Baking & Snack - October 2021 - 14

Ingredion announces
DEI milestones
Ingredion Inc. listed four goals and milestones and four pillars
when releasing its first-ever diversity, equity and inclusion (DEI)
report in September.
The goals and milestones are achieving 100% on the Human
Rights Campaign Foundation's Corporate Equality Index as an
employer of choice for LGBTQ+ employees by the end of 2022,
reaching industry benchmarks for inclusion and belonging indicators
on the company's employee engagement survey by the end
of 2022, improving representation of women in management with
a goal of gender balance by 2030, and improving diversity at the
management level.
The four pillars are diverse talent, an inclusive workplace, supplier
diversity and community partnerships.
Ingredion has targeted school partnerships with historical Black
universities North Carolina A&T State University and Chicago
State University. The company also has partnered with WayUp, a
US-based job site and mobile app, to source diverse talent hires
from more than 4,000 campuses and minority organizations.
More than 100 Ingredion leaders have completed the company's
inclusive leader education program that focuses on gender and
racial bias as well as systemic racism, white privilege, power dynamics
and microaggressions. Ingredion plans to collaborate with
procurement to build a supplier diversity strategy, provide education
around DEI and the potential impact of unconscious bias in
the procurement processes, and explore the creation of a diverse
supplier council. The company also plans to build relationships
with community organizations that work to advance the rights of
vulnerable groups, including women, Black and LGBTQ+.
- Jeff Gelski, Food Business News
Peter Genau, baking industry
engineer, dies
Peter Genau, a baking industry veteran,
died Aug. 27. He was 79 years old.
A mechanical engineering graduate of
City College NYC, Mr. Genau began his
career as a bakery mechanic in the 1960s
for Field's Bakery. In 1976, BE/W Chubco
Co. recruited him as head of engineering
for all thermal equipment.
After Chubco, Mr. Genau partnered with Dick Pulver and
George Dunbar as lead engineer for Pulver Genau Inc., Tracy,
Calif., where he designed and developed both TurboTherm tunnel
ovens and proofers. Mr. Genau's work included consultation on
installation, setup, processing and baking around the world.
- Eric Schroeder, Milling & Baking News
14 Baking & Snack October 2021 / www.bakingbusiness.com
St Pierre selects CEO,
strives for growth
David Milner, who spent the past three years as a non-executive
chairman, has been named chief executive officer at St Pierre
Groupe, a baking company in the United Kingdom seeking to accelerate
its growth internationally, including in the United States.
Mr. Milner previously was CEO at Tyrrells, a potato chip company,
and then was CEO at Lily's Kitchen, a pet food brand.
" St Pierre Groupe is a phenomenal business, doing bakery differently, "
Mr. Milner said. " Since joining the business in 2018, I've
worked with the team to achieve incredible growth. Yet there is still
huge potential - it is innovative, superior quality and branded.
The workforce has increased threefold in 18 months, and I'm excited
to guide the team to even greater success. "
The St Pierre Bakery brand has doubled in value in the US over
the past two years, according to the St Pierre Group, which earlier
this year introduced St Pierre Brioche Bagels. Other company
brands are Baker Street and Paul Hollywood.
" David has been instrumental in our remarkable success in the
past three years and appointing him as CEO was a natural next step
to prepare us to meet ambitious growth plans, " said Paul Baker,
founder of St Pierre Groupe.
- Jeff Gelski, Food Business News
Richard Hilts, former AcmeEvans
president, dies
Richard Hilts, past president of AcmeEvans
Flour Mill and longtime member
of the Millers National Federation and the
North American Millers' Association, died
Aug. 5. He was 92 years old.
A graduate of Kansas State University in
1952, Mr. Hilts joined Acme-Evans Flour
Mill in 1976, eventually rising to president of the company. He retired
in 1993.
- Eric Schroeder, Milling & Baking News
http://www.bakingbusiness.com
Baking & Snack - October 2021

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