FDA should include additional industry resources when finalizing its guidance on heat treatment as a preventive control. Specifically, the work ABA, in collaboration with AIB International, Kansas State University, and the University of Georgia, have developed for a variety of bakery products, including buns, bread, muffins, cookies, doughnuts, tortillas, cheesecake.
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Lee Sanders, ABA Senior Vice President, Government Relations and Public Affairs, addressed the ASB BakingTech general session to update industry leaders on its 2017 policy accomplishments as well as its 2018 policy priorities including information on the new tax reform law. She noted that the new strategic plan would be unveiled at the 2018 Annual ABA Convention. Additionally, Lee Sanders moderated a panel at 2018 ASB BakingTech on Exploring New Paths for Sustainable Workforce with Genevieve Martin, Executive Director for the Dave’s Killer Bread Foundation and Jeff Anderson, VP purchasing and operations, Eli’s Cheesecake Company. Their interactive dialogue explore opportunities to hire ex felons, refugees and roper with cognitive disabilities.
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Having an industry role model like Cordia Harrington, a.k.a. “The Bun Lady,” as the keynote drew a record number of attendees – more than 70 women and students – to this year’s Society of Bakery Women event at ASB’s BakingTech. Harrington told the group that what she loves about the industry the most is that it is steeped in deeply-rooted family tradition. Her vision for her own baking business is to create a company that will live on through generations of her own family. What she prides herself in is not only owning a successful business, but making a difference and impacting lives of her associates. Providing a living for people in her community and helping them provide for their families is a very important part of The Bakery Co.’s culture. Harrington noted that many young women considering the baking profession ask her, “How can I be listened to as a professional woman in a male dominated industry?” For young professionals and students, she offered her keys for success: “As professionals, we must continue to learn and put our best self forward.” Her tips on how to do that are below: Start with your professional appearance (look the part of a leader) Be present in moment (leave cell phones in purse) Ask direct questions (looking person in the eye) Say YES! To committee opportunities where you can get to know coworkers (and earn their confidence) Be direct when speaking (especially with a problem or quality issue) and ask them what they heard? One last thing: use humor She concluded with this advice: “I recommend all HR and quality professionals spend time in each position on the plant floor to understand operations. This will help you see the people and process from a different set of eyes.” Find out what Cordia had to say to KSU students about the future of baking Check out highlights of the SBW Event with Cordia Harrington in the photo gallery below:
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We’ve combined the personal service and dependability of three great flour millers into the nation’s largest independent flour milling company. In fact, although the Grain Craft name is new, our heritage of exceptional service goes back 100 years. So, while some things have changed, offering you better service never will. Contact: Pete Frederick President (423) 266-0554 pfrederick@graincraft.com www.graincraft.com
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The American Bakers Association (ABA) is pleased to announce that longtime friend of ABA and Director of Golf at Caves Valley Golf Club, Dennis Satyshur, will return as the tournament pro during the 2018 Paul Abenante PEC Golf Tournament on Tuesday, April 17, at the ABA Convention in Scottsdale, Ariz. Satyshur’s golf career has been extensive through his involvement with the golf community, including mentoring Professional Golf Association (PGA) professionals. A PGA member himself, he has been welcomed back to the ABA Convention golf tournament year after year for the annual event. As in 2017, World Long Drive Champion Dan Boever, who ranks among the most popular performers on the golf exhibition circuit, will again join him on the course for this year’s tournament. Boever specializes in unexpected skill shots on the course and demonstrates unconventional strategies for hitting the green with plenty of tricks in his bag for Convention attendees. “We are honored that Dennis will generously lend his skill instruction, camaraderie and sportsmanship to the ABA Convention golf tournament again this year. We appreciate the personalization that he offers the Convention attendees,” said ABA President & CEO Robb MacKie. “We also look forward to Dan’s surprising and amusing approach to golf that is sure to entertain the golf tournament participants.” “Dennis is a highly respected and talented golf professional, and I’ve enjoyed working alongside him and the ABA members over the years,” said tournament Co-coordinator Phil Burris, D. Thomas & Associates, Inc. “We are excited for another outstanding year at the golf tournament, and we are glad to welcome back Dan and his highly entertaining trick shots,” said tournament Co-coordinator Pete Frederick, President, Grain Craft. This year’s tournament will take place at the Camelback Inn Golf Course in Scottsdale Ariz., a brief shuttle ride from The Phoenician. The Phoenician’s signature course is undergoing a 10-month-long redesign. Sponsored by BEMA, Bühler Inc., Kwik Lok Corp., and sponsoring members of the Allied Trades of the Baking Industry, the tournament will continue to boast the hole-in-one prize, the BEMA Golf Hole and the Pro Hole. There are several prizes being offered at the BEMA Hole for all levels of players. The Paul Abenante PEC Golf Tournament is designed as an enjoyable event for golfers of all skill levels to join in support of ABA’s political education activities. The proceeds of the tournament are invested in critically important programs such as ABA’s Rise to Action grassroots program, congressional directories, and acquisition of high-profile speakers. It’s also designed for bakers and suppliers to maximize their ABA Convention experience in a relaxed and casual atmosphere for networking.
