Baking & Snack 12pg Brochure

BRINGING DECADES OF

BAKING & SNACK

EXPERIENCE TO THE TABLE

LOCATION CONSULTING | DESIGN AND ENGINEERING | CONSTRUCTION | THEAUSTIN.COM

A LEGACY OF EXCELLENCE AND INNOVATION Austin has delivered comprehensive project solutions including master planning, site selection, design, engineering, procurement, and construction services to the Baking and Snack community for decades. Our long-standing commitment to this sector is built on deep industry knowledge and a record of successful projects.

AUSTIN DELIVERS UNCOMPROMISING SAFETY STANDARDS

LONG-TERM PARTNERSHIP

Austin is committed to safety, as proven by our EMR of 0.67 and over 9 million hours without a lost-time accident.

Our HAACP-certified engineers integrate sanitary design principles into every project and ensure compliance with FDA, USDA, and FSMA regulations.

We don’t just build facilities—we build relationships.

Austin works with you to align the project with your strategic goals. From renovations and expansions to new product introductions, Austin delivers value without compromising on quality or performance. We focus on achieving your capacity and schedule goals while maintaining cost-efficiency—ensuring your investment delivers long-term returns.

COMPREHENSIVE INDUSTRY KNOWLEDGE With firsthand knowledge of bakery and snack line operations, our subject matter experts (SMEs) design and execute projects that prioritize operational efficiency, ease of maintenance, sanitation, and food safety. This expertise is embedded into every project, ensuring your systems are optimized from day one.

From ingredient delivery and make-up systems to frying, baking, packaging, and end-of-line automation, Austin understands every step of the process. We leverage this knowledge to create innovative, tailored solutions.

STRATEGIC BUSINESS ALIGNMENT Every project begins with an understanding of your business objectives. We conduct productivity assessments and bottleneck analyses to determine the most effective path forward. Combined with our Master Planning services, we help you make informed decisions that support sustainable growth.

SITE LOCATION CONSULTING SERVICES

DESIGN AND ENGINEERING SERVICES

CONSTRUCTION SERVICES

• Facility Location Studies

• Master Planning

• Project Management

• Site and Facility Analyses

• Feasibility Studies

• General Contracting

• Incentive Negotiations

• Production Line Design

• Cost Estimating

• Technical Site Due Diligence

• Process

• Scheduling

• Labor Market Studies

• Packaging

• Transportation Cost Analysis

• Equipment Specification

• Equipment Procurement and Installation

• Architectural • Civil • Structural • Mechanical • Refrigeration • Electrical • Instrumentation and Controls • Sustainability (LEED Certification)

• Subcontractor Prequalification and Procurement • Start-Up and Commissioning • Systems Training

TECHNOLOGY Austin leverages virtual design and construction (VDC), including Building Information Modeling (BIM), to enhance coordination, identify clashes early, and support informed decision‑making.

Engineering efforts are guided by lean principles to reduce waste, improve productivity, and maximize value for the owner across the full project lifecycle.

SERVICES AND TOOLS • Process Simulation • Hydraulic Analysis • Laser Scanning • Building Information Modeling • Virtual Design and Construction • Automated Clash Detection • Model-Based Estimating • Automated Schedule Controls

PARTNERING WITH THE BAKING INDUSTRY FROM GLOBAL GIANTS TO FAMILY-OWNED PLANTS Austin projects include greenfields, brownfields, expansions, and renovations. Our clients range from the world’s largest baker to individual family-owned plants. We understand the industry’s unique needs and participate in most organizations, including ABA, ASB, and BEMA. • Bread and Buns • Cookies and Crackers

• Tortillas and Tortilla Chips

• Potato Chips

• Extruded Snacks

• Fresh, Frozen and Parbaked

• Popcorn

• Cakes and Pastries

• Chocolate

• Pretzels

• Confectionery

PROJECT HIGHLIGHTS CAMPBELL COMPANY

US BAKERY

JOY BAKING GROUP

BIMBO BAKERIES USA

MULTIPLE LOCATIONS

SPRINGFIELD, OR | 50,000 SF

PENNSYLVANIA | 228,000 SF

MULTIPLE LOCATIONS

Long-term partnership spanning more than 20 years, providing design, engineering, and design-build services across multiple U.S. facilities. Project experience includes major plant expansions, centralized ammonia refrigeration systems, R 22 to ammonia conversions, process piping upgrades, and facility modifications to support new production capabilities.

