Bake to the Future: Recent Episodes
American Bakers Association
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.
What does it take for a baking company to thrive for more than a century? In this episode of Bake to the Future, host Anne Fairfield-Sonn sits down with Jesse Amoroso, President & COO of Amoroso's and Dave Marcucci, President of Gonnella Baking Company, two family-founded businesses that have been feeding communities for over 100 years.
Together, they explore how these legacy companies have sustained growth across generations, balanced tradition with modernization, and adapted to evolving consumer preferences in an ever-changing marketplace. From preserving institutional knowledge to attracting new talent and responding to shifting trends, this conversation highlights what it truly means to innovate while honoring heritage.
Tune in to hear how Amoroso's and Gonnella continue to evolve, lead, and shape the future of commercial baking and what advice they have for the next generation of baking businesses aiming for long-term success. With special guests: Jesse Amoroso, President & COO of Amoroso's Baking Company and Dave Marcucci, President of Gonnella Baking Company
Hosted by: Anne Fairfield-Sonn, Director of Marketing and Communications, American Bakers Association
What do GLP-1 medications mean for the future of commercial baking? In this episode of Bake to the Future, host Anne Fairfield-Sonn speaks with Keith Albright, Senior Insights Manager for Bakery at Cargill, about how rising GLP-1 adoption is influencing appetite, portion sizes, nutrition priorities, and overall bakery demand. They explore how the industry can adapt to consumer changes and what actions commercial bakers should be taking now. Tune in for timely insights to help your business stay ahead.
With special guest: Keith Albright, Senior Insights Manager for Bakery at Cargill
Hosted by: Anne Fairfield-Sonn, Director of Marketing and Communications at the American Bakers Association
Live from BakingTech, this episode features a policy discussion on the major legislative and regulatory issues shaping the baking industry. From rising costs tied to tariffs and taxes, to evolving nutrition policy and ongoing workforce challenges, bakers are navigating a rapidly changing environment in Washington, D.C. and beyond.
Listeners will hear insights on the impact of trade and tax policy on bakery operations, the growing focus on nutrition initiatives such as MAHA and voluntary ingredient pledges, defining ultra-processed foods, and the newly released 2025–2030 Dietary Guidelines for Americans. The discussion also explores workforce challenges affecting hiring and retention, along with the policy solutions ABA is advocating for to support a purpose-driven baking workforce. With special guests: Eric Dell, President and CEO, American Bakers Association and Val Wayland, Director of Corporate Regulatory Compliance, Flowers Bakeries, LLC
Hosted by: Anne Fairfield-Sonn, Director of Marketing and Communications, American Bakers Association
How can baking play a role in creating a more sustainable future? In this episode of Bake to the Future, host Anne Fairfield-Sonn is joined by Phoenix Dugger, Senior Manager of ESG at Ardent Mills, from Ardent Mills, a proud ABA Premium Allied Member. Together, they discuss Ardent Mills' Regenerative Agriculture Program and how the company is working directly with farmers to reduce greenhouse gas emissions, improve soil health, and strengthen the environment. This conversation explores why regenerative practices matter for the future of food, how they support both farmers and consumers, and what it means for the baking industry to be part of a healthier, more sustainable food system.
With special guest: Phoenix Dugger, Senior Manager of ESG at Ardent Mills
Hosted by: Anne Fairfield-Sonn, Director of Marketing and Communications at the American Bakers Association
Why is commercial baking a destination workplace? In this episode of Bake to the Future, host Anne Fairfield-Sonn is joined Mauricio Arrieta, Strategic Marketing Director, Bakery NA & Global Accounts at Kerry and Peggy Dantuma, Development Director NA from Kerry, a proud ABA Premium Allied Member. Together, they share their career journeys and discuss how Kerry helps shape the food and beverage market through research, innovation, and collaboration. From identifying key consumer drivers to exploring the latest flavor and wellness trends, this conversation dives into how Kerry transforms insights into real-world solutions for brands. The episode wraps with a look ahead at the future of flavor and what it means for the baking industry. With special guests: Peggy Dantuma, Development Director NA at Kerry and Mauricio Arrieta, Strategic Marketing Director, Bakery NA & Global Accounts at Kerry
Hosted by: Anne Fairfield-Sonn, Director of Marketing and Communications at the American Bakers Association
What were the biggest takeaways from IBIE? In this episode of Bake to the Future, host Anne Fairfield-Sonn was joined by Puratos CEO Pierre Tossut and Puratos President Andy Brimacombe to reflect on IBIE highlights and share what's next for the baking industry. From consumer-driven innovation to the Puratos' Industrial Pilot Bakery, this conversation uncovers the trends and solutions shaping baking over the next five years.
