BAKING & SNACK EXPERIENCE TO THE TABLE BRINGING DECADES OF
A LEGACY OF EXCELLENCE AND INNOVATION
Austin has delivered comprehensive project solutions including master planning, site selection, design, engineering, and construction to the Baking and Snack production 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
Austin is committed to safety, as proven by our EMR of 0.61 and over 8 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.
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.
LONG-TERM PARTNERSHIP
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.
STRATEGIC BUSINESS ALIGNMENT
Every project begins with an understanding of your business objectives. We conduct productivity assessments and bottleneck analyses to identify the most effective path forward are conducted. Combined with our Master Planning services, we help you make informed decisions that support sustainable growth.
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
• Potato Chips
• Fresh, Frozen and Parbaked
PROJECT HIGHLIGHTS
US BAKERY
SPRINGFIELD, OR
50,000 SF
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.
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.
• Cakes and Pastries
• Pretzels
• Tortillas and Tortilla Chips
• Extruded Snacks
• Popcorn
BBU
LEHIGH, PA
231,000 SF
Greenfield design and construction for a bakery with three high-speed bread lines, which included automated pan storage and basket washing systems. Received a LEED® Gold Environmental Award.
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.
PEPPERIDGE FARM
MULTIPLE LOCATIONS
Several capacity increase projects for bread, cookies, and Goldfish operations. Projects include ammonia refrigeration upgrades and facility expansions.
ANTON ROZICH
DIRECTOR OF PROJECT PLANNING
6095 Parkland Blvd.
Cleveland, Ohio 44124
anton.rozich@theaustin.com
DAVE WATSON
SUBJECT
MATTER EXPERT
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.
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 bakeries – From project development through site selection, design, construction, and startup.
• Multiple production line installations – Cookies, crackers, bread, rolls, hearth, and pastry.
• Automation – Robotics, high-speed packaging, and bread and roll packaging.
• Master planning – Led efforts for numerous baking facilities.
• Baking and packaging system specification.
• Line productivity assessments, including bottleneck analyses.
• High-speed bread line layout development and technology selection for a regional baking company.
• Bread scoring and slicing automation for a regional baking company.
• Engineering due diligence for private equity firms.
• Line layout development and robotic packaging automation selection for an existing cookie line at a major co-manufacturing company.
YEARS IN PROFESSION
40
EDUCATION
Bachelor of Science
Mechanical Engineering
Drexel University Philadelphia, PA
•
Master of Business Administration
Saint Joseph's University Philadelphia, PA
BAKING & SNACK EXPERTS
YEARS IN PROFESSION
30
EDUCATION
Bachelor of Science
Mechanical Engineering
University of Missouri-Columbia Columbia, MO
MATTHEW GREER SUBJECT MATTER EXPERT
Matt joined the Austin team as a subject matter expert, bringing with him 30 years of knowledge and experience in Food and Beverage design, construction, start-up, and manufacturing. He has sharpened his expertise in salty snacks, breads, cookies, snack nuts, crackers, frozen dough, flour milling, brewing, processed meats, and frozen potato manufacturing systems. Matt holds a mechanical engineering degree from the University of Missouri.
Matt has worked in several plants as a plant engineer, environmental coordinator, maintenance manager, production manager, and engineering manager. He was a Senior Director of Engineering for Snyder’s-Lance where he led maintenance and the bakery engineering teams. Later, he was the Director for Engineering for the Snacks Division of The Campbell's Company. As a project manager, he was the design lead for the process, packaging, and utilities systems for a $400M brownfield expansion of a potato processing plant and also managed the construction and start-up of these systems.
PROJECT EXPERIENCE
• Process, Packaging, and Utility system design, construction, and start-up of frozen potato processing plant.
• Multiple complex and flexible primary and secondary packaging systems for high-speed lines in bakeries for crackers and cookies.
• Robotic palletizing systems in a number of plants for a variety of products.
• Multiple Bulk Material handling systems and minor ingredient handling systems.
