| Industry Survey: How Individuals Influence Social Responsibility in the Baking Industry
ASB is a leader in sponsoring, disseminating, and promoting research and knowledge resources to enhance the development and effectiveness of our profession; and in creating awareness about the responsibilities we have to our customers and to the population.
You could assist us in the ongoing effort to provide better understanding of what motivates us as individuals to help others by voluntarily participating in this survey concerning "How Individuals Influence Social Responsibility in the Baking Industry". CLICK HERE to access the survey.
Your decision to participate or not in this survey will not impact your association membership, and no one will ever know if you did or did not participate in the study.
For further information on the survey, please click here to access a letter from Executive Director Kent Van Amburg concerning the study.
| ASB Board of Directors Recent Actions
ASB's Board of Directors has a conference call on the third Wednesday of each month. Topics of discussion vary each month, as do the actions taken by the Board to address responses to new issues impacting ASB's Mission and short term Action Plans. Below are some of the actions taken during the past month by ASB's Board:
The Board of Directors will be having a joint meeting with the Advisory Committee on July 18 & 19 at the Chicago Hilton. Included on the agenda are:
- Appointment of Len Kilby - Stewart Systems to the Board of Directors to replace Tim Cook who resigned from the Board. Tim resigned due to moving from AMF to Shick, USA, which was already represented on the Board by Scott Fischer.
- Approval of the recommendation of the Advisory Committee Task Force to define the composition and responsibilities of the Advisory Committee. Required changes to the ASB Bylaws will be reviewed by the Board during their July meeting and then presented to the Membership for approval during the General Membership Meeting at BakingTech 2013.
- Approval of the ongoing grant to the Grains Foods Foundation in the amount of $12,500.
- The State of the Society: Staff reports on membership, BakingTech 2013, and Finances.
- The Mega Issue: How can ASB attract more bakers to membership and BakingTech/MarketPlace.
- The Top Ten: Development of Action Plans and Budgets to address the Top Ten Issues coming out of the Demographics Study.
- Task Force Recommendations: Advisory Committee Task Force Recommendations (above) and the Partnership Program Task Force recommendations for changes to the Partnership Program for BakingTech 2013.
- Committee Reports: Finance Committee, MarketPlace Committee and Education Committee.
- Budgets: Fiscal Year 2012-13 Operating and BakingTech 2013.
| Education Committee
ASB is in the process of revitalizing our standing committees so that they better support the Board of Directors' objectives in furthering ASB's Mission and meeting their responsibilities to the membership.
The first step in this process is seeking volunteers to serve on the Committees. The majority of the Education Committee's work will be done through smaller Task Forces and one hour conference calls. The Committee will meet face-to-face only during BakingTech 2013 in Chicago this coming March.
Following are some of the issues that will be explored by the Education Committee. This list will be modified as the Committee has discussions about its mission, purpose and action plans.
- Committee's mission, purpose and objectives
- Scholarships to Kansas State University and AIB
The Education Committee is being chaired by John Phillips and will have a staff liaison assigned to provide support to the committee members.
To volunteer to serve on the Education Committee, please send an email to Executive Director Kent Van Amburg (firstname.lastname@example.org
) with all your contact information.
| Hall of Fame Nominations
The Baking Hall of Fame is an initiative of the American Society of Baking to recognize industry innovation and entrepreneurial spirit. The individuals selected into the Hall of Fame are recognized for their achievements in organizational growth and development, equipment design and innovation, advancements in ingredient technology and processing or related service to the commercial baking industry. Since its inception in 2005, 47 of the baking community's pioneers and leaders have been inducted into the Hall of Fame.
Nominations for the 2013 Hall of Fame are now being accepted. If you nominated someone in 2011 for the 2012 Hall of Fame, you do not have to re-nominate them. If you nominated someone prior to 2011, you will need to re-nominate them since the criteria and nomination process has changed.
Nomination forms can be downloaded HERE.
| Help ASB Get New Baker Members
ASB needs more bakers as members. We highly value our allied members and the numerous contributions that they make to ASB, but as they repeatedly tell us, "Get more bakers and the allieds will come."
For the next year, all new baker members will receive complimentary membership. If you are an employee of a commercial bakery and have fellow employees who would benefit from ASB membership, urge them to join today. If you are an allied member and have a bakery customer who you would like to see at BakingTech and during the MarketPlace, ask them to join ASB for free as your guest.
We are confident that once the new members experience the educational and networking opportunities provided by ASB, they will attend BakingTech 2013 and renew their memberships next year.
We need your help to identify and recruit new baker members. Please take 5 minutes to contact a potential new member and have them join you as a member of ASB.
Click here to access the complimentary 1st Year Membership Application.
| 2012-2013 Renewal Period Now Open
It is time again to renew your annual ASB membership!
On July 2, professional members were sent an email with a statement and instructions on how to renew via the ASB website.
In an continuing effort to "go green", you can save time and postage by renewing online via your member portal. To do so, please follow the steps below:
Hard copies of renewal packets are to be mailed on July 15 and will contain a renewal payment form for those who do not wish to renew online.
- Open www.asbe.org and login using your unique username and password (login section in upper right of webpage).
- Select RENEW/UPGRADE MEMBERSHIP (in the right hand column).
- Your member portal page will appear. *At this step you'll have the option to access and print your invoice, should you wish.*
- When your portal page displays, select RENEW (in the left hand column).
- Follow the prompts to renew online.
Please note the deadline for renewal will be August 31, 2012. If you don't renew by the deadline, access to the valuable member tools and information on the website will be temporarily suspended until membership dues have been paid.
To our Lifetime and Associate members, your renewal packets will be mailed on July 15. Please remember it is essential that you either update your information online or return the form that will be enclosed in your renewal packet to ensure your continued membership with the Society.
For questions concerning the renewal period please contact the Membership Manager, Amanda Gonzalez, at email@example.com or 1.800.713.0462, ext 3.
|Monthly Webinar Series
Join us for our July event:
The Changing Ingredient Game:
a Business Case for High Fructose Corn Syrup
July 25, 2012
In response to the widespread increase in obesity and other health related issues, consumers are showing a greater interest in healthier eating. Notably, public attention is shifting from a focus on specific ingredients to total calories and overall nutrition. This shift promises substantial new opportunities to forward -thinking food and beverage companies.
Consumer views, industry initiatives and labeling regulations are changing the way sugars are seen in the marketplace. And they will have big implications for food product and beverage manufacturers. As you consider the next move in your ingredient strategy, get the full story on high fructose corn syrup (HFCS) with The Changing Ingredient Game, a comprehensive business case developed by The New England Consulting Group.
This event is open to all individuals regardless of membership status.
CLICK HERE TO LEARN MORE AND TO REGISTER TODAY.
ASB Staff and Contact Information
Mailing Address: P.O. Box 336, Swedesboro, NJ 08085
Main Phone Number: 1.800.713.0462
Fax Number: 1.888.315.2612
Kent Van Amburg
Director of Meetings/Operations:
by Mike Elenz,
ASB Vision Statement: "We will educate, communicate and share all year long, to a diversified membership that leads to the best week in Baking."
Lets leave the Society a bit better...Plant the Seed, Knowledge, Opportunity, & Growth.
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.
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.