American Society of Baking eNewsletter
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It's Time to Register for BakingTech 2016
Registration for BakingTech 2016 "Growth Through Innovation" in Chicago, IL is now available! Take advantage of early registration savings now!
Click here to register. Early registration savings end January 15, 2016.
Why Attend?
- Industry Keynote Addresses by William Toler, President/CEO of Hostess Brands and Kat Cole, Group President of FOCUS Brands and former President of Cinnabon, will talk about innovations in production, marketing and distribution that have led to growth in their market segments.
- Network and learn from other
industry professionals who are willing and eager to share their expertise.
- Get tips and techniques you'll use on the job.
- Leave the conference with dozens of ideas to make your job easier and more productive.
For more information on BakingTech 2016,
hotel reservations, and
schedule of events, please
click here. |
Reserve Your MarketPlace Table Top Today
MarketPlace table top registration is now open for ASB's BakingTech 2016, "Growth Through Innovation", held February 28 - March 1, 2016 at the Hilton Chicago in Chicago, IL. Showcase your organization's latest technology, equipment, design, products and services to the global grain-based food industry.
This annual event, with over 1,000 baking professionals, is the premier forum for targeting professionals in the grain-based food industry. Be sure to reserve your table top today.
Register now.
All table tops will be assigned on a first-come, first-serve basis. Register today
online or
download the exhibitor application.
Please visit the
ASB MarketPlace website for more information on
exhibitor rates,
floorplan, and
rules & regulations. |
ASB Membership Renewal - The First Step in BakingTech Registration
Are you planing to attend BakingTech 2016? Have you renewed your 2015/16 membership?
If you answered yes to the first question, but no to the second, be sure to renew your membership today! BakingTech registration is now open and your membership renewal is the first step to registering at the discounted member rates.
To obtain member attendee prices for BakingTech 2016, your 2015/16 dues must be paid and current. Renewals can be completed by clicking on the Renew Membership Dues link below. Please note, dues must be current before registering online for the conference.
Renew Membership Dues
For questions and assistance, please contact the Membership Manager, Amanda Gonzalez, at
agonzalez@asbe.org.
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2016 Product Development Competition
Building upon the success of the inaugural year, the Product Development Competition is returning for year two with slightly revised rules and a new theme. The category for 2016 is "Breakfast Bakery Products". These products should be at least 51% (total formulation) in grains or grain based flour and show a room temperature stability for 3 days.
Individual bakery professionals and student teams are invited to participate. Judges will be evaluating the potential success of product entries in today's market and technical problem solving skills used in product development. The deadline for the Preliminary Proposal is November 13. The complete rules and application forms can be found at
http://www.asbe.org/pdc-main/.
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Workforce Gap in U.S. Commercial Baking: Trends, Challenges, Solutions
The American Society of Baking (ASB) and the American Bakers Association (ABA) have commissioned Cypress Research Associates to conduct an industry study entitled,
The Workforce Gap in U.S. Commercial Baking: Trends, Challenges & Solutions. Research goals are to determine the current and projected state of employment in hourly, skilled production job positions, the nature of the skills gap, and identify best practices and solutions in addressing the talent gap within these positions. Findings will be shared for the benefit of the entire commercial baking industry.
A key component of the study involves an Online Study of Commercial Bakers. Your help is needed! This is your opportunity to report how your company is impacted by the shortage of qualified workers with specific skills, and how your company is addressing your issues. The survey will be deployed in mid-October and concluded by December 2015.
Again, we at ASB urge you to take part in this important survey. Our industry needs it.
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Welcome:
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BAKERS
Brian Dedick
Lonnie C. Howard, II
Michael H. McCabe
ALLIED
Gregory L. Cherok
Samantha Del Ghingaro
Hank Hirsch
Alan LeCrone
Stephen McIver
Jon Miller
Robert Nordin
Beth M. Radloff
Dan Ramseyer
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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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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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