IMPACT THE FUTURE, TOGETHER

We are excited to partner once again with the American Bakers Association to update our ground-breaking Workforce Gap Survey to better understand the baking industry's needs.

The International Deli Dairy Bakery Association joins the effort in 2025 to expand our reach and available insights with in-store bakery perspectives. Given our focus on meeting your training needs, we are asking new questions to help us prioritize our work. We've contracted Cypress Research to conduct the survey and analyze results. We need your input to reflect the diverse experiences and needs of the commercial baking industry.

Please participate today by completing the survey for your bakery operations. 

Bakers Manufacturing Academy Library

is Now on ASB’s Education Hub  

We’re excited to share that ASB has partnered with the American Bakers Association (ABA) to bring the entire Bakers Manufacturing Academy library exclusively to ASB’s Education Hub! This collaboration provides unparalleled access to commercial baking-specific training designed to enhance skills, foster growth, and elevate careers. 

To make navigation clear and easy, we’ve redesigned our Education Hub Store into three new categories! These include new courses such as Hamburger and Hot Dog Buns, Variety Hearth Breads (including Sourdough), the Entry-Level Cookie and Cracker Training Program, and individual Cookie and Cracker courses covering Wire Cut, Sandwiching, Rotary, and Sheeting/Laminating techniques. 

ASB members get steep discounts on all online courses. Did you know you could become a member of ASB for a little as $99 per year? Join Here.

Introducing the ASB Masterclass Program 

Take your bakery team to the next level with ASB's new Masterclass Program—a unique opportunity to combine online learning with hands-on, personalized coaching. This comprehensive training includes 10 self-paced online courses, covering essential baking science and production techniques, followed by a full day of on-site coaching at your facility.

An ASB-certified trainer will work directly with your team to apply what they've learned, troubleshoot challenges, and improve your operations—all tailored to your specific production line and products. Invest in your team’s growth and unlock real-world solutions for your bakery!

February 5th & 6th

ASB Committee Orientation

Currently in a committee or interested in joining? Attend this session to learn about ASB's governance structure, important policies and procedures, and insight into ASB operations that are critical for volunteer leaders.

February 5th 

Webinar: Bakery Enzymes 101 

Join us for an educational webinar to discover the science behind enzyme functionality and its impact on bread production. Explore wheat flour components and their role in baking. Learn how enzymes enhance dough performance, volume, and shelf life. Then engage in a live Q&A with industry expert Chef Alex Peña, Director of Product Development at Bellarise.  

March 5th

Webinar: Improve Efficiency in Industrial Bakeries

We're relaunching our Coffee Break Webinar Series! Join us to learn 5 ways to improve efficiency, presented and sponsored by Vantage Food! They'll cover game-changing strategies that are transforming industrial bakeries, from automation that actually works to production efficiency systems.

March 31st

SNAXPO Casual Meetup 

Are you headed to SNAXPO in March? Save the date to meet up with ASB staff and fellow bakers for a fun evening of networking and good food. Location TBA near the Convention Center. Watch our social channels for more information on this event, coming soon!

To keep you informed on important legislative and regulatory issues impacting our industry, ASB is partnered with the American Bakers Association to bring you timely updates.

FDA Proposes Front-of-Package Labeling Rule

The Food and Drug Administration (FDA) issued the long-awaited Proposed Rule on Front-of-Package (FOP) Nutrition Labeling. FDA’s proposal would require the inclusion of an FOP nutrition label, referred to as the Nutrition Info box, containing nutrient information for saturated fat, sodium, and added sugars on the principal display panel (PDP) for most foods that must bear a Nutrition Facts label. The Nutrition Info box must state whether these nutrients are at low, medium, or high levels, but no color coding would be required. In announcing the proposal, FDA also notes that ultra-processed foods often contain high levels of these same nutrients.  

FDA Bans Red No. 3 in Food Products 

The FDA banned Red No. 3 in food and drinks. Food manufacturers must update their products by January 2027. Given that Red No. 3 is already banned or restricted in Australia, Japan, and some EU countries, and domestically, Red No. 3 has been banned in California since 2023 with the passage of AB 418, we've anticipated a respective action at the Federal level.

MEMBER SPOTLIGHT

Matt Bowers 

Sr. Director of Research & Development

New Horizons Baking Co.

Matt started his career at New Horizons in 1987 in shipping and production, loading trucks with English muffins and hamburger buns, continuing in operations management, product development, and sales. A graduate of the American Institute of Baking (AIB) Baking Science and Technology, residency course in Manhattan Kansas in 1994, Matt has a passion for baking but today it is sharing that expertise with the next generation that has him fired up. His nearly forty years in the industry affords him loads of experience and know-how, which he enjoys passing along to future bakers as a member of the Education Committee in addition to his service throughout the industry, including his role as sub-team leader on the McDonald’s Bakery Council.  

When Matt's not in the bakery or leading an initiative at ASB as a member of the Executive Committee and the incoming ASB Board Chair, you'll find Matt on the water or by a grill hanging out with family and friends. Matt can be quoted as referring to himself as a, "Bakers' baker," such as when he explained his role in the industry to legislators at the Bakers' Fly-in co-hosted with ABA/ASB/RBA. He works with others to bring their recipes to life for quality and excellence. He walked the halls of the U.S. Capitol explaining his life's work patiently, confidently, and with great respect for the art and science of baking - it's pretty much what you can expect from Matt in any interaction you'll have with him.  

Matt, we are excited to welcome you to the helm later this month - our hats are off to you, good sir.  

Matt's pictured above attending a board leadership meeting earlier this year, illustrating the strategic vision of ASB in the form of a vehicle. Did we mention he's a decent artist too? 

THANK YOU, BAKINGTECH SPONSORS

American Society of Baking | 1415 Shelby Street, Suite A | Indianapolis, IN 46203 US

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