All Things Baking promises hands-on classes, expert-led demonstrations, strategy-packed seminars and more. Featuring 24 informational seminars, demonstrations conducted live on the show floor and behind-the-scenes bakery tours, this year’s show takes place Sept. 9-11 at the George R. Brown Convention Center in Houston.
Sao Paulo is the location for Zip-Pak’s new resealable closures and packaging equipment manufacturing facility. According to the company, the plant will reduce lead times and expand technical and consulting services to South American customers. Full production of its line of resealable closures will begin in early 2013.
The Grocery Manufacturers Association (GMA), Washington, D.C., says the private and public sectors’ cooperation is the key to building success on global food safety. GMA executive vice president of policy and strategic planning Mary Sophos delivered a keynote address at a Food and Drug Administration’s (FDA) public meeting relating to international food safety to the Food Safety Modernization Act (FSMA).
It’s not enough for a package to look good. More consumer demand for sustainability, convenience and innovative design makes it increasingly challenging for brands to connect with consumers at point of purchase. Pack Expo International 2012 show’s Brand Zone will help, housing various glass, metal, paper and plastic packaging developments.
Robb MacKie, president/CEO of the American Bakers’ Association (ABA), Washington, D.C., testified before the House Energy and Power Subcommittee on June 19, discussing the negative impact the Environmental Protection Agency’s (EPA) Tailoring Rule would have on the baking industry.
The global ingredients supplier is opening a new state-of-the-art 110,000-sq.-ft. center in suburban Chicago designed to facilitate customer collaboration and accelerate innovation in specialty food ingredients.
The American Institute of Baking (AIB), Manhattan, Kan., elects David Murphy, president of Mother Murphy’s Laboratories Inc., chairman of the AIB board of trustees. Murphy has been president of Mother Murphy’s for the past 16 years. The privately-held company supplies flavoring ingredients and services to the baking, confectionery, beverage, nutraceutical and other food-related industries worldwide.
The American Bakers Association, Washington, D.C., welcomes Maureen Linder, Pepperidge Farm; Erin Sharp, The Kroger Co., John C. Campbell II, Chattanooga Bakery; and Dave Murphy, Mother Murphy's Laboratories, as new members of its board of directors. The new members will join the board on June 14.
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