It seems like just a few months ago that the curtain closed on another successful International Baking Industry Exposition (IBIE). But we began planning for IBIE 2016 just a couple of months after the show wrapped up. Every group involved, including ABA, has been pressed to step up its game.
The American Bakers Association (ABA) is grateful for the engagement of its members that ensured congressional action was taken to preempt Vermont’s GMO labeling requirement.
Multiple prevailing trends at the consumer and regulatory levels will factor into the business concerns of the bakery industry over the coming year. These include product-development dynamics like non-GMO, nutritional labeling, transparency and food safety—all of which have the potential to positively influence overall shopper perceptions related to bread and the other baked goods that play a part of dietary patterns.
Produced by the American Bakers Association and Hearthside University, the program is designed to address the baking industry’s workforce skills gap and develop future leaders.
Highly pathogenic avian influenza (HPAI) H5 has resulted in the deaths of 35 million egg-laying hens, a loss of 12 percent of the egg industry. An immediate concern is shortages of egg products used in the bakery industry.
