American Bakers Association

IBIE offers a whole host of things to do, see, touch, smell, taste and imagine. Pics: IBIE

IBIE 2019

Hobnobbing at IBIE: Roundup of exposition’s jam-packed schedule

By Gill Hyslop

Anticipation is building as the clock counts down for the kickoff of the International Baking Industry Exposition – one of the most important events of the global bakery industry’s calendar – scheduled to open doors at the Las Vegas Convention Center...

Members of the Valley Co-op have access to some 30,000 products from 200 manufacturers based in Wisconsin and Michigan in the US. Pic: ©Getty Images/jetcityimage

News in brief

Valley Cooperative of Great Lakes-area bakers joins ABA

By Kristine Sherred

The bakery ingredient cooperative, which represents retail and wholesale bakers in Wisconsin and Michigan in the US, has joined the American Baking Association (ABA) in a 'unique membershipment arrangement'.

AIBI gears up to host UK’s biggest bakery conference

AIBI gears up to host UK’s biggest bakery conference

By Gill Hyslop

The International Association of Plant Bakeries (AIBI) is hosting its 36th biennial Congress in Manchester with a program focused on a comprehensive view of the baking industry – now and in the future.

It will soon become imperative for the baking industry to hire Millennials, says Bakers National Education Foundation

DISPATCHES FROM THE 2015 PROCESS EXPO

Mentorship a must when hiring Millennials in baking industry

By Hal Conick

Companies must provide “a lot of coaching” and mentorship when hiring Millennials in the baking industry to nurture young talent, according to Dave Krishock, Bakers National Education Foundation professor at Kansas State University.

Commodity sourcing and supply chain relationships are a focus for bakers looking to manage costs, says Federation of Bakers and American Bakers Association

SPECIAL EDITION: MINIMIZING COSTS THROUGH INGREDIENTS

Bakers look to commodity supply for cost management

By Kacey Culliney

Rather than innovative formulation changes to manage costs, bakers across the globe are instead going back to basics and cleverly sourcing commodities.