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Paul Lattan
President - Principal
Steve Berne
Executive Vice President - Principal
Joanie Spencer
Vice President - Partner
Paul Lattan
Publisher | paul@avantfoodmedia.com
816.585.5030
Steve Berne
Director of Sales | steve@avantfoodmedia.com
816.605.5037
Erin Zielsdorf
Account Executive | erin@avantfoodmedia.com
937.418.5557
Joanie Spencer
Editor-in-Chief | joanie@avantfoodmedia.com
913.777.8874
Mari Rydings
Editorial Director | mari@avantfoodmedia.com
Jordan Winter
Creative Director | jordan@avantfoodmedia.com
Olivia Siddall
Multimedia Specialist | olivia@avantfoodmedia.com
Annie Hollon
Digital Editor | annie@avantfoodmedia.com
Maddie Lambert
Associate Editor | maddie@avantfoodmedia.com
Lily Cota
Associate Editor | lily@avantfoodmedia.com
Beth Day | Maggie Glisan
Contributors | info@commercialbaking.com
Commercial Baking is published by Avant Food Media, 1703 Wyandotte St., Suite 300, Kansas City, MO 64108. Commercial Baking considers its sources reliable and verifies as much data as possible, although reporting inaccuracies can occur. Consequently, readers using this information do so at their own risk. Commercial Baking is distributed with the understanding that the publisher is not liable for errors and omissions. Although persons and companies mentioned herein are believed to be reputable, neither Avant Food Media nor any of its employees accept any responsibility whatsoever for their activities. Commercial Baking magazine is printed in the USA and all rights are reserved.
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Commercial Baking ISSN 2767-5319, / USPS Publication Number: 25350 is published in February, April, June, August, October and December, in print and digital formats by Avant Food Media, 1703 Wyandotte St., Suite 300, Kansas City, MO 64108. Periodicals Postage Paid at Kansas City, MO, POSTMASTER: Send address changes to Commercial Baking, c/o Avant Food Media, 1703 Wyandotte St., Suite 300, Kansas City, MO 64108.
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Washdown ready, compact bread production.
Passion for bread in small spaces with outstanding hygiene!
PLUS: Look for QR codes that contain exclusive digital content throughout the issue.
81 Industry Trends: Bar Codes to QR Codes
Association Brief: The Year in Review
A look back at 2024 through the lenses of ABA, ASB and BEMA.
87 Solutions Innovation Overview
90 Solution Showcase
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JOANIE SPENCER Editor-in-Chief | joanie@avantfoodmedia.com
WATCH NOW:
Joanie Spencer reflects on the collaborative spirit that ignites innovation in the baking industry. Sponsored by Bundy Baking Solutions.
I heard something amazing recently: “When we lock arms together, we’re harder to knock down.”
That’s a quote from Lisa Sun, founder of women’s clothing line Gravitas and author of a book with the same name. These were the opening words for her keynote at an event for PMMI’s Packaging and Processing Women’s Leadership Network at Pack Expo last month. And, if you ask me, they’re words to live by.
This concept can be applied to so many scenarios. But today, it reminds me of how innovation happens. If an idea comes to mind, and there’s no one to bring it to fruition, did it ever really exist?
From outside-the-box thinkers in R&D, to innovative equipment and ingredient suppliers, to the corporate leaders steering the ship, we can’t have one without all the others. Change — real, sustainable change — comes through collaboration. And when arms are locked together, innovation is hard to knock down.
As you dive into this issue, you’ll get to know some of the year’s most inventive people, companies and organizations breaking boundaries and bringing lasting change to our industry. We’re approaching a big year: iba is just five months away, and in nine months, we’ll all convene in Las Vegas for IBIE. Now is the time to lock arms! I hope this issue inspires you to find the pioneers within your reach.
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Commercial Baking checks in on the categories covered in the latter half of 2024.
Sales*
FILLINGS
Crackers crossed $10 billion in sales in the latest 52 weeks ending Nov. 3. Since Q3, crackers with fillings retained the largest percent change vs. a year ago at 10.4%.
*Dollars are rounded to the nearest hundredth
Total US - Multi Outlet+ w/ C-Store (Grocery, Drug, Mass Market, Military, Convenience and Select Club, Dollar, Beauty & Online Retailers) | Latest 52 Weeks Ending Nov. 3, 2024
Source: Circana OmniMarket Integrated Fresh, a Chicago-Based Market Research Firm (@WeAreCircana)
The Traditional subsegment of perimeter cookies leads the way in dollar share at 66.1%, retaining its majority as noted Q4.
*Percentages are rounded to the nearest tenth
Total US - Multi Outlet+ w/ C-Store (Grocery, Drug, Mass Market, Military, Convenience and Select Club, Dollar, Beauty & Online Retailers) | Latest 52 Weeks Ending Nov. 3, 2024
Source: Circana OmniMarket Integrated Fresh, a ChicagoBased Market Research Firm (@WeAreCircana)
Since the Q3 report, perimeter whole pies saw an uptick in dollar sales; yet, the current percent change is still down relative to this time last year.
*Dollars are rounded to the nearest hundredth
Total US - Multi Outlet+ w/ C-Store (Grocery, Drug, Mass Market, Military, Convenience and Select Club, Dollar, Beauty & Online Retailers) | Latest 52 Weeks Ending Nov. 3, 2024
Source: Circana OmniMarket Integrated Fresh, a Chicago-Based Market Research Firm (@WeAreCircana)
WHOLE
ALL OTHER TARTS
INDIVIDUAL | SNACK
TOTAL
Across the board, dollar sales for center store, perimeter and refrigerated bagels have decreased slightly since the Q4 report.
Total US Multi-Outlet w/ C-Store (Grocery, Drug, Mass Market, Convenience, Military and Select Club & Dollar Retailers) | Latest 52 Weeks Ending Nov. 3, 2024
Source: Circana OmniMarket Integrated Fresh, a Chicago-Based Market Research Firm (@WeAreCircana)
Bagel Sales CENTER STORE PERIMETER
REFRIGERATED
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RoboStack: The next generation of robotic pan stacking
RoboStack: The next generation of robotic pan stacking
RoboStack: The next generation of robotic pan stacking
We’re putting the finishing touches on Capway’s latest innovation in bakery automation.
We’re putting the finishing touches on Capway’s latest innovation in bakery automation.
We’re putting the finishing touches on Capway’s latest innovation in bakery automation.
RoboStack ensures the smooth transition of pans as they leave the production line.
RoboStack ensures the smooth transition of pans as they leave the production line.
RoboStack ensures the smooth transition of pans as they leave the production line.
RoboStack is designed and built to:
RoboStack is designed and built to:
RoboStack is designed and built to:
• offer precision handling of multiple pan sizes
• offer precision handling of multiple pan sizes
• offer precision handling of multiple pan sizes
Custom engineered conveyor systems allow for the seamless integration of our RoboStack system into your bakery’s existing footprint or new expansion. It all stacks up to the world’s most efficient operation in daily pan logistics.
Custom engineered conveyor systems allow for the seamless integration of our RoboStack system into your bakery’s existing footprint or new expansion. It all stacks up to the world’s most efficient operation in daily pan logistics.
• your desired pan stack height
• your desired pan stack height
• your desired pan stack height
• work with most existing pan carts
• work with most existing pan carts
• work with most existing pan carts
Custom engineered conveyor systems allow for the seamless integration of our RoboStack system into your bakery’s existing footprint or new expansion. It all stacks up to the world’s most efficient operation in daily pan logistics. Call today to be the first in line to have our new RoboStack system installed in your bakery. 877.222.7929
today to be the first in line to have our new RoboStack system installed in your bakery.
877.222.7929
Call today to be the first in line to have our new RoboStack system installed in your bakery. 877.222.7929
• maximize uptime for your production line
• maximize uptime for your production line
• maximize uptime for your production line
While unit sales of center store bagels have remained steady over the last year, unit sales of perimeter bagels are up slightly according to recent data when compared to the Q4 report.
Total US - Multi Outlet+ w/ C-Store (Grocery, Drug, Mass Market, Military, Convenience and Select Club, Dollar, Beauty & Online Retailers) | Latest 52 Weeks Ending Nov. 3, 2024
Source: Circana OmniMarket Integrated Fresh, a ChicagoBased Market Research Firm (@WeAreCircana)
All Other crackers retain the majority dollar share of the category, nearing $8 billion in sales.
*Percentages are rounded to the nearest tenth
Total US Multi-Outlet w/ C-Store (Grocery, Drug, Mass Market, Convenience, Military and Select Club & Dollar Retailers) | Latest 52 Weeks Ending Nov. 3, 2024
Source: Circana OmniMarket Integrated Fresh, a Chicago-Based Market Research Firm (@WeAreCircana)
The 2024 class of Industry Innovators highlights 15 next-gen luminaries who are lighting up the industry with their enthusiasm, thought leadership and creativity. They run the gamut from food safety warriors and brand marketing gurus to R&D magicians and operations wizards.
Their willingness to challenge the status quo, offer a fresh perspective and take calculated risks demonstrates their dedication to — and passion for — the future of the baking industry. At the same time, this class looks to the trailblazers who came before them, eager to soak up their knowledge and weave it into their work in new and exciting ways.
These groundbreakers understand the value of bringing a customercentric and collaborative approach to every project, and they find tremendous satisfaction in building long-lasting industry relationships. They are fearless, curious and unstoppable. They are the future of commercial baking.
The members of this year’s class were selected from submitted nominations and industry recommendations for their leadership qualities, industry involvement and company contributions.
Congratulations to the class of 2024!
What year did you join the baking industry, and what led you down this career path?
Since Alpha Baking is family-owned, I had the rare opportunity to grow up in baking. While I did not start full time until after graduating college in 2010, I worked many part-time summer jobs and learned the business from the ground up.
What career accomplishment are you most proud of?
Alpha Baking is predominantly a foodservice bakery. As such, the pandemic and subsequent challenges to the restaurant industry were incredibly impactful to our business. I am most proud of our ability to not only survive such an event, but to come out on the other side even stronger and with our entire frozen-sales team fully intact.
What excites you the most about the baking industry?
The relationships. The baking industry has a unique and special longevity. It is common to have people with 20+ years of experience and tenure. This provides the opportunity to form deep and long-lasting relationships at every level of the organization, and that makes me excited to continue working with some of the finest people in the industry every day.
Describe one contribution you’ve made to the industry.
I am especially proud of my work with the American Bakers Association. Whether we are championing the industry directly with policy makers or workshopping solutions to common challenges, this group regularly moves the needle and provides excellent support and resources for its members.
Asholidayproductionrampsup, sodoestherisk ofproductssittinglonger on shelves, leadingtounnecessary waste.
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What year did you join the baking industry, and what led you down this career path?
