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ABA Members Display Product to 850+ Members of Congress, Congressional Staff

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View 2018 ABA Fall Policy Conference Photo Galleries ABA members’ delicious baked goods took center stage in the Rayburn House Office Building on Capitol Hill at the signature Bakers’ Dozen Awards Reception last week. More than 850 people, breaking last year’s final attendee count, flocked to the reception in stood in line to taste their favorite baked goods produced and donated by ABA members. The event allows members of Congress, and their influential staff who works closely along their side, to recognize the power of the baking industry by seeing and tasting the brands and companies who are responsible for the food supply for America’s families. Members donated product to the high successful event. The reception recognizes members of Congress who are champions for the baking industry by pushing for industry policy that meets the business needs of ABA members. This year, ABA recognized Sen. Rob Portman (R-OH) and Reps. Jim Banks (R-IN-3) and Peter Roskam (R-IL-6). View All 2018 ABA Fall Policy Conference Photo Galleries Enjoy the 2018 Bakers’ Dozen Photo Gallery below. If you see a photo you would like to have emailed to you, contact Amy-Gabrielle Bartolac at the ABA office via email or by calling 202-789-0300.

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To Bakers, From Caroline Kenyon, Founder/Director, Tiptree World Bread Awards with Food is GREAT

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Dear Baker friend, We are seeking America’s very finest bread bakers for our bread competition: https://www.worldbreadawardsusa.com You work so hard and with such skill and dedication, – you deserve to be celebrated! And the top loaf will win $1000. I came to New York in August 2016 for a family wedding, and on our first night, we went to a neighbourhood restaurant, Provini, in Park Slope, Brooklyn.  I tasted the focaccia – and it was the best focaccia of my life. It turned out they make it in the restaurant every night. At the wedding, we had more amazing breads… So the idea was born to bring our competition for the United Kingdom’s best bread bakers to the United States – and celebrate you!  We have 13 categories, from Bagel to Sourdough, from Baguette to Ciabatta.  Make sure you register your beautiful bread by Sunday September 30. We and our amazing panel of judges can’t wait to see you. Very best baking wishes, Caroline Kenyon Founder/Director Tiptree World Bread Awards with Food is GREAT   Supported by American Bakers Association Twitter, Instagram and Facebook @breadawardsUSA For more information: Cat Shaw 00-44-7866 689932 Editor’s Notes: Tiptree is headline sponsor of the World Bread Awards USA. The first Tiptree preserves were made in 1885 and Tiptree jams and preserves are now sold across the world, many of them made with fruit still grown on their farms in Essex www.tiptree.com Tiptree has always had strong links with the USA. Scott Goodfellow, Wilkin & Sons Joint Managing Director commented, “C. J. Wilkin, the son of our founder, toured several states back in the 1890s, to learn about fruit growing and jam making. New York City has a global reputation for excellent food, so it makes the perfect spot for the inaugural overseas Tiptree World Bread Awards. We are very much looking forward to discovering the world of artisan bread that is available across the USA.” The Food is GREAT campaign is a government initiative to support UK food and drink exports and to increase positive public perception and demand of UK food and drink around the world. www.great.gov.uk The American Bakers Association (ABA) is the Washington D.C.-based voice of the wholesale baking industry. Since 1897, ABA has represented the interests of bakers before the U.S. Congress, federal agencies, and international regulatory authorities. ABA advocates on behalf of more than 1,000 baking facilities and baking company suppliers. ABA members produce bread, rolls, cookies, crackers, bagels, sweet goods, tortillas and many other wholesome, nutritious, baked products for America’s families. ABA works to grow and enhance the industry through public policy advocacy, education and networking. ABA brings together industry leaders to share ideas, develop industry solutions and network with industry colleagues.  Follow ABA with #AmericanBakers www.americanbakers.org    

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Allied in the Spotlight: Rexfab Inc.

