News in brief
Valley Cooperative of Great Lakes-area bakers joins ABA
ABA president and CEO Robb MacKie will detail the arrangement at the Valley Bakers board meeting in June. ABA will also host a booth at the cooperative’s annual food show.
“This partnership is the embodiment of one of our core initiatives to strategically align the baking industry,” said MacKie.
As a member group, Valley Bakers will have access to ABA's training and education resources, as well as updates on industry happenings, policies and trends.
"ABA looks forward to educating the members of Valley Bakers in the ROI [return on investment] of our policy work and hopes they will engage," MacKie told BakeryandSnacks.
The Greenville, Wisconsin-based cooperative started in 1949, when bakery supply salesman Frances Quigley spearheaded the idea to lower costs. The member-owned group combines the resources of professional bakers, millers and other foodservice companies – including donut shops, pizza restaurants and confectioners – to reduce ingredient costs through volume purchasing and distribution.
Members and non-members can purchase more than 30,000 baking ingredients and supplies from 200 manufacturers.
“We understand that having easy access to the right resources has never been more vital to our members’ success,” said Mark Munroe, Valley president.
Annual operating profits go back to the stockholders.
!['Everybody is eating bread … so this was the idea to improve the diet of people [around] the world.'](/var/wrbm_gb_food_pharma/storage/images/_aliases/wrbm_tiny/publications/food-beverage-nutrition/bakeryandsnacks.com/news/industry-voices/limagrain-ingredients-is-on-a-mission-to-bridge-the-fibre-gap-with-the-globally-accepted-staple-white-bread/16965237-1-eng-GB/Limagrain-Ingredients-is-on-a-mission-to-bridge-the-fibre-gap-with-the-globally-accepted-staple-white-bread.jpg)
