| Safety, Upgraded Z50.1 Standard Undergoes Modern Revision |
The ANSI/ASB Z50.1 American National Standard for Bakery Equipment – Safety Requirements is currently in the final stages of its scheduled ANSI review and revision process. |
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Led by the American Society of Baking, this 5-year cycle involves a panel of experienced industry experts who have conducted a thorough line-by-line review of the standard. Their goal: to align Z50.1 with the evolving needs of today’s commercial and industrial baking facilities while maintaining its core commitment to safety.
What’s Being Updated in the 2025 Draft?
Key improvements in the proposed revision include: - Robotics & Automation: New guidance supports the safe integration of robotic systems on bakery production lines.
- Guarding Requirements: Expanded and clarified to better protect personnel during operation and cleaning.
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Risk Assessment Protocols: Refined to help identify hazards and apply effective engineering and procedural controls.
- Lockout/Tagout Terminology: Updated to ensure clarity and consistency with regulatory standards.
These updates reflect years of collaboration between equipment designers, manufacturers, bakers, and safety professionals across the industry.
What’s Next?
The committee has completed the balloting process, and the draft is undergoing final approval steps required by ANSI. Once finalized, the updated Z50.1 standard will serve as a modernized benchmark for equipment safety across the baking supply chain.
Stay tuned for its release and opportunities to implement the new safety guidance in your own operations. Learn more about the Z50.1 Standard and ASB’s work as the ANSI secretariat on our website: |
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Meet the PDC Finalists: Sweet Ideas Taking Center Stage |
ASB is thrilled to introduce the three finalist teams rising to the top of this year’s Product Development Competition, sponsored by the National Honey Board: - Cal Poly Pomona
- Cornell University
- Kansas State University
These talented student teams impressed with standout innovation, technical skill, and creative use of honey as a functional ingredient. They’ll bring their final products to the main stage at BakingTECH 2026, February 17–19, where they’ll present, network, and compete for part of the $20,000 prize pool.
Help us cheer them on as they get ready to shine in Chicago! |
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Please update your records for all mailing and invoicing to make sure nothing gets lost. We’re continuing to connect and support you from our new office:
The American Society of Baking 4231 W 96th Street, Indianapolis, IN 46268 |
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Your New BakingTECH Friend Starts Here:
The Ambassador Program |
Ready to feel connected the moment you arrive at BakingTECH? Our Ambassador Program helps ensure every attendee gets the most out of their experience. First-time participants are paired with experienced ASB member volunteers who serve as friendly guides, offering advice and support throughout the event. It’s a simple way to make the conference feel welcoming, connected, and easier to navigate. -
For First-Time Attendees: Indicate you’re a first-time attendee or new ASB member during registration to be matched with an Ambassador who will connect with you before the event.
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For Ambassadors: Mark your interest during registration (or complete the form below) to be paired with a first-time attendee and help welcome them into the ASB community.
Join us in creating a warm, inclusive experience for all! Become an Ambassador or check your registration to ensure you’re enrolled in the program. Together, we’re building a stronger, more connected ASB community. |
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December 1st
BakingTECH Sponsorship Deadline |
Ensure your company is fully recognized at BakingTECH 2026 by confirming your sponsorship! With a number of opportunities and levels available, this is a powerful way to elevate your brand, engage the baking community, and align your organization with education, innovation, and industry leadership.
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| December 10th
Webinar: Strengthening the Future of Baking |
The baking industry’s future depends on the next generation of talent. Join FoodGrads Founder Nicole Gallace for a powerful session on how to attract (and retain!) the highest quality students and recent graduates to your workplace to support your long-term success. | |
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December 15th Mentoring Program Applications Deadline |
Ready to take your career or leadership skills to the next level? Apply for the 2026 Mentoring Program! Connect with experienced industry professionals, gain guidance, and grow your career through this structured, five-month virtual program. |
| April 1st
Reiser Regional Meet-Up |
Join us at the Reiser Customer Center for an engaging Regional Meet-Up where baking professionals come together to connect, learn, and explore. Along with a dedicated networking reception, attendees will enjoy equipment demos, a guided facility tour, and the chance to see cutting-edge bakery technology in action. |
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January 9th BakingTECH Advance Registration |
We can’t wait to see you February 16–19 at BakingTECH 2026! Register before January 9 to save $150 and secure your stay at the Sheraton Grand Chicago Riverwalk, offering unbeatable convenience to all educational sessions, networking, and conference activities. |
| January 9th
Formulation Floor Advance Registration |
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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Protecting Our Industry 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. |
Resolution Recognizes National Bread Month
The American Bakers Association (ABA) worked with Congressional Baking Caucus Co-Chairs Don Davis, (D-NC) and John Joyce, M.D. (R-PA), to introduce a resolution in the U.S. House of Representatives recognizing November as National Bread Month and celebrating bread as a nutritious, affordable, and culturally significant food.
ABA is proud to see the commercial baking industry’s contributions recognized, honoring the essential and accessible grain foods our members provide to millions of families across the country. |
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MEMBER SPOTLIGHT Harrison Helmick
Senior Scientist | Roquette |
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This month, we’re excited to highlight Harrison Helmick, Senior Scientist at Roquette and a dedicated leader within the ASB community. Harrison brings a unique mix of deep technical expertise and genuine passion for advancing the science of baking. At Roquette, he aids in the development of new ingredients for dairy, bakery, meat alternatives, and beverage applications, while also pushing innovation in plant protein functionality by developing data science and automation solutions.
Harrison’s industry journey is shaped by both hands-on bakery experience and cutting-edge research. Prior to his current role, he earned his PhD in food science and engineering at Purdue University, studying structure-function relationships in plant proteins and publishing on wheat dough rheology. Earlier in his career, Harrison held production and continuous improvement roles at Bimbo Bakeries USA, where he developed and implemented best practices, improved training systems, and spearheaded waste-reduction initiatives based on his Lean Six Sigma training.
Within ASB, Harrison’s impact is just as impressive. He currently serves as Chair of the Product Development Competition Committee, and he has generously contributed to our Mentoring Program as both a mentor and mentee. Harrison was also an active member of the Membership and Marketing Committee and recently completed a term on the ASB Board of Directors from 2022 to 2025.
His leadership, enthusiasm, and curiosity embody the spirit of ASB on the Rise, and we are grateful for the expertise and energy he brings to our community. |
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American Society of Baking | 4231 W 96th Street | Indianapolis, IN 46268
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