Additional work includes fresh food R&D kitchens, new cookie production lines, chocolate handling upgrades, silo installations, employee amenity improvements, site selection support, construction management, and development of standards for hazardous process operations.

Better known as Franz Family Bakeries.

Planning, design, engineering, and construction management services for a new bakery expansion of the existing plant. Increased production capacity and flexibility.

Design-build expansion of an existing cookie manufacturing plant to increase production capacity. Flexible layout allowing for up to three cookie lines, with interim use as finished goods warehousing. Sanitation-focused design, including embedded electrical conduits and durable wall and floor finishes. Integrated planning for ingredient handling systems, mezzanines, and environmental controls to support future growth.

Multi-project relationship providing design-build, engineering, and construction services for large-scale commercial baking facilities. Project experience includes new bakery production lines, highly automated baking and packaging operations, and full greenfield bakery delivery.

Work spans bread, roll, and multi-line production facilities with integrated ingredients processing, packaging, warehousing, offices, and employee support spaces. Additional scope includes advanced mechanical and fire protection systems, site development, and sustainabilityfocused design, including delivery of Bimbo Bakeries USA’s first LEED Gold–certified facility.

ALWAYS BAGELS LEBANON, PA | 90,000 SF Frozen bagel bakery. Compact, expandable design. Ammonia refrigeration. Straight line production for efficiency. Site Location by Austin Consulting.

RICHMOND BAKING

PRETZELS INC. PLYMOUTH, IN | 46,000 SF Designed for two expansions. After an oven fire, Austin found a new location, completed design, and had the new facility in production in 9 months. Strict allergen control design. Site selection by Austin Consulting.

CONFIDENTIAL TEXAS | 40,000 SF Design-build renovation of an existing tortilla chip production facility to increase capacity and efficiency.

Installation and relocation of processing and packaging lines. Hygienic design upgrades to support ready-to-eat production, including improvements to finishes, oil and CIP systems, HVAC, controls, and low-voltage infrastructure.

US BAKERY

151 FOODS BELLMAWR, NJ | 285,000 SF Design-build conversion of an existing warehouse into a state-of-the-art baking production facility. Straight-line production layout to improve efficiency.

Relocation and integration of existing equipment with new systems, including extensive underfloor plumbing and electrical infrastructure.

KWIK TRIP

PEPPERIDGE FARM

FERRERO

BIMBO BAKERIES USA PRETZELS INC.

FRANZ BAKERY

ALWAY BAGELS

SNYDER’S LANCE

UTZ

BAKING & SNACK EXPERTS

THE AUSTIN COMPANY’S

MATTHEW GREER SUBJECT MATTER EXPERT

YEARS IN PROFESSION 30

EDUCATION Bachelor of Science Mechanical Engineering University of Missouri-Columbia Columbia, MO

Matt joined the Austin team as a subject matter expert with 30 years of experience in Food and Beverage design, construction, start‑up, and manufacturing. He has worked across salty snacks, breads, cookies, snack nuts, crackers, frozen dough, flour milling, brewing, processed meats, and frozen potato systems. Matt holds a mechanical engineering degree from the University of Missouri. He has served as a plant engineer, environmental coordinator, maintenance manager, production manager, and engineering manager. He was senior director of engineering for Snyder’s‑Lance, leading maintenance and bakery engineering, and later director of engineering for the Snacks Division of The Campbell’s Company. As a project manager, he led process, packaging, and utility system design for a $400M brownfield potato plant expansion and managed construction and start‑up of these systems.

