| Leadership, Momentum, and What’s Next |
Held during BakingTECH 2026, ASB’s Annual Meeting of Members provided a focused look at our progress, priorities, and leadership for the year ahead.
Between celebrating member achievements, sharing organizational progress, and welcoming new leadership, one theme came through consistently: ASB is building momentum—and doing it with purpose. |
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While the week in Chicago brought together more than 850 baking professionals, the Annual Meeting centered on what matters most to members: the strength of the organization, the direction of its strategy, and the people guiding its future. Growth, Engagement, and Impact
ASB enters 2026 in a strong position. Financial performance continues to improve, driven by the success of BakingTECH and increased engagement across programs, sponsorships, and education. At the same time, the organization is focused on long-term sustainability—diversifying revenue, expanding year-round engagement, and investing in resources that deliver practical value to members. Membership growth continues to reflect meaningful momentum. Overall membership is up more than 9% year over year, with members under 40 now representing one-third of the total. Student membership is growing steadily, and digital membership has doubled in just one year. These trends point to a stronger, more connected pipeline of future industry leaders. ASB’s expanded focus on education and training is already delivering results. Nearly 1,000 professionals joined technical webinars, over 1,000 engaged with the Education Hub, and the hybrid Commercial Bread Production course continues to demonstrate strong demand for practical, hands-on learning. |
The Annual Meeting reinforced what makes ASB distinct: a member-driven organization built on shared knowledge, active collaboration, and a commitment to advancing the baking industry.
As ASB continues to grow and evolve, that foundation—strong leadership, engaged members, and a clear strategic direction—will shape our future. |
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Welcome In ASB's 2026-27 Board |
One of the most important moments of the Annual Meeting was the installation of ASB’s new leadership. The 2026–2027 Board brings a strong mix of continuity and fresh perspective. Together, this group reflects the full breadth of the industry—bakers, suppliers, engineers, and technical experts—positioned to guide ASB through its next phase of growth.
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Have You Shared Your Feedback Yet? |
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 help shape what’s next for ASB. |
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April 8th
Webinar: Closing the Fiber Gap |
As fiber-enriched bakery products grow in popularity, the baking industry is working to address the gap between recommended fiber intake and actual consumption. Join Andy Komarek, of ANKOM Technology for a technical session exploring how evolving dietary trends, regulatory requirements for added fibers, and modern formulation strategies are shaping the future of fiber in baking. |
| April 21st
Call for Content Deadline: 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. Review submission details, explore deadlines, and start preparing the ideas you’re ready to bring to the stage. |
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June 2nd Kansas City Regional Meet-Up |
Join us for a relaxed and engaging evening on the rooftop deck of Commercial Baking/Avant Food Media in the heart of Kansas City! Whether you're new to the industry or looking to expand your professional circle, this networking event is the perfect opportunity to build connections in a casual, upbeat setting. Enjoy great conversations with industry peers while soaking in the city views. |
| June 9-12th
Commercial Bread Production Course |
Designed for bakers who want a deeper understanding of how ingredients perform at scale, this course breaks down the science behind common production challenges and how to troubleshoot them. Learn to diagnose process issues, optimize formulations, and more. The course pairs online learning with an in-person workshop. |
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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. |
Tariff Investigations Under Section 301
The Administration initiated new tariff investigations under Section 301 of the Trade Act of 1974, led by USTR, examining excess manufacturing capacity across several major trading partners, as well as enforcement of forced labor import restrictions involving more than 60 countries.
The Federal Register notices allow for public comments until April 15, and public hearings will be scheduled for late April and early May. These proceedings could move on an expedited timeline and may result in additional tariffs affecting a range of global supply chains. |
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| MEMBER SPOTLIGHT
Amye Wong Business Development Manager for Baking SEA Novonesis |
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This month, we spotlight member Amye Wong, a global baking professional who brings together technical expertise and business insight.
With 15+ years of experience across R&D, technical services, and commercial roles throughout Southeast Asia, Amye has built a career in both science and real-world application. She currently serves as Business Development Manager for Baking SEA at Novonesis, where she works closely with customers to support innovation and drive growth across the region.
Before stepping into business development, Amye spent years in R&D and technical roles, leading new product development and improving production processes for bakery and food companies in Malaysia. She holds an MBA from Anglia Ruskin University, along with specialized training in Baking Science and Technology, giving her a well-rounded perspective on both the technical and strategic sides of the industry. One thing she's learned along the way? Dough usually behaves once you understand what it needs with a little love and passion.
As an ASB member, Amye is all in on learning and connection. She attended her first BakingTECH in 2026, is currently a mentee in the Mentoring Program, and regularly participates in the Baking Education Webinar Series to keep growing and stay connected with the global baking community.
We appreciate you, Amye! Thanks for being engaged, curious, and such a great part of the ASB community. |
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American Society of Baking | 4231 W 96th Street, Indianapolis, IN 46268 |
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