Food Engineering presented the 2007 Plant of the Year award to the management team of T. Marzetti Co.’s 220,000-sq.-ft. dressings and sauces plant in Horse Cave, KY.  The winning facility features extensive use of off-site fabrication that facilitated quick and efficient construction, superior sanitary design, product-saving pigging system and innovative use of the interstitial area between walkable ceilings and roof.  The project, designed and built by Shambaugh & Son, L.P., provides present and future production capabilities for Marzetti’s dressings and sauces.  The facility was completed in 19 months and was on budget.  Engineering features include six recessed process kitchens, five packaging lines and a state-of-the-art integrated process/CIP plant automation system.

Siegling Belting will operate under the corporate brand name Forbo and will become Forbo Movement Systems. As part of the new image, Huntersville, NC-based Siegling has changed its company name to Forbo Siegling.

Celsius Holdings, Inc., the maker of Celsius calorie burning soda, has selected Erin Heit for the position of marketing vice president.

Greg Lee, Tyson Foods, Inc. chief administrative officer and international president, has decided to retire early from full-time employment.  Lee is a 27-year veteran of Tyson and was scheduled to retire next February.

E. Ray Murphy has joined Casa de Oro Foods LLC as CEO.  Murphy will be located at the company’s headquarters in Louisville, KY. Casa de Oro manufactures a full line of flour and corn tortillas, taco shells, fried chips, pre-cut chips, flatbreads and pizza crusts.



Thomas W. Santel, who has served as vice president of Anheuser-Busch’s corporate planning for the past 11 years, has been named president and CEO, Anheuser-Busch International, Inc., while retaining his corporate planning responsibilities. For 10 years, Santel has been a member of the board of Grupo Modelo, the largest brewer in Mexico and important source of equity revenue for Anheuser-Busch.