PROJECT EXPERIENCE COMPREHENSIVE EXPERTISE IN FOOD AND BEVERAGE PROCESSING SYSTEMS: Directed process, packaging, and utility system design, construction, and start-up for a frozen potato processing facility, ensuring operational efficiency and compliance.

ADVANCED PACKAGING SYSTEM INTEGRATION: Engineered multiple complex and flexible primary and secondary packaging systems for high-speed bakery lines producing crackers and cookies, incorporating automation for throughput optimization.

ROBOTIC AND MATERIAL HANDLING SOLUTIONS: Designed and implemented robotic palletizing systems across multiple plants for diverse product lines; developed bulk material and minor ingredient handling systems to streamline production.

END-TO-END PROCESS DESIGN FOR SNACK AND BAKERY OPERATIONS: Delivered multiple batch potato chip lines from raw receiving through packaging; managed dough mixing and handling projects for frozen dough and bakery applications.

BREWERY MODERNIZATION AND SANITARY DESIGN LEADERSHIP: Led modernization initiatives for brewhouse, fermenting, aging, and finishing cellar systems; executed sanitary design upgrades including numerous CIP systems for tanks and piping.

UTILITY AND ENVIRONMENTAL SYSTEMS ENGINEERING: Designed and optimized utility systems—steam, water, wastewater, ammonia refrigeration, compressed air, hot water—and environmental systems such as water treatment, thermal oxidizers, and solids removal from waste streams.

Dave led the Pepperidge Farm engineering organization for over 25 years as Vice President of Engineering.

He then moved on to Campbell’s, where he led the Emerging Markets and International Engineering teams as Vice President and the Filling & Packaging Engineering team as Vice President. He has led projects in Europe, Australia, Indonesia, Malaysia, China, and Russia. Dave also led the engineering integration of Snyder’s Lance into Campbell, which eventually merged with Pepperidge Farm, now Campbell Snacks.

PROJECT EXPERIENCE GREENFIELD & FACILITY DEVELOPMENT: Managed full‑cycle development of new bakery facilities from early planning through site selection, design, construction coordination, and start‑up. Led master planning efforts for multiple baking operations, addressing capacity, layout, and long‑term infrastructure needs.

PRODUCTION LINE INSTALLATIONS & SYSTEM SPECIFICATION: Directed installation projects for cookie, cracker, bread, roll, hearth, and pastry production lines. Developed baking and packaging system specifications to guide equipment selection and integration with plant operations.

AUTOMATION & PACKAGING TECHNOLOGY: Led automation initiatives involving robotics, high‑speed packaging, and bread and roll packaging systems. Developed line layouts and supported robotic packaging automation selection for cookie and bread applications.

LINE PERFORMANCE & TECHNOLOGY ASSESSMENTS: Conducted productivity evaluations and bottleneck analyses for existing lines. Created layout concepts and evaluated technologies for high‑speed bread lines, along with developing automated scoring and slicing solutions for regional bakeries.

ENGINEERING DUE DILIGENCE: Completed technical due diligence assessments for private equity firms reviewing bakery assets and operational conditions.

YEARS IN PROFESSION 40

EDUCATION Bachelor of Science Mechanical Engineering Drexel University Philadelphia, PA • Master of Business Administration Saint Joseph's University Philadelphia, PA

THE AUSTIN COMPANY’S

Dave gained most of his experience during his tenure at Pepperidge Farm/Campbell Company. He began as a project engineer and then managed the design and construction of Pepperidge Farm's bakery in Lakeland, FL, Pepperidge Farm’s flagship plant in Denver, PA, and Pepperidge Farm’s Bakery in Bloomfield, CT.