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Reflecting on it’s process engineering roots of the past 25 years, Rexfab strives to supply best-in-class turn-key automated solutions to it’s customers. The company has forged an enviable position with wholesale producers of bakery products in the US and Canada, and continues to take pride in setting “customer satisfaction” as its key objective, for all clients and all projects the firm undertakes. Rexfab specializes in the design, manufacture and support of product and pan handling equipment, automated turn-key solutions and industrial conveying systems to the baking industry. The firm’s core competencies range from product depanning to pan and product conveying, slicing and bagging, and basket loading and handling. Innovations brought forward by Rexfab in past years include: Pan Inverter Cleaner, Edge Pan Cooler, Pan Stacking and Unstacking, Inline Vacuum Depanner and Basket Handling Equipment. Contact: Patrice Painchaud VP Sales & Marketing (418) 455-5666 patrice@rexfab.com www.rexfab.com

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ABA Asks Appropriators to Consider Biotech Education Program for Consumers

Only a Few Days Left to Register Your Product for World Bread Awards USA

PAC Checks in the Field: U.S. Senate Candidate Matt Rosendale Visits United States Bakery

ABA’s Busy Week at iba 2018 in Munich

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  From educational sessions on global labeling, cleaner labels and baking in the era of disruption to meetings with international delegations to share information about the exciting opportunities IBIE 2019 offers, the ABA team capitalized on their time at iba and enjoyed seeing so many ABA members on the show floor.

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ABA Advocates for Hours of Service Rules That Provide Flexibility for Deliveries


ABA Commends USTR for Achieving Trilateral NAFTA Modernization

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The American Bakers Association (ABA) commends the United States Trade Representative (USTR) for achieving a modernized North American Free Trade Agreement (NAFTA) which includes both Canada and Mexico. “Bakers are encouraged by the recent, substantial progress on NAFTA renegotiation,” said ABA President & CEO Robb MacKie. “A trilateral agreement is crucial to maintaining long-held supply chains and joint production processes that have allowed our industry to flourish. Whether it is flour or specialty ingredients, having clearly defined and reliable supply chains is vital for bakers.” The announced agreement contains updated language on several important issues to bakers, including chapters on agriculture, biotechnology, sanitary measures, country of origin labeling and cross-border distribution. A formal congressional consideration of the new agreement is expected in early 2019. “We are eager to review the fine details of the agreement’s provisions with our members,” said MacKie. “With that said, the announcement marks a substantial step forward after a year of intense negotiation by our country’s Trade Representative. For bakers who are reliant upon stable supply chains, this is an important step.”

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ABA Joins Industry Partners to Urge OSHA to Protect Confidential Business Information

ABA NextGenBaker & Board with ATBI Board Gather for Mentorship at Mount Vernon

Study Shows Benefits of Moderate Carbohydrate Consumption

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Eating a diet with 50-55 percent of calories from carbohydrates like bread may be optimal for health and longevity. That’s according to new research published in the medical journal – The Lancet. Senior author Scott Solomon, Brigham and Women’s Hospital and Harvard Medical School, called it “the most comprehensive study of carbohydrate intake” ever. The study, published in August 2018, analyzed self-reported data from more than 15,400 Americans participating in the Atherosclerosis Risk in Communities Study (ARIC). Findings showed that diets both low (< 40% energy) and high (>70% energy) in carbohydrates were linked with an increase in mortality, while moderate carbohydrate consumption (50-55% of energy) had the lowest risk of mortality. Researchers observed that diet quality was a factor. Replacing carbohydrates with protein and fat from animal sources was linked to higher mortality compared to a more plant-based diet including vegetables, fruit and grains.