Being a chemical engineer, I joined a bakery ingredient supplier in Belgium that brought me over to the US. I started working for one of my customers of flatbreads and pizza crusts in 2009, and the company was acquired by Aspire Bakeries.
What career accomplishment are you most proud of?
I enjoy projects where I find a new concept or come up with an idea, identify the customer who’s the best fit for it and work together with the customer through the whole commercialization process.
What excites you the most about the baking industry?
What excites me most is upscaling quality as the main innovation driver in an industry that touches almost everybody around me.
Describe one contribution you’ve made to the industry.
“We’re in the people business,” is a quote from one of my former managers that sums it up the best. I hope I have contributed to training and growing people in this industry who share the same passion that I have for the work we do.
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Bimbo Bakeries USA (BBU)
What year did you join the baking industry, and what led you down this career path?
I joined the industry in 2005 during my last year of college. Fascinated by fermentation, I worked part time at a mid-size baking company, focusing on implementing GMP programs. I quickly developed a passion for baking itself. The combination of science, creativity, and the joy of creating delicious and beautiful baked goods has kept me hooked ever since.
What career accomplishment are you most proud of?
I’m most proud of the impact I’ve made as a female baker in manufacturing. It’s incredibly rewarding to inspire and motivate others through education, mentoring and encouragement. Breaking barriers and challenging stereotypes have been significant achievements for me personally. I’m proud to have played a part in creating a more inclusive and diverse baking industry.
What excites you the most about the baking industry?
The constant challenge it presents. The industry is still a mystery, and I find great satisfaction in solving complex problems and learning along the way. The combination of science and art is fascinating, and I love how the industry evolves with new techniques, ingredients and trends emerging all the time.
Describe one contribution you’ve made to the industry.
I’ve helped launch more than 100 products throughout my career, including the first certified organic bread in Latin America. As a former baking instructor for AIB International and now training director for BBU, my most impactful contributions lie in my dedication to education and skill development while empowering others to excel.
Improving
Achieve
Manager, R&D — Cookies
What year did you join the baking industry, and what led you down this career path?
Growing up, I always envisioned becoming a schoolteacher. I also loved to bake with my mother and grandmother. The two always seemed mutually exclusive: one a career path and one a passion project. It wasn’t until my junior year of high school that I considered other options. I graduated from Kansas State University’s Bakery Science program in 2014 and joined Pepperidge Farm thereafter.
What career accomplishment are you most proud of?
The Campbell’s Co., which is Pepperidge Farm’s parent company, has long supported our local communities. For many years, I co-led the Norwalk, CT, Community Affairs chapter. I helped create the Product Donations sector and formalized a process to donate excess product to local non-profits. In our first year, we donated more than 200,000 Pepperidge Farm items.
What excites you the most about the baking industry?
The smiles generated when telling your loved ones what you do for a living can’t be beat. For me, that’s motivation to be a better scientist and food leader as consumer behaviors change.
Describe one contribution you’ve made to the industry.
Our industry is nothing without line of sight to its future. I’d like to think my advocacy for joining the baking industry and then working to nurture those relationships with early careerists will be, in part, why our industry continues to rise — pun intended. Serving on the executive committee for the American Society of Baking is one way I advocate for the baking industry’s future.
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Manufacturing Chattanooga Bakery
What year did you join the baking industry, and what led you down this career path?
I joined Chattanooga Bakery in 2021 after spending six years in the food industrial real estate industry. Prior to that, I worked in R&D at Snyder’sLance. I always hoped to return to our family business, and after gaining some meaningful business experience, I was invited to join the company my great- great-grandfather started in 1902.
What career accomplishment are you most proud of?
About a year after I joined the company, I was asked to lead the effort to adopt lean manufacturing methods. Since their inception, we have performed numerous Kaizen improvement events and made significant progress in many areas. Our people feel more empowered, and we’ve seen tangible operational improvement.
What excites you the most about the baking industry?
Returning to the family business excited me. We make the world-famous MoonPie, and I definitely wanted to help make sure we could keep “baking memories” for another 100 years. Many of our employees are multi-generational and practically family, so it felt like coming home. Baking is fun, the MoonPie brand is fun, and helping us improve and keep the brand moving forward makes every day fun for me.
Describe one contribution you’ve made to the industry.
I can approach my work with passion while also being empathetic and humble, always prioritizing people. I hope I’ve demonstrated how personal relationships in the baking industry can create trust and connection, leading to effective collaboration.
Brownies: Portions: 250 p/min onto a tray. Sheets: 15 - 20 full sheet pans p/min.
Protein/Energy Bars: High-quality protein & energy bars 300 - 900 p/min.
Cookies: Accurate placement, uniform weight, no smearing 200 - 800 p/min.
Gingerbread: Sheeting and shaped cookies 200 - 400 p/min.
Frozen Dough Production: Placed break n’ bake or individuals 600 - 1500 p/min.
Biscotti: Biscotti formed to pan length 1 to 4 rows 10 - 40 p/min.
High production
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2 minute die change over
Large inclusion operation
Scones: Artisan scones, all shapes and sizes 150 - 400 p/min.
Full access toolless sanitation
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Challenging products
What year did you join the baking industry, and what led you down this career path?
I joined professionally in 2008, but I have always been in the bakery. When I was in high school working at the Albertsons bakery, I found out I could write with icing better than I could with a pen. It just felt natural to go to culinary school and focus on cakes. When you are passionate about something, it makes the challenges feel less daunting and more enjoyable.
What career accomplishment are you most proud of?
Being a part of the IDDBA What’s In Store Live Cake Team has been a highlight in the last few years. I feel incredibly lucky to meet so many leaders in my field and work side-by-side with them. I have to pinch myself because it can feel too good to be true.
What excites you the most about the baking industry?
The baking industry is ever-changing and always ready for whatever wild idea is next. I love all the boundless creativity that can be experienced through food and how it’s always bringing people together.
Describe one contribution you’ve made to the industry.
Developing new items for our premier cake line is one of the best parts of my job. It encompasses everything: exploring new flavors, developing formulas, and training our talented employees to manufacture on a mass level. I will never stop being excited by seeing the final product for sale exactly as I designed it.
VP, Core Brands
What year did you join the baking industry, and what led you down this career path?
I joined Flowers in 2003. My father and grandfather were in the restaurant business, so I always felt a connection to food and feeding people, but I was more interested in the dynamics of CPG. I started with Frito-Lay in operations upon graduating from college, then felt a calling to pursue an MBA with an emphasis in marketing. While doing so, I began working for Flowers part time and was offered a role in marketing. Flowers as a company and marketing as a discipline have been my passions ever since.
What career accomplishment are you most proud of?
I have had the pleasure of working with amazing people, many of them mentors, on some amazing brands. Consistent brand growth and industryleading innovation are two things of which I am most proud.
What excites you the most about the baking industry?
I love the idea of feeding America. This industry has such an amazing history. The opportunity to work with an amazing team, grow amazing brands and deliver for our consumers is what motivates me.
Describe one contribution you’ve made to the industry.
I have had the privilege of being involved in the American Bakers Association (ABA). Working with the ABA team and other industry executives on real industry opportunities has been gratifying. I was co-chair of NextGenBaker, which provided an opportunity to share my experience and learnings with other future industry leaders.
Mar 10-12, 2025
AMF is deeply committed to paving the way toward sustainable equipment and supply chains for bakeries. Through lowering carbon emissions, minimizing food waste and water usage, prioritizing renewable energy, and innovating sustainable product design, we aim to reduce our environmental impact by 30% by 2030.
AMF’s vision, Lights Out Bakery, explores the power of automation and digitalization to deliver immediate value while building a more efficient and sustainable future for the baking industry.
What year did you join the baking industry, and what led you down this career path?
I joined the baking industry in 2018 and was first introduced to the industry by my father, who works with dry bulk material handling solutions in manufacturing. Some of my favorite memories are of me joining him on customer visits, especially when I was able to walk the production floor. I loved seeing the processes and learning about how things were made.
What career accomplishment are you most proud of?
Each time I help a baker with finding the best solution, I feel a tremendous sense of accomplishment. Every project has challenges, but working with a team to creatively find a solution that makes the baker’s life easier, gains their trust and results in a long-lasting relationship is the most rewarding part of the job.
What excites you the most about the baking industry?
I love not only knowing how a product was made, but also being a part of that process. There is nothing more fun than knowing that a baked item I see on a store shelf was made on a machine or line that I sold.
Describe one contribution you’ve made to the industry.
Not too long ago, I was new to the industry and fortunate to have more experienced people take me under their wing and make me feel welcome. Now, when I see someone who is new, I make a point to start a conversation and introduce them to others so they can start building their own network. We need diversity and young people who feel they belong here so we can grow and innovate.
Removing eggs from a formula can not only remove an allergen, but also save on costs, make raw material storage easier and simplify the production process.
Brolite’s egg replacers can work as a total egg replacement in yeast raised products and up to 30% in cakes. Even with a partial replacement, a baker can have more consistent costs of ingredients and more supply stability.
Lose the eggs, keep the functionality, supply and cost savings of an egg replacer.
What year did you join the baking industry, and what led you down this career path?
HaF has worked with food manufacturers since its inception in 1994, but I’ve gotten involved in the bakery industry within the past few years. It’s been so rewarding listening to our customers at the various networking events and getting the opportunity to grow those connections.
What career accomplishment are you most proud of?
Prior to joining HaF, I was a self-employed consultant and sales representative. My wife Katie and I moved from Minnesota to North Carolina to support projects. Proving to myself that I can take a risk like that and succeed was empowering and provided perspective and experience that can’t be matched. All that I learned during that adventure has helped me bring even more value to our customers.
What excites you the most about the baking industry?
I am always working on new products and innovations with our customers. Being able to work alongside the customer is so fun and really a cool experience. Getting to see their success in the industry really gives me a sense of purpose and an appreciation for my role.
Describe one contribution you’ve made to the industry.
Connecting people and building relationships are my personal strengths, and that brings value to our customers. Associations like BEMA, the American Bakers Association and the American Society of Baking allow us to do that effectively. It’s been a privilege to cement and build upon customer relationships, both new and old. Connecting such great people with great equipment has been extremely rewarding.
Keeping ingredients intact is a high priority, right down to the last seed.
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What year did you join the baking industry, and what led you down this career path?
I was a cake decorator and retail bakery manager before joining Killer Brownie in 2017. The move from retail to commercial baking was exciting, especially with all the potential for personal and company growth. I joined Food Safety/Quality Assurance shortly after learning how to work on the production floor.
What career accomplishment are you most proud of?
I am most proud of the opportunity to grow my team and positively influence the entire Killer Brownie family. The FS/QA team has the tough task of making hard decisions that could affect health and safety. With my support and guidance, they have learned to make evidence-based decisions independently and with confidence.
What excites you the most about the baking industry?
