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Allied Member in the Spotlight: American Engraving Corporation 

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American Engraving’s focal point is precision engraved dies (rotary cutters & rotary molders) manufactured in one-piece solid bronze as well as PID (plastic insert dies). We offer the emergency repair, reconditioning, and recoating of existing die rolls from any manufacturer. American Engraving continues to work with customers on R&D projects of various size and scope, such as increasing, die life in long production or high wear applications. We have developed methods that use traditional and nontraditional materials for new applications. We look forward to being of service to you on your next R&D project. Contact:       Mike Kriegermeier Senior Vice President (630) 543-2525 mike@aecdierolls.com www.kalustyan.com     

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Two Distinguished Panels to Cultivate Conversation on Baking Industry Innovation and Growth at ABA Convention

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The American Bakers Association (ABA) is pleased to announce two panel discussions taking place during the 2018 ABA Convention Morning Business Session on Monday, April 16. Exploring opportunities to leverage the power of baking and innovation to drive growth, these respective panels will draw upon their extensive knowledge of the baking industry to engage in thought-provoking dialogues with convention attendees.  Back by popular demand, retail insights thought leader Todd Hale, former SVP, Consumer & Shopper Insights with Nielsen, and Principal, Todd Hale, LLC, will present his annual hallmarked State of the Baking Industry Report replete with analysis of what drives shopping trips and what builds shopping carts. In fact, last year’s report revealed that ABA member categories delivered nearly $50 billion in retail sales. This year, he will moderate a distinguished panel of baking industry experts who will elevate the conversation on combining the power of retailers and suppliers to influence consumers’ purchasing habits within the baking category, titled Leveraging the Power of Bakery to Drive Growth. Leveraging the Power of Bakery to Drive Growth panelists include: Rick Stein, Vice President, Fresh Foods, Food Marketing Institute Brian Dwyer, Vice President Manufacturing Operations, The Kroger Co. Andy Muler, Executive Vice President Biobased Ingredients, Corbion Carrie Jones-Barber, CEO, Dawn Foods “Todd’s exclusive baking industry data will offer ABA Convention attendees new insight on retail impetus, specifically for ABA member product categories,” said ABA President and CEO Robb MacKie. “This impressive panel will supplement Todd’s presentation with case study examples of individual business successes and ideas.”   The second panel, All in the Family: Leveraging Innovation to Drive Growth, bringing baking and supplier company executives to the stage, will exchange perspectives on how they innovate to drive the growth of a family business. Moderator Monica Watrous, Digital Media Senior Editor of Food Business News at Sosland Publishing, will steer the panel to discuss how innovation in the baker-supplier partnership factors into their family business success. All in the Family: Leveraging Innovation to Drive Growth panelists include: Lisa Turano, Vice President Legal, Turano Baking Company Todd Wallin, President, Ellison Bakery Tom McCurry, Managing Director and COO, Cain Food Industries Morgan Murphy, Vice President, Sales, Mother Murphy’s Flavors “Since many ABA member companies are multi-generation businesses, the All in the Family panel is well-positioned to discuss topics that impact numerous bakers and suppliers,” said MacKie. “The panelists will bring diverse expertise to the table as they discuss business partnerships and development of the industry.”  Find out more about the 2018 ABA Convention.

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ABA’s MacKie Selected as KSU Grain Science & Industry Advisory Council Chair

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After serving on the Kansas State University Grain Science & Industry Advisory Council for the last decade, ABA President & CEO Robb MacKie has been selected as its new Chair by the Council. The Council provides input and guidance to Department Head Dr. Gordon Smith from stakeholder industries such as baking, milling, feed science and pet food. “I am honored to work with my industry peers to strengthen the globally recognized and respected academic leader in grain science,” said MacKie. “The Department plays a vital role in developing future leaders, conducting leading grain science research and working with the grower community.” “I want to thank Dave Krejci of the Grain Elevator and Processing Society for his outstanding stewardship of the Council these past six years. He has been a tremendous resource to the Department, especially during the Department Head search a few years ago,” said Smith. “We have a number of projects ahead of us to help the Department,” said MacKie. “Specifically, we will be focusing on assisting the Department with student recruitment, scholarship development and upgrading facilities. I also look forward to increasing the awareness of the work of the Department in the baking industry.”  