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Allied in the Spotlight: Houdijk Holland

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Houdijk Holland is focused and specialized in the handling of biscuits between oven and packaging. Houdijk Holland has been at the forefront of biscuit feeding for the last 55 years. Its mission and focus was, is and will be: First in Biscuit Feeding. With a continuous flow of new developments, Houdijk is setting new standards for biscuit feeding – in combination with a low cost of ownership, hygienic designs and vertical start-up. Many more developments are on the way – one of them is facing its world introduction during the IBA exhibition – giving you the opportunity to implement truly automated packaging lines, for (sandwich) biscuits, cookies or crackers, in slugs, piles or trays. Increasing competition is forcing each biscuit producer to continuously focus on product innovation and higher production capacities. Product to market must be minimized and the production process must be as efficient as possible. It is this combination of factors which defines Houdijk’s role in serving you to the best – between oven and packaging – of its creative abilities and which will determine your success. Contact: Marlies Overbeek Sales & Board Assistant (+31) 10-7201-527 m.overbeek@houdijk.com www.houdijk.com

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PAC Checks in the Field: Grain Craft Hosts Rep. Chuck Fleischmann

Chef José Andrés, Pan Pepin’s Mario Somoza Illuminate Teamwork During Disaster


2018 NextGenBaker Public Policy Forum + ABA & ATBI Boards of Directors

ABA & ATBI Joint Boards Meeting in Washington, D.C. – Oct. 3, 2018

Baking Industry Channels George Washington’s Leadership Qualities, Ideals

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Bakers and suppliers absorbed leadership principles embraced by the first POTUS, George Washington, via the George Washington Leadership Institute at Mount Vernon, led by retired U.S. Navy Rear Admiral Dr. Peter Cressy.  Dr. Cressy cited specific examples of Washington’s military and political career and the traits and characteristics that made him a born leader and able to lead his troops into battle to win the Revolutionary War.  Washington’s greatest asset was his credibility; he knew that character was equivalent to reputation and that one cannot exist without the other. Dr. Cressy said credibility gave him the influence to transform a nation. Dr. Cressy explored additional traits possessed and strategies Washington executed that made him a great leader. Washington understood the importance of strategic vision and knew it was the key to creating common purpose.  Washington always saw the bigger picture, the common goal, and was strategic and patient in accomplishing his mission and to do so, integrating leadership and management must go hand in hand. Keys to his success were his ability to listen and communicate; in particular he practiced “patient” communication, always adjusting to his audience and the situation and being persistent, patient and respectful with Congress and Governors. Another thing that made him a great leader was that he “walked the walk.” He was always out in front of the troops willing to face the battle himself. Other elements that made Washington a great leader. Washington: Understood that the keys to Change are Communication, Credibility, Collaboration Understood that Credibility, Perception, and Patience are the keys to Communication Personally Adaptable, Constantly Learning Adapted to a Multi-Cultural Environment Remarkably Perceptive – Great Sense of Timing Became an Effective Actor – Played Many Roles Utilized Strategic Vision as a Communication Tool Washington maintained his strategic vision but often adjusted tactical goals to support collaboration in support of a united effort.  By practicing strategic patience, he was able to pick the right moment for action and in the end, it helped him win the war. View the photo gallery to check out highlights from the 2018 NextGenBaker Public Policy Forum.  

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Allied in the Spotlight: GOE-Amherst Stainless Fabrication

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Established in 1938, GOE is the designer and manufacturer of the innovative, non-clogging Variable Profile Liquid Spray, (VPLS) system, renowned for it’s consistent across the band accuracy and tolerance of particles. Our proprietary dispersion drums eliminate the problems associated with spinning discs and nozzles. The VPLS will spray oils, glazes, sugar solutions, preservatives, sheens, egg wash and slurries including those with inclusions. GOE offers BISSC, GMA, USDA and 3A models in widths of application from 200 mm to 2.2 m. Application rates from 0.1% to 30+% for top, bottom, top and bottom spray.   Contact: Werner Wittmann Sales Manager (716) 553-8363 wwittmann@goe-asf.com www.amherstfab.com

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Health Benefits of Grain-Based Foods, Social Media Tips, Easy Tactics for Bread Month

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