The industry is full of change, innovation and growth. When I started, Killer Brownie employed eight people, our processes were mainly manual and our culture was people-oriented. Over the past seven years, we have experienced exponential growth. There are more of us now and the way we do things has changed quite a bit, but our culture has remained intact.
Describe one contribution you’ve made to the industry.
I was a part of the SQF Unites Education Content Development team and involved with the education planning committee. I also spoke at two of the conferences on Food Safety Culture and served on an expert panel. The opportunity to get involved with SQF Unites opened what I have to share with a greater audience.
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What year did you join the baking industry, and what led you down this career path?
My father, Nick Ambeliotis Sr., founded the bakery more than 20 years ago. I joined the team in 2007 after graduating college. My brothers Anthony and Niko and sister Nicole also hold positions of leadership.
What career accomplishment are you most proud of?
I’m most proud of growing the bakery from an operation baking about 500 loaves of bread daily to one that bakes 35,000 loaves daily without compromising the integrity of the product. We’ve stayed committed to naturally fermenting each of our breads and using fresh, quality ingredients. We are a rare bakery that has a farmer on the payroll who’s doing everything down to checking the soil before the wheat is planted. That lets us control the process all the way from the seed to the finished product.
What excites you the most about the baking industry?
What excites me most is the opportunity we have to provide a healthy, quality product to the masses at an affordable price.
Describe one contribution you’ve made to the industry.
We’ve partnered with Noah Hiscox, a regenerative wheat farmer in Coolidge, AZ, to grow our own non-GMO wheat. When my dad acquired a farm in 2015 so we could grow our own heritage grains, we all thought he was crazy. Now, our breads are available at Whole Foods nationwide.
What year did you join the baking industry, and what led you down this career path?
My career in the industry began with Puratos in 2016, after I graduated with a food science degree. At age 12, while selling — and experimenting with — confections at a local farmers market, I realized a setting that combined critical thinking, science and baked goods was for me.
What career accomplishment are you most proud of?
This year, Puratos created a Bakery Innovation position within its US R&D department. This role focuses on novel ingredient/technology screenings and implementation in order to provide imaginative, responsible and effective solutions for customers. I’m grateful to have been chosen for this exciting position.
What excites you the most about the baking industry?
Continued learning. Contagious passion. The proof — or disproof — of theory when applied to reality. It’s easy to read about how and why certain mechanisms pertaining to food science work in an isolated environment, but to come across exceptions to the rule, to troubleshoot these in lab and commercial settings, and to learn from incredible people along the way ... these are the drivers that get me out of bed and into work.
Describe one contribution you’ve made to the industry.
During the past few years, my colleagues and I have developed the Puratos Bakery Academy, which offers customers one-day education classes on bakery science/technology topics, industry trends and other subjects. Our goal is to help others better understand not only inputs and outputs, but also the ever-evolving industry.
What year did you join the baking industry, and what led you down this career path?
I was referred by an architectural design professor for an open role as a project engineer. I was one of two people from my class who interviewed for the position and was given the role at Dunbar Systems in 2012.
What career accomplishment are you most proud of?
I am most proud of the relationships I have built within the baking industry. I am passionate about supporting and advocating for solutions and improvement, whether it be designing a production line, improving processes or helping the right people make connections.
What excites you the most about the baking industry?
In this industry, I am most intrigued by the constant changes. For example, products demanded by consumers, equipment technology and compliance requirements are constantly evolving. This industry requires constant improvement, active networking and truly getting to know the companies you partner with and support.
Describe one contribution you’ve made to the industry.
Since 2013, I have been actively involved in several industry organizations. I am on the boards of The Society of Bakery Women and the American Society of Baking. I also serve on committees for BEMA. When I first began my career, I saw it as a way to network and learn more about the industry. Over the last several years, my focus has shifted to supporting these organizations’ effort to build value and benefits for membership.
VP, Operations and Sales
What year did you join the baking industry, and what led you down this career path?
I joined the industry in fall 2016. I’ve been in the bakery industry since graduating from college. I knew I wanted to use my business degree in the food industry, but once I started to absorb the process of bread baking, I fell in love with the unique combination of art and science required to make a beautiful loaf of bread.
What career accomplishment are you most proud of?
Growing our product line and distribution network to meet the bread needs of our customers across the country. We stand firmly behind old-school, slow fermentation production techniques as well as being selective with our ingredients. Our team is very proud of our products, and we are thrilled that people all over get the opportunity to appreciate our passion.
What excites you the most about the baking industry?
The tight-knit community, the ability to share similar challenges and success stories with other leaders in the industry, and, of course, the joy of sharing our wide array of products with consumers.
Describe one contribution you’ve made to the industry.
Taking on the responsibility of being a leader in the next generation of artisan bakers. As a young professional, I want to dedicate resources to innovation and continue the trend of making bread better and simpler for years to come.
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What year did you join the baking industry, and what led you down this career path?
I joined the baking industry in 2019. Before becoming a plant manager, I was the quality assurance manager. I’ve always had a passion for excellence in manufacturing, coupled with providing safe and high-quality food to consumers.
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Describe one contribution you’ve made to the industry.
Being a Great Place to Work has been good for our team members and for our business as a whole.
Eli’s Cheesecake Co.’s community contributions go beyond sharing desserts.
BY MADDIE LAMBERT
Commercial Baking is proud to present a new annual recognition: Social Impactor of the Year, highlighting one company’s dedication to philanthropy, education and social change with the goal to make a positive impact on its workforce and the communities it serves.
Guided by the mantras, “Treat others as if you were the other,” and “Charity will never bust you,” Eli’s Cheesecake Co. has supported the City of Chicago since 1940 when founder Eli Schulman opened the doors to his first restaurant, Eli’s Ogden Huddle, followed by Eli’s Stage Delicatessen, and then Eli’s The Place for Steak. Though cheesecake would later become the staple for the business, the call to support the community remained.
A passion for a legacy recipe combined with an even greater ambition to make a difference drove Eli to bestow a sense of solidarity within his community. The corporate social responsibility status Eli’s is known for today started with an inherent empathetic outlook on life that would ripple through generations of Schulmans committed to philanthropy.
“It goes back to my grandfather,” said Elana Schulman, VP of Eli’s Cheesecake. “During the war, he had a sign in
his restaurant that said, ‘If you’re hungry, come in and we’ll feed you for free.’ Those words and the golden rules he lived by are our daily inspiration.”
Today, the company is a third- generation, family-owned bakery specializing in cheesecake, layer cakes, tarts, bars and mini pies for restaurants, airlines and supermarket bakery cases. To reach its loyal consumer base, the bakery relies on its powerful team — from operators to executives — to maintain the level of success that started with the family’s dedication to the craft. Eli’s hiring practices are one of many facets that reflect its commitment to Chicago.
Of the roughly 300-person employee list, resettled refugees account for more than 30% of the workforce. Elana and her father, Marc Schulman, president, support employee recruitment, including refugees. Through a partnership with RefugeeOne, a Chicago-based organization that provides free holistic services to help newcomers flourish in their new lives, Marc and Elana carry on the tradition of Eli’s origin story.
“My father was a child of immigrants who came to the US in 1907,” Marc explained. “It’s a part of our restaurant heritage to support other refugees. We don’t hire temporary workers. We have a commitment to our people.”
RefugeeOne serves more than 2,500 refugees, asylum seekers, and immigrants of all ages, ethnic groups and backgrounds. In collaboration with the organization, Eli’s has hired refugees from countries including Ukraine, Afghanistan, Iraq, Bhutan, Kosovo, Congo, Myanmar, Syria, Rwanda and Tibet.
Eli’s provides the refugees with more than just a paycheck and economic
“Giving back to the community is never a decision that we’re making. It’s just who we are. There’s no separation between the two.”
Elana Schulman | VP | Eli’s Cheesecake Co.
opportunity; the business’s commitment to empowering resettled individuals enriches the lives of new Americans. Treating others as they want to be treated has forged the Schulmans’ corporate ethos, and for the past 40 years, Eli’s has transformed the city’s landscape and unlocked the potential of its people.
One such example of this is Elias Kasongo, a refugee from the Democratic Republic of the Congo. After resettling in Chicago in the early ’90s, he found opportunity at Eli’s as a dishwasher and quickly advanced through various roles — from sanitation to front office — as he became acclimated. Today, Kasongo is the VP of purchasing and oversees the company’s more than $25 million scope of ingredient purchases.
But inclusivity doesn’t stop there. Eli’s is on a mission to make its workforce as diverse as possible, which includes a long history of hiring people with disabilities. In collaboration with Wilbur Wright College (WWC), the company hires young adults with developmental and cognitive disabilities who complete the Project Wright Access program, a state-funded initiative that makes employment training and job opportunities more accessible to Chicago’s underserved disabled community.
The program was born in collaboration with Vaughn Occupational High School, a public school that provides specialized education for students with disabilities. Eli’s is the program’s co-lead sponsor, offering on-the-job training, food-handler certification and employee placement throughout the bakery. The partnership not only helps close the employee gap within the disabled community but also supports diverse learners as they transition into the next phase of the workforce.
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Through the program, Eli’s has hired four students permanently, with four more in a cohort each quarter.
“We have always believed that an inclusive workforce is crucial to our success,” Marc said. “How we make Eli’s a living, developing and active organization with an emphasis on the finished product depends on who we hire. It’s not a machine where you press a button to make our cheesecake. It takes good people.”
The gourmet cheesecake company also partners with the Chicago High School for Agriculture Sciences (CHSAS) to help integrate students into the world of food business through mentoring, annual scholarships and internships.
Since 2001, Marc has served as co-chair of CHSAS’ Business Advisory Board, where he supports the expansion of career experiences for its more than 3,000 students. He spearheads initiatives to place juniors and seniors — 340 students per year — in work-based, entrepreneurial learning experiences at Eli’s as well as throughout Chicago and the surrounding counties.
For 15 years, Eli’s has co-sponsored a summer entrepreneurship program with WWC for CHSAS students and has awarded scholarships for the past 12 years to CHSAS graduates.
“Having a positive impact on the community is in our DNA as a business,” Elana said. “It’s hard work being in the food manufacturing industry, but one of the most joyful parts is our influence on other communities to make a big difference in lots of small ways. And the most important thing is that we’re all doing it together.”
The company also actively contributes to The Happiness Club, a non-profit that provides a safe environment for children ages 8 to 18 to explore social issues through the creation of original hip-hop and pop music, rap and dance.
Eli’s supports The Happiness Club year-round with financial donations and desserts for club events, which are hosted in partnership with Eli’s Cheesecake. Maureen Schulman, head of public relations for Eli’s and Marc’s wife and Elana’s mother, serves as the board chair for the Happiness Club.
“Eli’s is always going to be there, whether we’re providing people with desserts, leadership or programs that we feel the company has the ability to make a difference in,” Marc said. “This is something we take a lot of pride in and will continue to do for our community.”