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Allied Member in the Spotlight: I.J. White Systems

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A world leader in Spiral Systems that are engineered for today’s most demanding food processing and baking plants. Focused on sanitary design for high volume production, Ultra Series Systems are proven, reliable workhorses. With over 2500 systems in operation that are designed for processing in temperatures ranging from -50 F up to +400 F, we have the experience and technology to provide the highest quality equipment solutions. Contact:       Peter J. White President (631) 293-2211 pwhite@ijwhite.com www.ijwhite.com 

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ABA Leads Grain Chain in Submitting Feedback for 2020 Dietary Guidelines Review

Industry Growth Is Foundation of ABA Strategic Plan

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The American Bakers Association (ABA) unveiled the first phase of the organization’s new strategic plan during the All Membership Meeting at the 2018 ABA Convention. The plan, presented by some of the ABA Board Task Force Members who led the strategic planning effort, is intended to ensure that ABA is aligned with the baking industry to support its continued growth and success. After a year in the development stages, the ABA Strategic Plan is founded upon in-depth research and interviews of the baking industry and the guidance of a task force of the industry’s leaders. The result was a list of clearly defined outcomes that the industry wanted ABA to address: Industry growth and promotion to protect it from government overreach Advancement of careers to improve worker retention Attraction of skilled talent to contribute to industry growth The strategic objective of the new plan emphasizes ABA’s determination to highlight the far-reaching, positive impact the baking industry has in the United States – from the national economy to the individual household: “The Baking Industry is recognized as essential to healthy families and a healthy economy.” Outlining ABA’s efforts to achieve this objective are the plan’s strategic initiatives of collaborative advocacy for the baking industry and to promote and grow the baking industry. The final ABA strategic plan will deliver an enhanced partner and voice for the baking industry. “This plan is a product of the ABA membership. We could not have done this without the candid feedback and guidance of our member leaders,” said ABA Immediate Past Chair Fred Penny. “Thanks to the strong plan the members have created, ABA will be better aligned with the business success of the baking industry,” said ABA President and CEO Robb MacKie. “ABA is the voice for the industry and that voice will now be even more effective.”

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Officers and Directors Announced at 2018 ABA Convention

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During the All Membership Meeting at the American Bakers Association (ABA) 2018 Convention today, the ABA membership approved a new slate of officers for the 2018-2020 ABA Board of Directors. The officers for the April 2018 – April 2020 ABA Board of Directors are: 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, President Fresh Packaged Bread Business Unit, 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). Luc Mongeau, President of Weston Foods, has also been welcomed as a new Director for the Board. “ABA looks forward to the leadership and guidance of the 2018-2020 Board of Directors,” said ABA President & CEO Robb MacKie. “These leaders serve as excellent ambassadors for both the association and the baking industry.” To view the complete roster of the ABA Board of Directors, click here.

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ABA Recognizes Facilities Excelling in Safety at 2018 Convention


Allied in the Spotlight: MiT Systems

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MiT Systems is a leading developer of proven, innovative software solutions that are feature-rich yet easy to use.  Designed to meet the needs of the baking & snack foods industry, MiT’s software suite consists of highly configurable Mobile apps and scalable Cloud solutions, accessible 24x7x365. These hardware agnostic and OS independent DSD solutions can be deployed on PDA or tablet form factors.  For more information, please visit www.mitsys.com or check your latest Baking & Snack Magazine to learn about the “M” Production and ERP suite of modules from MiT designed to meet the most sophisticated production demands of both large and small bakeries.  Check out one example of the power of ABA membership, as recently featured in Baking & Snack. Contact MiT Systems, Inc.: Mark Maraj V.P. Sales & Marketing 714-329-6045 mmaraj@mitsys.com

