READING BAKERY SYSTEMS

The supplier is strengthening its customer support and leadership across Europe and the Middle East (EMEA) with key additions and transitions that will enhance customer care, product line focus, and regional sales support, it says. Andrew Walker has joined as customer care manager, EMEA; David Welch has been promoted to director, biscuit, cookie, and cracker product line; and Marcus Hofmann has joined as sales manager, Europe, succeeding Welch.

CHESAPEAKE SPICE

Attendees of SNAC International’s recent SNX 2026 event voting in the annual Flavor Showdown chose Poblano Chile con Carne—the seasoned snack entered by the ingredient company—as the winner. The supplier’s top-rated entry combined poblano peppers with chili spices and notes of savory beef. This year’s contest invited various seasoning providers to try their hand at creating a savory snack around the theme “From the Ranch to the Range of Flavor.”

CARGILL

The supplier has been named a winner in the 2026 BIG AI Awards, presented by the Business Intelligence Group, recognizing its leadership and innovation in applying AI to transform the global food and agriculture system. The award highlights its AI integration across its value chain from on-farm decision tools to supply chain optimization and customer co-creation, all designed to deliver impact for producers, customers, and consumers worldwide.

WIXON

Sara Sarnstrom has joined the company as director of regulatory affairs. She will lead compliance efforts across vendor management, quality assurance, and regulatory affairs to ensure alignment with regulatory requirements, and support operational scalability and business continuity. She brings more than a decade of experience in food safety, regulatory compliance, and risk management to the role and will report to President Peter Gottsacker.

MULTI-CONVEYOR

The equipment supplier recently built a series of powered plastic belt conveyors to assist in the glazing application and hardening stages of a bakery product. Initial conveyors accepted randomly placed unpackaged baked product from the customer’s existing wire belt conveyor. The glazed product then end-transferred onto a sanitary stainless steel spiral conveyor that runs at a predetermined pace needed to complete the glaze hardening process.

MIWE AMERICA, LLC

The supplier introduced the FreshBakeCenter Model 1826, an electrically heated convection oven featuring automation technology that produces uniform baking results, the company says. The in-store baking station includes preset, programmed recipes; automated start times; online remote monitoring and control; and the Miwe Flexbake quality system, which automatically adjusts the steam and temperature to compensate for process variations.