| Every voice strengthens our community—and yours can help guide where we go next.
The ASB Nominating Committee is now accepting nominations for dedicated, forward-thinking leaders to serve on the ASB Board of Directors. |
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If someone you know is passionate about advancing the commercial baking industry and strengthening our community, we invite you to participate in this important process.
Nominations are open through Friday, November 14. Ideal candidates will embody ASB’s core values, actively engage in ASB programs and events, and demonstrate a strong commitment to the future of our industry. Prior and current committee experience is not required but highly desired.
The 2026 Slate of Officers and Directors-at-Large will be presented to the membership at ASB’s Annual Meeting of Members during BakingTECH 2026. By submitting a nomination, or stepping forward yourself, you can make a meaningful impact on the direction and success of our community and industry.
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Who Will Be The Next Rising Baker? |
Do you know a young professional who is shaping the future of wholesale baking? The ASB Rising Baker Award honors emerging leaders under the age of 40 who demonstrate excellence, innovation, and a true commitment to our industry. This award is one of ASB’s highest honors and is presented each year at BakingTECH. Recognize a standout young professional who is driving our industry forward, whether through leadership, achievement, or meaningful contributions.
Nominations are open through November 24, 2025. Help us spotlight the next generation of industry leaders. |
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Congratulations to the First Commercial Bread Production Course Graduates! |
Earlier this month in St. Louis, we wrapped up our inaugural hands-on bread course — a 14-week journey that brought together members from across the industry for deep learning, lab trials, and a lot of great bread.
From mixing and fermentation to formulation control and product evaluation, this group worked hard, asked smart questions, and rose beautifully under pressure. We’re so proud of each participant for completing the course and earning their ASB Commercial Bread Production Certificate.
Here’s to the first of many cohorts who will shape the future of industrial baking! |
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November 6th
Webinar: Fuel the Future of Snacking |
Explore the latest breakthroughs in nutrition bar innovation at this webinar, sponsored by Roquette. Learn how cutting-edge protein and fiber ingredients are shaping the next generation of bars with better taste, texture, and functionality. If you develop or innovate in the snack space, you won’t want to miss these insights. |
| November 12th
Webinar: Navigating the Ultra-processed Foods Conversation |
Stay informed on one of the most talked-about topics in food and nutrition. This session will explore the latest research, shifting policy perspectives, and what it all means for the baking industry. Attendees will walk away with clearer context and actionable insights to support evidence-based solutions that serve both public health and innovation. |
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November 12th Casual Meet-Up at Chemistry, Quality & Technology Conference |
ASB will be at the Cereals & Grains Association's Chemistry, Quality, and Technology Conference! 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! |
| November 21st
Poster Session Deadline |
Ready to put your baking industry research on the map? Abstract submissions for the BakingTECH 2026 Poster Sessions are now open! Undergrad, grad, and faculty are all invited to showcase research, connect with industry leaders, while gaining recognition across the baking world. |
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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 Jana Johnson Kansas State University |
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In this month’s member spotlight, we’re thrilled to feature Jana Johnson, a senior at Kansas State University majoring in Bakery Science and Management. Jana is already making an impact as a student leader, serving as President of the KSU Bakery Science Club and contributing her energy and insights as a member of the BakingTECH 2026 Planning Committee.
This past summer, Jana expanded her hands-on experience as a Research & Development Intern at Flowers Foods, working with the Dave’s Killer Bread team in Thomasville, Georgia. Over 12 weeks, she supported a variety of projects and collaborated with vendors and contractors to help bring new product ideas to life. In addition to growing her technical skills, she built meaningful professional relationships she’ll carry with her into her career.
Jana also previously interned with PureField Ingredients, gaining further exposure to the commercial baking and R&D space. Now in her final year at K-State, she’s actively exploring full-time roles in Research and Development and is eager to continue building connections across the baking industry.
When she’s not in the lab or the classroom, you can find Jana baking at home—her favorite treat to whip up is brown butter chocolate chip cookies, and she always tries to keep a stash in the freezer for those spontaneous sweet cravings.
ASB is proud to support students like Jana whose leadership, drive, and enthusiasm represent the future of the baking industry. We can’t wait to see where her journey takes her next. |
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American Society of Baking | 1415 Shelby Street, Suite A | Indianapolis, IN 46203 US |
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