Category: Uncategorized

SCOTTSDALE, ARIZ. — A major part of the American Bakers Association (ABA)’s five-year strategic plan is telling the stories of the good already being done by baking companies across the country. These stories about how baking companies are improving the environment and bettering their communities can help with workforce recruitment —…

SCOTTSDALE, ARIZ. — William M. Quigg, president and chief executive of Richmond Baking Co., Richmond, Ind., has been elected chair of the American Bakers Association.  The election took place April 16 at the ABA annual convention at the Westin Kierland Resort & Spa in Scottsdale. Other officers elected were Joe…

SCOTTSDALE, ARIZ. — At the American Bakers Association (ABA) Convention, held in Scottsdale, Ariz., April 13-17, the association awarded its Safety Recognition Award to 22 member companies.  “It is imperative that the industry’s current and future employees understand our commitment to employee safety,” said Jennifer Colfelt, vice president of operations…

KANSAS CITY — For the new chair of the American Bakers Association, the expression “coming full circle” has rich meaning. Since the 2017 merger of the ABA and the Biscuit & Cracker Manufacturers’ Association, William M. Quigg has become the first former BCMA chair to lead the combined group. As…

SCOTTSDALE, ARIZ. — When seeking to automate their production lines, wholesale bakeries face a complex challenge that involves balancing their simultaneous needs for flexibility, efficiency and greater capacity while adequately training their often-understaffed workforce to operate and maintain the latest advances in technology. That was the main focus from a…

SCOTTSDALE, ARIZ. — The US baking industry enjoys boundless potential if it harnesses the energetic participation of American Bakers Association membership, said William M. Quigg, chief executive officer of Richmond Baking Co., Richmond, Ind., and the newly elected chair of the ABA. Quigg spoke to the group’s membership April 16…

Precision agriculture – the use of a network of sensors to respond to changing variables, and thus make agriculture more efficient and more sustainable – has significant potential, especially in the food supply chain. However, adoption, along with integration, remains a key challenge. How can the data be integrated? And…

SCOTTSDALE, ARIZ. – A minority of states have passed laws in recent months restricting certain ingredients and imposing responsibilities regarding packaging on companies, but the reach of the laws is far wider and necessitates the broad attention of the US baking industry, said William Dumais III, ABA’s state affairs manager.…

Popular across the Middle East, South and Southeast Asia and Southern Europe, buffalo yogurt is more of a novelty food in the US and Western Europe, where untapped commercial opportunities are abundant. With a dense, creamy texture similar to that of Greek yogurt, buffalo yogurt has a distinct flavor profile…

Labor is the conundrum facing the baking industry that refuses to go away. And just like egg replacement or sugar reduction, there’s no one-size-fits-all solution. Every bakery is different, and every labor force is different based on geography and background, so each bakery must find the right system of strategies…