American Society of Baking eNewsletter
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Sponsorship Opportunities for BakingTech 2017
Over the past three years, the Board of Directors has developed a series of Task Forces to examine the issues of future budgets, dues and fees, commercialism policies, and sponsorships. The conclusion of each task force has been that in order for ASB to continue to keep dues and registration fees reasonable, but at the same time continue to improve BakingTech and strengthen our other networking and educational programs, the Board must follow the path of the other baking industry associations and allow our members to provide financial support through sponsorships.
The Product Development Competition has been reformatted into a scholarship program that will award up to $20,000 in annual scholarships for students in bakery science, food technology, and other culinary arts.
Two coffee breaks have been added to the General Sessions as requested by the membership. The 2017 Program Committee has also sought dynamic keynote speakers from outside our membership to motivate and inspire attendees.
- Platinum and Gold Sponsors receive exclusive sponsorship and recognition for one event.
- Platinum Sponsors are invited to join the ASB Board of Directors at the Saturday reception in the Conrad Hilton Suite. The CEOs/Presidents of major baking companies will also be invited.
- Keynote Sponsors will introduce the speakers.
- Product Development Sponsors present the awards to the winning Student Teams.
- Gold and Silver Sponsors receive recognition on the website, in the program, meeting app, newsletter, and BakingTech signage.
Please utilize the following buttons for additional information on 2017 Sponsorship Opportunities and Guidelines:
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MarketPlace 2017 Table-top Registration Opens September 7
Returning 2016 MarketPlace exhibitors will be given priority table-top assignments for MarketPlace 2017. Registration will open on September 7, 2016 for returning 2016 MarketPlace Exhibitors.
MarketPlace 2016 returning exhibitors who wish to maintain their same table-top assignment must submit exhibitor application and payment by September 23, 2016.
If application and full payment are not received by September 23, 2016, table-top space will be forfeited, made available for general sale after September 23, and not guaranteed for MarketPlace 2017. All assignments after September 23 will be on a
first-come, first-serve basis.
Please visit the
MarketPlace 2017 website for full
table-top assignment policy and
exhibitor registration fees.
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ASB Will Be at IBIE 2016, Will You?
IBIE will be held this year from October 8-11, 2016 in Las Vegas, Nevada. ASB has already registered to attend, have you?
ASB members can use an exclusive code for a discount on their IBIE registration. Enter ASB2016 to pay $75 versus the regular attendee rate of $99!
Be sure to register today so you can stop by ASB's booth #5023. Learn what's new with the Society, details about the BakingTech 217 program, how you can help recruit new members, and to just say hi!
This year, ASB will also be hosting three classroom sessions during the event. Be sure to mark your calendars today, so you don't miss out! Attendees will be treated to two presentations and a panel discussion by leading experts in the industry on October 9th. See below for more details:
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IBIE's All American Tailgate Party
Kick off IBIE 2016 at the All American Tailgate party. Held right on the show floor, this new networking reception is a full-contact, action-packed, high-stakes affair. Oh, and there'll be football, too..., SCORE BIG: For just $45 you get unlimited tailgate fare, live music, interactive games - and best of all, a casual environment to network with key colleagues and suppliers from around the world!
Purchase Tickets - Purchase tickets via the IBIE Exhibitor Registration site.
Detailed Instructions - Review detailed online ticket purchasing instructions.
Sponsored by: Corbion Caravan, Rehrig Pacific Company, Sosland Publishing
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YPC Webinar Series- Back to the Basics
On August 16th the Young Professionals Committee hosted "Bakery Production Cost Reduction" the 2nd installment of its
new webinar series-
Back to the Basics. We'd like to give a big THANK YOU to Dr. Kirk O'Donnell of Bakers Growth for creating and presenting this webinar for ASB. If you missed the live event, don't fear. A
recording is now available for viewing.
Open to all, members and the public alike, we encourage you to join the YPC as they explore the inner workings of the wholesale baking industry. From ingredients to equipment to food safety and sales, ASB and the YPC are holding a series of webinars that focus on the fundamentals of each topic and the greater industry.
Whether you are just starting in the industry and looking to build a greater knowledge base for your baking career or a long time professional looking for a refresher course, this webinar series has something for everyone!
We are currently finalizing the details for the third installment of the series. Please keep an eye on your inbox for more information.
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Need to Contact the ASB Staff?
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Office: 1.800.713.0462
Kent Van Amburg, Executive Director
Extension #1
Direct: 609.937.1519
Tawnee Brydebell,
Director of Meetings and Operations
Extension #2
Direct: 856.343.7838
Amanda Gonzalez, Membership Manager
Extension #3
Direct: 660.349.9844
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In Memory Of:
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Thomas S. Bartoszewski
Thomas Bartoszewski, age 73, of Olathe, Kansas, passed away Monday, August 15, 2016 at St. Joseph's Medical Center. Mr, Bartoszewski took a job with the National Biscuit Company in Syracuse, N.Y., at the age of 18. He remained with the company for 43 years. He worked his way up through the corporation, eventually becoming an executive vice president for the company that became known as Interstate Brands.
For full obituary, please
click here.
Sterrett "Red" Campbell
Sterrett Campbell, age 84, of Dunwoody and Lake Burton, passed away at his Lake Burton home Thursday, July 28, 2016. "Red", as he was known by many in his career, was a pioneer in high speed bakery technologies and earned 20 patents. His innovative passion earned him placement in the American Society of Baking Hall of Fame, Baking Equipment Manufacturers Association Lifetime Achievement Award, and a Distinguished Alumni Award from the University of Florida.
For full obituary, please
click here.
For Mr. Campbell's ASB Hall of Fame Fame profile, please
click here.
Edward "Ed" Stigler
Edward A. Stigler, age 80, of Inverness, FL passed away on June 24, 2016. After honorable discharge from the US Army, Ed attended AIB where he started his career in the Baking Industry. He worked for the US Government building bakeries all over the world. He was certified as a Master Baker. He developed and patented a process for the use of Calcium Propionate as a bread preservative to improve the quality and freshness of bread that touched the lives of the world. He retired from Ben C. Williams Bakery Services as Vice President of Sales in 2003.
For full obituary, please
click here.
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Consultant's Corner:
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Are you a baking industry consultant? Would you like to have your services promoted to the ASB membership and greater baking industry?
If so, visit the
Consultant's Corner on the ASB website and list yourself today. It's a great way to market to a large number of potential clients. This is a member benefit and available at no additional cost to you Be sure to list yourself today! |
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Member Tips:
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Website Tips: Update your ASB profile online. Login onto
www.asbe.org using your unique username/password, open the
Membership tap drop down list from the left menu bar and select " Update Profile". Then you may choose to update your profile information, or change your password.
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