Penford Food Ingredients, Centennial, Colo., appointed industry veteran Michael Buttshaw as vice president, sales and marketing, a new position that reports to president John Randall.
Buttshaw has spent his career in the food and food ingredients industries. He joined Penford from DSM Food Specialties, where he was vice president, sales. Prior to DSM, he spent more than 20 years at Hormel Foods, where he progressed through regional sales positions to national sales and marketing manager for the Specialty Products Division, a diverse portfolio of specialty ingredients.
“Penford Food Ingredients is experiencing great momentum with innovative products for diverse applications and industry sectors,” Randall said. “Michael’s success building sales and sales teams in highly competitive market segments squares exactly with our focus on taking our business to the next level.”
As an example of Penford science and technology driving a market-right innovation, Randall cited the recent introduction of PenTechGF, the gluten-free system for baking and coatings that has received remarkable industry attention.
“It’s all about the taste with gluten-free,” Randall said. “PenTechGF is truly revolutionary in that our formulations deliver the superior taste, texture and appearance that consumers-and the industry-have been waiting for. These are products the whole family can enjoy. PenTechGF will continue as an important platform for sales and marketing efforts.”
Buttshaw received his B.A. from Gustavus Adolphus College, St. Peter, Minn. He also has an M.M.I certification from the Carlson School of Business at the University of Minnesota in Minneapolis, and has completed an executive certificate program from Kellogg School of Management, Northwestern University, Chicago, Ill.
About Penford Food Ingredients:
Penford Food Ingredients Co., a division of Penford Corp., founded more than 100 years ago, is a leading global supplier of food and industrial starches. An innovation and service-driven organization, Penford Food Ingredients supplies a broad family of dextrin and starches based on potato, tapioca, rice and corn. They also develop formulations for coatings, gluten-free products, marinades, batters for protein substrates and starch-based pet treats and toys. Headquartered in Centennial, Colo., Penford Food Ingredients has more than 100 employees, including top food scientists and chemists, and those in manufacturing facilities in Iowa, Idaho, Washington and Wisconsin. For more information, go to www.penfordfoods.com.
Jean Ban, Colman Brohan Davis