With its flagship event BakingTech hitting its 100-year anniversary, the American Society of Baking (ASB) has something to celebrate. When the gathering of baking industry professionals commences February 27–29 at the Hilton Chicago, attendees will honor and applaud the organization’s century of education, mentoring, and networking. They also will work with colleagues and bakery students to collaborate on building baking’s future, and to build each other up.

"ASB is a community of commercial baking professionals who gather to share knowledge, best practices, stories, and solutions to help us improve as individuals,” says Eric Lewis, chair of ASB’s board of directors and vice president of quality assurance and regulatory with Flowers Foods. “BakingTech is where we come together as individuals to support one another.”

Networking
Tawnee S. Brydebell, ASB’s director of meetings, says the chance to engage in face-to-face connection is important to BakingTech attendees.

“Members consistently share with me that networking and engaging with one another at BakingTech is the most critical component of this annual event,” she relates. “We can witness that from the printed records and recordings over the years that we house on our website and at the Bundy Baking Museum. These proceedings, as they were called, have served as a valuable resource to the industry over the years with technical insights and details of insights exchanged during the open discussions.”

What’s more, Brydebell states, as the event hits the century mark, much of the value and reasons attendees register has remained constant.

“While we have modernized the way we capture and disseminate this information today, the nature of the technical content presented, and the experiences exchanged within this community are still the top reasons baking pros attend this event each year,” Brydebell says. “The ASB Chair of the Board Eric Lewis recently reinforced that the work of ASB is focused on the individual. We help the individual learn, grow, and improve, which in turn benefits the industry overall.”

BakingTech features
Kristen L. Spriggs, executive director of ASB, says the centennial edition of BakingTech will be an “unforgettable experience” thanks to sessions, industry discussions, and the aforementioned networking. All of the content, she adds, is focused at benefitting the people that drive the baking field.

“We are focused on emerging technology, innovation, R&D, engineering, quality, operations—all within the baked goods food industry. From snacks to bread to sweet goods, our mission is to serve those who are involved in researching, developing, baking, and getting the products into the hands of the consumer,” Spriggs relates.

Spriggs adds that BakingTech attendees will be able to:

• learn about the latest from their peers and other industry experts, via the more than 30 technical presentations on the roster
• discover their next operational solutions through the event’s MarketPlace, an exposition hosting more than 150 equipment and ingredient suppliers
• connect with other attendees at workshops and luncheons
• reach out to next-generation baking industry professionals coming from student chapters throughout North America
• applaud notable innovation and accomplishments with Baking Hall of Fame inductees and Rising Baker Award recipients

Educational offerings
Brydebell says the BakingTech events have been known for treating registrants to valuable learning resources—and this year’s agenda is no exception.

“BakingTech 2024 educational programming promises an enriching experience, offering ample opportunities to learn from over 30 industry experts,” Brydebell shares. “The diverse expertise covers various crucial aspects, including sustainability, educational resources, hygienic design, consumer behaviors, food safety and sanitation, as well as baking manufacturing and operations. Attendees can expect a comprehensive and insightful exploration of key topics that are integral to the baking industry, gaining valuable knowledge from a diverse range of seasoned professionals.”

Spriggs says the agenda offers a large numbers of sessions that are all worth checking out, offering a number of highlights.

“The Allergen Maintenance session, on February 29, will address this issue in the industry, as allergen management remains the primary cause of recalls for both the industry and the FDA, providing insights into the complexities of allergen management and offering a forward-looking perspective on addressing these challenges in the industry,” she says.

“The Evolution of Baking from Ancient Egypt to Sliced Bread, by Richard Charpentier on Wednesday, February 28, will explore the rich history of bread, tracing its origins from Ancient Egypt to the modern era. By delving into the history of bread, participants gain insights into broader trends in food production and consumption, anticipating future changes in the industry,” Spriggs continues.

“A presentation on Wearable Technology in Baking will provide information on how technology provides improved access to information, fostering efficiency in bakery operations, improved safety and is a valuable educational resource,” Spriggs concludes.

Brydebell also points at the on-site live podcast recordings are another BakingTech feature worth checking out. Now in its second year, the podcast agenda includes “valuable perspectives, discussions, and expertise” from suppliers, producers, and others, including representatives from AB Mauri and Grain Craft.

Future bakers
Many baking professionals invest in the future of the industry by supporting members of the field just getting started in their careers. Spriggs points out ASB follows that tradition with programs encouraging future bakers, including programming at BakingTech.

“ASB has long had a history of supporting students and those just getting started in the business,” Spriggs remarks. “I think this goes back to the family nature of this industry; multiple generations having been coming to BakingTECH since the first group of bakery owners and engineers gathered in Chicago at the Sherman Hotel back in 1924.”

Brydebell adds, “The Product Development Competition continues to be a highlight of our student engagement program. Last year we launched a new award to recognize Rising Bakers. This year we spotlight again a tremendous under-40 talented individual who is inspiring those around her with dedication and creativity.”

“We must nourish the future leaders, bakers, and engineers of this industry if we are going to instill those best-practices learned by experience only and help nurture the community who supports them,” Brydebell concludes.

Like the students attending the 2024 event, Spriggs herself is relatively new to ASB and BakingTech, having joined the organization a little more than a year ago. However, with one BakingTech under her belt, she relates she is looking forward to this year’s meeting.

“Even though this is only my second BakingTECH since I started in January 2023, I’m excited to experience it all again like it’s my first time,” Spriggs shares. “This year I have a much better understanding of the industry and concepts—and now I have a much deeper appreciation for the process—but it is still the members who make the experience most fulfilling.” SF&WB