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The Entry Level Training (ELT) program provides your new employees and department transfers with an educational foundation of the basics of cookie and cracker manufacturing. This online course covers ingredients, mixing, forming and baking and includes interactive exercises, videos and quizzes to track the student’s progress. This eight-hour course was designed by industry professionals to reduce in-plant training time and provide employees with the information they need to better understand their job and the overall process. Essential topics such as safety, time, temperature, order, process and machinery types are covered to ensure that employees are working safely and smartly. ABA is proud to offer this educational program to our members who produce cookie and cracker products. Many members opening new plants, or members interested in creating a strong learning foundation for their new and current employees, have found this program to be valuable to their company and their employees’ success. Check out the Entry Level Program overview and the website to register your plant and your employees into the program. As always, the Education Department is here for you and ready to answer any questions you might have about any of ABA’s educational offerings.
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AMF hosted Rep. David Brat (R-VA-7) at its facility in Richmond, Va., where he addressed over 60 employees and toured the plant. He discussed the positive impact of tax reform on business, which encourages capital investment. ABA thanked Rep. Brat for his cosponsorship of the Sugar Reform bill. Pictured: Lee Sanders, ABA; Ken Newsome, Markel Food Group (AMF); Rep. David Brat; and Jason Ward, AMF Bakery Systems
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This weekend, Brian LeComte from Massachusetts-based Gold Medal Bakery wrote a piece urging the need for Congress to support the Sugar Policy Modernization Act. Read it here Interested in penning an op-ed to your local paper? Contact Mike Goscinski, ABA’s Director of Government Relations at mgoscinski@americanbakers.org.
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ABA is seeking biscuit and cracker manufacturers to test drive a tool that will allow you to compare your energy performance to others in the industry. We need you to pilot the benchmarking tool and give us your feedback! How to test drive | EPA Energy Star® Plant Energy Performance Indicator (EPI)
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The American Bakers Association announces its proposed new slate of officers for the ABA Board of Directors. The proposed officers will be considered at the All Membership Meeting taking place at the 2018 ABA Convention in Scottsdale, Ariz., April 15, 2018. The proposed officers will be considered for the April 2018 – April 2020 ABA Board of Directors: Erin Sharp, Group Vice President, Manufacturing, The Kroger Co., will replace Fred Penny, President, Bimbo Bakeries USA, to serve as the ABA Chair. Bradley K. Alexander, Executive Vice President and COO, Flowers Foods, will continue to serve as the First Vice Chair. Cordia Harrington, CEO, The Bakery Cos., will continue to serve as Second Vice Chair. Brian LeComte, Treasurer, Gold Medal Bakery, will replace Erin Sharp as Treasurer. William Quigg, President, Richmond Baking, will serve as Executive Committee At-Large Member. Fred Penny will serve as Immediate Past Chair, replacing Rich Scalise, Chairman & CEO, Hearthside Food Solutions. The Executive Committee At-Large Member is a position originating from the 2017 amendment to the ABA By-laws as a result of the merger agreement with the Biscuit & Cracker Manufacturers’ Association (B&CMA). The officer appointments will be effective once approved by the ABA Board of Governors at the April 15 All Membership Meeting. ABA looks forward to the leadership and guidance of the incoming slate of officers. The leaders who have served on the ABA Board of Directors have been excellent ambassadors for both the association and the baking industry. The ABA Board of Directors is comprised of top leaders from across the baking industry who volunteer their time to develop consensus policies that improve the government environment and overall health of the baking industry. We hope you will join us in welcoming ABA’s new slate of officers at the 2018 ABA Convention.