Eli’s goodwill embodies the seasonal spirit, too. One of the company’s most treasured traditions is the acclaimed “Eli’s
Giving Tree,” an activity that encourages each staff member to donate desserts to a civic or charitable group important to them during the holiday season. The proverbial cherry on top is that the delivery is made personally by the associate, who brings enough cheesecake to feed over 100 people. The initiative allows Eli’s to contribute to local organizations and individuals by providing food and sharing the company-wide passion for the dessert staple Eli’s is known for.
“Our business is values- and missiondriven,” Elana said. “Giving back to the community is never a decision that we’re making. It’s just who we are. There’s no separation between the two.”
Of course, Eli’s is historically known for delighting consumers around the country with its classic recipe. But this business is a living legacy. Eli’s makes people — in both the company and community — feel empowered, trusted and supported … and that makes this company the Social Impactor of the Year. CB
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A look back at 2024 through the lenses of three industry associations: ABA, ASB and BEMA.
Even as the baking industry looks to the year ahead — especially as IBIE comes into view — there’s an opportunity to reflect on the accomplishments of the past 12 months.
Advances in product development and supplier technology arguably couldn’t happen without support from industry associations: organizations that have been dedicated to creating resources for their members to ideate, educate and advocate, all in environments rife with networking.
For more than a century, three major associations — the American Bakers
Association (ABA), the American Society of Baking (ASB) and BEMA — have worked together and independently to bring their members value through thoughtful and engaging content. In 2024, all three organizations have made strides in developing new strategic plans, executing rebrands and successfully riding the momentum of new events.
Innovation doesn’t happen in a vacuum, especially for commercial baking. It requires high levels of collaboration and a deep understanding of customer and consumer needs. Without the work of associations, that type of
collaboration would be hard to find. With two international shows on the horizon for 2025 and issues like workforce shortages and supply chain stability becoming part of bakers’ common workday, the ABA, ASB and BEMA staffs and boards have been hard at work refining and creating new resources for bakers and suppliers to innovate in their companies and with one another.
On the pages that follow, Commercial Baking rounds up the top initiatives created by these associations, along with information on each group’s signature annual event.
BY JOANIE SPENCER
When the American Bakers Association (ABA) launched its new strategic plan in March, it was the culmination of research and listening to the issues most important to ABA members.
The association spent much of 2023 diving into interviews with executives from more than two dozen member companies, as well as survey results from more than 150 members and 42 in-person member listening sessions. After months of planning sessions with its board of directors, ABA finalized a plan dedicated to elevating the commercial baking industry through three primary goals: destination workplace, category growth and higher-level impact.
The goals reflect ABA’s new purpose, mission and vision statements, which focus respectively on championing the baking industry; growing, connecting and enhancing the industry through compelling advocacy, events and thought leadership; and identifying the bakery category as the fastest growing segment of the food industry.
After Eric Dell, president and CEO of ABA, took the helm in 2022, he emphasized the importance of not only getting to know the member companies but also hearing the issues most important to them. While the research in 2023 included several listening sessions, Dell also spent much of this year participating in the “Charting the Course” tour, visiting member companies to understand firsthand their perspectives on key issues within the strategic plan.
“It’s my job to be out with our members because we are the voice of our industry,” Dell said. “During these visits, I’m focused on the goals in our strategic plan so our members and prospects know what we’re focused on and where we’re headed, and I can get their input on those issues. I can’t do that sitting in Washington.”
The tour also provides an opportunity to talk about ABA’s latest research initiatives.
This year, ABA launched its quarterly “Category Playbook” research, which drills down into market data and consumer behavior for two specific categories each quarter. The research, which was conducted by 210 Analytics and sponsored by Puratos, is available to all ABA members. The project was developed as a tangible way for members to experience the strategic plan in action.
“I’ve been impressed with how ABA is using specific performance indicators to determine how well we’re doing with the strategic plan,” said Bill Quigg, president of Versailles, KY-based More Than A Bakery and ABA’s 2024-2026 board chair. “The board and staff are constantly looking at the plan to create actionable items, and with everything we do, we ask, ‘How does this relate to the plan?’ A lot of work was put into creating the strategic plan, and we make sure that work is not wasted. It’s impressive and enlightening.”
Another element of the plan pertains to creating food security solutions for the communities ABA members serve. In addition to working on solutions in the US, the ABA board
met with David Beasley, former governor of South Carolina and executive director of the United Nations World Food Programme, about how ABA can also work with the organization. ABA’s goal is to consider large-scale food security solutions that can also be actionable in local communities.
“That has really fed into our goal of creating a higher impact,” Dell said. “When we raise the level of experts such as Governor Beasley who come in to speak with our leadership, we’re also taking our impact to the next level.”
In addition to honing its focus through the strategic plan, ABA has also broadened its member base, drawing engagement from companies with a variety of product types and operation sizes. The association has also expanded its resources to include tools for all members, such as Baking Basics 101, a course designed for wholesale bakery training that is also available to members of the American Society of Baking (ASB).
“Our membership has always come from more than just one category, but we were well known for members in the bread, bun and roll categories,” Dell said. “In the past couple of years, though, it started becoming more diverse in terms of the product categories our members represent. Now, we are focused on getting that message out to the industry and ensuring ABA is producing resources that serve members in all aspects of the industry.”
For example, it has hosted two fly-in events over the past 12 months, both in partnership with ASB and the Retail Bakers of America (RBA).
The Supplemental Nutrition Assistance Program (SNAP) was one of the top
“The board and staff are constantly looking at the strategic plan and trying to create actionable items, and with everything we do, we ask, ‘How does this relate to the plan?’”
Bill Quigg | board chair | American Bakers Association
issues addressed during both fly-ins, and in July, ABA announced a successful block on language that would limit consumer choice under SNAP benefits, which allow low-income families supplemental grocery funds to ensure access to essential foods, including baked goods.
“Our sector provides more than just indulgent treats,” said Rasma Zvaners, ABA’s VP of government relations. “The baking sector also provides products that are a cornerstone of most everyone’s kitchen. We provide an enormous amount of shelf-stable, nutritious foods that are also economical. For people on the program, they should have the ability to purchase any of those.”
While the efforts toward SNAP choice remain ongoing, the ABA government relations team is hard at work advocating for the industry in Washington, DC, and at state levels as well.
As ABA’s manager of state affairs, Bill Dumais is addressing state-level legislative complexities impacting commercial baking businesses and the industry as a whole.
“This past year, we’ve worked to increase our ABA state presence,” Dumais said. “We started small by building on the existing foundation and working in coalitions to address the impacts of state ingredient bans.”
Part of Dumais’ focus is on avoiding micro regulations that would vary stateto-state, greatly impacting commercial bakeries who have facilities or customers in different regions. ABA is also focusing on state regulations that can sweep from region to region, with California often passing regulations that pick up steam in western regions.
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The association has also expanded its expertise to focus on workforce, a primary pillar of the strategic plan. Thomas Bailey, director of government relations, joined ABA with an extensive background addressing workforce issues on Capitol Hill. He previously addressed Department of Labor regulations and worked with the House Committee on Education and Workforce, focusing on workforce development and higher education initiatives specifically in the area of manufacturing.
Additionally, Campbell Genn joined ABA earlier this year as senior director of government relations to help members navigate the nutrition landscape from a regulatory perspective. This year, Genn has been addressing FDA’s “healthy claim” rule, and she is currently keeping an eye on potential changes that will come with the new administration in 2025.
As ABA continues its direct involvement with the promotion of USDA’s MyPlate initiative, Genn’s focus on nutrition will also help support category growth through nutrition advocacy.
“The commercial baking industry can help bridge the gap in consumer, policymaker and child education about the essential role of grains in the diet,” Genn said. “ABA will continue exploring ways to increase public understanding of the role grains play in providing nutritious, shelf-stable and cost-effective products.”
From the time work began on ABA’s strategic plan, the intent was clear: Limit the number of goals and go deeper with each one.
“That was the message from the board,” Dell said. “We wanted to take a big approach with a limited number of goals. That was the path to making a real impact, and I believe we’re accomplishing that.”
Looking ahead to 2025, the industry has IBIE — co-owned by ABA and BEMA with support from RBA — on the horizon.
“ABA is proud to co-own IBIE, where we’re advancing innovation and industry education at the show while reinvesting the revenue directly into initiatives that drive further growth and advocacy for the baking manufacturing community,” Dell said. “Members should expect to see even more from ABA at this IBIE as we expand our offerings in unique ways to deliver on our strategic goals and provide increased value for the commercial baking sector.” CB
This is the association’s premier event, with content tailored to commercial baking industry leaders. Events include trends presentations; customer panels; and B2B networking for bakers, suppliers and industry partners.
WHEN: March 23-26, 2025
WHERE: Waldorf Astoria, Orlando, FL
KEY FEATURES: Experts sharing innovative baking technologies and latest trends, interactive executive roundtables focused on key issues facing the industry, and networking opportunities for baking and supplier executives.
REGISTRATION: www.americanbakers.org/convention
Scan the QR code to register for the 2025 ABA convention.
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BY ANNIE HOLLON
It’s been a big year for the American Society of Baking (ASB). From celebrating its 100th anniversary and revamping its branding to reorganizing educational offerings and launching its first-ever mentorship program, ASB’s initiatives have been designed with current and prospective membership in mind.
Kristen L. Spriggs, executive director of ASB, shared that part of what has allowed the organization to do so much comes down to rounding out the ASB staff over the past year. This includes the addition of Joanna Evoniuk as education and membership coordinator and Sarah Day as director of education.
“Bringing in the right talent to further the mission was an important need for us, as we had a clear vision and solid business plan
of what we wanted to do,” Spriggs said. “Having the best people to support that — and the work of our volunteer leaders — was instrumental.”
The association’s leadership announced its new strategic plan with five focus areas that will help ASB keep growing as it enters its next era. This plan — shared with the organization’s members during BakingTECH 2024 — includes revenue growth for the association’s sustainability, membership development and growth for an enhanced community experience, industry advancement for workforce training solutions, brand awareness to reach new members and emerging bakery markets, and governance built for a modern organization.
One accomplishment under the strategic plan includes the integration of content into ASB’s Education Hub. In the past year, the association has centralized its content from the past 100 years, including webinars and external resources from the American Bakers Association’s (ABA) Baking Basics 101 wholesale bakery training course. The result is a streamlined collection of training, learning and development resources designed for members to easily access.
“We’re taking self-paced digital courses and building those into hands-in-dough courses with instructors to teach them,” Spriggs said, noting the organization is also building curriculum to fill training gaps in the industry.
Although ASB operates on individual memberships, it also connects with baking leaders to emphasize these educational resources and opportunities available to their teams through digital membership.
“It’s a subscription to access our learning and online training,” Spriggs said. “For $99 per employee, they can gain access to a significant amount of training resources.”