With special guests: Andy Brimacombe, President of Puratos and Pierre Tossut, CEO of Puratos
Hosted by: Anne Fairfield-Sonn, Director of Marketing and Communications at the American Bakers Association
From shifting regulations to evolving consumer expectations, bakers in the U.S. and Canada face similar challenges and opportunities. Live from IBIE, Bake to the Future host Anne Fairfield-Sonn spoke with ABA's Rasma Zvaners and the Baking Association of Canada's Denise Lee about how their associations are helping members navigate front-of-pack labeling, sustainability mandates, trade policy, and more. Together, they share where cross-border alignment is strongest, why collaboration is essential for long-term success, and how innovation and advocacy are shaping the future of commercial baking across North America.
With special guests:
Denise Lee, Director of Food Policy and Sustainability at the Baking Association of Canada and Rasma Zvaners, Vice President of Government Relations at the American Bakers Association
Hosted by:
Anne Fairfield-Sonn, Director of Marketing and Communications at the American Bakers Association
From the English muffin on your breakfast plate to the cake at your special celebration, the baking industry touches daily life in countless ways, and it also offers a world of purpose-driven careers that fuel communities nationwide. In this episode, host Anne Fairfield-Sonn is joined by Corey Mohn and Nate Clayberg of the CAPS Network and ABA's Eric Dell to discuss how Baking Works is opening doors for students, bridging the gap between classrooms and careers, and creating pathways into a thriving, purpose-driven industry. Together, they explore how this strategic collaboration is creating connections for employers with the future workforce and positioning commercial baking as a destination workplace.
With special guests:
Corey Mohn, President and Executive Director of the CAPS Network, Nate Clayberg, Business and Industry Director of the CAPS Network, and Eric Dell, ABA President and CEO
Hosted by:
Anne Fairfield-Sonn, ABA Director of Marketing and Communications
Want to take your commercial baking business to the next level? Discover how the American Bakers Association fuels growth through advocacy, networking, and industry insights. In this episode of Bake to the Future, Clyde's Donuts President Josh Bickford, and Cain Food CEO Terry McCurry sit down with ABA Senior Director of Membership Ben Simpson and ABA Director of Marketing and Communications Anne Fairfield-Sonn to discuss how ABA membership has empowered their companies to lead, innovate, and thrive in a rapidly evolving environment.
With special guests:
Josh Bickford, Clyde's Donuts President and Tom McCurry, Cain Food CEO
Hosted by:
Anne Fairfield-Sonn, ABA Director of Marketing and Communications and Ben Simpson, ABA Senior Director of Membership
What’s driving the demand for pizza and flatbread in the baking industry? Join Bake to the Future host Anne Fairfield-Sonn and data expert Anne-Marie Roerink as they dig into the highlights from ABA’s Bakery Playbook: Pizza and Flatbread. From evolving consumer preferences to new opportunities for bakers and suppliers, this episode covers everything you need to know about one of the fastest-growing categories in baking.
With special guest:
Anne-Marie Roerink, 210 Analytics President and Founder
Hosted by:
Anne Fairfield-Sonn, ABA Director of Marketing and Communications
IBIE 2025, the largest baking industry event in the Western Hemisphere, returns September 13-17 in Las Vegas! Listen in as Groupo Bimbo's Jorge Zarate and ABA's Samantha Moore and Anne Fairfield-Sonn discuss IBIE's must-see features, new pavilions, AI-driven event navigation, and more. You'll get an inside look at how this global event is bringing together industry leaders, showcasing cutting-edge technology, and setting the stage for the future of baking.