BAKING & SNACK EXPERTS

DAVE WATSON SUBJECT MATTER EXPERT

BAKING & SNACK EXPERTS

THE AUSTIN COMPANY’S

KIMBERLY HARRIS CONFECTIONERY SUBJECT MATTER EXPERT

YEARS IN PROFESSION 29

EDUCATION Bachelor of Science Mechanical Engineering University of Michigan Ann Arbor, MI • Masters of Business Administration Supply Chain Management Michigan State University East Lansing, MI

Kimberly is an influential, analytical engineering leader with 25 years of experience building competitive, flexible manufacturing networks across global confectionery and CPG operations. She bridges technical and executive teams, strengthens cross‑functional partnerships, and leads large‑scale capital programs to deliver productivity, growth, and safe, efficient supply chains. A dedicated mentor and coach, Kim develops operations managers, engineers, and strategists while driving LEAN, CI, and 5S methodologies enterprise‑wide.

Most recently, she led engineering and strategy roles at MONDELĒZ International and MARS Inc., owning sizable CAPEX portfolios, standardizing engineering designs across multi‑site expansions, and accelerating commercialization for flagship brands including M&M’s and Maltesers. Her initiatives have reduced capital investment requirements, increased operating profit, compressed time‑to‑market, and improved line utilization through flexible manufacturing and opportunistic cross‑sourcing.

PROJECT EXPERIENCE FLEXIBLE MANUFACTURING FRAMEWORK: Designed and deployed a global methodology that reduced capital by $34M, increased operating profit 5%, and shortened commercialization cycles to 18 months.

CROSS‑SOURCING & NETWORK OPTIMIZATION: Lifted line utilization from 70% to 78% and deferred $90M in CAPEX by dynamically cross‑sourcing across regions.

MULTI‑SITE CAPACITY EXPANSIONS: Standardized engineering designs across seven plant expansions, cutting lead times 30% and delivering 8% capital savings per project.

LONG‑HORIZON MASTER PLANNING: Facilitated 30‑year site/network roadmaps for 13 global sites, aligning future‑proof strategy with leadership growth objectives.

FAST‑TRACK PRODUCT LAUNCH LINES: Led $115M M&M’s Caramel and $65M Maltesers line expansions; M&M’s Caramel delivered $178M NSV in the first year.

FEASIBILITY & PROFITABILITY TOOLS: Built decision tools for product developers to model ingredient/process impacts on margin and cycle time, trimming overhead by 15% ($130K/year).

LEAN CHANGEOVER & QUALITY: Halved changeover time and improved right‑first‑time to 98%, enabling $3M/ year incremental GSV capacity.

PROCUREMENT & COST CONTROL: Managed $80M indirect spend and reduced site costs 4% via sourcing strategies and contract optimization.

Former Director of Engineering at The Campbell Company. Rex managed the electrical and controls, utilities and infrastructure, environmental, and project management groups. He was responsible for the successful delivery of Campbell’s large capital projects and the development of project management standards.

Rex holds a bachelor’s degree in electronic engineering from Franklin University and is a Certified Project Management Professional.

PROJECT EXPERIENCE ENGINEERING AND PROJECT LEADERSHIP: Directed large-scale facility expansions and process upgrades across multiple food production environments, consistently delivering on schedule and within budget.

ADVANCED TECHNICAL EXPERTISE IN FOOD PROCESSING SYSTEMS: Led design and installation of highspeed automated cookie and cracker production lines, including ingredient delivery systems, packaging automation, and building infrastructure enhancements.

STRATEGIC REFRIGERATION AND UTILITY MODERNIZATION: Managed replacement of 100+ rooftop refrigeration units across four factories, implementing low-charge ammonia skids for chilled glycol supply to process and HVAC systems.

INNOVATIVE PROCESS AND PACKAGING SOLUTIONS: Executed design-build projects for frozen hot cake processing and automated packaging systems, ensuring operational efficiency and quality compliance.

