Industry News

ASB’s new chairman, Anthony Turano, addresses members, bakers

Anthony Turano, 2014 American Society of Baking Chairman

Anthony Turano, 2014 chairman of the American Society of Baking (ASB), Kansas City, Mo., and managing information systems director at Turano Baking Co., Chicago, has issued a letter about the association’s recent annual conference and the current baking industry. “Our conference and society have undergone a major evolution over the last few years,” Turano writes. “From themes like ‘Harvest the Past’ through ‘Change,’ our conferences have focused on this evolution and on the industry traditions that have helped us weather many challenges. I’m sure, though, that we’ve all begun to grow more than a little tired of the uncertainty that comes with the continuous waves of industry consolidation, government regulations and ever-changing consumer opinions. It seems that these forces have been battering our industry over the last five years, creating a need to constantly improvise, adapt and overcome adversity. Who among us hasn’t had to use at least one of these tools this winter, with the ice in Atlanta, the snow in the Northeast, the bitter cold in the Midwest and the drought in the West?”

Turano addressed the ASB membership during the March conference, saying, “The information and tools that you take from [this meeting] will help you effectively and efficiently manage change in your organization and allow you to put more focus on the future and planning for success. As we move into a new year and plan our move to a new venue, we present our theme for 2014-2015: ‘Engage the Future: People-Products-Processes.’ It’s time we embrace the opportunities that lie in our future and make it a priority to engage our people, products and processes.

“Our society and industry have many headwinds, but studying, preparing and executing plans to advance the pillars of our organization will propel us into the future. Our people need more training, development and attention than ever before…and we need more people. Our products must continually evolve to meet changing trends, tastes and regulations. And our processes must improve to keep us competitive and relevant in an ever-shrinking world, where an encyclopedia’s worth of new information is generated every moment, and the latest technology is obsolete within two years.”

Turano also notes that the industry has an opportunity to capitalize on the skills of a multi-generational workforce. “Consider the power of the baby boomers’ experience, combined with the technological prowess of generations X and Y,” he says. “Combine these, and we could have information overload at our fingertips. Future generations of bakers, engineers and professionals of the baking industry need this society, more than ever, to pass on knowledge, emphasize traditions and embrace new thoughts. Topics such as sustainability, talent management, product labeling, process innovation, work-life balance and information technology would never have been considered so vital to baking 15 years ago, but baking cannot do without them in the future.”

Turano also stresses that, going forward, the baking industry must engage its people, products and processes to shape the future, with the help of the ASB. “It continues to be our industry resource for technical knowledge through our library of technical papers and the vast experience of our peers,” he says. “Utilize these resources throughout the next year.”

The ASB will hold next year’s annual BakingTech meeting at the Chicago Hilton.

Did you enjoy this article? Click here to subscribe to Snack Food & Wholesale Bakery Magazine 

You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

POP Gourmet Foods

For the complete story on at POP Gourmet Foods, the 2015 Snack Food & Wholesale Bakery Snack Producer of the Year, see “POP Gourmet’s explosive momentum.”

4/14/15 3:00 pm EDT

Gluten Free: The Rising Growth Market

On Demand Our expert speakers address processing, labeling and food-safety aspects of Gluten-Free and prevailing and emerging trends in Gluten-Free product development specific to grain-based snacks and bakery

Snack Food & Wholesale Bakery Magazine

april cover

2015 April

April's Snack Food & Wholesale Bakery publication features our cover story: "Naturally better at RW Garcia" Plus our Tortilla Trends section!

Table Of Contents Subscribe

Breakfast Poll

Breakfast reportedly is the most important meal of the day. What does your daily breakfast consist of?
View Results Poll Archive

THE SNACK AND BAKERY STORE

organic-production-&-food-q.gif
Organic Production and Food Quality: A Down to Earth Analysis

Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings.  The title is a 'must-have' for everyone working within the food industry.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

STAY CONNECTED

Facebook IconTwitter IconYoutube IconLinkedIn Icon

The Weekly Mix

Operations Weekly Logo

Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.

Sign up today!