With special guests:
Jorge Zarate, Grupo Bimbo Chief Supply Chain Officer and Samantha Moore, ABA Senior Director of Events and Programming
Hosted by:
Anne Fairfield-Sonn, ABA Director of Marketing and Communications
Curious how a former U.S. Navy nuclear submarine officer used his experience to lead businesses to success? Tune into the Bake to the Future podcast as Pippa O'Shea, ABA's Senior Manager of Events and Programming, is joined by Marc Koehler. Marc shares his fascinating journey from submarine officer to leadership development specialist and his unique approach to "fast attack leadership". Listen in for his key business strategies, his powerful insights into the importance of a solid mission, and his compelling stories about life on a nuclear submarine.
With special guests:
Marc Koehler, Founder, Lead with Purpose
Hosted by:
Pippa O'Shea, Senior Manager of Events and Programming, American Bakers Association
Listen in as ABA Vice President of Government Relations Rasma Zvaners and Corbion Vice President of Function Systems Abby Ceule discuss sustainability in the baking industry. They explore consumer demand, food waste, and offer advice for bakeries starting their sustainability journey.
With special guest:
Abby Ceule, Vice President of Function Systems, Corbion
Hosted by:
Rasma Zvaners, Vice President of Government Relations, ABA
Introducing Bill Quigg, ABA’s incoming Chair and the President of Richmond Baking, who shares his family's extensive legacy and looks ahead to collaborative endeavors aimed at fostering growth and innovation within the baking community. He shares his vision to enhance the industry's positive impact during his term and highlights opportunities for member engagement.
With special guest:
Bill Quigg, ABA Chair and President of Richmond Baking
The newly revealed strategic plan by ABA aims to position the industry as a leader in establishing and promoting a workplace environment that is second to none, fostering growth within the overall category, and enhancing ABA's programs and services to ensure high value impact for its members. This comprehensive initiative is entirely dedicated to championing the commercial baking industry.
Additional Resources: ABA Strategic Plan 2024 ABA Annual Convention
With special guests:
Cordia Harrington, Founder & CEO, Crown Bakeries Cos. and ABA Chair and Eric Dell, President and CEO, ABA
As we kick off 2024, we sat down to discuss labor market dynamics and changing consumer preferences, as well as anticipated legislative and regulatory issues on the horizon.
With special guests:
Eric Dell, President and CEO, American Bakers Association and Rasma Zvaners, Vice President Regulatory & Technical Services, American Bakers Association
H&S Family of Bakeries partnered with Baltimore’s Living Classrooms Foundation to create a mechanics apprenticeship program, which aims to support underserved communities and second-chance workers in Baltimore by providing tailored training and guaranteed employment opportunities. Tune in to learn how this partnership is reshaping lives and developing a skilled workforce in commercial baking.
With special guests:
Jennifer Stiles, Director of HR, H&S Family of Bakeries and Cheryl Riviere, Managing Director of Workforce Development, Living Classrooms Foundation
National Beer Wholesalers Association (NBWA) and American Bakers Association sit down to discuss their favorite brews, workforce development, and agricultural and transportation policies.
With special guests:
Eric Dell, President and CEO, American Bakers Association and Craig Purser, President & CEO, National Beer Wholesalers Association
100+ leaders from all segments of the baking industry, including ABA, ASB, and RBA members, will gather in Washington, DC, this November to meet with lawmakers at the Bakers Fly-In and Policy Summit. Hear from a recent “fly-in first-timer” on how to make the most of meetings and why it is imperative to participate. From preparation to delivery, find out how the ABA team will deliver this can’t-miss education and networking event.
With special guest:
Ahmet Hepdogan, Vice President Procurement & Risk Management, Dawn Global Foods and Lee Sanders, Senior Vice President, Government Relations And Public Affairs, ABA
**Learn More:**
Bakers Fly-In and Policy Summit
Executives from the wholesale baking and independent community grocer industries sit down to discuss how partnership is key when it comes to driving policy. National Grocers Association’s President and CEO Greg Ferrera and ABA’s Eric Dell join Bake to the Future to discuss hot topic issues such as tray theft, workforce, technology, and more.
