Experts in the grain-based food industry will unite again this year at the American Society of Baking’s (ASB) BakingTECH conference, held in Chicago February 16–19. The organization’s annual meet-up brings together baking industry personnel to discover what’s next on the horizon, including ingredient breakthroughs, automation, sustainability, and more.

Standing out
“BakingTECH is where the commercial baking industry really comes together to learn, solve problems, and connect,” explains Tawnee S. Brydebell, deputy executive director, ASB. “It’s a highly interactive, hands-on experience built around real-world challenges. You’ll find bakers, engineers, food safety professionals, R&D teams, and suppliers all in the same space, sharing what’s actually working in their operations and learning from each other.”

What makes the event stand out is the experience itself, she says: “Attendees can expect main stage sessions that spark fresh, sometimes disruptive thinking, hands-on workshops that deliver practical tools, and curated conversations that create meaningful, honest dialogue about where the industry is headed.”

BakingTECH is also about community, Brydebell adds—beyond the sessions, the conference creates opportunities to build lasting relationships through unique networking experiences that extend outside the conference walls, she says.

“In Chicago, that includes small-group dinners on Tuesday evening, where attendees enjoy meals together in an intimate setting that makes it easy to connect, collaborate, and build meaningful professional relationships,” she expands. “The event also celebrates excellence and the future of the industry. From the Rising Baker Award and Baking Hall of Fame inductions to student research and innovation showcases, BakingTECH shines a spotlight on both the leaders shaping the industry today and the talent that will define what comes next.”

“Each year, more than 1,000 baking professionals gather to exchange ideas, explore emerging technologies like automation and sustainable production, and leave with practical strategies they can apply immediately. It’s where the industry doesn’t just talk about the future of baking—it actively builds it,” says Brydebell.

Key themes
Three guiding themes shape the overall experience: Innovation, Workforce Development, and Collaboration—and each one is reflected across the conference’s programming.

“On the Innovation side, the focus is on practical application. Hands-on learning experiences like Sensory Training 101 help attendees strengthen product quality through real-world testing, while sessions on automation, ingredients, and emerging technologies give teams tools they can actually use back on the plant floor,” Brydebell shares.

“For Workforce Development, there’s a strong emphasis on closing the industry’s skills gap. Content is designed to help companies upskill teams, transfer knowledge, strengthen training pipelines, and adopt smarter systems—including food safety advancements and digital tools—so operations are stronger, more consistent, and more future-ready,” she adds.

Collaboration shows up in very real, tactical ways throughout the event, Brydebell notes: “The Formulation Floor brings bakers and suppliers into a shared working environment focused on problem-solving and solution-building. Rather than operating as separate sides of the industry, the event creates space for technical conversations, shared challenges, and applied learning.”

In short, the program is built to deliver more than ideas, she concludes: “Attendees leave with new skills, stronger relationships, and practical tools they can apply immediately—whether that’s improving consistency, strengthening food safety systems, developing talent, or advancing innovation across their operations.”

Dave Krishock, 2026 BakingTECH program chair, Grain Craft, says, “Attendees will see more interactive programming, new learning formats, and enhanced spaces designed specifically for collaboration—all built to address shifting consumer expectations, health perceptions, sustainability priorities, and the evolving conversation around ultra-processed foods.”

New this year
One of the additions for 2026 is the new preconference workshops, which kick off the experience on Monday, February 16.

“Attendees can choose between Sensory Training 101 and The Ongoing Evolution of Food Safety: PSQI 2.0 is Here—both designed to be interactive, expert-led, and highly practical. These sessions give people tools they can use immediately in their operations,” Brydebell comments.

She recommends checking out experiences and events such as:

• The Formulation Floor, which continues to evolve and will feature expanded hours this year, giving attendees more time and flexibility to connect with technical experts, explore innovations, and have real, working conversations throughout the event.
• The new ASB Next! Stage, which combines the former Podcast and BakeTALK stages into one central experience. Located near ASB registration, this stage serves as a hub for live conversations, quick-hit learning, and real-time industry insight throughout the conference.
• Closing Night at the Redhead Piano Bar—an evening of live music, laughter, and connection in a relaxed, fun setting. Space is limited, and early registration is encouraged.

Educational sessions
“We’re especially excited about the keynote lineup, which sets the tone for the entire program,” Brydebell enthuses. “The conference opens with James Taylor, who will explore AI, Creativity, and the Future of Innovation—focusing on how human creativity and artificial intelligence are coming together to reshape industries and spark new ways of thinking,”

“We also have two powerful Thursday mainstage speakers. Markey Culver, founder of The Women’s Bakery, will present The Power of Bread, sharing how baking became a catalyst for social and economic change in East Africa. And Kevin Ryan, a leading expert in food culture and strategy, will dive into Rethinking Ultra-Processed Foods, unpacking how consumer perceptions are evolving and what that means for the baking industry,” she elaborates.