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President’s Blog: Regulatory Burden Squeezes Resources for Training, Innovation

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  ABA recently shared with the industry its proposed strategic plan. Over the year-long process, one element clearly jumped out as critically important to the success of the industry and that was the overwhelming concern for the cost of government overreach at all levels of government. This is significantly compressing the operating margins of bakers as well as their customers. This compression limits capital for facilities, innovation and retaining the highly skilled talent of the industry. In 2016, the Cato Institute pegged the cost of new and soon-to-be implemented federal regulations more than $1.2 T, or 6% of GDP for the year. That is a huge drag on bakers and the rest of the economy. Since the 2016 election, ABA has successfully worked hard to eliminate or scale back the most onerous regulatory proposals. Working with willing allies in the Administration, Congress and the manufacturing sector, numerous DOL, OSHA, EPA and DOT regulations have been stopped before being finalized or outright repealed. These actions coupled with a massive tax relief packaged aimed at boosting domestic manufacturing, including the largest sector of manufacturing – the food industry, have helped to take the pressure off bakers. While ABA has seen significant improvement in the regulatory environment, a lot more work needs to be done. Ironically, it is the FDA where most of the work yet remains. ABA has had a long history of a close working relationship with FDA across administrations of both parties, so it is surprising that FDA, in an Administration that favors regulatory relief, has been so intransigent on issues such as fiber, added sugars, nutritional facts labeling and trans-fat. For two years ABA has sought clarity and simplicity from FDA on these critically important issues for bakers. Even armed with the best science and common sense, ABA and its allies have not impressed upon FDA officials the need to adjust course. ABA will be laser focused on the myriad federal labeling proposals over the next year and half to try to mitigate unnecessary duplication and compliance costs. Despite the regulatory relief efforts of the past two years, bakers and their customers still face a challenging marketplace environment that continues to compress operating margins. This means all important workforce development funds are being squeezed at a time when high levels of employee turnover continue to be a very real problem for ABA members. If the reasons for ABA and B&CMA to merge were true a year ago, they are doubly compelling today. The workforce turnover is especially challenging on the production floor. New employees come with little or no food experience and must quickly be taught the fundamentals. GMP and Food Safety training programs are available but training in the basics of baking needs to be stronger. Recognizing this need through member involvement the ABA is enhancing the Entry Level Training (ELT) with an emphasis on engaging, hands-on learning. ABA will soon offer an ELT “Train the Trainer” module to allow bakers to conduct ELT internally on their own schedule.  The Hands-on ELT training not only teaches the effects of variations seen on the production floor but allows students to experiment with these changes and observe the changes in the final product.  This gives a better understanding when troubleshooting production problems.  Training plant trainers will allow bakeries to expand their reach and train on their own schedules.  These efforts have been successful for new employees and more seasoned bakers.  In every training session held to date, there is one baker to whom all other employees look for answers.  Unfortunately, many of those experienced bakers are nearing retirement age. ABA members are recognizing the challenge for the future.  Fortunately, the path those seasoned employees took is still available through the ABA’s Cookie & Cracker Academy Manufacturing Course.  Each of those bakers credit the two-year Cookie & Cracker Manufacturing Course as the foundation for their successful career.  The ABA’s Cookie & Cracker Manufacturing Course is the training tool that will bring less experienced employees to a level of filling those position in time. Investing in the higher-level training returns significant value in more efficient operations but in lower turnover. Numerous studies show that companies that invest in the long-term development of their key employees experience far greater engagement and less turnover. Investing in those trainees instills the pride and confidence that they are essential to a well-established industry with potential for individual growth. Robb MacKie ABA President & CEO Dave Van Laar Senior Advisor to the President & CEO: B&CMA Transition & Development

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Allied Member in the Spotlight: Formost Fuji

