DID YOU KNOW?

ASB is the Sole Member of Bakery Equipment Assessment Group (BEAG). As the sole member, ASB holds exclusive governance responsibilities for BEAG, ensuring that its mission aligns with the needs of the baking industry.

This structure allows ASB to oversee BEAG’s initiatives, including the promotion of hygienic equipment design and adherence to ANSI/ASB Z50.2, the leading standard for bakery equipment sanitation. 

Who is BEAG? 
The Bakery Equipment Assessment Group (BEAG) is a not-for-profit organization dedicated to improving food safety and sanitary design in commercial baking. By working with bakeries and equipment manufacturers, BEAG promotes compliance with internationally recognized hygienic standards. 

BEAG’s Role in the Industry 
BEAG is dedicated to improving food safety in commercial baking by working with bakeries and equipment manufacturers to assess and certify equipment for compliance with strict hygienic design standards. 

Educational Opportunities 
BEAG offers the Certified Internal Equipment Evaluator Online Training Course, a self-paced program designed to educate industry professionals on hygienic equipment standards and how to evaluate equipment for compliance.

To learn more about BEAG’s and its training opportunities, visit beagroup.org. 

BAKINGTECH 2026 – Call for

Content Opens Next Week! 

BakingTECH 2025 may have just wrapped up, but the BakingTECH 2026 planning team is already hard at work crafting another cutting-edge program! Mark your calendars for February 17–19, 2026, as we return to Chicago at the Sheraton Grand Chicago Riverwalk for the industry’s premier baking conference. 

Exciting news—the Call for Content opens the week of March 10!

We’re seeking innovative topics that push the boundaries of baking science, technology, and business. Anticipated themes include AI, regulatory compliance, personalized nutrition trends, sustainability in baking, sugar reduction innovations, and more. Stay tuned for further details in the coming weeks—we can’t wait to see your ideas take center stage! 

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 12th 

Webinar: High Protein

in Baked Goods

Curious about high-protein baking? Join ASB and IFT for an in-depth webinar exploring how to formulate bakery products that meet the FDA’s “high in protein” claim. Learn how PDCAAS determines protein quality and why plant-based sources like pea and rice can rival animal proteins.

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!

April 24

Chicago Regional Meetup 

Join us on April 24 for our exciting Regional Event at Rademaker USA's Technology Center in Illinois! Explore cutting-edge bakery solutions, network with industry peers, and gain insights into the latest innovations in bakery production technology. Don’t miss this opportunity to connect and learn! 

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.

Executive Order Establishes Make

America Healthy Again Commission

Following last week’s swearing in of Robert F. Kennedy Jr. as the Department of Health and Human Services (HHS) Secretary, President Trump signed an Executive Order (EO) entitled, “Establishing the President’s Make America Healthy Again (MAHA) Commission.” 
 
The EO explains that the United States experiences high rates of cancer, asthma, autism spectrum disorders, autoimmune diseases, and obesity in adults and children, and that this trend poses significant threats to national health, economy, and security, necessitating urgent action. To address this “growing health crisis in America,” the EO states that the nation must redirect its focus “in the public and private sectors” toward understanding and dramatically lowering chronic disease rates and ending childhood chronic disease.  
 
The MAHA Commission will present a Make our Children Healthy Again Assessment within 100 days and submit a strategy to the President within 180 days. Click here to read more. 

Tariffs on Canada, Mexico & China 

On February 1, President Trump followed through on his campaign promises by signing Executive Orders imposing significant new tariffs on imports from Canada, Mexico, and China. These tariffs, 25% on Canadian and Mexican imports and 10% on Chinese imports, will apply to nearly all imported goods.

ABA recently conducted a members-only tariffs impact analysis showing that the new tariffs could cost the baking industry $454 million annually. As supply chain disruptions evolve, we're updating these figures to provide the most accurate assessment of the industry's financial impact. Click here to access the tariffs impact infographic.

MEMBER SPOTLIGHT

Scott McCally

President | Auto-Bake Serpentine 

This month, we celebrate Scott McCally, a dynamic leader and innovator in the baking industry. Scott currently serves as President of Auto-Bake Serpentine and Global Industrial Sweet Goods Category Manager at Middleby Bakery. With a passion for emerging technologies, he also takes on the role of Emerging Innovations Advocate at Middleby Bakery while leading Middleby’s Worldwide Office operations across Southeast Asia, Western Europe, and Eastern Europe. 

Scott’s dedication to advancing the industry is evident through his deep involvement with the American Society of Baking (ASB). He served on the ASB Board of Directors from 2020 to 2023 and recently completed his term as ASB’s 2nd Vice Chair (2024-2025). His commitment extends to multiple ASB committees, including the BakingTECH 2026 Committee, Formulation Floor 2025 Committee, Nominating Committee, and Rising Baker Award Committee. Additionally, Scott plays a role in shaping the future of the industry as a BEAG Board Member and a mentor volunteer for the Art of Mentoring program. 

With a background in mechanical engineering, Scott’s career has been driven by innovation, continuously seeking new ways to enhance baking technologies and processes. His expertise and forward-thinking approach have made a lasting impact on the industry. 

Scott’s ability to foster collaboration and his dedication to pushing the boundaries of baking technology make him a true asset to the industry. His passion for mentorship, leadership, and innovation ensures that the next generation of baking professionals is well-equipped to meet the challenges of the future. 

Thank you, Scott, for your dedication, leadership, and ongoing contributions to the baking industry. Your efforts continue to shape and strengthen our community!

THANK YOU, BAKINGTECH SPONSORS

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

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