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J. RETTENMAIER USA manufactures many of the highly purposeful, label-friendly fibers that contribute both nutritional and functional benefits in the food industry. As the world’s largest manufacturing company for insoluble fibers, we offer the most diverse portfolio of any other fiber company. View on ABA website Contact: Dia Panzer-Biddle Director of Sales, Food Division (269) 679-2340 ext. 21114 dpanzer@jrsusa.com www.jrsusa.com
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Vice President Mike Pence addressed 500+ at Richmond Baking’s Versailles, Ky. facility. He highlighted the Administration’s “promises made and promises kept” in putting America first for tax reform, job creation and regulatory reform. As part of the America First events, ABA member Bill Quigg, President, Richmond Baking, participated with Rep. Andy Barr (R-VA-7) and DH Harrison, Founder Country Boy Brewing, in a policy panel discussing the beneficial impact of the recent tax reform law on Kentucky businesses. Quigg noted that, as a business owner, he always wants to reinvest in his business and look to the future for the fifth generation. He also noted that the estate tax reduction is a positive action that assists family businesses, such as his, in planning for the future.
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Last week, Harry Kokkinis, President, TableTalk Pies, and Bill Rocha,VP, Human Resources/General Counsel of Gold Medal Bakery, Inc., met with Rep. Joseph Kennedy (D-MA-4) to discuss how outdated U.S. sugar policy is impacting their companies’ bottom lines.
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The Cookie & Cracker Manufacturing Correspondence Course is considered the gold standard for training among cookie and cracker industry professionals! In 1941, the educational journey began when John S. Vander Heide, Sr. with Schulze & Burch Biscuit Company, suggested that a course be written on biscuit and cracker technology with the idea to make the program available through written correspondence. It has seen many updates since its inception and the concept is as popular today as when it started. The course is the ultimate guidebook for members worldwide to participate in an advanced training educational program. As a participant in the Course, a student gains the knowledge and training necessary to perform confidently in all areas of the bakery or workplace. As a Course graduate, an employee will possess a solid understanding of the cookie and cracker manufacturing process, will have the ability to troubleshoot and can immediately apply what is learned to their job. The format of the Cookie and Cracker Manufacturing Course is a self-study correspondence course. The student receives two textbooks to study from and submits multiple-choice exams and performs various work projects. The student can choose between submitting exams in the Hard Copy Workbook (via the mail) or using the Online Workbook (via the Internet). In all, 15 multiple-choice exams are taken, and 15 work projects to complete. The work projects are designed to give a student hands-on experience and reinforce what is learned in the text. The student will learn about ingredients, their purpose in a product and their physical and chemical characteristics. The production process follows from beginning to end starting with ingredient delivery, storage and assembly through mixing, baking cooling and packaging. A series of chapters on forming covers the typical products produced in the industry and several chapters concentrate on specialty products. The text also includes extensive chapters covering safety and sanitation, equipment maintenance, sustaining a quality system and environmental issues. The Course is targeted towards production supervisors, but the information presented can be useful to all those working in the cookie and cracker industry, those wishing to obtain a supervisory position, corporate support functions, scientists, suppliers and packagers. Many Course graduates state that the Course is a catalyst for growth within their company. Many companies view it as a consideration for advancement and for some companies it is a requirement for promotion. Research shows that numerous graduates are now acting as company supervisors, team leaders, and plant managers – they attribute the Course as the foundation for their success! For a full listing of course chapters and detailed information download the course flier: click here for flyer As always, the Education Department is here for you and ready to answer any questions you might have about any of ABA’s educational offerings. Hear from some of the course graduates! “I still use the books for reference in my current projects. I appreciate the learning on ingredient functionality and processing techniques.” – Brittany Tomlin, Process Engineer, Kellogg Company “The Manufacturing Course definitely assisted me in my career, since I was exposed to the practical aspect; it allowed me to underpin the theory behind the procedures. The Course advanced my career; it assisted me in making more informed