CONTROLS, AUTOMATION, AND SYSTEMS INTEGRATION: Delivered end-to-end automation solutions, including process controls, programming, and batching systems; spearheaded greenfield site start-up with full controls and automation leadership.

CROSS-FUNCTIONAL ENGINEERING AND MAINTENANCE MANAGEMENT: Oversaw IT, project management, capital planning, and procurement functions across multiple facilities, driving operational excellence and cost optimization.

YEARS IN PROFESSION 35

EDUCATION Bachelor of Science Electronic Engineering Franklin University Columbus, OH

LICENSES & CERTIFICATIONS Certified Project Management Professional

THE AUSTIN COMPANY’S

With over 35 years of experience, Rex’s work in the industry spans various food plant engineering projects including facility design, infrastructure, process engineering, and robotics and packaging automation. Rex has developed strategies for manufacturing supply chain initiatives, particularly in strategic snacks growth, manufacturing expansions, and supply chain optimization. He has managed large capital projects for major food and beverage manufacturers including Pepperidge Farm/Campbell’s, Nestle USA, Quaker Oats, and Pillsbury.

BAKING & SNACK EXPERTS

REX BROWNING, PMP PROJECT EXECUTIVE

BAKING & SNACK EXPERTS

THE AUSTIN COMPANY’S

ANTON ROZICH, PMP, MBA DIRECTOR OF PROJECT PLANNING As Director of Project Planning, Anton works with clients to help solve their facility and process needs. He is responsible for assisting clients through the design-build process, from conceptual design through construction.

Anton focuses on helping clients get the best return on their investment while meeting the facilities’ design requirements.

YEARS IN PROFESSION 18

EDUCATION Bachelor of Science Chemical Engineering Villanova University Villanova, PA • Master of Business Administration West Chester University of Pennsylvania West Chester, PA

LICENSES & CERTIFICATIONS Certified Project Management Professional

Anton has 18 years of industry experience, predominately in food and beverage plant design and construction. He has led both greenfield and brownfield projects, including bakery expansions and the installation & start-up of new production lines.

Anton’s tenure of nearly 10 years with Campbell’s included the management of design, construction, and start-up of Pepperidge Farm’s largest and most automated Milano Cookie line. He graduated from Villanova University, earning a degree in chemical engineering, and went on to earn his Master of Business Administration from West Chester University of Pennsylvania.

PROJECT EXPERIENCE FOOD INDUSTRY PROJECT LEADERSHIP: Directed large-scale design, construction, and start-up initiatives for major food production facilities, consistently delivering on schedule and within budget.

TECHNICAL EXPERTISE IN PROCESSING AND PACKAGING SYSTEMS: Oversaw implementation of advanced systems, including centralized ammonia refrigeration replacing CFC/HCFC refrigerants, continuous dough mixing, chocolate infrastructure expansion, and integrated single-serve and retail packaging lines.

STRATEGIC FACILITY DEVELOPMENT AND MODERNIZATION: Led greenfield and brownfield projects for Bowery Farming, driving innovation in food processing environments through automation, hygiene zoning, and operational efficiency improvements.

END-TO-END PRODUCTION LINE EXECUTION: Managed construction and start-up of a new chips line, from raw potato processing through frying and packaging optimizing throughput and quality standards.

UTILITY SYSTEMS AND SUSTAINABILITY INITIATIVES: Directed development and execution of critical utility projects, including heat recovery systems, boilers, thermal oxidizers, and wastewater treatment, supporting environmental compliance and cost efficiency.

©THE AUSTIN COMPANY

THEAUSTIN.COM

IF INTERESTED IN DISCUSSING A PROJECT ANTON ROZICH

DIRECTOR OF PROJECT PLANNING anton.rozich@theaustin.com 484.467.5834

LOCATION CONSULTING | DESIGN AND ENGINEERING | CONSTRUCTION | THEAUSTIN.COM