snack - November 2019 - 99
Baking & Snack - November 2019 - 100
Baking & Snack - November 2019 - Horizontal Form/Fill/Seal - THE RATE OF MOTION
Baking & Snack - November 2019 - 102
Baking & Snack - November 2019 - Stepping up h/f/f/s equipment sanitation functions
Baking & Snack - November 2019 - 104
Baking & Snack - November 2019 - TECHNICALLY SPEAKING - 'ANTI'-UP
Baking & Snack - November 2019 - 106
Baking & Snack - November 2019 - Meeting Preview - Lift the Curtain
Baking & Snack - November 2019 - Events
Baking & Snack - November 2019 - 109
Baking & Snack - November 2019 - Featured Innovation Center
Baking & Snack - November 2019 - 111
Baking & Snack - November 2019 - Ingredients & Formulating
Baking & Snack - November 2019 - 113
Baking & Snack - November 2019 - Equipment & Packaging
Baking & Snack - November 2019 - 115
Baking & Snack - November 2019 - 116
Baking & Snack - November 2019 - 117
Baking & Snack - November 2019 - Patents
Baking & Snack - November 2019 - 119
Baking & Snack - November 2019 - New on the Shelf
Baking & Snack - November 2019 - 122
Baking & Snack - November 2019 - 123
Baking & Snack - November 2019 - 124
Baking & Snack - November 2019 - 125
Baking & Snack - November 2019 - 126
Baking & Snack - November 2019 - 127
Baking & Snack - November 2019 - 128
Baking & Snack - November 2019 - 128
Baking & Snack - November 2019 - AD INDEX
Baking & Snack - November 2019 - NEW PRODUCT SPOTLIGHT
Baking & Snack - November 2019 - 131
Baking & Snack - November 2019 - 132
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http://digitalbs.bakingbusiness.com/sosland/bs/2004_05_01
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https://digitalbs.bakingbusiness.com/sosland/bs/2004_03_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_11_01
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