Baking & Snack - August 2020 - 14

Flowers realigns business
units, cuts staffing
Flowers Foods, Inc., Thomasville, Ga., announced a series of
changes to its organizational structure. The changes are aimed
at heightening the company's focus on brand growth and separate the Flowers cake operations from its other branded product businesses.
Flowers also announced the elimination of 250 positions
across different departments and job levels "to better balance
the resources required to support the company's business," the
company said. Additionally, Flowers preliminarily announced
that earnings in its second quarter climbed double digits from
the same period in 2019.
Headlining the organizational structure changes is the consolidation of its Fresh Packaged Bread business unit and its
Specialty/Snacking business unit. H. Mark Courtney, who had
been president of the Fresh Packaged Bread business unit, has
been named chief brand officer and will lead the consolidated unit.
In his new role, Mr. Courtney will be responsible for managing all Flowers brands, revenue management, shopper marketing (in-store and online promotional) and brand partnership
programs. Mr. Courtney has headed the bread business since
May 2019.
Flowers innovation has been established as a stand-alone
function at the company and will be headed by Debo Mukherjee,
chief marketing officer. Mr. Mukherjee has been chief marketing officer at Flowers since joining the company in 2017.
David Roach, who most recently was president of Snacking/
Specialty business unit, has been named president of Cake
Operations. Mr. Roach will focus exclusively "on improving
that area of the business," Flowers said. The Flowers cake business has struggled to find its footing in the seven years since
the Hostess Brands cake business reemerged from bankruptcy
and as a major competitor. Mr. Roach has been with Flowers
since 1992.
With the changes, the Flowers foodservice business will be
separated from the Snacking/Specialty business unit and will
fall under the company's sales function, which is led by D. Keith
Wheeler, chief sales officer.
A. Ryals McMullian, president and chief executive officer,
said the changes followed a thorough organizational review
over the past six months and will be combined with a new
portfolio strategy aimed at "unleashing the full potential of our
brands and innovation efforts."
"We believe that these changes are more consistent with our
strategic priority to focus on our brands and that they will bring
a more structured approach to innovation," he said. "This will
enable us to build on the strengths of our brands and bring our
customers and consumers more new and exciting products."
- Josh Sosland, Milling & Baking News

14 Baking & Snack August 2020 / www.bakingandsnack.com

New certification offered by
AIB International
AIB International introduced a Pandemic Prepared Certification
for food and beverage manufacturers. The new program is intended to provide assurances to employees, insurance providers, retailers and consumers that companies are committed to establishing
and maintaining best practices during a global event similar to the
coronavirus (COVID-19) pandemic.
"We developed the Pandemic Prepared Certification because the
food and beverage supply chain were ill-prepared for a global pandemic and the associated disruption it created in nearly every aspect
of business operations worldwide," said Steve Robert, global vice
president of sales, marketing and innovation for AIB International.
"The AIB International Pandemic Prepared Certification is a proactive measure to help companies across the supply chain prepare for
the future with the only best-in-class protocol benchmark."
Mr. Robert called the certification prescriptive, practical and focused on five key areas of business operation: crisis management,
supply chain management, intermittent operations planning management, health crisis mitigation measures and management, and
pre-requisite program review.
"There is a lot of detail in each component that we measure and
evaluate," he said.
During development of the program, AIB International employees met with representatives from regulatory agencies from around
the world and executives from food companies.
"We either obtained their crisis management plans or conducted interviews during the development phase of the standards,"
Mr. Robert said. "What was really telling is that all of these [food]
companies each had something missing from their plans."
A key investment companies need to make to be prepared is the
allocation of planning time, Mr. Robert said.
"This is about proactive engagement," he said. "Maybe a company needs to have a dedicated person focused on coordinating
preparedness? And they need to make sure a company is ready to
go; to pull trigger immediately and pivot quickly."
- Keith Nunes, Food Business News


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Baking & Snack - August 2020

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