With expanded access available to membership, ASB is set on exponential growth. It has seen a solid increase from 2023 to 2024 and aims to reach 10,000 members by 2030.
“That’s big growth between now and then,” Spriggs shared. “We’re focused on retention and new-member acquisition. Where we’ve seen the biggest change has been with new members coming in. We more than doubled [the new members] in September alone compared to last year.”
“We started with a very blank slate to imagine — and reimagine — what we want this experience to be.”
Kristen L. Spriggs | executive director | American Society of Baking
To not only attract new members but also engage current ones, the association launched the ASB Mentoring program, the first of its kind in the commercial baking industry. Spearheaded by Evoniuk, the inaugural cohort is underway, with 18 sets of mentors and mentees who will work together during a five-month program, culminating with an in-person meeting at BakingTECH 2025 in Orlando, FL.
BakingTECH, ASB’s annual event, will be held outside Chicago for the first time since 1924. It’s the first of several major changes as part of a nearly complete overhaul of the conference that has defined ASB for a century. The association approached the revamp based on membership and attendee feedback.
“We started with a very blank slate to imagine — and reimagine — what we want this experience to be,” Spriggs said.
A key change to this event is the Formulation Floor, formerly known as Marketplace. This section of the show will be organized in a way that will help attendees more easily find innovations that best fit their needs. The reimagined feature includes Bakers Row, which will help bakers identify and locate the optimal solutions for their operational needs, while the Innovation Stations will showcase some of the most informative technologies, trends and services. In turn, attendees can gain the insights and contacts they need to level up their businesses.
Continued collaboration with other industry associations is also on the docket for ASB heading into 2025. The association is partnering with ABA and the International Dairy Deli Bakery Association on a workforce gap study. In surveying the associations’ various members to see opportunities and gaps in the workforce, the results will serve as a data source to inform ASB’s future related to training, professional development and education.
Looking ahead, the association is placing community, education and hands-on training at the core of its operation.
“We’re really excited about leveraging this new brand positioning and building on that community,” Spriggs said.
With a focus on serving its individual members, ASB heads into 2025 with an array of opportunities for members from all sides of the baking industry. CB
After 100 years in Chicago, ASB’s BakingTECH conference will leave the Windy City for the first time. While there will be no shortage of the camaraderie and collaboration the event is known for, BakingTECH will have an all new look and modern approach.
WHEN: Feb. 15-18, 2025
WHERE: Renaissance Orlando Resort at SeaWorld in Orlando, FL
KEY FEATURES: Formulation Floor, formerly known as Marketplace, with Bakers Row and Innovation Station features to maximize the experience for bakers and suppliers. The BAKE Talks stage returns, with bakers presenting brief sessions on hot-button issues; the Society of Bakery Women (SBW) will hold its annual brunch event; the class of 2025 will be honored at the Hall of Fame Luncheon. During the Future Forward Luncheon; and attendees will celebrate the recipient of the Rising Baker Award and the winners of the SBW Scholarship.
REGISTRATION: asbe.org/bakingtech2025
Scan the QR code to register for BakingTECH 2025.
BY MADDIE LAMBERT
BEMA has been a pioneer through much of the baking industry’s history. With the mission of connecting, educating and providing resources to its members, the association celebrates another year of successful milestones.
As a membership organization, BEMA is dedicated to fostering relationships with people. By constructing programs and events around that central mission, BEMA engages the workforce and unifies the baking industry as a whole.
One of the ways BEMA successfully executes member engagement is through its Regional Dinners. By gathering a smaller portion of members around dinner tables in various cities, BEMA spurs industry connections and encourages meaningful conversations.
“The value of those smaller meetups has proven itself to be so high that now we have people traveling to each regional dinner because they love the concept,” said Emily Bowers, VP of education and operations at BEMA. “As we strive to raise membership engagement, we are finding multiple ways to connect people outside of our annual convention.”
Understanding the value of small-group interactions is also a defining characteristic of BEMA’s Baking Industry Forum (BIF), a cohort of bakers and suppliers who meet to discuss issues facing the commercial baking landscape.
This group works to identify new resources as well as research-based
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“BIF is focused on the future,” said Kerwin Brown, president and CEO of BEMA. “The group comes together and works on solutions to bring back to the industry — to bakers, to our members — and that ultimately raises the value of BEMA membership.”
To engage the industry and meet people on platforms they are already using, BEMA also hosts two podcasts: On a Roll with Kerwin Brown and In the Kitchen with Kelly & Emily
Bowers, along with Kelly Allen, BEMA’s senior manager of events and engagement, whip up themed cocktails and a baked treat while discussing BEMA event topics and important details surrounding them. The goal is to inform attendees about what to expect and opportunities to network and connect, as well as answer common questions pertaining to the event that each episode focuses on.
In his podcast, Brown interviews colleagues and industry veterans,
discussing the various ways their careers in the commercial baking industry took shape and how to embrace business traditions as the industry evolves.
While the baking industry has no shortage of notable veterans, BEMA understands the importance of aspiring professionals. The association has ignited passion in the emerging workforce through its BEMA Ascend Scholarship.
The program supports BEMA’s mission by offering recipients the opportunity to attend important industry events that connect all facets of the baking industry and expose them to timely education and resources.
“The idea behind the scholarship is to involve the younger people that haven’t attended any of our events in the past,” Brown said. “Then we give them an opportunity to get into the industry and start networking. We want to open the doors for those aspiring leaders.”
The scholarship is a key component of getting new faces involved in the organization, helping them find a seat at the
table. The 2024 scholarship granted two recipients the chance to attend NEXUS — powered by the American Bakers Association (ABA) and BEMA — and participate in its educational programs.
The primary pillars of NEXUS focus on connecting bakers and suppliers, educating attendees and creating opportunities for industry collaboration. At the event, the two Ascend Scholarship recipients gained first-hand experience in business interactions, trends and networking with key stakeholders.
“The two recipients took full advantage of the scholarship, and I couldn’t have been prouder of the program,” Brown said. “It was worth every dollar and every minute we spent to see those individuals have a launch into the industry at NEXUS.”
Connecting commercial bakers and suppliers, NEXUS provides attendees professional development opportunities and creates avenues of collaboration. NEXUS 2024, which followed a successful inaugural year in Dallas, took place in Washington, DC, and enabled deeper team-to-team interactions between those two segments of the supply chain.
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The educational sessions available for NEXUS participants included the new sales and marketing mosaic, valuable skills gleaned from professional mentorship, hygienic equipment design practices, the future of food science, and legislative and regulatory issues impacting the commercial baking industry.
“We focused NEXUS’ educational programming on bringing new things to the industry or highlighting things that we know deserved a spotlight,” Bowers said. “In the education space, we strove for a diverse profile of offerings in 2024.”
To keep connections strong through the gaps in events, NEXUS takes place in the off years of the triennial International Baking Industry Exposition (IBIE) to intentionally curate new networking opportunities.
Of course, a large segment of BEMA’s event programs includes IBIE, where all elements of the supply chain and professional community are brought together to support the global baking ecosystem.
“IBIE is crucial for the industry because more than 90 percent of our membership will be in attendance,” Brown said. “BEMA has its finger on the pulse of IBIE — we try to be the bridge that provides attendees and BEMA members with the wealth of resources the trade show offers.”
As the largest event for the grain-based foods industry in the Western Hemisphere, BEMA jointly owns and produces IBIE with ABA to fuel the next generation of bakers and advance the future of the industry’s economic growth. The association actionably bolsters the commercial baking landscape by investing all proceeds from the non-profit event back into the industry, which greatly benefits from in-person interactions between buyers and suppliers. To achieve that, IBIE showcases the latest innovations and fresh products from equipment manufacturers, ingredient suppliers and service providers, all with the goal of serving bakers and securing the industry’s future.
Overall, BEMA has found the sweet spot of balancing tradition with the innovation needed to lead the baking industry into its next generation. CB
BEMA’s annual convention is known for creating unique business and interpersonal networking opportunities in a family-friendly atmosphere at unforgettable locations.
WHEN: June 24-28, 2025
WHERE: Coco Beach, Puerto Rico
KEY FEATURES: Small group dinners offer members the opportunity to interact with one another and baker guests in a relaxed environment that encourages personal and professional connections. Meanwhile, BEMA Connect grants members the ability to engage in one-on-one business conversations with current and potential customers in a speed-dating style format.
REGISTRATION: www.bema.org/bema-convention-2025
Scan for information on how to register for BEMA Convention 2025.
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As seen at PACK EXPO! This compact combines two machines into one, and while FR KEY FEATURES
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Replacing UPC codes with QR codes could give brands a fresh competitive edge.
BY MARI RYDINGS
The Universal Product Code (UPC) hit a major milestone this year … 50 years of service. Global commerce changed forever when, on June 26, 1974, a cashier at Marsh Supermarket in Troy, OH, scanned the very first UPC-stamped item: a multi-pack of Wrigley’s Juicy Fruit chewing gum.
For five decades, UPC bar codes, which use 1D scanning technology, have provided a streamlined path for how product information flows through retail systems worldwide. For consumers, they offer a convenient scan-and-go shopping experience. For retailers and brands, they provide an efficient and accurate way to manage inventory, product recalls, regulatory compliance and supply chain data. The UPC code is the silent workhorse that keeps the back end of business working so well.
Yet, the way the world does business has changed dramatically and so has consumer expectations for the items they purchase. CPG companies have raised a red flag: 1D technology is struggling to meet the advanced needs of retailers, consumers and the supply chain as a whole.
GS1 US, the non-profit organization that has been responsible for establishing supply chain bar code standards since it introduced the original UPC code, is leading the charge for a solution. Research conducted by GS1 US and a consortium of multi-national CPG companies determined that 2D bar codes, which include QR codes, can satisfy the ever-evolving needs of the global retail arena.
The GS1 identifiers already used in 1D bar codes today are integrated into the supply chain using GS1 Digital Link, the accepted method for encoding the standards. UPC bar codes contain a Global Trade Item Number (GTIN) that uniquely identifies the product and connects back to the manufacturer. QR bar codes can hold that GTIN along with other information such as expiration dates and batch and lot numbers while also linking to certifications, instructions for use, traceability information, the item’s origin story, ingredient sources and more.
“Anything brands can do with a UPC code, they can do with a QR code,” said Amber Walls, senior director of global standards for GS1 US. “Plus, it lets them add all of this additional content without
having to take up packaging space. The endgame is for brands to have a single multi-purpose 2D bar code on their packaging that can be used at the retail point-of-sale [POS]. They get the best of that established supply chain infrastructure as well as the consumer engagement experience.”
Transitioning retailers from 1D to 2D scanning technology at the POS is no easy feat. Retailers need to upgrade their POS systems to technology that can read both 1D and 2D bar codes. GS1 US, with the support of several global CPG companies, is spearheading that effort through its Sunrise 2027 initiative, which aims to have 2D scanning technology readily available at retailer POS sites by the end of that year.