Other can’t-miss aspects, per Brydebell, include:

• Beyond the main stage, the preconference workshops are a major highlight, she says—particularly Sensory Analysis 101 and The Ongoing Evolution of Food Safety: PSQI 2.0 is Here. These sessions are highly interactive and built around real, hands-on learning.
• Panel session “Grains and Growth: Building Trust Through Storytelling and Transparency.” This session looks at how the baking and grain supply chain—from growers to millers to bakers—can use science-based storytelling to build consumer trust. The discussion will focus on how to address questions around sourcing, processing, and nutrition, and how companies can translate complex information into clear, credible communication.
• The technical program, which includes 20+ sessions covering topics like the MAHA era, ingredient functionality, hygienic design, sustainability, and advanced food safety systems, plus the student research poster presentations, which give attendees a look at emerging ideas and innovations directly from the next generation of baking professionals.

Advice for first-time attendees
First-time attendees should lean into the support that’s built right into the event, Brydebell advises.

“The Ambassador Program, held Tuesday afternoon, is a great place to start. First-time attendees are matched with experienced ASB volunteers who help them navigate the conference, make introductions, and feel comfortable right away. It takes the guesswork out of walking into a large industry event,” she relates.

“Spending time on the Formulation Floor is another must,” Brydebell adds. “With expanded hours this year, it’s the best place to have real technical conversations, meet suppliers and peers, and see practical solutions in action.”

Krishok concurs, saying that a major theme of the event is peer-to-peer learning through the Formulation Floor, where countless organic conversations and idea exchanges take place: “The format creates space for meaningful one-on-one interaction across roles—whether you’re in production, R&D, quality, food safety, engineering, or supply. That’s what makes the experience so powerful: learning doesn’t just happen on stage, it happens in real time, through shared challenges and shared solutions across the industry.”

Brydebell also encourages new attendees to join the Networking Lunch on Thursday, which is designed specifically to make meeting people easy and natural, plus the “Maximizing Your Membership” session on Tuesday afternoon, another opportunity to learn how to get the most value from ASB and stay connected year-round.

For those looking to build longer-term relationships, the ASB Mentoring Program is a great next step, she notes. It’s a structured, five-month virtual program focused on leadership development, career growth, and building confidence—not just technical training.

For attendees who are early on in their careers, Brydebell recommends attending the Young Professionals events, including the Tuesday scavenger hunt and the Wednesday evening networking event at SPIN Chicago.

“These are designed to make connections fun, easy, and meaningful,” she says. “Bottom line: use the programs that are designed to support you, ask questions, and show up ready to connect. You don’t have to figure everything out on your own—BakingTECH is built to help you plug in quickly.”

Final thoughts
BakingTECH is really about making sure the industry is ready for what comes next, Brydebell explains.

“It’s more than a conference—it’s where people come to sharpen skills, build leadership capacity, and strengthen the network that keeps this industry moving forward,” she comments. “With so much change happening across manufacturing, workforce, and consumer expectations, BakingTECH gives professionals a place to step back, learn what’s working, and leave better equipped to lead inside their own organizations.”

“What makes the event stand out is the mix of practical education, real connection, and shared problem-solving,” Brydebell muses. “People don’t just attend—they participate, contribute, and help shape where the industry goes next.”

Matt Bowers, ASB board chair, 2025/2026, New Horizons Baking Company, says that, personally, he is most excited to gather with his peers and industry colleagues to represent the American Society of Baking and the broader baking industry—a field that has shaped his personal and professional journey—and to tell his story about baking as a fulfilling career.

“I began my career on the production floor, driven by hard work and determination, and worked my way up to a senior leadership role in my company,” he notes. “Today, I have the privilege of serving as chair of ASB, and I’m passionate about sharing my story and the many opportunities this industry offers. BakingTECH annually offers us an opportunity to learn, connect, and gain impactful insights to help our commercial bakeries thrive.”

“From hands-on innovation in R&D to leadership and education, baking is a dynamic and rewarding field,” he adds. “Whether you're just beginning your journey or looking to grow within the industry, ASB is here to support and inspire. It’s events like BakingTECH where we can annually gather as a community and learn from one another’s experiences. I can’t wait to see you in Chicago." SF&WB