Mr. McCurry has been named executive vice-president of sales and marketing at Cain, and Mr. Feder has been named vice-president of business development. Mr. Cain has been promoted to vice-president of research and development.
While both Mr. McCurry and Mr. Feder have backgrounds in publishing at Sosland Publishing Co., Mr. McCurry most recently was vice-president of business development at Manildra Milling Corp., Shawnee Mission, Kas. Earlier, he was a vice-president at Thrift Express and spent several years as an account executive at Sosland Publishing. He has 21 years of experience in the baking industry.
Mr. Feder has been involved with the baking industry for 14 years, holding various roles of increasing responsibility at Sosland. Most recently, he was associate publisher of Baking & Snack magazine.
Mr. Cain for the past three years has headed the test bakery and field testing of new products at Cain. He has worked in the test bakery for seven years. In his new role, Mr. Cain will coordinate the research and development department with sales, the development of new products and working with the sales team to assure optimal customer service.
Gary Cain, president of Cain Industries, noted that all three of the executives not only have extensive industry experience but also are scions of families with rich traditions in grain-based foods.
“Matt Feder and Tom McCurry bring Cain a wealth of customer knowledge and experience with them,” Mr. Cain said. “This partnership is unprecedented in our industry with three multi- generational families joining up to serve the baking industry in new and exciting ways. The Cain family is excited to have Matt and Tom as partners of Cain Food Industries, Inc. Their commitment to the industry will solidify our relationships and bring new ideas to Cain.”
Cain Industries was established nearly 40 years ago by Gary Cain’s parents, Ernie and Billie. The company’s products include enzymes for baked foods; oxidation and bromate replacement; emulsifiers for baked foods such as tortillas, flat bread, pan bread, buns and rolls; “clean label conditioners” to replace Datem, SSL, CSL and gluten; mold inhibitors for cakes, pies and fillings; dough conditioners; and tortillas bases, mixes and custom blends.