With his 35 years in cookie and cracker product development, Rich McFeaters knows a thing or two about the baking process. He explains the importance of workforce training at all levels and shares some stories from his decades-long career. Recorded on October 19, 2020.
Akeem Babatunde from Kroger Manufacturing and Dan van der Have from Accenture explain how technological innovations, like Artificial Intelligence (AI), can be utilized in baking manufacturing to prevent bad batches, increase food safety, and improve maintenance workflows. Then, our guests predict what the future manufacturing facilities will look like 5-10 years down the road. Catch Dan's keynote on AI and Baking at TechCon Beyond. Recorded on October 7, 2020.
With the 2020 Election around the corner, Jim Ellis of BIPAC and ABA's Lee Sanders and Kelly Knowles join us to break down what we can expect this November and what the results might mean for the baking industry. They discuss everything from top issues, the Presidential race, key House and Senate races, and how the pandemic is affecting the campaigns and voting. Recorded on September 29, 2020. Guest Hosts: Lee Sanders, Senior Vice President of Government Relations and Public Affairs, ABA and Kel...
In part two, ABA's Robb MacKie talks with IDFA and NAMI's CEOs about what they see on the horizon for the dairy and meat industries: new innovations, health and nutrition trends, food safety, and more. Also, hear how their industries are tackling food insecurity and the school meals programs. Recorded on August 10, 2020. Guest Host: Robb MacKie, President and CEO, American Bakers Association Take the Great Bake Debate Survey: https://baketothefuture.org/debate/...
In part one of this two part conversation, ABA's Robb MacKie talks with IDFA and NAMI's CEOs about how the dairy and meat industries have fared during the coronavirus. Together, they reflect on what’s happened the past few months regarding workforce challenges, food shortages, trade, and more. Recorded on August 10, 2020. Guest Host: Robb MacKie, President and CEO, American Bakers Association
We talk with Krystal Register, who leads the health and well-being initiatives at FMI-The Food Industry Association about her experience on the ground as a retail dietician at Wegmans during the pandemic and some insights from FMI's consumer trends research. She shares with us her inside knowledge about how families are approaching mealtime and some strategies for the baking industry on positioning products at the intersection of convenience, health, and eating at home. Recorded July 23, 2020....
Special guest host, ABA's Robb MacKie, talks with Kerwin Brown, President and CEO of BEMA (Baking Equipment Manufacturers and Allieds), about what he sees as the future of the baking industry. We learn about Kerwin’s 30-year history in the baking sector, how BEMA members are doing during this crisis, and some insights into how bakers are improving their facilities even during the pandemic. Plus, hear a special update from both Robb and Kerwin on what to expect for IBIE 2022. Recorded on July 9, ...
In this episode, we talk with Andy Brimacombe, President of ingredients supplier, Puratos USA, about how he got into and stayed in the baking industry, how Puratos has changed their strategy to reach customers during this crisis, and how they have ramped up their community involvement. Andy also shares some insight from Puratos’ global market research and gives us his take on which trends are here to stay. Recorded on June 18, 2020.
In this episode, ABA’s Kelly Knowles talks with Jesse Amoroso, Vice President of Amoroso’s Baking Company, a family-owned business based in the Philadelphia area. An emerging leader in the baking industry, Jesse reveals candid insights on how his company has adapted to the coronavirus pandemic as well as his thoughts on recent civil unrest. The honest conversation explores how the baking industry - and the country - can move forward together. Recorded on June 9, 2020.
In this episode, we talk with Jane Dummer, RD, nutrition expert and respected thought leader in the food industry. Jane shares her take on baked goods as it relates to consumer trends, health, and the coronavirus pandemic. Listen in to discover where there are opportunities for baking companies to capitalize on current food and nutrition trends. Recorded on May 14, 2020.
In this episode we talk with Brad Alexander, COO at Flowers Foods and the newly elected ABA Board Chair, about the opportunities he sees for bakers and how ABA’s resources can help the industry overcome new hurdles. Learn how Flowers adjusted to the pandemic, while continuing to meet the unprecedented demand for fresh product. We also talk about his goals for ABA and for the industry as he begins his ABA Board Chair position. Recorded on May 14, 2020.
In this episode, we talk with Gary Hawkins, retail technology innovation expert, about how the coronavirus pandemic has accelerated technology adaptation - in some cases, changes are happening over the course of weeks and months instead of years. The bakery category has unique strengths - and challenges - when it comes the quickly evolving landscape. Listen to learn about new retail formats, innovative marketing techniques, and how to stay ahead of the curve. Recorded on May 14, 2020.
