Reading Bakery Systems (RBS), one of the world’s leading manufacturers of snack production systems, has named Mitchell Arment process technologist at the RBS Science and Innovation Center (S&IC).
“We are pleased to welcome Mitchell to RBS. He brings a unique blend of product development and culinary experience that complements the Innovation Center team. He will be a valuable contributor to product development and equipment commissioning functions centered on customer delivery excellence.” said Steven Moya, manager, RBS Science & Innovation Center.
Prior to joining RBS, Mitchell held product research and development positions at Kunzler and Company, Giorgio Foods and Sweet Street Desserts. He holds a bachelor’s degree in food service management as well as an associate of occupational studies in baking and pastry arts from Johnson & Wales University in Providence, Rhode Island. Like many in the RBS family, he is active in his community, supporting charitable efforts for the Adamstown Library and Cocalico Education Foundation Iron Chef competitions.
For more information about market leading products from Reading Bakery Systems or employment opportunities, please visit readingbakery.com.
By Leah Wilkinson
A new year brings new opportunities and excitement, and 2023 is bound to be the same, with several chances for advancing policy issues of importance to the U.S. animal food industry.
By Lindsay Beaton