Articles Tagged with ''American Bakers Association''

Multiple prevailing trends at the consumer and regulatory levels will factor into the business concerns of the bakery industry over the coming year. These include product-development dynamics like non-GMO, nutritional labeling, transparency and food safety—all of which have the potential to positively influence overall shopper perceptions related to bread and the other baked goods that play a part of dietary patterns.

Produced by the American Bakers Association and Hearthside University, the program is designed to address the baking industry’s workforce skills gap and develop future leaders.

Consideration of a final merger recommendation of the two baking industry associations is tentatively scheduled for March 2017.

The 2016 ABA Convention highlights ‘The Power of Baking’ through high-profile speakers, networking and meetings.

Ken Adelman, a former Reagan adviser, will share leadership lessons at the American Bakers Association’s 2016 convention in March.

At IBIE 2016, the American Bakers Association will sponsor content designed to enhance the commercial baker’s learning and show experience.

The American Bakers Association will move to a new location just a few blocks from Capitol Hill on Aug. 24.

Highly pathogenic avian influenza (HPAI) H5 has resulted in the deaths of 35 million egg-laying hens, a loss of 12 percent of the egg industry. An immediate concern is shortages of egg products used in the bakery industry.

Videos shot at the Sanitary Design Workshop by Snack Food & Wholesale Bakery, the exclusive media partner of the event, are now available at Snackandbakery.com.

Rich Scalise of Hearthside Food Solutions remains chairman of ABA’s 2015-2016 board.