Please let us know your experience at BakingTech 2018!  For those who attended the annual ASB conference in Chicago, you were sent the following survey: BakingTech 2018 Post-Meeting Survey.  If you haven't already completed the survey, please be sure to do so today.

ASB wants to know what you thought went right and what went wrong. This information will be used by the BakingTech 2019 Planning Committee and the MarketPlace Committee to address any issues prior to next year's conference. The deadline for completing the survey is this Friday, March 16th.

PowerPoint presentations are now available on the ASB Website from those presenters who granted us permission to post their slides to the web.

Presentation handouts can also be accessed via the Society's conference app.  Please click here to learn more on how to download. 

The team will also receive a trophy for displaying at their university. The Wisconsin – Madison team’s innovative sweet good product was Sustain-a-Bites, which are “ intensely chocolate cake bites perfect for on-the-go snacking or as an elegant treat. The freeze-dried cake maintains a uniquely crunchy yet airy texture that contrasts with a blanket of velvety cherry jelly and smooth chocolate coating.”

Student teams from The Ohio State University, Purdue University, and Kansas State University also competed during ASB’s Annual Conference, BakingTech, which was held February 26-27 in Chicago.

Industry judges from Dunkin Brands, Hostess Brands, Flower Foods and McKee Foods stated, “Absolutely loved the freeze-drying innovation.  The product sample was the best of the four finalists.  Great teamwork, all were involved and actively answered questions.  They were most knowledgeable of product, very confident.”

For more info on the ASB Product Development Competition, visit www.asbe.org/pdc-main/.

This year’s ASB Z50 Safety and Sanitation Standards Committee meeting, held during BakingTech 2018, was well attended!  In addition to several membership changes, reports concerning the ongoing revisions to the Z50.1 Safety were presented by the sub-committee. 

A robust general discussion on the value and purpose of the ASB Standards to the baking industry also took place.  The committee heard a number of positive testimonies concerning the standards usage and importance.  In the end, general consensus both reinforced continuing support to maintaining the standards, as well as increasing effort in educating the ASB membership of its importance. 

Please be sure to keep an eye out for future articles providing additional information concerning the education of our industry in the ASB Safety & Sanitation standards.