As the technology upgrade rolls out, so does the campaign to educate brands, including food manufacturers, on the benefits of adding QR codes to their packaging. Many CPG companies have either already made the transition or are preparing to do so, using Sunrise 2027 as their timeline motivation.
Packaging supplier Kwik Lok works with companies across a range of industries and has been helping its customers integrate QR codes for several years.
“It makes sense from both a marketing and regulatory compliance perspective,” said Karen Reed, global director of marketing and communications for Kwik Lok. “We’ve received data from customers, some of whom are in the baking industry, that of all the tools they have in their toolkit, QR codes deliver the best ROI. I think it’s going to expand and become a big opportunity for bakers.”
While it’s important to note that the move isn’t mandatory, brands that make
“Everything for consumer engagement is mobile-friendly. QR codes are a product differentiator and an enabler for innovation in a lot of ways.”
Amber Walls | senior director of global standards | GS1 US
the transition stand to gain a significant competitive advantage.
Factored into the ROI is the increased consumer engagement that comes with providing the additional product information shoppers want.
“We know that 77 percent of consumers want product information when they’re making a purchase,” Walls said. “Consumers expect brands to have a QR code and be able to get information on their phones. It’s so ingrained now. Everything for consumer engagement is mobile-friendly. QR codes are a product differentiator and an enabler for innovation in many ways.”
That’s because they can put a vast amount of information at consumers’ fingerprints, allowing them to make purchasing decisions instantly.
“The ability to speak to the consumer while they’re in the store and beyond presents a big opportunity to increase engagement and basket size,” Reed noted. “QR codes can offer a more in-depth and personal experience that includes everything from tailored recipes and video content to important safety and cross-promotion opportunities. As the technology is more widely adopted, the customer experience will become much richer and, perhaps more importantly for marketers, expected by the consumer.”
An enhanced consumer experience is another potential benefit of adding QR codes. Datassential’s “Marketing Issue: Brand Activations Report” found that 46% of consumers overall want an immersive experience from the food and beverage brands they’re loyal to, with 59% of Gen Z and 55% of millennials expressing more interest
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in experiences compared to Gen X or baby boomers.
“It’s no longer just about the product,” said Tom Egan, VP of industry services for PMMI, the association for packaging and processing technologies, which has been working closely with GS1 US. “It’s more about the experience, the background story of how the product came about and where the ingredients were sourced. Those are great elements and not ones that easily fit onto a package.”
Following close behind experience is the ever-present consumer expectation of convenience.
“Convenience is going to drive acceptance,” Egan said. “The convenience of pulling up additional data for whatever package the consumer is holding is going to drive use. I can see them saying, ‘I can scan a QR code and get an interesting story about how this 9-grain bread
is healthy for me, why it was developed and what farms are contributing to it. This other bread next to it still has a UPC code, and the packaging says it’s healthy. I’m going to scan the QR code and get more information.’”
QR codes also offer brands potential cost savings down the road. Linking QR codes to digital content and updating or redirecting those links as often as needed in real-time gives brands flexibility that could result in cleaner-looking packaging and fewer overhauls.
“Brands can link their QR codes to a nutrition page, a social media campaign or to something seasonal — whatever content makes sense at the time,” Walls said. “It’s a dynamic experience and very practical in terms of accessibility.”
Migrating from UPC to QR bar codes will require packaging changes at some point, and that often requires a long runway for planning and design. Egan
The GS1 US website — gs1us.org — offers a well-stocked library of articles, videos, bar code tools and other resources to help brands and retailers better understand the benefits of migrating to QR codes.
encourages brands to start the discovery process now by engaging their internal teams and their packaging suppliers about determining the right time to make the transition, where to place the QR code and when to remove the UPC code.
“Please start,” he advised. “2027 seems far away until you start thinking about everything involved with packaging changes, especially for large organizations with hundreds of SKUs. The recommendation is for companies to start with primary packaging because that’s where the consumer will see the benefit.”
The UPC bar code has served the industry well for half a century, but it has earned its retirement. The next generation of bar codes is ready to help retailers and brands reap the advanced benefits of making the switch: a fully optimized supply chain, increased transparency, and an enhanced product experience capable of attracting and retaining consumers. CB
Introducing the Qi-Series, our next genera�on of innova�ve si�ers. his si�er was designed with easy inspec�ons in mind! Thanks to the new retractable sieve design, one employee can easily inspect en�re screens, gaskets, and cleaners effec�vely in a minimal amount of �me.
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BY LILY COTA AND MADDIE LAMBERT
Another year in the books for the commercial baking industry marks another year of innovation and product development that drives and inspires bakers and equipment and ingredient suppliers to ultimately meet the needs of consumers around the world.
While the industry as a whole is seizing universal growth opportunities, bakers need reliable and efficient equipment to do so, with supplier partners that can adapt quickly to emerging trends and evolving market dynamics. For packaging suppliers, creating solutions that balance sustainability with streamlined operations is a surefire way to meet the growing demand for a machine that does it all.
Meanwhile, ingredient suppliers are seeing an uptick in demand for longer shelf stability and lower grocery store bills, resulting in the need for solutions that target freshness and accessibility.
The Commercial Baking team has curated a collection of solutions that are redefining the landscape of the baking industry and solidifying its growth for the future. Dive into a few key themes on the pages ahead and view the full collection in the Solution Showcase.
As consumer awareness of environmental impact grows, incorporating sustainable and eco-friendly practices into bakery processes is a high priority. Processing suppliers have risen to the occasion by developing machinery with a smaller footprint and improved energy efficiency. Manufacturers such as Baker Thermal Solutions, a Middleby Bakery brand, introduced the RapidBake oven, which supplies greener energy to generate its electrical portion and provides a 10%-15% energy reduction.
On the packaging side, companies such as BluePrint Automation have developed technology that offers
end users more versatility by allowing various product sizes and case types to be run on the same packaging line. The company’s Spider 200i case packer minimizes carbon footprint with its all-inone compact system, which has the ability to service different supply chains.
Pacteon’s end-of-line Robox robotic palletizer balances optimized packaging processes with sustainability, handling case weights of up to 50 pounds in a small footprint.
Two key components for efficient operations are increased automation and faster production times with consistent finished product quality. As a result, equipment suppliers have reimagined machinery to incorporate up-to-date technology and streamline operations. Reading Bakery Systems redesigned its 90-degree laminator used in cracker production to feature an optional bypass, allowing bakers to produce both laminated and non-laminated crackers on a single line.
Fritsch/Multivac revised its Impressa bread line with a newly revamped sheeting section and hygienic design that significantly reduces the use of separating agents, such as oil, in dough sheet production. The updated bread line’s improvements allow its various modules to be washed down quicker and with fewer cleaning products to amp up production.
Innovation within the ingredients space has included an increase in shelflife extenders. With the squeeze of inflation affecting a majority of households across the country, avoiding food waste is a top priority among US consumers. Data results from a Capgemini report found that 91% of consumers prefer to purchase food from companies that are
taking steps to reduce food waste. Due to this, bakers are interested in boosting shelf life and broadening grocery access to allow consumers to make the best use of the food they purchase.
Lesaffre’s Saf Pro Natural Mold Inhibitor can be used in a variety of bakery applications — including bagels, croissants, pretzels and more — and extends product shelf life while inhibiting mold growth with clean-label assurance.
Targeting this same issue, Repco released PureGuard, a natural mold inhibitor that can be used in all types of doughs and offers 15 days of mold inhibition without altering the flavor or taste of the product.
On the other end of the ingredient spectrum, Puratos developed a new improver
with a unique blend of enzymes to deliver initial softness, finer crumbs and longer shelf life for a variety of bakery items.
Whether on the baking, packaging, processing or ingredients side, the ability to adapt and evolve anchors the industry for growth opportunities and sustains it against unexpected challenges. Suppliers are increasingly equipped to meet bakers’ ingredients needs, automation demands and sustainability initiatives. The sectors of the industry are joining forces to fulfill consumer demand for preserved freshness, effective packaging and reduced footprint. As the year draws to a close, 2025 is shaping up to be promising for the commercial baking industry, with innovative thinking and consumer-centric approaches lighting the path for the new wave of industrial technology. CB
Moline manufactures the three core elements of yeast-raised donut systems in sheeting, proofing, and frying.
• The highest-volume systems available.
• Fully rounded technical support for operations, maintenance, and sanitation.
• Full washdown systems designed for 24/7 operation.
• Full offering of in-line finishing including glaze, icing, topping, sugaring and crunch.
Innovation is front-and-center in the commercial baking industry, fueled by advances in automation, ingredient technology and AI. Bakers are in pursuit of efficiency, with goals of offsetting manual labor woes so they can utilize their workforce in different ways. Equipment manufacturers and ingredient suppliers are meeting the
demands of bakers through the development of more sustainable packaging materials, machines with smaller footprints and technology that makes processes more efficient. From shelf-life extenders to robotic systems, the following pages highlight some of the top technologies and offer a glimpse into the future.