• Multiple batch potato chip lines from receiving to packaging.
• Dough Mixing and dough handling projects in frozen dough and bakeries.
• Brewery modernization including brewhouse, fermenting, aging cellars, and finishing cellar systems and equipment.
• Sanitary design upgrades to facilities, equipment including numerous CIP systems for tanks and piping.
• Utilities systems such as steam, water, wastewater, ammonia refrigeration, compressed air, hot water., etc.
• Environmental systems such as water treatment, thermal oxidizers, and solids removal from waste streams.
MICHAEL JOSEPHSEN, PMP
DESIGN PROJECT MANAGER
Michael joined Austin's team in 2024, bringing with him a wealth of food and beverage subject matter expertise after 17 years of industry experience. His expertise covers all aspects of food plant engineering including robotics, packaging, and automation with a particular focus on packaging systems and their integration within manufacturing plants. Starting his career as a design engineer for Campbell’s packaging systems, Michael progressed to handling larger and more complex projects. He has a deep understanding of the necessary infrastructure for these systems, including controls and network architecture.
Michael's work emphasizes manufacturability and optimizing overall equipment effectiveness (OEE) during the design process, considering maintenance, operations, quality, and sanitation needs. He has successfully delivered systems ranging from low-speed, high-volume produce plants to high-speed, complex packaging systems. He has installed dozens of lines and worked closely with local plant teams to ramp up and sign off on their performance. Michael holds a mechanical engineering degree from the University of Rhode Island, with a focus on design and manufacturing, and is a certified Project Management Professional.
PROJECT EXPERIENCE
• Frozen Waffle Lines – Ingredient delivery, baking, and packaging.
• Frozen Meat Substitute Lines – Forming and extruding, freezing and packaging.
• Foreign Material Inspection Systems.
• Specialty Inspection Systems – Located, sourced and installed high speed and precision packaging systems to ensure primary packaging was sealed.
• Robotic palletizing system design, procurement, installation and startup.
• Design and procurement of packaging end of a high-speed high-flexibility cookie line.
YEARS IN PROFESSION 17
EDUCATION
Bachelor of Science
Mechanical Engineering
University of Rhode Island Kingston, RI
LICENSES & CERTIFICATIONS
Certified Project Management Professional
BAKING & SNACK EXPERTS
YEARS IN PROFESSION
35
EDUCATION
Bachelor of Science Electronic Engineering
Franklin University Columbus, OH
LICENSES & CERTIFICATIONS
Certified Project Management Professional
REX BROWNING, PMP PROJECT EXECUTIVE
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.
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
• Cookie Production Facility Expansion – New high-speed automated cookie line, capacity for two additional lines, and collaboration with ingredient system supplier.
• Cracker Production Line – Design and installation of four cracker production and automated packaging systems, upgraded ingredient delivery system, and building infrastructure expansion.
• R22 Refrigeration Replacement – 100+ rooftop refrigeration units replaced amongst four factories, and implementation of low-charge ammonia skids supplying chilled glycol for process and HVAC cooling.
• Frozen Hot Cake Process and Automated Packaging Systems – Design-Build.
• Engineering and maintenance at multiple facilities – Responsible for IT, project management, capital planning, and procurement.
• Broad experience in process controls, programming, and automation systems including the startup of a greenfield site, leading all controls, automation, and batching systems.
ANTON ROZICH, PMP, MBA
DIRECTOR OF PROJECT
PLANNING
As Director of Project Planning, Anton works with clients to 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 providing clients with the best return on their investment while meeting the facilities’ design requirements.
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 and 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
• Replacement of CFC and HCFC refrigerants with a centralized ammonia refrigeration system at Pepperidge Farm's largest bakery.
• Design, construction, and start-up of brownfield and greenfield food processing facilities.
• Construction and start-up of a new chips line, including raw potato processing through frying and packaging
• Development and execution of numerous utility projects at food plants, including heat recovery systems, boilers, thermal oxidizers, and wastewater treatment systems.