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With over 50 years in the packaging machinery business, Formost Fuji’s team of dedicated and hardworking people are known for designing solutions that are, simple, built to last, and value driven. The FORMOST GTS Bagger is the most versatile bagging machine in the industry while the FUJI-FORMOST horizontal form-fill-seal machines are custom designed to wrap a wide variety of products. Formost Fuji Corporation provides custom automation equipment to meet your specialized packaging needs.  Contact:  Dennis Gunnell VP Sales & Marketing (425) 483-9090 dennisg@formostfuji.com www.formostfuji.com

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Allied Member in the Spotlight: Kwik Lok Corporation

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Kwik Lok is a world leader in produce and baking industry packaging solutions. For 60 years, we’ve set the standard for reliability and service, while making sure your packing operations run as smoothly as possible. Our wide variety of innovative closures, labels and equipment options are the most efficient and trusted packaging systems in the industry today. Tom Sheffield Vice President of Sales (509) 248-4770 toms@kwiklok.com www.kwiklok.com

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ABA Achieves Three Significant Food Policy Objectives

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Thanks to ABA’s strong advocacy and support of its vocal and engaged members, three significant objectives were announced for the baking industry on Thursday, May 8:   The Food and Drug Administration (FDA) announced the Nutrition Facts Label (NFL) compliance date extension rule to January 1, 2020. The U.S. Department of Agriculture (USDA) released its Agricultural Marketing Service’s (AMS) Proposed National Bioengineered Food Disclosure Rule. USDA’s proposed bioengineered food disclosure labeling rule harmonizes with FDA’s NFL extended compliance date for one harmonized labeling date. Read more about how these developments impact the industry  ABA encourages your company to submit comments. Please contact Rasma Zvaners at rzvaners@americanbakers.org if you would like to supply feedback. 

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Just Wrapping Up: ABA Members Network, Advocate on Capitol Hill, Gain Latest Info

Allied Member in the Spotlight: Clock Associates

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Clock Associates is a manufacturer of English muffin equipment with complete English muffin lines that produce from 500 up to 2,000 dozen per hour. Offering quality-control inspection, fork splitters and slicers, and penny/flat packers, Clock Associates is a worldwide primary source of complete systems and top-quality support machinery with over 60 years of total commitment to the English muffin industry. Contact:       Ken G. Clock President & CEO (503) 234-0202 clockassociates@integra.net www.clockassociates.com

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Bakers Disappointed in Obstruction of Modest Sugar Reforms to Protect Special Interests

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“ABA is extremely disappointed that once again the House chose to put Big Sugar’s interests over jobs, growth, and American families,” said ABA President and CEO Robb MacKie. “Despite the disingenuous doomsday rhetoric of Chairman Conaway and others, Rep. Foxx’s (R-NC-05) and Rep. Davis’ (D-IL-07) amendment represents very modest reform to the archaic sugar program.” “An amendment that united lawmakers from across the political spectrum and was endorsed by diverse media outlets including the Wall Street Journal, Washington Post, LA Times and Chicago Tribune was blocked by those desperate to protect this sweetheart deal,” added MacKie. “We would like to express our sincere gratitude to Representative Foxx, Representative Davis, and all the members who voted yes for their excellent leadership on this important issue for the nearly 800,000 baking industry employees nationwide,” said ABA Director of Government Relations Mike Goscinski. “We now look to the Senate to pass a farm bill that includes this modest modernization and ensures that bakers have an adequate supply of this vital ingredient,” added Goscinski.

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ABA Congratulates Flowers Foods Facilities on Earning ENERGY STAR® Certification

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  Congratulations to 10 Flowers Foods facilities who have earned EPA’s 2018 ENERGY STAR® certification. Want to demonstrate your excellence in energy? Email Rasma Zvaners for information at rzvaners@americanbakers.org Facilities include: Tuscaloosa, Alabama; Tolleson, Arizona; Batesville, Arkansas; Baton Rouge, Louisiana; New Orleans, Louisiana; Milwaukie, Oregon; El Paso, Texas; Tyler, Texas; Lynchburg, Virginia; and Norfolk, Virginia

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Allied Member in the Spotlight: Dawn Food Products, Inc. 