AMF Bakery Systems’ Combo Bread Slicer and Bagger system offers maximum flexibility and reliability for slicing and bagging a variety of breads, from standard loaves to fruited breads. The pendulum scoop drive and patented flusher discharge conveyor offer a smooth loaf bagging transfer. The single-swivel operator control panel allows for easy monitoring of slicing and bagging processes. www.amfbakery.com
Key Features
• Advanced drive design handles speeds up to 65 loaves per minute
• The self-supporting lattice pull-out mechanism option maximizes access
• Automatic wicket exchanger allows wicket change without stopping
Contact: sales@amfbakery.com
Apex Motion released the Baker-Bot Quad, the first robotic decorating system with modular mounted, 3D-vision cobot arms and an integrated conveyor. Safe and easy to use, the system can accommodate numerous applications for the baking and food industries. The Baker-Bot Quad offers a full washdown for food processing environments and modular cobots that are able to use one or multiple arms. www.apexmotion.com
Key Features
• Turnkey, compact system with a small footprint
• Base ice, bordering, writing and drizzling for cakes, cookies and cupcakes
• 3D vision for accurate product detention
Contact: info@apexmotion.com
Axis Automation’s Spray System is a versatile, high-precision automated coating system designed for the controlled application of most liquid ingredients. The system can be configured for ultra-fine misting or heavy coating, waterfall dispensing across sheet pans or targeted depositing into tray cavities, and low- or high-frequency intermittent pulsing. Flow rates, nozzle placement, nozzle style and deposit volumes are fully adjustable for precise control and flexibility. www.axisautomation.com
Key Features
• Reduces ingredient waste while maintaining high-efficiency production rates
• Controlled deposit volumes up to ±2%
• Mist collection system reclaims, recirculates fluid for reuse
Contact: Lyndi Dunkleberger | lyndi@axisautomation.com
Baker Thermal Solutions, a Middleby Bakery brand, introduced the RapidBake oven, which reduces natural gas usage and provides greener energy to generate the electrical portion. The oven allows for faster bake times and increased yields, with a 20% - 40% time reduction based on product. Due to a reduction of bake time, this creates a smaller footprint with the same output while cutting down on natural gas use, with a 10% - 15% energy reduction compared to conventional ovens. www.bakerthermal.com
Key Features
• Faster-baking oven
• Reduced natural gas usage/greener energy
• Less raw materials needed
Contact: equipmentsales@bakerthermal.com
BMF introduced modular oven sections that offer expedited installation with increased rigidity and maximum flexibility. The footprint allows minimal plant interruption with superior sanitation features. Hermetically sealed expansion joints placed every 10 feet help retain moisture and minimize heat loss. Combined with the new insulation design and cool skin technology that produces a natural venturi, the sections omit any hot spots. www.bakerymachine.com
Key Features
• Better baking efficiency with improved airflow design
• Flexible design for all thermal delivery methods
• Hermetically sealed sections for zero heat or moisture loss
Contact: bakerymachine@comcast.net
Bundy Baking Solutions’ Detroit Pizza Pans, made from 26-gauge carbon steel, create an authentic Detroit-style pizza. Pre-seasoned with Bundy’s proprietary Americoat ePlus silicone glaze, the pans ensure easy release and clean up. The pans are available in 8- by 10-inch and 10- by 14-inch sizes. www.cmbakeware.com
Key Features
• Made of carbon steel
• Easy release
• Available in multiple sizes
Contact: info@bundybakingsolutions.com
Burford Corp, a Middleby Bakery brand, launched the Smart Seeder+. It saves 20% - 50% of seeds, minimizes waste and cleans up pans. A dual-purpose rotating drum acts as the template and reclaim system, allowing the unit to provide accuracy and savings. The Smart Seeder+ also includes rotary templates for different pan configurations, high-friction belting, and water spray and split. www.burford.com
Key Features
• Separated water spray system
• Stainless steel and aluminum construction
• Accurate topping placement
Contact: Clay Miller | cmiller@burford.com
Capway Automation introduced the CleanCap Pan Cleaner. The brush and air knife combination with a jet pulse filtration system ensures debris does not exit the pan cleaner. The CleanCap system removes the debris and crumbs as the pans return for refilling. The air knife system sweeps into the pan cavity as air velocity is reduced to a level that crumbs and other solid materials drop out of the air stream and into the catch pan below. www.capwayautomation.com
Key Features
• Strong airflow for optimum cleaning
• Heavy-duty stainless-steel frame
• Self-contained electrical controls
Contact: sales@capwayautomation.com
FME’s Servo Topping Applicator (STA) features waterfall, pulse and targeted application modes. This servo-driven system offers recipe customization and precise topping targeting down to 1-inch areas. The STA comes in three models: a cantilevered frame with adjustable height, a conveyor-mounted model and a cantilevered frame with an integrated conveyor. www.fmefoodmachinery.com
Key Features
• Available in widths from 12 inches to 60 inches
• Quick-change roller system
• Extensive topping compatibility, including fine powders and specialty garnishes
Contact: info@fmefoodmachinery.com
Fritsch, a Multivac company, revised its Impressa bread line with a 20% smaller footprint, a newly designed sheeting section and hygienic design. By combining the Soft Dough Sheeter (SDS) and the Soft Dough Roller (SDR), the homogenous sheeter reduces the amount of dough cut off the sides. The Impressa bread line also offers Multivac’s Smart Services, which turns machine data into actionable production intelligence dashboards viewable from any location on any device. www.fritsch-group.com
Key Features
• Reduced hopper height, increased cleaning accessibility
• Hopper sensor monitors fill level above the star rollers for greater precision
• Eliminates use of oil during sheeting
Contact: Cecily Pickering | cecily.pickering@multivac.com
Great Western Manufacturing’s Qi (Quick inspection) Sifter utilizes decades of proven sifting technology along with new innovations to streamline inspection and maintenance. Qi’s drawer design provides flexibility for inspecting the complete sifter. One technician can quickly and safely complete inspections of screens, gaskets, cleaners and domes. The newly designed tailings canister with a manual butterfly valve allows oversized particles to discharge continuously and allows an operator to empty the canister without special tools while the sifter is in use. www.gwmfg.com
Key Features
• Design allows for single operator inspection
• Stainless steel construction
• Can be custom-engineered to baker specifications
Contact: sifter@gwmfg.com
Intralox released the newest addition to its Active Integrated Motion (AIM) equipment portfolio: AIM Glide. The latest technology offers bakers a more reliable option for switching bread compared to metal slat switches. The solution offers zero unscheduled downtime, no jams and 75% less maintenance. AIM sorting, switching and merging equipment is designed to perform in multiple environments, including washdown, to promote cleanability and line flexibility as well as reduce dependence on labor. www.intralox.com
Key Features
• 50% less cleaning time
• Gentle product handling
• Maintains product orientation
Contact: customerservice.bakery@intralox.com
JLS Automation’s robotic sandwich assembly solutions automate key processes to reduce worker fatigue, bridge labor gaps and boost productivity. The Talon hygienic primary loading system automatically assembles sandwiches and hygienically loads them into a flowwrapper or case packer. The solution offers versatility, allowing for single-layer or stacked sandwich configurations. www.jlsautomation.com
Key Features
• Accurately stacks components
• Allows for multiple sandwich configurations
• Efficiently loads wrapped sandwiches into RSC cases
Contact: sales@jlsautomation.com
Kubota Brabender introduced its NXT Twin Screw Feeder, a loss-in-weight feeder capable of reliably and accurately metering various powdered ingredients. It features an allstainless-steel construction, high-precision scale, negativeangled screw trough design for organic flow, and a diagonal internal agitator that prevents bridging and promotes mass flow into the screw flights. www.kubota-bt.com
Key Features
• Available in two sizes: NXT26, NXT45
• Self-wiping twin concave screws
• Diagonal internal stirring agitator and round straight wall extension hopper to prevent bridging
Contact: Jocelyn Ferrenbach | jferrenbach@kubota-btca.com
Moline’s Self-Cleaning Live-Bottom Donut Proofer is wellsuited for mid-capacity and high-volume donut systems. It provides a climate-controlled environment for proofing yeast-raised products, which allows debris to be removed during operation, resulting in extended run times and reduced sanitation time. www.moline.com
Key Features
• Conveyor belting replaces a traditional proofer floor
• Independent belt in each proofing zone
• Available on systems that produce 4,000 - 40,000 donuts per hour
Contact: sales@moline.com
Oakes’ new laminar flow extrusion manifold can deposit unlimited combinations of particulates with batters, icings, marshmallow, jellies and toppings directly onto an oven band or base cake. Designed to be installed over an existing continuous baking conveyor, the system is fed using a single tri-clamp product inlet. The gentle, volumetric depositing protects the product quality and consistency of final densities and weights. www.oakes.com
Key Features
• Easy product balancing and simplified sanitation
• Fully CIP-able manifold with dual-purpose product and CIP pump
• Available in widths up to 60 inches with custom nozzles and optional heating or cooling
Contact: info@oakes.com
Rademaker’s Radini Bread Line combines industrial-grade automation with artisanal and unique capabilities. With its easy changeover, Radini is well-suited for various daily bread and roll production. The solution offers consistency and efficiency, allowing users to scale up while maintaining product quality. The bread line is designed for gentle dough handling, and its user-friendly system features an intuitive panel and automated recipe-driven adjustments. www.rademaker.com
Key Features
• Ensures uniformity and accuracy and reduces waste
• Intuitive interface reduces human error and labor costs
• Capable of handling a range of soft or firm dough types
Contact: info@rademakerusa.com
Reading Bakery Systems introduced a new 90-degree laminator with an optional bypass designed for cracker manufacturers. This innovative design offers a smaller footprint, greater flexibility, and easier sanitation and maintenance. Bakers can produce both laminated and non-laminated crackers on a single line. www.readingbakery.com
Key Features
• Ideal for plants with limited space between process lines
• Open frame simplifies sanitation and maintenance
• Precise, automatic and synchronized control of dough sheet length and conveyor speed
Contact: Sam Pallottini | sam.pallottini@readingbakery.com
Reiser’s XY Panning Table is designed for small- and mediumsized bakeries. It works in tandem with Vemag dough depositors, allowing bakers to automate panning of exact-weight, preformed, ready-to-bake portions. The system is well-suited for cookie production, as the table moves the baking pan left-toright and front-to-back. It precisely positions the pan to accept each portion from the Vemag depositor then pauses when the pan is filled, allowing the operator to remove the filled pan and insert an empty one. www.reiser.com
Key Features
• Automates production and eliminates manual portioning
• Wide range of panning patterns available
• Precise pan positioning
Contact: sales@reiser.com
Rexfab’s electromagnetic technology and servo-motors ensure smoother, gentler pan stacking and unstacking. The solution is enhanced with Intelligent Variable Electromagnetic Force, a technology that minimizes jams by attempting to lift pans three times before triggering an alarm. The fast, yet gentle vertical motion of the head offers precise and accurate pan pickup and drop points. www.rexfab.com
Key Features
• Extends pan life and prevents damage
• Runs multiple sizes of bread and bun pans
• Compact footprint saves space and is easily retrofitted into existing production lines
Contact: rexfab@rexfab.com
Royal Kaak released its Easy Access Portioner specifically designed for the DrieM sheeting line. The tilting dough portioner offers optimal accessibility for efficient maintenance and cleaning. The solution removes sticky dough residue at the beginning of the line and contributes to more hygienic production processes. The automatic tilting mechanism allows all parts of the machine to be ergonomically and safely accessible with shorter cleaning times. www.kaak.com
