Briefs 2010-10-01

Maplehurst Bakeries, LLC, has acquired Keystone Bakery, a manufacturer of frozen cupcakes, donuts and cookies for in-store bakeries and foodservice operations.

Par-Way Tryson has launched a revamped website (www.parwaytryson.com) that features in-depth details on the company's foodservice, foodservice bakery, industrial and international products.

Hot Stuff Foods has added Todd Friese as senior vice president of sales. He comes from Schwan's Food Service, Inc., where he was director of global military and other noncommercial efforts.

Robot Coupe USA has named Mitchell Reed controller. He will be responsible for accounting, IT and operations.

The October 4, 2010, episode of the Food Network's Unwrapped was scheduled to examine the production of Brakebrush Brothers' Zoo Crew animal shaped chicken nuggets. Recently aired Upwrapped episodes can be viewed on the Food Network website at www.foodnetwork.com.

ITW has announced a number of organizational changes, including the appointment of Chris O'Herlihy to president of its Food Equipment Group Worldwide unit. Herlihy had most recently served as group president of the Food Equipment Group International, a position that will now be eliminated, along with the position of group president of North America. John McDonough, who had served in that latter post, is leaving the company.

Chicago-based Kendall College's School of Education in collaboration with its School of Culinary Arts, has announced a new concentration in response to current awareness initiatives toward healthy eating and childhood obesity.

Manitowoc Foodservice, in conjunction with parent Manitowoc Co., has released its first corporate sustainability report. It can be viewed at www.manitowocfsusa.com.

Friends, family and business associates of Samuel Bailin have launched the Samuel I. Bailin Memorial Endowed Scholarship at the School of Hospitality Leadership at DePaul University. A Frozen Food Hall of Fame inductee, Bailin was a longtime, prominent member of the foodservice community as the founder of Redi Froz in 1952 and later as a consultant. Those interested in contributing can contact TJ Veneris at [email protected] or 312-362-7428, or can go to https://alumni.depaul.edu/give/GivingForm.aspx?source=SBM