With special guests:
Greg Ferrara, President and CEO, National Grocers Association and Eric Dell, President and CEO, ABA
Kerry, an ABA Premium Allied Member, started as a small dairy company in Ireland 50 years ago and has grown into a leading taste and nutrition partner for the food, beverage, and pharmaceutical markets.
On this episode, we talk with Kerry's Vivien Sheehan, VP of Business Development for Nutritional and Functional Ingredients, and Emma Cahill, Global Marketing Director, about ways to combat food waste and the role ingredients can play in reducing mold and extending shelf-life.
With special guests:
Vivien Sheehan, VP Business Development for Nutritional and Functional Ingredients, Kerry and Emma Cahill, Global Marketing Director, Kerry
Sponsored by Kerry
ABA Member Gold Crust Baking Company is a family-owned baking manufacturer that uses 100% green energy through solar and wind energy. We chat with Gold Crust about the driving factors behind their sustainability initiatives, challenges, and more.
With special guest:
Allen Lyubinsky, Chief Financial Officer, Gold Crust Baking Company
NEXUS is an all-new event for the baking industry powered by BEMA and the American Bakers Association. It will be September 25-28 in Dallas, Texas. Learn about NEXUS and why it will be transformational for the baking sector.
With special guests:
Pippa O'Shea, Education Manager, American Bakers Association and Emily Bowers, Vice President, Education & Operations, BEMA
Ardent Mills, an ABA Premium Allied Member, is a flour-milling and ingredient company specializing in flour, quinoa, pulses, and organic and gluten-free products. We sat down at IBIE 2022 with Shrene White, General Manager of Emerging Nutrition at Ardent Mills. Shrene explains how Ardent Mills is developing meaningful partnerships with farmers through regenerative agriculture. We also discuss consumer trends and innovations around alternative grains and more.
Learn more about Ardent Mills.
Recorded on September 19, 2022.
With special guest:
Shrene White, General Manager of Emerging Nutrition, Ardent Mills
In part two, we continue our conversation about the Farm Bill: what it is and how the bill’s sweeping policies impact our Members. ABA’s expert Lee Sanders helps us understand how the baking industry is involved in the Farm Bill’s extensive legislative process.
With special guest:
Lee Sanders, Senior Vice President of Government Relations and Public Affairs, ABA
In part one of two episodes, we dive into all things Farm Bill: what it is and how the bill’s sweeping policies impact our Members. ABA's expert Lee Sanders helps us understand how the baking industry is involved in the Farm Bill's extensive legislative process.
With special guest:
Lee Sanders, Senior Vice President of Government Relations and Public Affairs, ABA
We chat with Baltimore-based Hiatus Cheesecake's Founder, Matthew Featherstone, about how he has scaled the business, challenges along the way, the recent crowdfunding campaign, what we can expect from this rapidly growing company in the future, and more.
With special guest:
Matthew Featherstone, Founder of Hiatus Cheesecake
Puratos, an ABA Premium Allied Member, is a global manufacturer of food ingredients and technology solutions in bakery and chocolate based in Belgium with a large US presence. We sat down at IBIE 2022 with Puratos’ CEO, Pierre Tossut, and Chief Marketing & Channels Officer, Sophie Blum. They share Puratos’ initiatives around sustainability, consumer insights, innovation and tech, workforce development, and more. They explain the origin of Puratos’ bakery schools and how it’s grown to eight schools across the world, empowering youth in underprivileged communities.
Recorded on September 18, 2022.
With special guests:
Pierre Tossut, CEO, Puratos and Sophie Blum, Chief Marketing Officer, Puratos
Learn more about Puratos.
ABA's experts share their insight on policy and regulations that could impact the baking industry in 2023. We discuss issues like nutrition, supply chain, sustainability, and more. This rapid-fire conversation will leave you with a sense of the current landscape and what to expect for the future.