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For nearly 100 years, Dawn Foods has been passionately committed to creating life’s sweet moments. A global bakery manufacturer and ingredients supplier, we are focused on helping our customers around the world grow their business by delivering insights, innovations, products, services and industry expertise. Dawn Foods offers artisanal bakers, foodservice leaders, baked goods manufacturers and instore bakeries across the globe what they need to inspire their bakery success every day. Contact: Ron Jones Chairman (517) 789-4497 www.dawnfoods.com ron.jones@dawnfoods.com 

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ABA Summer Intern Michael Martin Officially Welcomed on National Donut Day

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Michael Martin University: West Virginia University Major: Agribusiness Management Minor: Agriculture and Natural Resources Policy Hometown: Martinsburg, W.Va. Why are you excited to intern with ABA this summer? I am most excited to be a part of ABA to work on the Government Relations side for such a powerful trade association in D.C. The influence ABA has in the food sector is just incredible, and I am honored to be part of such a great team. What are your career plans? Upon graduation at WVU, I plan to stay on The Hill to work in the food and agriculture policy field. It could be for a lobbying group or in the office of a lawmaker. The dream/end goal, though, is to be a president of an association or a politician for West Virginia. What are your hobbies and interests? I have many hobbies and interests that I like to enjoy in my free time. I love to watch and play most sports including hockey (Go Caps), soccer and tennis. I also love to get outdoors and experience Mother Nature to the fullest. Whether it’s kayaking or hiking, it’s all fun to me. Besides that, I like to try and stay on top of the daily politics in Washington, D.C. What is the biggest difference between Washington, D.C. and your hometown?  It is sad to me that I am not home this summer, but the city can definitely be fun. A huge difference between home and D.C. is that at home, there is not a public transportation option readily available. Another difference is that, sadly, there are no gorgeous mountains to just gawk at like back home. What is one thing you want to see or do while you’re in Washington, D.C. for the summer? I have noticed that there are tons of things to do while in our nation’s capital. Something that is on my bucket-list is that I want to meet or see the President and Vice President of the United States.

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ABA Summer Intern Jen Warner Officially Welcomed on National Donut Day

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Jen Warner University: University of Wisconsin-Madison Major: Economics and International Studies with a certificate in Development Economics Hometown: Wheaton, Ill. Why are you excited to intern with ABA this summer? I am excited to have the opportunity to interact with and learn more about ABA’s different members and what is important to them. I am also looking forward to learning more about the industry overall, including what the goals for the future are and the ways that ABA and industry members can work together to achieve them, as well as the main challenges the industry faces and potential strategies to mitigate these issues. What are your career plans? I have one more year of college, but after graduation I am planning to begin working somewhere urban, hopefully Chicago. I would love to have a career in the food industry that allows me to apply my background in economics, possibly working with industry research/data to help provide insight on strategy. What are your hobbies and interests? My hobbies include running, spending time with friends and family, attending Wisconsin football games, playing tennis, reading, listening to music and kayaking. What is the biggest difference between Washington, D.C. and your hometown? The biggest difference between Washington and Wheaton is that in Washington, I can walk almost anywhere I want to go. (Fingers crossed my parents don’t sell my car while I’m gone this summer.) Also, in Washington, I’m living in a house with 12 other college-aged girls, rather than with my four family members. Both equally as fun, of course, but very different! However, someone once described Washington to me as “a bigger version of Madison, Wisconsin,” (where I go to school) so it will be interesting to note the similarities and differences between Madison and Washington. What is one thing you want to see or do while you’re in Washington, D.C. for the summer? I’ve never been to D.C. before this summer, so I am super excited to visit all the museums and monuments. The International Spy Museum and the Lincoln Memorial are the ones I am most looking forward to checking out!

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