| ASB Board Sets Bold Direction for 2025/26 |
The American Society of Baking Board of Directors has approved its business plan and budget for the 2025/2026 fiscal year, outlining ambitious steps to grow membership, strengthen the Society’s financial health, and expand its impact across the baking industry. |
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Among this year’s top priorities are: -
Strengthening ASB’s membership community with a new scholarship program, targeted recruitment efforts, and an enhanced mentoring program.
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Expanding educational resources, including the launch of hybrid training courses and an increase in technical content at BakingTECH.
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Advancing industry standards and workforce development through updated certifications, webinars, and new strategic research initiatives.
- Elevating the ASB brand through stronger industry partnerships, fresh engagement at major trade events, and the launch of an online merchandise store.
These initiatives reflect ASB’s commitment to delivering greater value for members today while building a resilient, connected, and thriving baking community for tomorrow.
Stay engaged! Your participation drives our shared success. |
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Innovate, Compete, Connect 2026 Product Development Competition is Open! |
ASB, in partnership with the National Honey Board, invites student teams from across the globe to join in this year’s Product Development Competition challenge:
Student innovators, this is your moment! Develop a bakery product that uses honey for its functional benefits, not just flavor. From enhancing texture to extending shelf life, your product should highlight the science of baking in fresh, creative ways.
This year’s challenge also ups the stakes: we’ve expanded eligibility to students across Canada and Mexico! Proposals are due by November 7, and finalists will present live at BakingTECH 2026 in Chicago for a chance to win part of the $20,000 prize award. |
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Nominate a Baking Legend Baking Hall of Fame Nominations Due Sept. 1 |
Since 2005, the Baking Hall of Fame has honored the visionaries, pioneers, and innovators who have shaped the baking industry. This enduring recognition program celebrates individuals whose achievements continue to inspire future generations.
Guided by a newly expanded and diverse selection committee, the Hall of Fame remains committed to recognizing leaders whose contributions demonstrate exceptional commitment, creativity, and entrepreneurial spirit. Each fall, the committee carefully reviews nominations and selects new inductees to be celebrated at a special ceremony during ASB’s annual BakingTECH conference.
Members of the committee are available to answer questions about the nomination process and share tips for submitting a compelling nomination.
Join us in celebrating the people who elevate our industry. Submit your
nomination by September 1 and help preserve the legacy of baking excellence. |
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July 16th Chicago Regional Meetup |
Join us on July 16th 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! |
| August 19th
BakingTECH Registration Opens |
Mark your calendars! Registration for BakingTECH 2026 opens August 19th. Save your spot and take advantage of early bird rates for this year's conference. We're bringing together industry leaders, cutting-edge innovations, and unmatched networking opportunities you won’t want to miss. |
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September 14 –17th IBIE: ASB Recharge Lounge |
Heading to IBIE? Don't miss the ASB Recharge Lounge—right outside Hall N2 in the North Hall of the Las Vegas Convention Center! Swing by to relax, recharge your phone (and yourself), grab a coffee, or update your headshot. See you there! |
| September 14 –17th
IBIEducate: ASB Sessions |
ASB is proud to present two educational sessions at IBIEducate. One will explore the importance of hygienic equipment design and its impact on food safety and operational efficiency. The other will highlight the transformative power of mentoring in the baking industry. |
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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.
Texas Moves Forward with Ingredient Disclosure Law
Texas Governor Abbott signed into law SB25, requiring food products containing any of 40+ specified ingredients to carry a warning label for any label developed or copyrighted after January 1, 2027.
The ingredients subject to the warning label are the FD&C colors and other ingredients including bleached flour, bromated flour, azodicarbonamide, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), potassium bromate, and propylparaben.
However, the law includes a federal preemption provision that appears to limit its impact. This preemption provision states that the warning label will not be required for any of the listed ingredients if there is an FDA or USDA regulation that prohibits or imposes conditions on the use of the ingredient, determines the ingredient is safe for human consumption, or requires a labeling statement relating to ultra-processed or processed foods.
Most of the Texas listed ingredients are subject to FDA regulations and are considered safe for human consumption. Therefore, the Texas law would not impose a warning requirement for those ingredients.
GAO Highlights Advantages of Apprenticeship Programs
The Government Accountability Office (GAO) released a new report titled “Apprenticeships: Earn-and-Learn Opportunities Can Benefit Workers and Employers.” The report outlines how apprenticeship programs provide meaningful benefits for both participants and businesses. For employers, the report emphasizes that apprenticeship programs can help address labor shortages, improve employee retention, and yield a positive return on investment, particularly when implemented as part of a Registered Apprenticeship Program
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| MEMBER SPOTLIGHT
Rachel Klataske Sr. Director of Business Development Nu Life Market |
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In this month’s member spotlight, we’re proud to feature Rachel Klataske, a dedicated food industry professional whose work bridges science, sustainability, and advocacy. As the Senior Director of Business Development at Nu Life Market, a vertically integrated sorghum mill in Scott City, Kansas, Rachel has been instrumental in promoting the value of sorghum since 2016—highlighting its role in regenerative agriculture and gluten-free nutrition, while supporting farmers and educating the market.
A graduate of Kansas State University with a degree in Bakery Science and Management, Rachel began her career at Post Foods in Battle Creek, Michigan, where she spent eight years as a Product Development Scientist creating cereal and snack products.
Rachel remains deeply engaged in the industry through her leadership and volunteer roles. She currently serves as Vice Chair on the ASB Membership & Marketing Committee and on the Membership Innovation Task Force, and recently was a member of the BakingTECH 2025 Planning Committee. As part of her commitment to fostering connections, Rachel is also a frequent host of our casual member meet-ups, most recently welcoming members at the Summer Fancy Food Show this month.
She additionally serves as the Membership Chair for the Kansas City Section of the Institute of Food Technologists and is on the External Advisory Board for K-State’s Department of Grain Science. Based in Manhattan, Kansas, Rachel and her husband Ryan are raising their two children and operate Ancient Ocean Beef Co., a business focused on prairie-friendly, grass-fed and -finished beef for the local market. Here's to you, Rachel! Your thoughtful leadership, innovative spirit, and commitment to community make you an invaluable part of ASB. |
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American Society of Baking | 1415 Shelby Street, Suite A | Indianapolis, IN 46203 US |
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