BakingTECH 2027 Planning Begins 

With Member Experience at the Center

From May 18–20, the BakingTECH Planning Committee and Commercial Engagement Committee (formerly the Marketplace Committee) met in Atlanta, GA, to begin shaping the education, networking opportunities, and Formulation Floor experience for BakingTECH 2027.

The meetings brought together bakers, suppliers, technical experts, and ASB leaders for focused discussion around one central question: how can BakingTECH continue to deliver practical value for the people and companies moving the baking industry forward? 

The conversations went beyond filling time slots on a schedule. Committee members looked at how each part of BakingTECH can better serve attendees—from the main stage to the breakout rooms to the informal conversations that happen between sessions. That includes creating space for practical learning, stronger peer connections, and the kind of networking that helps attendees build relationships across the baking community. Early planning includes general sessions, technical breakouts, ideation labs, BakeTALKS, podcasts, and learning opportunities designed to help attendees leave with ideas they can put to work. 

Strengthening Connections on the Formulation Floor

The Formulation Floor is also being shaped with the attendee experience in mind. Rather than treating the floor as a separate part of the event, the committees discussed how it can become a more natural extension of BakingTECH’s education and networking. That includes looking at how people move through the space, where conversations happen, how activations can draw people in, and how bakers and suppliers can connect around real needs, new solutions, and shared challenges. 

While planning is still in the early stages, the direction is clear: BakingTECH 2027 is being shaped by member input, grounded in education, and focused on creating a stronger experience for the entire baking community.

Registration Opens August 18: Save the Date

More details about BakingTECH & Formulation Floor 2027 will be shared soon.

Your Profile Is Waiting for You!

Have you checked your profile on the member portal lately? Keeping it up to date means your fellow members can find you in the directory, connect with the right people, and see what you bring to the community. Log in to update your role, company, and contact info, and while you're there, make sure your membership is current so you don't miss a thing. A few quick clicks go a long way toward making the most of your ASB network. 

Not sure where to start? Check out our Portal User Guide.

June 7th 

IDDBA Casual Meet-Up

ASB is bringing the community together at Splitsville Luxury Lanes during IDDBA 2026 in Orlando, Florida for a relaxed evening of connection off the show floor. Join fellow baking professionals to unwind, network, and enjoy great conversation—whether you bowl or just catch up. 

June 17th

Webinar: Chemical Leaveners

Chemical leavening systems are widely used across bakery products, but their performance depends on proper formulation and understanding of key variables. Join us for a technical webiniar exploring baking powder components, neutralization value, and practical considerations for chemical leaveners.   

July 15th

Chicago Regional Meet-Up

Join us for an engaging and interactive afternoon at Rademaker’s Experience Center in Elk Grove, IL, designed to provide hands-on experience and insights into their state-of-the-art equipment. Attendees will have the opportunity to participate in DIY dough lamination, explore automation processes, and gain a deeper understanding of dough quality, tooling, and process flexibility.

October 19-22nd  

Commercial Bread

Production Course

This course breaks down the science behind common production challenges and how to troubleshoot them. Participants will learn to diagnose process issues, optimize formulations, and connect theory to real-world baking. The course features online learning paired with an in-person workshop in St. Louis.

MEMBER SPOTLIGHT

Emily Hickman

Director of Quality and Regulatory

Manildra Group USA

In this month’s member spotlight, we’re pleased to feature Emily Hickman, Director of Quality and Regulatory for Manildra Group USA based in Leawood, Kansas. Emily’s career path has taken her across the country through a wide range of roles in the baking and food industries, helping her build a strong cross-functional background and a well-rounded industry perspective. 

Throughout her career, Emily has worked in Technical Service and Applications, Quality Systems, Operations and Maintenance, and Warehouse Operations. She enjoys taking on new challenges and values the insight gained from working across diverse teams, roles, and areas of the business. 

Emily’s involvement with ASB began as a student volunteer during her K-State Bake Club days. Her passion for the baking industry continues today through her service on the 2024 and 2027 BakingTECH Planning Committees and as the current President of the KSU-FSU Bakery Science Alumni Group. 

A proud graduate of the Kansas State Bakery Science Program, Emily also stays actively involved in several industry organizations, including ABA FTRAC, Cereals & Grains Association, and the Organic Trade Association. 

Outside of work, Emily enjoys spending time outdoors with her family, trying new recipes, and searching for the perfect palmier. 

We’re grateful for Emily’s continued involvement and contributions to ASB and the baking industry. Her leadership, curiosity, and willingness to stay engaged across the industry continue to make a meaningful impact. 

American Society of Baking | 4231 W 96th Street, Indianapolis, IN 46268

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