Robb MacKie is the president and CEO of the American Bakers Association (ABA) and a chief advocate and spokesperson for the $102 billion wholesale baking industry. A recognized leader in the Washington business community, MacKie serves as a board member of the Business Industry Political Action Committee (BIPAC) and is a member of the Chamber of Commerce’s Committee of 100. He also participates on the Kansas State University’s Grain Science Advisory Committee.RMacKie@americanbakers.org

Regulatory Review

A long and winding road to ethanol reform

Robb MacKie

February 12, 2014

Last month, I had the opportunity to offer testimony in support of the Environmental Protection Agency (EPA) proposal to modestly scale back the amount of ethanol required to be produced under the Renewable Fuel Standard (RFS).

The ticking regulatory clock

Robb MacKie

December 10, 2013

During and since the two-week government shutdown, there has been a lot of analysis from across the political spectrum. The analysis includes a lot of finger pointing and blame assessment. At the end of the day, it was the abdication of leadership by all parties and no coherent strategy for how to end the stalemate that lengthen the shutdown.

Preparing for the Affordable Care Act

Robb MacKie

August 16, 2013

The long and tortuous path to enacting and implementing President Obama’s signature achievement, the Affordable Care Act, has taken yet another twist.

Washington: The good and the bad

Robb MacKie

March 11, 2013

Frustration with Washington continues to mount, with the serious challenges facing our country.

The 2015 Dietary Guidelines: Are bakers prepared?

Robb MacKie

December 10, 2012

Is it just me or does it seem like the 2010 Dietary Guidelines for Americans and U.S. Department of Agriculture’s MyPlate came out just last week?

Forward Thinking About Baking Equipment Design

Robb MacKie

March 20, 2012

This past year has been an exciting one for the baking industry, especially in terms of the progress made on revising the ANSI/ASB Z50.2 Bakery Equipment Sanitation Standard (formerly known as the “BISSC Standard”). Representatives from across the baking industry, including bakers, bakery engineers, bakery equipment manufacturers and academics have come together to give their input on updating this standard.

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:

BFY bill while still delivering the taste, texture, and other attributes that consumers aren’t so willing to compromise on. In this focused presentation, an expert from a leading producer will discuss their experiences and perspectives on ways to craft recipes that hit all the marks.

Products

Natural Food Flavors and Colorants, 2nd Edition

Although many foods are appealing, and even perceived as natural, in spite of containing synthetic additives, consumer increasingly prefer food products which are fully natural.

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Robb MacKie

ARTICLES

A long and winding road to ethanol reform

The ticking regulatory clock

Preparing for the Affordable Care Act

Washington: The good and the bad

The 2015 Dietary Guidelines: Are bakers prepared?

Forward Thinking About Baking Equipment Design

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