Articles Tagged with ''workforce development''

Workforce development options for today’s bakery industry

January 8, 2019

Workforce development and training is usually one of area that is always on the objectives' list for the bakery operations and personnel, but is usually the first area that is ignored and cut when times are tough.

Foundation of the Food Processing Suppliers Association announces new food industry technician certification program

December 20, 2018

The Foundation of the Food Processing Suppliers Association (FPSA) is pleased to recognize the first students of their recently developed Food Industry Technician (FIT) Certification Program, created to prepare future technicians for careers in the Food & Beverage Processing, Packaging and Equipment Manufacturing Industry.

State of the Industry 2018 Overview: The snackification of America

As U.S. snacking culture continues to redefine itself, the industry seeks new avenues for growth

Douglas J. Peckenpaugh

July 24, 2018

Snacking is a way of life in America. As Mintel notes in its May 2017 "Snacking Motivations and Attitudes-U.S." report, nearly everyone in America snacks every day. Of the 94 percent of people who snack during the day, half snack two to three times per day.

State of the Industry 2018 Overview: Perspectives from top bakery industry leadership

Industry leaders address top issues like regulatory, sanitary design and workforce development.

Douglas J. Peckenpaugh

June 1, 2018

The ancient Greek philosopher Heraclitus was known for his central belief that change is constant, a point clearly illustrated by the fantastic innovation seen across every bakery category today. Yet bread is the oldest form of food known to humankind, dating back thousands of years. And we still eat it today.

The 2018 Sweets & Snacks Expo focuses on innovation and growth

April 18, 2018

Hosted by the National Confectioners Association, the Sweets & Snacks Expo will take place from May 22–24 at McCormick Place in Chicago. The event welcomes more than 18,000 attendees from 90 countries and include more than 850 exhibitors.

The 2018 NRA Show highlights innovations to drive the future of foodservice

April 16, 2018

The 2018 National Restaurant Association (NRA) Restaurant, Hotel-Motel Show will take place at Chicago's McCormick Place from May 19-22. The event is the largest annual foodservice trade show in the U.S. and hosts over 66,000 foodservice professionals from around the world to explore innovations, insights and solutions.

B&CMA and ABA merger reaps anticipated benefits

Dave Van Laar

April 10, 2018

The merger of the Biscuit & Cracker Manufacturers Association (B&CMA) with the American Bakers Association (ABA) is reaping the anticipated benefits. Perhaps even more. The "Stronger Together" tour has officially ended, but the synergies continue to build.

ABA announces expanded 2018 Technical Conference Program

April 2, 2018

The American Bakers Association (ABA) is pleased to announce a strengthened and expanded Technical Conference program for 2018 with a targeted emphasis on solutions for cookie and cracker bakers, taking place October 28-31 at the Hyatt Regency Indianapolis.

AIB and Alchemy Academy help address bakery skills gap with eLearning

January 23, 2018

Alchemy Systems, the world’s largest food-industry training company, and AIB International have partnered to help commercial and retail bakeries develop skilled bakers through online training.

The importance of the Kansas State University Bakery Science program to the industry

Robb MacKie

December 14, 2017

This past year on the Stronger Together tour, after the merger of the American Bakers Association (ABA) and the Biscuit & Cracker Manufacturers’ Association, we stopped at Kansas State University (KSU) to meet with the Bakery Science & Management students and participate in the Grain Science and Industry Advisory Council meeting.

On-Demand Join us for a practical look at how bakeries can modernize packaging lines and better align with emerging retail and environmental demands. Key takeaways:

Younger consumers, like their Boomer counterparts, are still reaching for bread when shopping. What they want from those purchases, however, looks very different from previous generations. Producers that understand these shifting preferences can better position both existing products and new launches for success.