| NEW: Pre-Conference Workshops at BakingTECH |
Big news: BakingTECH 2026 is kicking off with two brand-new pre-conference workshops on Monday, February 15! These hands-on sessions are designed to give you practical skills you can use right away, whether you want to sharpen your sensory evaluation expertise or stay ahead of the next wave of food safety compliance. |
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Workshops are just $100 for ASB members and can easily be added to your BakingTECH 2026 registration. Not joining us for the full conference? No problem! Register for the workshops only.
Workshop 1: Sharpen Your Senses to Elevate Product Quality Discover how sight, smell, taste, texture, and even sound shape the baking experience. This hands-on session will show you how to: -
Identify and describe product attributes with confidence
- Strengthen your quality assurance practices
- Improve product development outcomes
Designed for bakers, QA professionals, R&D teams, and production managers who want to sharpen sensory skills and consistently deliver high-quality products.
Presented by: Nora Bricker, Director of Quality & Food Safety, New Horizons Baking Co. >> REGISTER HERE |
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Workshop 2: Are You Ready for the Next Generation
of Food Safety Compliance?
Get ahead of the critical changes from PCQI 1.2 to 2.0 and prepare for tomorrow’s regulatory landscape. Learn what’s new for Food Safety Plans, hazard analysis, environmental monitoring, supply chain controls, and allergen management—plus the digital tools shaping compliance in 2025 and beyond. You’ll gain: - A clear view of required updates to improve processes
- Tools to keep your food safety plan resilient and audit-ready
- Insight into FDA expectations for PCQI professionals
Perfect for PCQIs, QA leaders, compliance officers, and food safety professionals responsible for Preventive Controls for Human Food compliance.
Presented by: Mark Weighner, VeriCuda >> REGISTER HERE |
Bundle With BakingTECH Attend one or both of these sessions individually. Or, add them on to your BakingTECH registration to maximize your learning opportunities along with this year's dynamic lineup of speakers and sessions. |
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Registration Open For March Commercial Bread Production Course |
Our October 2025 Commercial Bread Production Course sold out quickly, so now’s your chance to secure a spot in the next session! Registration is now open for the March 16–19, 2026 course in St. Louis, MO.
Designed for baking professionals seeking hands-on, technical training, this immersive program covers the full commercial bread-making process—from ingredient functionality and mixing to fermentation, makeup, and troubleshooting. Participants will work alongside industry experts to deepen their understanding of formulation and production best practices, gaining practical skills they can apply immediately on the plant floor.
Spots are limited, so don’t wait. Sign up today to reserve your place! |
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Bakers Fly-In & Policy Summit November 3-5 | Washington, DC
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ASB is proud to join forces with the American Bakers Association and the Retail Bakers of America for an upcoming policy summit and fly-in that will unite the entire baking industry—from wholesale and retail bakers to suppliers—on Capitol Hill. Together, we’ll bring a unified voice to lawmakers in Washington, DC, to advocate for the issues that matter most to our members. Whether you’re a baker or a supplier, your presence is essential. Many of the challenges we face impact the entire supply chain, and by showing up together, we can drive meaningful change for the future of baking. |
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October 21st Ohio Regional Meet Up |
Join us at the Bundy Baking Museum in Central Ohio, home of ASB’s Baking Hall of Fame. This special gathering blends history, networking, fun, and plenty of time to connect. Guided tours will be offered and the evening will conclude with the reveal of the 2026 Baking Hall of Fame inductees. Help us celebrating the rich history of ASB and Baking, together. |
| October 23rd
Webinar: The Consumer Conundrum: Grain Foods |
Gain fresh insights into how today’s consumers view grain foods and what that means for your business. In this free Coffee Break Webinar with the Grain Foods Research Institute, you’ll explore shifting perceptions, opportunities to enhance well-being and convenience, and strategies to reconnect younger consumers with grain foods. |
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October 28th Webinar: Egg Replacement |
Discover practical solutions for today’s evolving baking needs in this webinar on Egg Replacement Strategies in Baking. Led by Alex Peña of Bellarise, this session will break down egg functionality across fresh, frozen, and dry formats and explore ingredient options and strategies for effective egg substitution. |
| October 28th
Casual Meet-Up at EATS |
ASB will be at EATS (formerly ProcessExpo) in Chicago and we'd love to see you there. We’re hosting an informal get-together with baking professionals and fellow members to connect, chat, and catch up. No registration is required, just stop by and say hello. Check out the calendar for details and to RSVP. |
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November 14th BakingTECH Early Bird Deadline |
We can’t wait to see you February 16–19 at BakingTECH 2026! Register before November 14 to save $300 and secure your stay at the Sheraton Grand Chicago Riverwalk, offering unbeatable convenience to all educational sessions, networking, and conference activities. |
| November 14th
Formulation Floor Deadline |
Feature your latest products, technologies, and solutions in the baking industry at our Tabletop Exhibits on the Formulation Floor. This is your chance to connect directly with bakers and industry leaders, demonstrating your innovations and staying ahead of the curve. |
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| MEMBER SPOTLIGHT
Jon Anderson Managing Consultant Bakery Equipment Assessment Group (BEAG) |
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In this month’s member spotlight, we’re honored to feature Jon R. Anderson, a widely respected expert in food safety, equipment design, and occupational safety with more than 35 years of experience in the baking industry.
Jon began his career with AIB International as a food safety auditor and rose to serve as Head of Food Safety Audit Services and later as Vice President of Audit Services. He was also instrumental in establishing AIB’s Occupational Safety and Health Education Department, becoming a recognized leader in safety compliance and management.
Jon’s impact on the industry extends beyond his work at AIB. In 2003, as a member of the BISSC Board of Directors, he led the transfer of ownership and management of the BISSC Office of Certification to AIB International and served as its director until 2014. He later played a key role in the evolution of BISSC into what it is today—the Bakery Equipment Assessment Group (BEAG) and was instrumental in guiding its move from AIB International to ASB in 2022.
Today, Jon serves as Managing Consultant for BEAG where he oversees the Equipment Assessment and Evaluation Process—helping bakery equipment manufacturers certify conformance to the ANSI / ASB Z50.2-2015(R2020) Sanitary Design Standard for Bakery Equipment. He also owns and operates a respected OSHA/safety management consulting firm. A native of Manhattan, Kansas, Jon’s legacy of leadership, technical expertise, and dedication to safety continues to shape the industry. Cheers to you, Jon! We extend our sincere thanks for your many contributions to ASB and the baking community. |
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American Society of Baking | 1415 Shelby Street, Suite A | Indianapolis, IN 46203 US |
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