With special guests:
Lee Sanders, Senior Vice President, Government Relations and Public Affairs, ABA, Rasma Zvaners Vice President, Regulatory and Technical Services, ABA, and Lauren Williams, Director, Government Relations, ABA
We get to know the newest ABA team member: President and CEO Eric Dell. Hear about his professional journey and vision for the future of ABA and the baking industry. What are the top baking industry issues he thinks can make the world a better place? And at the end, he shares a special message for ABA Members.
With special guest:
Eric Dell, President and CEO, ABA
ABA's outgoing President and CEO, Robb MacKie, reflects on his 27 years at ABA. He shared some stories with us, including some run-ins in the halls of the Capitol. How does he envision ABA's future membership, political involvement, and advocacy? What does he see as unfinished business? He answers these questions and shares his excitement and passion for the industry as he concludes his time at ABA.
With special guest:
Robb MacKie, Outgoing President and CEO, ABA
Alpha Baking Co.'s Bob McGuire was determined to find a cheaper, cleaner solution to fuel his bakery delivery fleet. He shares his 20+ years of trials and errors that led him to find an alternative fuel.
Why were there chicken bones in the fuel? And why did the trucks leave a smell of french fries as they drove through the streets of Chicago? Why did he share the findings with the competition? Bob answers these questions and more.
With special guest:
Bob McGuire, VP, Director of Logistics, Alpha Baking Co.
AB Mauri, an ABA Premium Allied Member, is a global bakery ingredients and yeast company. At IBIE 2022, we sat down with pastry chef Duff Goldman and AB Mauri's Rick Oleshak. Duff shares how baking manufacturers can learn from artisan bakers and how the next generation of bakers inspires him. Rick gives us a window into AB Mauri's innovative future and more.
Learn more about AB Mauri.
With special guests:
Duff Goldman, Pastry Chef, Executive Chef of Charm City Cakes, cookbook author, and more and Rick Oleshak, VP of Marketing at AB Mauri
AB Mauri, an ABA Premium Allied Member, is a global bakery ingredients and yeast company. At IBIE 2022, we sat down with pastry chef Duff Goldman and AB Mauri's Rick Oleshak. Duff shares how baking manufacturers can learn from artisan bakers and how the next generation of bakers inspires him. Rick gives us a window into AB Mauri's innovative future and more.
Learn more about AB Mauri.
With special guests:
Duff Goldman, Pastry Chef, Executive Chef of Charm City Cakes, cookbook author, and more and Rick Oleshak, VP of Marketing at AB Mauri
We examine consumer trends findings from ABA's recent study, Life Through the Lens of Bakery. This conversation with the study's author dives into foodservice, sustainability initiatives, and generational trends. How does bakery fit into life and life’s occasions? Tune in to find out.
The Life Through the Lens of Bakery Study was conducted by 210 Analytics and made possible by Corbion.
View the Key Findings
Members' Free Access to the Complete Study
With special guest:
Anne-Marie Roerink, Principal and Founder, 210 Analytics
Corbion, an ABA Premium Allied Member, specializes in emulsifiers, functional enzyme blends, and other innovative ingredients that help make baked goods taste better, last longer, and nourish our bodies. We sat down at IBIE 2022 with Corbion's top scientific experts to understand how to meet consumer demands around clean label while preserving baked goods on the shelf.
Recorded on September 20, 2022.
Learn more about Corbion.
With special guests:
Ricardo Moreira, Director of Product Management, Preservation, Corbion and Frank Segers, Scientist of Microbiology, Corbion
Corbion, an ABA Premium Allied Member, specializes in emulsifiers, functional enzyme blends, and other innovative ingredients that help make baked goods taste better, last longer, and nourish our bodies. We sat down at IBIE 2022 with Corbion's top scientific experts to understand how to meet consumer demands around clean label while preserving baked goods on the shelf.
Recorded on September 20, 2022.
Learn more about Corbion.
With special guests:
Ricardo Moreira, Director of Product Management, Preservation, Corbion and Frank Segers, Scientist of Microbiology, Corbion
The White House is aiming to eliminate hunger by 2030. How will they reach this goal? How can the baking industry be part of the plan? Listen to the experts talk about defining "healthy," sodium reduction goals, school meals, accessible and affordable food, and more.
