*Special Notice*
On the afternoon of Thursday, Feb. 9, 2012, and all day Friday, Feb. 10, 2012, the ASB email server was down.
If during that time you sent in BakingTech 2012 registration materials or other emails, the ASB staff asks that you resend so we can guarantee your correspondence receives our attention.
ASB thanks you for your understanding.
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BakingTech 2012
In less than one month (March 4-7), ASB members will be gathering at the Marriott in Chicago for BakingTech 2012. Will you be there? There is still time to register for the meeting to insure that you do not miss all that this year's program has to offer.
- Mardi Gras Party: The Officer's Welcome Reception takes you to New Orleans with a Zydeco Band, beads and masks, Hurricanes and Cajun food.
- Education: 23 Breakouts sessions with 27 industry speakers.
- Three afternoons of the traditional MarketPlace with tabletop exhibits and a chance to see new baking industry products and technologies.
- Two Panels of the leading bakers and suppliers discussing last year's major developments and what to watch for in 2012.
- Plenty of opportunities for networking with your friends and business partners.
Be sure to visit the website at www.asbe.org and register today!
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Questions For Year In Review Panel Discussions
ASB will offer two exciting panel discussions at BakingTech 2012 during the Closing General Session on Wednesday, March 7, 2012. Stellar panelists, comprised of Baker and Allied Members, will discuss what have been the most critical challenges, changes, or trends in the Baking Industry over the last year.
Featured Baker Panelists:
Robin Alton, Pan-O-Gold Baking Company
Matt Landes, Lobos Tortilla's
Greg Toufayan, Toufayan Bakeries
Moderator: Gregory Strauss, AB Mauri Fleischmann's
Featured Allied Panelists:
Scott Meader, AB Mauri Fleischmann's
David Murphy, Mother Murphy's Flavorings
Fred Springer, Burford Corp.
Moderator: John Mulloy, Ginsberg Bakery
In an effort to make the session informative and engaging, we are seeking audience questions in advance of the session. Please take a moment to complete a brief survey and provide ASB with questions that you would like to see the discussants answer during the session.
To provide questions for the panels, please click on the below link:
http://surveys.benchmarkemail.com//Survey/Start?id=122714&s=63070
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Free Bakers
Bakers who have never been an ASB member and have never attended BakingTech can join ASB free upon registering for BakingTech 2012.
Members are our best membership recruiters. If you know any bakers who are not ASB members, send them the attached promotion and invite them to attend BakingTech 2012 and take advantage of the free membership trial. This is a great opportunity for our allied members to invite some of their customers to attend BakingTech and to join their colleagues as members of ASB.
*Bakers wanting to take advantage of the free membership trial must complete and return via mail or fax a BakingTech Registration Form and New Member Application. Please click on the following links to access and download the appropriate forms: BakingTech Registration Form and New Member Application.
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Equipment and Plant Design Workshop for Allergen/Pathogen.
March 20-21, 2012, the Allerton Hotel: Chicago, IL
It is more important than ever for your engineers, sanitarians and plant managers to understand the proper equipment, plant, and process design that is fundamental to food safety. ASB, together with other top food industry associations, is presenting a sanitary design workshop specifically for our members.
The Bama Companies, Cadbury, Campbell's, ConAgra Foods, General Mills, Heinz, Kellogg's, Kraft, Land O'Lakes, Nestle, PepsiCo, and Sara Lee - members of the GMA Sanitation Committee - are collaborating to enhance food safety. At the
Equipment & Plant Design Workshop for Allergen/Pathogen Control, representatives from these companies will present practical, proven approaches to cleaning, sanitary design, equipment layout, and personnel requirements that utilize verifiable, economically sound and HACCP-supported processes. The workshop includes equipment design demonstrations using photos and prototypes, the introduction of a process for continuous improvement, and discussion of the Food Safety and Modernization Act.
To register click here:
https://secure.aibonline.org/php/ecomm-catalog.php?catalogNbr=06-8010&site
To reserve your hotel room, please call the hotel at: 1.800.996.3426
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ASB Free Webinar Series - Volunteer Speakers Wanted
On January 26, ASB hosted the webinar, "Focus on Fiber: A Consumer Perspective." We would like to extend a special thank you to our guest speakers, Janelle Crawford and Cathy Dorko of DuPontTM Danisco® food ingredients, for their very informative presentation.
If you were unable to attend the live event, don't worry! The webinar was recorded and has been posted to the archives page. Please click here to directly access the main ASB webinar page and then click on the Archives link. Please note, you will first be required to login to the website using your unique ASB username and password, and must be an active 2011-2012 member to view the Archives page.
Members, remember this new benefit is for you! If you have a topic for a future webinar and you would like to volunteer to present a webinar, please contact Amanda Gonzalez, ASB's Membership Manager, at agonzalez@asbe.org. We would love to hear from you!
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Proposed Changes to Bylaws
ASB's current Bylaws do not define the Board of Directors, its role or its composition. The Executive Committee has reviewed and approved the following proposed revisions to the Bylaws and will be recommending their adoption by the membership during the General Session of BakingTech.
PROPOSAL
- Establish a Board of Directors with the same composition and responsibilities as the existing Executive Committee. This can be accomplished by replacing "Executive Committee" with "Board of Directors" in each instance where "Executive Committee" is currently referenced within the Bylaws.
- The Officers, as currently defined in the Bylaws, then becomes the Executive Committee. This can be accomplished by replacing "Officers" with "Executive Committee" in each instance were "Officers" is currently referenced within the Bylaws.
Click here to see the proposed changes to the Bylaws with the changes tracked.
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ASB Staff and Contact Information |
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Mailing Address: P.O. Box 336, Swedesboro, NJ 08085
Main Phone Number: 1.800.713.0462
Fax Number: 1.888.315.2612
Executive Director:
Kent Van Amburg
Extension #1
Direct: 609.937.1519
Director of Meetings/Operations:
Tawnee Shuey
Extension #2
Direct: 856.343.7838
Membership Manager:
Amanda Gonzalez
Extension #3
Direct: 660.349.9844 |
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Follow Us:
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Chairman's Corner:
by Jeff Dearduff ,
ASB Chairman
ASB_Chairman@asbe.org
Quote: "You can't pass a train when you're on the same track." ...Rich Volger,
race car driver
Quip: Many of you know that I once spent a lot of time behind the wheel of race cars and the quote this month comes from that world. When we relate this saying to our work lives, industry society lives and personal lives, it tells us that if we want to get ahead, set new standards or make a bigger difference, we must jump out of the groove and pass somebody or something. At ASB, it is the volunteers, Executive Committees, Standing Committee and task forces that choose to jump out their comfort zones and do something extra to make this industry work. We have a new energy in these volunteer areas going forward and things are getting done in a more organized manner. Please stop and talk to anyone on the committees to learn more about the volunteer works in the Society.
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Membership Tips:
Have you been promoted, changed jobs, moved or retired? Outdated information = missed information and networking opportunities. Please help us stay current by updating your profile on line or calling the office.
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Website Tips:
Update your ASB profile online. Login to your account and select "Update My Profile" (on the right). Then you may choose to change your profile, your password, or pay outstanding invoices.
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