Baking & Snack - March 2021 - 10

Weston adds new
Former president of Sosland
capabilities to bakery network Publishing dies
Weston Foods, Etobicoke, Ont., spent about $19.4 million to add
new capabilities and improve productivity in its bakery network.
The investment included the installation last fall of a new pressed
tortilla line at the company's 82,000-square-foot bread and rolls
baking plant in Calgary, Alberta. The new high-speed line produces
traditional pressed flour tortillas in a variety of sizes and includes
a number of vision systems that ensure consistent shape, color and
size. The company, which makes Casa Mendosa and Wonder tortillas as well as many other private label and foodservice brands, said
tortillas are one of the fastest growing bakery segments.
" As we continue to add capacity and new capabilities to our network, we are always looking to enhance the taste and experience
of our baked goods while simultaneously further improving our
ability to provide the consistency our customers rely on us for, " said
Luc Mongeau, president of Weston Foods. " These investments deliver on all fronts. "
Weston also has upgraded one of the three cupcake lines at its
48,500-square-foot Manchester, NH-based cupcake baking plant.
The line, which originally was installed in 2013, now runs 30%
faster with improved accuracy and less waste, the company said.
-	 Eric Schroeder, Food Business News

Mondelez to close two US
baking plants
Mondelez International Inc., Deerfield, Ill., will shut down its biscuit baking plants in Fair Lawn, NJ, and Atlanta later this year. The
announcement comes three months after the company first said
it was considering closing the plants as part of a broader plan to
evolve its US biscuit manufacturing footprint.
Mondelez said the facilities in both Fair Lawn and Atlanta are
no longer strategic assets from a geographic footprint perspective,
and both face significant operational challenges, including aging
infrastructure and outdated production capabilities.
The two plants will be closed in phases, with production expected to cease at both locations this summer. Production will shift to
other Mondelez-owned and -operated plants in the United States
and US-based external manufacturing. In the case of the Oreo
manufacturing " Line of the Future " and Oreo cookie grind production currently in Fair Lawn, production will shift to Mondelez's
biscuit plant in Richmond, Va., the company said.
Moving forward, Mondelez said it intends to focus its US biscuit
operations on strategically located owned and operated bakeries
on the East Coast, Midwest and West Coast of the United States -
in Richmond; Chicago/Naperville, Ill., and Portland, Ore.
-	 Eric Schroeder, Food Business News
10 Baking & Snack March 2021 / www.bakingbusiness.com

Mark Sabo, the former president of Sosland
Publishing Co. (SPC), died Feb. 24 at St.
Luke's Hospice House in Kansas City. He
was 71.
Mr. Sabo spent his entire career with
SPC, joining the company in 1972 as general manager of Retail Baking Today after
graduating from the University of Kansas
with a Bachelor of Arts degree in journalism. In 1977, he became director of sales
for both Milling & Baking News and Retail
Sabo
Baking Today. He was named assistant publisher in 1980 and was
promoted to director of publishing at SPC in 1981.
Mr. Sabo was promoted to president of SPC and publisher of
Milling & Baking News in 1986.
Mr. Sabo's tenure coincided with dramatic change at SPC where
he helped shepherd a two-publication company into a period of
significant growth with the creation or acquisition of multiple titles
while venturing into new endeavors. Other publications nurtured by
Mr. Sabo include Food Business News, Baking & Snack, World Grain,
Meat & Poultry and bake. He spearheaded the growth of the annual
Purchasing Seminar.
Mr. Sabo was a mentor to many publishers, editors and members
of the current SPC executive team.
A well-known figure in the grain-based foods industry, Mr. Sabo
served as chairman of AIB International and was a member of many
industry groups, including the American Society of Baking, the
Allied Trades of the Baking Industry, and the Young Baking Industry
Executives Committee of the American Bakers Association (ABA).
Following his retirement in 2015, Mr. Sabo was recognized for his
years of industry service by the North American Millers' Association
(NAMA) and ABA. NAMA named Mr. Sabo an honorary member,
and Robb MacKie, ABA's president and chief executive officer, offered a tribute to Mr. Sabo at the Allied Trades of the Baking Industry
breakfast during the 2016 ABA annual meeting. Mr. MacKie's remarks included the following:
" Of (Mark's) considerable contributions to the baking industry,
I would like to emphasize just a couple. The first as the leader of
Sosland Publishing to spur the industry to take bold action to address the Atkins Diet head on. We are all familiar with Sosland's
strong editorial content, but many may not be aware of his guidance
behind the scenes at the formation of the Grain Foods Foundation.
" Second, and equally important, is Mark's role in revitalizing a
flagging IBIE. His insights and perspectives brought the disparate
industry stakeholders together to put IBIE on a path for growth
and success. "
Mr. Sabo is survived by his wife of 36 years Michelle; a son
Matthew (Lauren) and daughter Elyse Curtin (Grant).
-	 Josh Sosland, Milling & Baking News


http://www.bakingbusiness.com

Baking & Snack - March 2021

Table of Contents for the Digital Edition of Baking & Snack - March 2021

Baking & Snack - March 2021 - Intro
Baking & Snack - March 2021 - 1
Baking & Snack - March 2021 - 2
Baking & Snack - March 2021 - 3
Baking & Snack - March 2021 - 4
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