Recorded on September 29, 2022.
With special guests:
Lee Sanders, CAE, Senior Vice President of Government Relations and Public Affairs, ABA and Jula Kinnaird, President, Capital Management and Communications
The 2022 midterm elections are around the corner. We talk to the political experts about key races to watch and critical issues at stake. Hear some race predictions and how the different outcomes might impact the baking industry.
Recorded on September 12, 2022.
With special guests:
Lee Sanders, SENIOR VICE PRESIDENT OF GOVERNMENT RELATIONS AND PUBLIC AFFAIRS, ABA and Jim Ellis, Senior Political Analyst, BIPAC
The 2022 midterm elections are around the corner. We talk to the political experts about key races to watch and critical issues at stake. Hear some race predictions and how the different outcomes might impact the baking industry.
Recorded on September 12, 2022.
With special guests:
Lee Sanders, SENIOR VICE PRESIDENT OF GOVERNMENT RELATIONS AND PUBLIC AFFAIRS, ABA and Jim Ellis, Senior Political Analyst, BIPAC
Did you know that ABA is a co-owner of the International Baking Industry Exposition (IBIE)? Ahead of the show, hear what the ABA staff members are excited about, some advice, and baked goods they are excited to try.
With special guests:
American Bakers Association Staff
Did you know that ABA is a co-owner of the International Baking Industry Exposition (IBIE)? Ahead of the show, hear what the ABA staff members are excited about, some advice, and baked goods they are excited to try.
With special guests:
American Bakers Association Staff
Plastic packaging and recycling regulations have recently been passed in four states. Which states are first to make rules and what are the timelines for those states? And will there be federal regulations in the future? How will this impact baking businesses? We answer these questions and more with ABA's in-house expert, Rasma Zvaners.
With special guest:
Rasma Zvaners, VP, Regulatory and Technical Services, ABA
In honor of ABA's 125th Anniversary, this special episode dives into ABA's long history as the voice of the baking industry. Learn about ABA's fascinating journey. We answer questions like: what were the main issues ABA worked on and what caused ABA to relocate from Chicago to DC? Listen to ABA's unofficial historians to find out.
With special guests:
Lee Sanders, CAE, Senior Vice President of Government Affairs and Public Affairs, ABA and Robb MacKie, President and CEO, ABA
The first White House Conference on Hunger, Nutrition, and Health is happening in 50 years. We talk with ABA’s Lee Sanders, CAE about the latest information about nutrition policy coming from the White House, USDA and HHS. She tells us exactly how this could impact the baking industry and the opportunities that lie ahead.
Recorded on July 18, 2022
With special guests:
Lee Sanders, CAE, SENIOR VICE PRESIDENT, GOVERNMENT RELATIONS AND PUBLIC AFFAIRS, ABA
How does a trade association work? What makes ABA different than other trade associations? How has the membership changed over the years and where are we headed? ABA's very own Membership Team answers these questions and more.
With special guests:
Jennifer Colfelt, Vice President of Membership and Operations, ABA and Ben Simpson, Director of Membership, ABA
Dan Dye is the CEO of Ardent Mills, an ABA Premium Allied Member, a flour-milling and ingredient company specializing in flour, quinoa, pulses, and organic and gluten-free products.
Dan tells us about Ardent Mills' investment in alternative grains, where he sees innovation in the industry and how they are a people-first company.
Dan also gives us a sneak peek of what Ardent Mills is planning for their booth at IBIE (hint: fun samples).
Recorded on May 23, 2022.
With special guest:
Dan Dye, CEO, Ardent Mills
At ABA 2022 Convention, Hailey sat down with information security expert, Michael Coates. They talked about how the pandemic impacted cybersecurity, where baking companies can prioritize security, and how future technology will improve security. This includes the internet of things, blockchain, cryptocurrency, and more.
With special guest:
Michael Coates, Former Chief Information Security Officer at Twitter, Former Head of Security at Mozilla, and CEO of Altitude Network
At ABA 2022 Convention, Katie sat down with Ken Newsome, CEO of the Markel Food Group (parent company of ABA Premium Allied Member AMF Bakery Systems). They build bakery equipment and complete bakery solutions around the world.
