| Building Skills For What's Next |
What learning topics resonated most with the ASB community in 2025? Engagement across our Education Hub points to a strong interest in the technical foundations that support performance and innovation. |
|
|
The most-viewed webinars were on bakery enzymes, flour quality, industrial sponge and dough, whole grains, and high-protein formulations—reflecting the questions and challenges top of mind for baking professionals across the industry.
These high-interest topics are just a snapshot of the knowledge available through ASB’s Education Hub. Whether you’re building technical expertise, exploring new trends, or looking for practical solutions, our education resources are designed to support industry professionals at every stage.
What You’ll Find On The Education Hub: - Industry Webinars: Live and on-demand sessions led by industry experts, covering top trends, technical fundamentals, and practical applications.
-
Self-Paced Courses: Interactive online modules with courses available on Bread & Buns, Cookie & Cracker, and Tortilla production.
-
Commercial Bread Production Course: A hybrid learning experience that combines online instruction with an in-person training workshop for hands-on application.
- BAKERpedia: A searchable library of 700+ articles and guides on food safety, formulas, ingredients, equipment, and more.
-
Technical Bulletins: In-depth publications exploring the history, innovation, and evolution of baking and baking technology.
Together, these resources reflect where baking education is headed, highlighting the skills and expertise shaping today’s baking operations and what professionals are prioritizing next. As we kick off our 2026 live webinar schedule, that same focus continues: practical, relevant learning aligned with the industry’s real needs. |
|
|
Help Build What Comes Next |
Your experience and feedback helps ASB move forward. That’s why we’re inviting you to participate in our Member Survey. Tell us what’s working, what could be improved, and how we can better support your personal and professional journey. Your feedback will also guide how BakingTECH evolves in future years. Take 5 minutes to share your voice & shape what’s next for ASB. |
|
|
February 16th
Milling & Baking Division Spring Technical Conference |
Hosted by the Cereals & Grains Association Milling & Baking Division, this one-day technical conference brings together experts across grain science, milling, and baking. Expect technical presentations, industry updates, a dynamic roundtable discussion, and student research highlights—all focused on quality, functionality, and sustainability in modern baking. |
| February 16th & 17th
Society of Bakery Women Events |
Join two special events at BakingTECH 2026 honoring connection, leadership, and women in baking. Attend the SBW Professionals Reception on Feb. 16, 5:30–7:00 PM, followed by the Annual SBW Brunch on Feb. 17, 8:30–10:30 AM. Connect with professionals and students while recognizing the impact of women across the baking industry. |
|
|
March 31-April 1st Sanitary Design Workshop |
BEMA, in collaboration with ASB and BEAG, is hosting a two-day workshop designed to deliver practical insights on sanitation, food safety, and hygienic equipment design. Join industry peers in Chicago for an immersive learning experience grounded in real-world application. |
| April 1st
Reiser Regional Meet-Up |
Join us at the Reiser Customer Center for an engaging Meet-Up where baking professionals come together to connect, learn, and explore. Along with a dedicated networking reception, attendees will enjoy equipment demos and a guided facility tour. Strengthen industry connections and knowledge. |
|
|
Feb. 16-19th: BakingTECH 2026 |
Our favorite event of the year is almost here! Make sure you're up to date on the schedule, speakers, events, and everything else we have planned for BakingTECH 2026. See you in Chicago. |
|
|
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. |
USDA and HHS Release New Dietary Guidelines
The U.S. Department of Agriculture (USDA) and Health and Human Services (HHS) announced the release of the 2025-2030 Dietary Guidelines for Americans (DGA). These Guidelines shape nutrition policy, public health outcomes, and federal food programs that serve nearly one in four Americans. The updated Guidelines include a shorter version geared towards the consumer in addition to the appendices that inform the federal nutrition assistance programs through a future regulatory process of which the American Bakers Association (ABA) will be fully engaged.
ABA was pleased that USDA and HHS heard ABA’s message about the essential role grains play in a balanced diet, as well as recognizing our industry’s commitment to remove the use of certified FD&C colors. Grains continue to be a component of healthy dietary patterns recommended in the DGA, and ABA has been consistently championing this importance with regulators. The continued inclusion of grains reflects a strong and enduring body of scientific evidence demonstrating the essential nutrients grains provide, as well as their accessibility and affordability for families across all life stages. Grain foods are a cornerstone of federal nutrition assistance programs, helping nourish infants, school-aged children, families, and older adults.
ABA has engaged throughout the DGA development process for decades to help ensure the Guidelines uphold evidence-based grain recommendations and recognize the important role grain foods have in supporting a balanced diet and meeting nutrient needs. While we were disappointed to see white bread, crackers, tortillas, and ready-to-eat or packaged breakfast options used as examples of highly processed, refined carbohydrates, ABA will continue educating USDA, HHS, and policymakers on how this characterization does not fully reflect these staple grain foods and their affordability and accessibility to all communities nationwide.
|
|
|
| MEMBER SPOTLIGHT
Jeff Shura Senior VP of Engineering & Technology Flowers Foods |
|
|
In this month’s member spotlight, we’re pleased to feature Jeff Shura. A seasoned leader in engineering and technology, he currently serves as Senior Vice President of Engineering and Technology at Flowers Foods. In this role, Jeff oversees capital project management, bakery maintenance support, continuous improvement, and digital manufacturing initiatives—driving technical solutions and programs that enhance operational performance across the company’s bakery network.
Jeff brings over 34 years of experience in the consumer packaged goods industry, with previous leadership roles at Kraft/Mondelez and Conagra Brands. His career spans engineering, operations, and strategy, and he is known for his systems-level thinking and deep expertise in large-scale food manufacturing. A first-principles thinker, Jeff applies best practices in machine design, process improvement, and controls to deliver smart, scalable solutions.
A graduate of the University of Illinois with a Bachelor of Science in Mechanical Engineering, Jeff continues to share his expertise through active involvement in the ASB community. He is a current member of the ASB Board of Directors and serves as Board Chair of the Bakery Equipment Assessment Group (BEAG), where he helps guide industry standards and equipment evaluations.
ASB is proud to recognize Jeff’s leadership and his lasting contributions to both the Society and the baking industry. His forward-thinking approach and technical insight are helping shape the future of commercial baking. |
|
|
THANK YOU, BAKINGTECH SPONSORS |
American Society of Baking | 4231 W 96th Street, Indianapolis, IN 46268 |
Was this email forwarded to you? Subscribe and never miss an update! |
|
|
|