decisions and staying on top of the operation. The course has definitely broadened my understanding of the bakery process, I now possess the practical and theoretical understanding of the operation.” – Kevin Cornette, Production Manager, Banks DIH Limited “The Cookie & Cracker Correspondence was extremely instrumental in helping me to apply the theories behind cookie & cracker manufacturing to actual projects in a practical environment. I would definitely recommend this course for anyone serious in the cookie manufacturing.” – Kevin McCormack, Senior Scientist, Mondelez International “I keep the manufacturing course books on my desk and use them as a reference regularly! It is a great source of just the right amount information. The language and flow are very comprehensive and easy to follow. I enjoyed the course thoroughly! Finally, the course coordinators were especially helpful and extremely responsive.” – Alicia Lutchman, Quality Supervisor, Bermudez Biscuit Company Limited “Definitely would recommend to anyone who just started working in the food industry.” – Yu-Shu Tseng, Associate PD Scientist, Kellogg Company
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The American Bakers Association (ABA) is pleased to join the Alliance for Fair Sugar Policy (AFSP), in seeking reasonable reforms to the outdated, depression-era United States Sugar Program. “The U.S. Sugar Program places a hidden tax on American bakers who rely on sugar as a key ingredient,” said ABA President & CEO Robb MacKie. “The high price of artificially inflated U.S. sugar has inhibited the baking industry’s ability to rise and create more jobs in our local communities,” added MacKie. According to the U.S. Department of Commerce, for every job saved in U.S. Sugar-production, at least three jobs have been lost in American food manufacturing, due to current U.S. sugar policy. Further, estimates show that the program has cost taxpaying American families between $2.4 and $4 billion annually. The AFSP is working to advance reasonable reforms to the program through support for the Sugar Policy Modernization Act (H.R.4265/S.2086). “Fairness in US sugar policy will help protect our nation’s farmers, while allowing its bakers to continue feeding American families, and enriching our economy,” said ABA Director of Government Relations Mike Goscinski.
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ptl manufactures granola/snack/protein bar machinery and chocolate machinery with a focus on reducing cleaning and changeover times, managing compliance with allergen regulations and optimizing line efficiency. Included in our range are unique continuous melters designed for chocolate, compound and various fats. Contact: Nick Halliday Managing Director (262) 349-0309 nick.halliday@ptl.co.nz www.ptl.nz
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The American Bakers Association (ABA) praises congressional leaders for language in the government spending package, providing much-needed clarity for bakers and the broader food industry. “We are grateful that Congress is working to clear up industry and consumer confusion over the updated Nutrition Facts Label, specifically on fiber and sodium,” said ABA President and CEO Robb MacKie. “ABA also applauds the correction of the ‘grain glitch’ in the recently passed tax bill that inadvertently could have caused significant disruption in the supply chain.” ABA worked with its congressional allies to ensure the inclusion of language in the spending package directing the Food and Drug Administration (FDA) to correct the previous Administration’s ill-considered changes to what is considered dietary fiber. This action, and FDA’s ongoing intransigence have led to widespread confusion in the baking and food industry. Emerging research is pointing to even greater health benefits of fiber-rich diets than previously recognized. “Bakers are eager to make the appropriate changes necessary to keep consumers informed. Unfortunately, many are left in a quandary while waiting to see if their current fiber sources will be accepted for continued use with no clear deadline for compliance,” said ABA Senior Vice President of Government Relations and Public Affairs Lee Sanders. In addition, bakers were successful in persuading Congress to limit changes to sodium policy until proper scientific studies are conducted, allowing additional time for bakers to weigh in on FDA’s Food Safety Modernization Act (FSMA) Intentional Adulteration proposals, and ensuring FDA develops proper policies to secure a company’s proprietary processes and information. The package also includes language correcting section 199a of the recently passed tax law that inadvertently distorted grain markets. ABA worked with the National Grain and Feed Association and other farm groups to push for solutions that could impact the cost of important ingredients needed to produce fresh baked goods for American families. “We commend the steadfast bipartisan, and bicameral, leadership to swiftly correct the ‘grain glitch,’” added MacKie. “Fixing section 199 restores the level playing field in the commodity markets.”
