March 2026

BakingTECH 2026

A Look at Last Week’s Highlights 

Baking professionals from across the country gathered in Chicago last week for BakingTECH 2026, ASB’s premier industry event. The conference brought together more than 900 attendees for three days of technical education, innovation showcases, and industry networking. 

This year’s program featured an expanded Formulation Floor with 130+ supplier exhibits, Innovation Stations, and the new contract manufacturing partner exchange, giving participants a deeper look into emerging equipment and ingredient technologies.  

Attendees heard from main stage speakers such as James Taylor, Markey Culver, and Kevin Ryan, who delivered insights on creativity, global bakery leadership, and consumer behavior trends shaping the industry. More than 30 industry leaders presented on emerging trends, technologies, and solutions. Attendees can access these via the event app.  

ASB additionally installed its 2026–2027 Board of Directors during the Annual Meeting, marking an important milestone for the organization’s leadership and its long-term vision for the baking community. Committees also transitioned as volunteers work to deliver on ASB's mission of service to the commercial and industrial baking industry. The Baking Hall of Fame inducted the Class of 2026 during the Wednesday afternoon Luncheon.  

From technical workshops to vibrant networking events, BakingTECH 2026 provided a dynamic platform for learning, collaboration, and forward‑thinking discussions that will influence the industry throughout the year ahead. 

BakingTECH 2027 will be held in Atlanta, February 21-24. Save the Date!

KSU’s Gochuhoney Bites Win 2026 PDC

Congratulations to Kansas State University, our winner of the 2026 Product Development Competition. Their standout product, Gochuhoney Bites—a gochugaru-spiced shortbread with hot honey caramel—impressed judges with its creativity, sensory appeal, and strong commercial viability. Sponsored by the National Honey Board, this year’s challenge required teams to showcase honey’s functional benefits beyond flavor while meeting rigorous industry standards, including scalability and a 14-day shelf life.  

Second place was awarded to Cal Poly Pomona for Bee’s Knees Sticky Honey Pudding, followed by Cornell University in third for Flan De Luxe. With 21 competitive submissions and a $20,000 prize pool, the competition continues to spotlight and support the next generation of baking industry innovators. 

Recognizing Excellence: 2026 Rising Baker

Congratulations to Peter Rasmussen, named this year's Rising Baker for his leadership, innovation, and impact on the baking industry. Now Global Product Manager – Electric Actuators at Festo, Rasmussen began his career after earning an industrial engineering degree from Kansas State University and driving manufacturing excellence initiatives at Bimbo Bakeries USA. A dedicated ASB member since 2011, he has served in Young Professionals leadership and helped launch the Rising Baker Award itself.  

The award recognizes emerging professionals who demonstrate exceptional achievement, leadership, and commitment to advancing the baking industry.

March 11th

Webinar: Beyond DATEM

Explore how enzyme technology is helping bakeries meet clean label expectations. In this technical webinar, Tom Gibbons of Novonesis breaks down how lipases function as effective dough-strengthening solutions, where they perform best, and what to consider when optimizing formulations. Join us to better understand the role of enzymatic alternatives. 

March 10th

Call for Content:

BakingTECH 2027

Have insights, research, innovations, or real-world solutions to share with the baking industry? We’re looking for forward-thinking professionals ready to help shape the future of commercial baking during BakingTECH 2027. Stay tuned for submission details and deadlines, and start thinking about the ideas you’re ready to bring to the stage.

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. 

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.

Supreme Court Decision on IEEPA Tariffs

The U.S. Supreme Court recently ruled 6–3 that the International Emergency Economic Powers Act (IEEPA) does not authorize the President to impose tariffs, invalidating the reciprocal and fentanyl-related tariffs issued under that statute. Tariffs imposed under IEEPA have added significant costs across the baking sector, affecting jobs, wages, and the affordability of baked goods for American families. According to ABA research, tariffs have added an estimated $744 million annually to the cost of imported ingredients and supplies.

The decision leaves other tariff authorities, such as those on steel and aluminum, in place and does not yet clarify how potential refunds will be handled. For a detailed legal analysis of the ruling and potential implications for future tariff actions and refunds, please see this article from ABA’s general counsel Morgan Lewis.

MEMBER SPOTLIGHT

Eric Lewis 

Vice President of Supply Chain Quality

Flowers Foods

In this month's member spotlight, ASB is proud to recognize Eric Lewis for his exceptional leadership, dedication, and service to our organization and the baking industry. 

Eric brings decades of experience in the food industry, specializing in supply chain quality and product development. Since joining Flowers Foods & Subsidiaries in 1999, he has built an impressive career marked by progressive leadership roles, including Managing Director of R&D/Product Development, Manufacturing Manager, and Quality Assurance Manager.

He currently serves as Vice President of Supply Chain Quality, where his expertise continues to shape the organization’s commitment to excellence. His industry journey began at Kroger as a Production Supervisor, following the completion of his Bachelor of Science in Bakery Science and Management from Kansas State University. As the 2023/2024 ASB Board Chair, Eric led ASB through one of the most transformative periods in its history. Under his leadership, the organization: 

• Completed a comprehensive rewrite of the ASB Bylaws, laying the groundwork for stronger governance and future growth. 
• Unveiled a dynamic new brand in celebration of ASB’s 100th anniversary, honoring the organization’s legacy while positioning it for a vibrant future. 
• Developed and implemented a refreshed strategic plan, including a new vision, mission, and values that more clearly reflect the needs and aspirations of today’s baking professionals. 

Throughout this journey, Eric exemplified servant leadership—inviting member feedback, fostering open dialogue, and ensuring the modernization of ASB was collaborative, inclusive, and future-focused. His thoughtful, member-centered approach helped revitalize the organization and strengthen its foundation for the next century. 

We extend our deepest appreciation to Eric Lewis for his extraordinary commitment and the lasting impact of his leadership to the ASB and the industry at large. 

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!