American Society of Baking eNewsletter
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DEADLINE FOR HALL OF FAME NOMINATIONS IS SEPTEMBER 1, 2014
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MarketPlace 2015
2015 will bring fresh and exciting changes to the MarketPlace. The new home of the MarketPlace is over 60,000 square feet, which allows for some thrilling upgrades for new programs, additional space for exhibitors, and more networking.
More square footage means more space for exhibitors to market their products, make new contacts and network with current clients. The table top package will include 8-foot tables instead of 6-foot tables and there will be more space between table tops for more networking.
The 2015 MarketPlace table top package includes:
- Company name and table top number published in onsite program
- One 8'x30" draped table with two chairs
- Identification sign with company name and table top number
- Brief company description and website link available on the ASB website pre and post BakingTech and MarketPlace 2015
- Access to BakingTech pre-registration list (list includes registrant name & company)
Table top display regulations will not change in 2015. Not permitted at the table top are free standing displays; displays that are higher than 36 inches above the table or obstruct the view of adjoining exhibits; any materials placed behind, aside or in front of table; and mechanical, electrical or other devices, which produce sounds that prove disturbing to other exhibitors. For complete rules and regulations, click here.
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The MarketPlace Committee was determined that table top assignments for returning exhibitors will be pre-assigned based on your location during MarketPlace 2014 at the Marriott. The space assignment will be similar to the location of your table top at the Marriott.
Exhibit space will be held for returning exhibitors until December 12, 2014. After December 12, the table tops being held for returning exhibitors will be put up for "public sale."
New exhibitors, and for returning exhibitors who failed to submit their table top application by the deadline of December 12, table tops will be assigned to available tables on a first-come, first-serve basis.
Exhibitor registration and a complete floor plan with table assignments will be available in early October.
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New Events on the Show Floor
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There's plenty of excitement on the ASB MarketPlace show floor this year. ASB is offering three new programs during BakingTech and MarketPlace 2015 and each will be showcased during the MarketPlace on March 1-3.
ASB is introducing a Product Development Competition for 2015. The competition is open to teams of students and individual professionals. The purpose is to facilitate the development of innovative bakery products for the wholesale manufacturing industry. Entries must consist of a proposal for a new bakery product and are due November 1, 2014. Judges will evaluate the potential success of entries in today's market and the technical problem solving skills used in product development. Click here for the complete rules, regulations and registration forms.
ASB will sponsor its inaugural Innovation Awards Program during BakingTech 2015. The ASB innovation Awards Program is an annual competition, which honors designs and innovations in the grain-based food industry. Entry categories represent current market trends and are judged be a preeminent panel of bakers in the industry and members of the trade press. Honored products will be showcased at BakingTech and in the Innovation Zone at the MarketPlace. The submissions deadline is October 10, 2014. Click here for more information.
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As always, we value your feedback and if there is anything that we can do to enhance your MarketPlace 2015 expereince, please do not hesistate to contact us!
Best Regards,
American Society of Baking
7809 N. Chestnut Avenue
Kansas City, MO 64119
Office: 1.800.713.0462
Fax: 1.888.315.2612
asbe@asbe.org
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Chairman's Corner
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by Anthony Turano
ASB Chairman
Thought: "You're only given one little spark of madness. You mustn't lose it." - Robin Williams
Tweet:
@neiltyson: If Pizza sizes were given in area not diameter, you'd see instantly that a 7 inch is less than half the size of a 10 inch pie.
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Resource Library:
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Be sure you're taking full advantage of this valuable benefit year round. Read our highlighted technical bulletin today!
Bulletin #227
Use of Dairy Ingredients in the Baking Industry
By Jack H. Barcinski
"Milk and other dairy products have been used by bakers for centuries. Spurred by technology and economics, the variety of dairy ingredients has greatly increased in recent years, making selection more complicated and the understanding of product composition and functionality essential."
Additional technical bulletins can be accessed in the ASB Resource Library using your ASB username and password. |
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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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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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