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From our humble beginnings in 1948 as one of New York’s original imported gourmet food shops to today as a global importer, processor and purveyor of spices, capsicums, herbs and aromatics, Kalustyan Corporation’s worldwide spice trading expertise has provided customers with the quality and value necessary to compete in an ever-changing marketplace. Contact: Kerri Goad-Berrios National Sales Manager (908) 688-6111 kerri@kalustyan.com www.kalustyan.com
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With hundreds of the baking industry’s top leaders expected to attend, the All Membership Meeting at the American Bakers Association (ABA) 2018 Convention will be the hub of impactful industry dialogue on April 15. The All Membership Meeting is intended to spark a thought-provoking industry conversation, covering a variety of topics critical to the industry’s success. ABA Chairman Fred Penny, President of Bimbo Bakeries USA, and ABA President and CEO Robb MacKie will kick off the afternoon with a conversation about the state of the industry and how ABA can be an effective partner. This theme of partnership will continue as the ABA Board Task Force discusses the proposed ABA Strategic Plan, highlighting new opportunities for ABA to support the baking industry in its pursuit of growth. The Grain Foods Foundation (GFF) Executive Director Christine Cochran takes the stage later in the program to update the membership on the recent efforts of GFF. Followed by the update will be an interactive panel discussion with the ABA Government Relations Team, moderated by Bill Quigg, President of Richmond Baking, on how ABA’s policy work benefits the industry’s business success. “We place tremendous value on the opportunity to have a conversation with such a large representation of our membership on the issues impacting their businesses and how ABA can help them succeed,” said ABA President and CEO Robb MacKie. “We plan to take full advantage of the All Membership Meeting to listen to our members and ask the questions that can continue to make us better partners to the baking industry.”
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The American Bakers Association (ABA) is pleased to announce a strengthened and expanded Technical Conference program for 2018 with a targeted emphasis on solutions for cookie and cracker bakers, taking place October 28-31 at the Hyatt Regency Indianapolis. The educational and training programming has been driven by the 2017 Technical Conference attendee feedback and the support and direction of the ABA Education Committee, comprised of bakers and suppliers in the baking industry. The conference will offer technical and interactive sessions across 15 innovative breakouts with concentrations on the latest developments in a swath of categories, such as manufacturing solutions, preventive controls, in-plant safety and sanitation standards and more. This year’s sessions are being developed to accurately address bakers’ needs and to identify baker-specific solutions to common manufacturing issues and processes. New to this year’s conference includes a “Think Tank” – an interactive audience experience that incorporates group collaboration to discuss innovative approaches to industry-wide pain points. Additionally, the Bakery Tour, a past favorite, will return this year. The Kroger Co. will kindly open their doors to allow attendees to tour their Indianapolis Bakery. Attendees will also find many of the same features that have been a success in the past, including table top exhibits, hands-on training, networking events and the General Session. “No matter how experienced you are, everyone can learn. We can miss new ideas and trends that can impact future results, and this meeting addresses them on a technical level,” said ABA Education Committee Baker Chair Jim McBride, Vice President of Quality Assurance, Schulze and Burch Biscuit Company. “The educational aspect of this conference can expose you to new ways of conducting industry processes and help you discover new manufacturing solutions.” The Technical Conference Professional Staff assures attendees that there will be plenty of exciting additions to this year’s programming, including revamped education sessions, experiential opportunities and a few surprises.
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