Barry Callebaut Adds New Sales and R&D Staff

CHICAGOBarry Callebaut, the worlds leading manufacturer of high-quality cocoa and chocolate products headquartered in Zurich, Switzerland, recently appointed Thomas Canavino as sales manager for the companys Southeast U.S. region; Bill Tomich as the southeast regional sales manager for the companys gourmet division; and Raynald Nolin as research & development site manager for the companys St. Hyacinthe manufacturing facility.

Canavino brings to the position many years of food sales and management experience. He previously worked as southeast regional sales manager at European Imports Specialty Foods. He has also served as vice president of sales for Island Splash, Inc. In previous positions, he was honored as the rookie sales manager of the year and was the No. 1 chocolate salesperson for his region.

Leveraging his experience in specialty foods sales, Canavino will focus on product placement and channel development in the southeast United States for Barry Callebauts extensive product line.

For more than 15 years, Tomich has worked extensively in chocolate and confectionary sales. Most recently, he was senior sales associate for Tomric Systems, an equipment manufacturer and supplier specializing in products for the confectionary industry. In this position, he helped launch a chocolate ingredient division. Tomichs experience includes a combined 13-year career with Van Leer Chocolate Corporation, a New Jersey chocolate manufacturing company, and Barry Callebaut, which bought Van Leer in 1998. He worked as territory sales manager in the southeast and central regions and was responsible for managing all sales functions and sales growth of ingredient chocolate within the confectionery, bakery, restaurant and health food industries in an 11-state territory.

Tomich is charged with growing the companys presence in the Southeastern United States, with an emphasis on building and maintaining long-term relationships.

A graduate of Robert Morris University, Tomich holds a bachelor of science degree in marketing.

During his 12-year career with Barry Callebaut, Nolin has worked as R&D lab manager, R&D product manager and technical services director. Before joining Barry Callebaut, Nolin was R&D technologist at FBI Brands.

Leveraging his product development experience, Nolin is charged with managing the state-of-the-art chocolate research & development laboratory in St. Hyacinthe, Quebec. He will serve as primary technical manager of the site. Nolin reports to Richard Benson, R&D director for North America.

Nolins St. Hyacinthe team recently finished first at the International Barry Callebaut R&D competition.

Nolin earned a bachelors degree in Food Science from Laval University.

About Barry Callebaut
With annual sales of more than CHF 4 billion for fiscal year 2005/06, Zurich-based Barry Callebaut is the worlds leading manufacturer of high-quality cocoa, chocolate and confectionery products from the cocoa bean to the finished product on the store shelf. Barry Callebaut is present in 24 countries, operates more than 30 production facilities and employs approximately 8,000 people. The company serves the entire food industry, from food manufacturers to professional users of chocolate (such as chocolatiers, pastry chefs or bakers), to global retailers. It also provides a comprehensive range of services in the fields of product development, processing, training and marketing.