Bakeries are still focused primarily on meeting customer orders, but they now have greater opportunities to explore new product innovation.

The American Bakers Association is planning new events, more networking breaks and more time for business sessions.

The fall networking event from ABA and BEMA fills the gap in non-IBIE years.
 

Stubborn labor and supply chain issues will persist possibly into 2024 so bakers need to discover ways to take matters into their own hands.

Meaghan Meyer shares CraftMark Bakery’s food safety approach as well as the benefits of being a part of the ABA’s Food Technical Regulatory Affairs Professionals group.

Presenters covered wheat supply chain, start to finish. 

Sacha inchi and sunflower seed are possible ingredient options.

Rasma Zvaners breaks down current regulatory requirements and what bakers can expect for the future.

Hearthside Food Solutions at center of The New York Times article.

Many companies and their suppliers are shifting from just-in-time systems to a just-in-case models because of supply chain volatility.