Katie and Ken discuss Ken's career journey, innovation and opportunities, IBIE 2022, his thoughts on the future of our industry, and more.
With special guest:
Ken Newsome, CEO, Markel Food Group
At ABA 2022 Convention, Katie sat down with two all-stars in the baking industry: Jennifer Lindsey and Mark Hotze of Corbion, an ABA Premium Allied Member. They discuss their respective professional journeys, supply chain challenges, IBIE, the future of the baking industry, and more.
With special guests:
Jennifer Lindsey, Vice President - Global Marketing, Corbion and Mark Hotze, Vice President of Sales, Corbion
Alicia Mosley, Vice President of Marketing at Ferrero manages the Keebler Cookies, Cones and Crusts branded portfolio. We talk with her about how to give nostalgic brands a new life, the importance of partnerships, her professional journey, lessons learned along the way, and more.
With special guest:
Alicia Mosley, Vice President of Marketing, Ferrero
Internationally-sourced honey is essential for making baked goods such as honey wheat bread, breakfast cereal, honey buns, and more. But sky-high tariffs stemming from an active international trade case are threatening food makers' ability to not only procure - but pay for - this necessary ingredient.
We break down what you need to know about this complicated, fast-moving issue as we talk with the experts about what this means for the baking industry, how ABA is tackling this issue with international trade entities, and what bakers can do.
With special guests:
Drew Felz, Government Affairs Representative, General Mills; Lee Sanders, Senior Vice President, Government Relations and Public Affairs, ABA and Zack Decker, Government Relations Manager, ABA
Sesame was declared a major allergen last year. With the compliance date quickly approaching on January 1, 2023, learn about what baking companies should be considering regarding packaging, operations, and more. And hear about how ABA is helping Members get ready.
Recorded on March 15, 2022.
ABA’s President and CEO Robb MacKie helps us understand how the Russian invasion of Ukraine might impact the baking industry in the US. He also shares what he's been hearing from bakers in Ukraine.
Recorded on March 4, 2022.
Hear the latest intel and action from ABA’s internal legislative and regulatory experts about the evolving policies and outlook for COVID workplace rules, supply chain issues, edible oils, ingredients shortages, and more. Also learn a few things the baking industry should anticipate in the future.
Recorded January 20, 2022.
In this end-of-year episode, ABA's Robb MacKie talks with Bill Quigg, President and CEO of Richmond Baking about how Bill has been rethinking workforce recruitment and retention. Then, they look ahead to 2022, discussing everything from equipment innovations, packaging, food service, IBIE 2022, and more.
We go behind the scenes of the planning of IBIE 2022 (International Baking Industry Exposition) in Las Vegas. What does it take to transform the Convention Center into a bustling city-like trade show floor? How will walking through the booth aisles be a full sensory experience? What happens to all that leftover dough and products? Our guests answer these questions and more.
Recorded on November 17, 2021.
ABA's legislative and regulatory experts explain the latest hot topics: COVID-19 testing and vaccine mandates in the workplace, supply chain challenges, edible oils shortages, and high pricetag legislation in Congress.
Learn how ABA is telling the industry's story to ensure decision-makers understand the impact of federal policies on baking businesses.
Recorded on October 28, 2021.
Karl Thorson, Global Food Safety and Sanitation Manager at General Mills, explains the field of sanitary design in baking manufacturing. He breaks down how a facility with proper sanitary design can improve issues related to food safety, efficiency, and workforce.
Recorded on September 28, 2021.
Carrie Jones-Barber, CEO of Dawn Foods, a global leader in bakery manufacturing and ingredients distribution, shares how Dawn is dealing with the pandemic, supply chain challenges, workforce shortages and more. Carrie also shares her personal experiences of growing up in the family business and her passion for mentorship and developing future women leaders in the baking industry.
Recorded on September 21, 2021.
We are only a year out from gathering together in Las Vegas at IBIE 2022, the largest grain-based foods trade show in the Western Hemisphere. Hear from the two people closest to the action about why they think this will be the most meaningful show in its 100+ year history.