Safety for truck drivers has been one of the top concerns for food manufacturers during this crisis. On this special episode, Bob McGuire, VP, Dir. Of Logistics at Alpha Baking Co. shares with us how they are quickly adjusting their logistics to deliver product to customers, including nursing homes, while protecting drivers. He gives us an update on the driver shortage and walks us through how he is planning for the future as the country begins to emerge from the shutdown. Recorded on May 6, 202...
In this special episode, Jim Antrup, VP of Marketing & Sales at Tippin’s Gourmet Pies, shares how Tippin’s has been impacted by this crisis and some of the ways they are overcoming these challenges while keeping team members’ wellbeing the number one priority. He tells us how Tippin’s has adjusted their communications as well as their production to meet the growing demand in the retail stores, and decrease in demand in foodservice. This conversation was recorded on April 27, 2020.
The Bama Companies was set to have its best year yet supplying baked goods for fast food chains and restaurants around the world, but everything changed when the Coronavirus hit. On this special episode of Bake to the Future , Bama Companies CEO, Paula Marshall, talks about how she is leading her business, the hardest part of the crisis, and how the Quick Service Restaurant industry is starting to slowly come back. This conversation was recorded on April 21.
Bill Paterakis is a leader of one of the largest family baking companies in the country. In this exclusive interview, Bill talks with ABA’s Robb MacKie about how H&S Bakery/NE Foods/Schmidt Baking Co. is navigating this crisis, ensuring his employees are safe and appreciated, while giving back to the community, and filling orders for customers. Recorded on April 14, 2020. Guest Host: Robb MacKie, CEO & President, ABA Read the article about this episode...
In this special episode, ABA’s Robb MacKie talks with Cyrille Fillott, Global Strategist-Consumer Foods at Rabobank, about the outlook for the baking sector—in both retail and food service categories. From a global perspective, Cyrille explains how coronavirus is affecting consumer behavior now and how it might change after the crisis. This conversation was recorded on April 9, 2020. Listen to Cyrille's podcast, Consumer Foods to Go...
In this special episode, we talk with Kelly Knowles, VP of Political & State Affairs, to get her expert take on state legislative and regulatory issues during Coronavirus. She explains the challenges for the wholesale baking industry when working across states, whose regulations and laws often vary from one state to another. Kelly also tells us what she sees on the horizon for state legislation after Coronavirus. Listen in. This was recorded on April 3, 2020.
We talk with Lee Sanders, ABA’s SVP of Gov’t Relations & Public Affairs, about COVID-19 regulations and legislation that are affecting the baking industry. She shares exactly which policies listeners should know and have on their radar. With more than twenty years advocating for bakers, Lee tells us how she works with key federal agencies and industry partners to solve challenges during this time. There is a lot of information about the Coronavirus, we break it down for the baking sector....
In this special episode, we talk with Rasma Zvaners, ABA's VP of Regulatory & Technical Services, about food safety and regulations during the crisis and the obstacles companies are encountering with the quickly changing regulations. She shares with us about how communication is key, whether it is within facilities, across the industry, and with groups and agencies that can give guidance.
In this special episode, we talk with Robb MacKie, ABA President & CEO, to learn about what this crisis means for bakers, how it has accelerated change, and how the industry has come together like never before. Robb explains how partnerships with struggling industries can help fill the recent workforce needs in the baking sector. We also go behind the scenes to hear about ABA's work to help the industry during this time and how the government has collaborated with the food industry to feed A...
Erin Sharp has seen the industry from many perspectives: as Group Vice President of Manufacturing at The Kroger Co. and as the Chair of ABA's Board of Directors. We listen in to Erin’s conversation with Robb MacKie, ABA President & CEO, where she tells us about how Kroger’s company values are put into action as they develop their workforce, including their recent initiatives focused on hiring veterans. As the outgoing Board Chair, Erin shares how ABA’s role within the industry has impacted K...
ABA’s President & CEO Robb MacKie has been a leader in the baking industry and a part of ABA for more than 20 years. Robb tells us about his first-hand experiences getting to know the people and the companies who dedicate themselves to feeding America's families. Robb shares his unique perspective on where he sees the most innovation and areas in which companies and the industry can improve. He also answers the toughest question of all. Listen in to find out what we mean.
The wholesale baking industry mixes tradition and innovation to feed the world and the economy - generating some major dough while employing nearly 800-thousand people in the US. We bring you a fresh take on the latest trends and issues impacting the baking sector through exclusive insights and conversations.
