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On the day of his interview, Ernesto Martinez-Franco had a great deal to be proud of. Two of his children were graduating from the University of Texas at Dallas, his daughter with her master’s degree and his youngest son with his bachelor’s. That’s three-for-three in dad points, as his eldest already has a bachelor’s degree from Rice University and his master’s from Johns Hopkins University. He also gives credit to his wife for all of the support given to the whole family.
It was a perfect moment to reflect on the patriarch who had helped make these educations possible. The research and development (R&D) senior director of buns and mainstream bread at Bimbo Bakeries USA knows a thing or two about the sometimes difficult stretch required to build something new. He’s done it repeatedly, and successfully, all under the banner of Grupo Bimbo, the massive Mexican multinational food company whose presence now spans thirty-four countries.
Borderless Innovation
Over the course of his career, Martinez-Franco has helped build and establish brands inside Grupo Bimbo, including the still-operational LonchiBon food and beverage company and a tortilla and corn snack company, and he’s aided all sides of innovation on both the plant management side and in wide-ranging R&D efforts. He’s also contributed to his company’s expansion on both sides of the border, having been tasked with growing US presence after achieving so much in Mexico.
Martinez-Franco’s move to the US came at the request of Mrs. Baird, a Texas-based bread brand that was acquired by Bimbo Bakeries. The executive and scientist had already helped the Fort Worth, Texas-plant extend the shelf life of its bread. This achievement, which included extensive enzyme research and application, meant bread could last more than three days on the shelves.
“When you’re working to lower the cost of the goods for the consumer or source new ingredients, close collaboration with procurement is essential.”
Ernesto Martinez-Franco
“I’m not sure people remember the old days and how short of a shelf life bread had,” Martinez-Franco explains, humbly. “This breakthrough brought a fair amount of international exposure for me, and eventually brought me to the United States.”
The executive came to the US with the task of establishing a new R&D department for Grupo Bimbo’s US operations. Along with the complications of uprooting his wife and three young children, an extensive sponsorship and immigration process, and the inherent stress of any move, Martinez-Franco’s first day didn’t go as he hoped.
“When people started talking, I thought I was having some kind of medical issue because of all of my travel,” Martinez-Franco explains. “I thought my English was good, but I soon learned [I] could not understand fully the local accent and had to make a harder effort.”
He credits Bimbo with allowing him the latitude and time to adapt, while also gladly welcoming the wide diversity of his R&D department. That diversity is what the senior director credits for the widely different points of view that can lock in on an optimal solution.
While building the R&D team, he also stayed close to the innovations. Martinez-Franco and his team were responsible for Mrs. Baird’s Whole Grain White Bread, a landmark creation to any (this writer included) who could finally enjoy white bread without being taken to task for its relatively minor health benefits.
“I want my people to have studied and really learned about this company and their craft, and then I’m able to step back a little and let them be successful.”
Ernesto Martinez-Franco
A Well-Informed Leap
As a beneficiary of the Grupo Bimbo training program himself (along with his wife), Martinez-Franco stresses learning about as much of the company as possible in order to do one’s best work. It was the exposure to the business that has aided his strong relationships with the company’s marketing and procurement organization, a vital pairing.
“When you’re working to lower the cost of the goods for the consumer or source new ingredients, close collaboration with procurement is essential,” he explains. “Teamwork across the company is so important, and I’ve tried to demonstrate that by leading those efforts.”
And for those looking to grow under Martinez-Franco, he works closely with his employees early on before allowing them to spread their wings.
“It’s nice to jump into a challenge,” he says, “But I think that jump is a lot more enjoyable if you’ve done some work to prepare yourself for what you’re getting into. I want my people to have studied and really learned about this company and their craft, and then I’m able to step back a little and let them be successful.”
It’s evident that Martinez-Franco has done the same in his role as a father—his success rate matches his pride in the life he has created for himself and his family. He’s behind innovations we encounter every day, but his pride in his accomplishments seems incomparable to his pride as a papà.
We at Corbion heartily applaud Ernesto Martinez-Franco on his well-deserved honor. As an influential partner, Corbion actively works with food manufacturers around the globe to truly put sustainable solutions to work, creating ingredients that uphold taste, texture, and safety, all while protecting the future of our planet for generations to come.
Puratos USA congratulates Ernesto Martinez on this well-deserved honor! We are proud to partner with Ernesto and Bimbo Bakeries to transform food innovation for good. Together we move the planet forward by creating innovative food solutions in bakery, sweet goods, and chocolate for the health and well-being of people everywhere. For more information, visit: puratos.com/commitments/next-generation