Recorded on July 27, 2021.
How can AI help baking companies achieve their sustainability and business goals? We talk with Liran Akavia, Co-Founder and COO of Seebo, about how to tackle this issue, how the pandemic has affected the implementation of technology in bakeries, and more.
Recorded on June 30, 2021.
In early 2021, the Food Allergy Safety, Treatment, Education, and Research (FASTER) Act was signed into law, declaring sesame a major allergen that must be labeled on packaged foods, including baked goods. The compliance date, January 1, 2023, is quickly approaching. Hear from ABA baker Member CraftMark and ABA’s regulatory expert about how the baking industry can plan for the new regulation and the implications this new law will have on the baking sector.
Recorded on July 21, 2021.
Everyone in the baking industry is talking about it: commodities pricing. Don't miss this timely expert-led discussion about what is happening and what bakers and suppliers could consider as we make our way into the summer and fall.
Also, understand the legislative and regulatory landscape and how ABA Members can stay in the know during this quickly changing environment.
Recorded on June 2, 2021.
Guest Host: Lee Sanders, SVP of Government Relations and Public Affairs, ABA
In this episode, we talk with ABA's in-house experts Robb MacKie and Lee Sanders about supply chain challenges and ingredient supply concerns facing the baking industry. What's happening, what's next, and what can we do about it? Recorded on May 19, 2021.
We continue our series on Women in Bakery with a conversation with Valerie Oswalt, Executive Vice President and President Campbell Snacks. She shares her personal experience in the food manufacturing industry. We also hear from other inspirational women leaders in the baking industry who are passionate about empowering women and diversity in the workplace.
Thank you to Nashville Entrepreneurship Center for permission to use your podcast audio and to Gold Revere for permission to use your song, Goldfish Crackers.
Bake to the Future steps into the past to tell the story of two enterprising women in baking history: Dora Schwebel of Schwebel Baking Company and Margaret Rudkin, founder of Pepperidge Farm (now owned by Campbell Soup Company). Hear archival footage and a corporate archivist's take on how they overcame personal and professional obstacles in the early 20th century to build successful baking companies and brands that still thrive today.
The 2020-2025 Dietary Guidelines of Americans, released at the end of 2020, will impact consumer health decisions, doctor recommendations, school meal programs, and more for years to come. We talk with nutrition and regulatory experts about how the new Guidelines will affect the baking industry and the grain sector's future.
Recorded on January 6, 2021.
As cannabis is legalized to sell in states across the US, the edibles industry is quickly growing for both psychoactive and non-psychoactive products. We talk to cannabis, baking, and regulatory experts about the market potential, business challenges, trends, and more for cannabis-infused baked goods.
Recorded on December 11, 2020.
Fred Penny, President, Bimbo Bakeries USA, shares some lessons learned from COVID-19 and where he sees the opportunities for the baking industry in the year ahead. How does the industry build on the renewed excitement of baked goods? Listen to this exclusive interview to find out.
Recorded on December 3, 2020.
The leaders of wheat supply chain associations reflect on the pandemic and how they plan on tackling what comes next: by working together. The industry executives weigh in on everything from trade, logistics, and workforce safety to technology and home baking trends. Then, they discuss the imperative of demystifying the farm to fork system and educating consumers.
Recorded on November 16, 2020.
ABA’s in-house experts, Robb MacKie, President & CEO, Lee Sanders, SVP of Government Relations & Public Affairs, and Kelly Knowles, VP of Political & State Affairs analyze the results from the 2020 election. What does a new Administration mean to the industry and how is ABA going to help Members throughout the transition?
They discuss the election’s impact on key policy areas important to the baking sector such as nutrition, workforce, and COVID-19. And we find out how the American Bakers PAC’s engagement changed during the 2020 election season.
Recorded on November 13, 2020.
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Take the Great Bake Debate
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 Kelly Knowles, Vice President, Political and State Affairs, ABA
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, 2020.
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, 2020.
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 America’s families.
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 Kroger and the baking industry at large.
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.