Key Features
• Minimizes downtime and damage-related costs
• All components are mechanically and electrically connected to the line
• Easier removal of chunk knives
Contact: northamerica@kaak.com
Thunderbird released the Planetary Mixer ARM-200. The heavy-duty, all-purpose mixer uses a planetary mixing action to blend, mix and aerate ingredients with consistent, predictable results. It features standard accessories, including a touch screen, stainless-steel 200-quart bowl, beater, whip and bowl dolly options. www.thunderbirdfm.com
Key Features
• 200-quart bowl capacity
• Stainless-steel bowl
• Optional spiral hook
Contact: tbfm@tbfm.com
Unifiller unveiled its CMD Series digitally controlled pneumatic depositors. The dial-less depositors offer advanced features such as pre-charge, splash reduction and deposit pressure. CMD Series depositors are precision-controlled by an exclusive CMD+ program preloaded and provided on a smart tablet with each depositor. www.unifiller.com
Key Features
• Equipped with contamination ingress sensor
• Advanced portioning features
• Easy maintenance, quick changeover and tool-free design
Contact: info@unifiiller.com
BluePrint Automation introduced the Spider 200i case packer for RSC and L-Lock reusable cases. Designed with the processor and co-packer in mind, the vertical case packer uses a multi-axis robot to pick on-the-fly bags and load them into a cassette, forming vertical pack patterns. The solution allows various product sizes and case types to be run on the same packaging line and is ideal for bags of snacks and baked goods. www.blueprintautomation.com
Key Features
• All-in-one compact system
• Capable of servicing different supply chains on the same line
• Integrated case blank distribution and loading system increases operator safety
Contact: sales@blueprintautomation.com
Cavanna reentered the market with its EasyRun entry-level flowwrapper, a redesigned version of the company’s original flowwrapper launched 50 years ago. The new design is easy to run, with multi-axis servo controls for flexibility and easy adjustments. www.cavanna-usa.com
Key Features
• Touch screen HMI
• Easily adjustable and repeatable fold box
• No paint construction
Contact: marketing@cavannagroup.com
Delkor’s HSP Series Case Packer is engineered with precision and flexibility, boasting speeds of up to 340 bags or pouches up to 32 ounces per minute, with the ability to quickly adjust for skewed products. The case packer changes over to the full range of shipper styles — including brown box, retail ready and club store stackable trays — in eight minutes. www.delkorsystems.com
Key Features
• Vision-based robotic pick and place
• 8-minute toolless changeovers
• Five US patents
Contact: Dan Altman | daltman@delkorsystems.com
Formost Fuji launched its newly designed horizontal bagging machine engineered for high performance. The new BDS model operates at speeds of up to 90 packages per minute while maintaining quiet operation. Overhead pusher paddles are attached to a robust timing belt system for improved efficiency. The advanced technology features a torque-limiting safety switch that automatically halts the bagging process if excessive resistance is detected on the pusher paddle. www.formostfuji.com
Key Features
• Pneumatic-driven hold-down fingers controlled by a user-friendly PLC
• Servo-driven infeed and discharge conveyors
• Easily adjustable via intuitive HMI panel
Contact: Angela McDaniel | angela@formostfuji.com
Harpak-Ulma’s Flexi-Line Distribution System automates packaging production. The modular weighing and packing solution suits producers of all sizes, boosting efficiency and scalability across various product types. Fully integrative with any packaging environment, Flexi-Line delivers rapid ROI with quick-change configurations that minimize downtime and automate production seamlessly. The solution is customizable and ideal for dry, frozen, fresh or sticky products, reaching speeds up to 55 packages per minute. www.harpak-ulma.com
Key Features
• Small footprint
• Quick-changing configurations minimize downtime
• Completely customizable
Contact: Joshua Allen | joshuaallen@harpak-ulma.com
Pacteon’s Robox robotic palletizer is a portable, off-theshelf solution to manual palletizing. The one-in-one-out configuration utilizes an over/under conveyor, which provides a small footprint. The Robox handles case weights up to 50 pounds and the end-of-arm tool is designed for specific needs. Integrating Pacteon’s advanced engineering pallet configuration software, Optistak, no additional programming is needed. www.pacteon.com
Key Features
• Portable alternative to manual palletizing
• Space-saving
• No assembly required
Contact: Mike Brewster | mbrewster@pacteon.com
Ardent Mills’ Egg Replace is a smart egg alternative that can replace up to 100% of eggs and lower ingredient costs while helping to maintain taste, functionality and performance. The solution is vegan, gluten- and soy-free, and made without artificial ingredients or additives. www.ardentmills.com
Key Features
• Reduces dried and liquid egg use by up to 100%
• Can save customers 35%-50% in ingredient costs
• Ideal for use in cakes, cake donuts, cookies, batters, muffins and pancakes
Contact: info@ardentmills.com
Corbion released the Ultra Fresh Advantage 600 to reduce bakers’ vulnerability to sugar prices while protecting shelf life. The patent-pending enzyme technology prolongs product shelf life, enhancing resilience, softness and balanced moistness. It also generates the release of sugar in the baking process, reducing the amount of sugar needed as a raw material. www.corbion.com
Key Features
• Reduces sugar content to 3% without impacting quality, taste or freshness
• Reduces costs and formula sugar
• Breaks long-chain carbohydrates into simpler sugars
Contact: foodus@corbion.com
Eurogerm presented “The Art of Signature,” the new Collection #10, which showcases specialty flavors, colors, textures, vegetarian recipes and appropriate properties. The curated portfolio of ingredients and solutions helps millers, bakers and pastry chefs create a range of signature products. www.eurogerm.com
Key Features
• Wide selection of solutions
• Variety of textures available
• Includes vegetarian recipes and nutritional properties
Contact: contact@eurogerm-usa.com
Grain Millers’ Oat Fiber BCS 20 offers nutritional and functional benefits. The solution absorbs high amounts of lipids and water, resulting in enhanced crumb softness and texture. It also improves nutrition, yields and functionality in foods such as cereals, breads, snacks and bars. www.grainmillers.com
Key Features
• 200% by weight water absorption
• Fine powder texture
• Functional in a wide range of applications
Contact: Darren Schubert | darren.schubert@grainmillers.com
J&K Ingredients’ Bred-Mate portfolio extends the shelf life of yeast-raised products, resulting in less waste and preserving taste and quality. In keeping with the clean-label trend, the solution employs a natural mold inhibition system, aligning simple and natural ingredients. www.jkingredients.com
Key Features
• Bred-Mate 1600 is a clean-label alternative to artificial preservatives
• Bred-Mate Plus has added vinegar
• Organic Bred-Mate 2500 is well-suited for use in yeastraised goods
Contact: sales@jkingredients.net
Lesaffre introduced its Saf Pro Natural Mold Inhibitor to extend product shelf life and inhibit mold growth with cleanlabel confidence. The solution can be added directly to flour for easy application in a variety of baked goods, eliminating chemical additives and extending the shelf life of baked goods. www.lesaffreyeast.com
Key Features
• Vegan, non-GMO and kosher
• Unopened packages have a two-year shelf life
• Can be used in bagels, croissants, pastries, crusty bread, pizza and pretzels
Contact: Bill Hanes | b.hanes@lesaffre.com
Manildra Group USA’s GemPro Nova Wheat Proteins can replace whole eggs in all-purpose bakery applications such as cookies, muffins and pastries. The protein is designed to provide structure, resilience and emulsification when replacing eggs. Eggs can be replaced up to 100% based on solids with the solution in various applications. www.manildrausa.com
Key Features
• 85% protein
• Provides body, structure and emulsification
• Has a clean label Contact: info@manildrausa.com
Puratos’ Intens Soft and Fine was developed with a unique blend of enzyme technologies that deliver initial softness and finer and whiter crumbs. The solution also offers a longer shelf life for bakery items such as toast breads, hamburger buns, brioche, panettone, LSL croissants and donuts. www.puratos.us
Key Features
• Lower-cost alternative to lipases, full-fat soy flour and monoglycerides
• 273-day shelf life
• Imparts softness throughout shelf life
Contact: Jaina Wald | jwald@puratos.com
Repco introduced PureGuard, a natural mold inhibitor that can be used in all doughs, high-sugar bread, whole wheat bread, bagels and tortillas. The clean-label blend replaces 0.3% of calcium propionate when used at 1% and offers more than 15 days of mold inhibition without changing the flavor, taste or smell of the finished product. www.repcoworld.com
Key Features
• Inhibits mold for 30+ days in breads and bagels and 15 days in tortillas
• Clean-label blend
• Maintains finished product’s taste, smell and texture
Contact: Kendall McFall | kmcfall@repcoworld.com
Our multimedia collection is full of videos, podcast episodes and more, where you can get a deep look — and listen — into the exciting shifts that shaped the baking industry in 2024.
In this two-part series, Martin Dalbec, director of engineering, shares how AMF PackTech addresses current industry trends through innovative packaging technology. www.amfbakery.com
John Howard, business development and sales manager, discusses the functional benefits of sprouted grains and how using them in baked goods can help meet consumer demand for healthier products. www.farinart.ca
Company president David Moline touches on a few of the key factors bakers should consider when selecting a donut system for their operation. www.moline.com
Pack Expo Innovation Minute: Michael Shaefer, Formost Fuji
Michael Shaefer, regional sales manager, highlights the company’s new horizontal bagging machine, the BDS bagger, which features a moveable HMI and pneumatic-driven hold-down fingers. www.formostfuji.com
February 15-18, 2025
With technical education and the to make connections, has been a resource for the commercial and wholesale since 1924. Our event has advanced innovation, and served as a See you in Orlando. 15-18, 2025
With technical education and the opportunity to make deep connections, BakingTECH has been a powerful resource for the commercial and wholesale baking industry since 1924. Our event has advanced knowledge, innovation, and served as a prime networking opportunity. See you in Orlando.
Ready to make connections? Register today at asbe.org/BakingTECH2025
Commercial Baking ’s award-winning podcast features insightful conversations with industry experts and focuses on strategies for efficient growth, thought leadership and more.
This year’s guest list included Julie Miller Jones and Charlotte Martin, advisors for the Grain Foods Foundation; Jennifer Steiner Pool, president of Steiner’s Baking Co.; Tony Martin, president of Martin’s Famous Pastry Shoppe; and Markey Culver, founder and CEO of The Women’s Bakery.
In these short videos, commercial bakers share their insights into the innovations, thought leadership, and emerging trends they’re seeing on the tradeshow floor and at educational conferences.
Catch up on insights from BakingTECH, American Bakers Association Convention, BEMA Convention, IDDBA, Bakers Fly-In, NEXUS, the NextGen Leadership Forum, Pack Expo International and more.
There’s always more to the story, and these short videos and audio snippets pulled from interviews with bakers and other industry professionals extend the conversation beyond the pages of Commercial Baking
Learn more about the trends and innovation shaping the commercial baking space from industry leaders such as Jane Miller, CEO of Rudi’s Rocky Mountain Bakery; Dan Myers, CEO of Carolina Foods; and Kathy Sargent, VP of baking technology and commercialization for Bimbo Bakeries USA.
Get a behind-the-scenes look at the operations and processes at some of the country’s top commercial bakeries.
From dough development to end-of-line technology, A Day at the Bakery videos provide insight into what goes on during a normal day behind closed bakery doors.
This year, Commercial Baking had the opportunity to visit Hearthside Food Solutions, Table Talk Pies, Bimbo QSR and More Than A Bakery.
www.commercialbaking.com/subscription
www.americanbakers.org info@americanbakers.org
Society of Baking
www.asbe.org kspriggs@asbe.org
Bakery Systems
www.amfbakery.com sales@amfbakery.com
www.apexmotion.com info@apexmotion.com
www.ardentmills.com info@ardentmills.com
www.axisautomation.com info@axisautomation.com
Machinery & Fabrication (BMF)
www.bakerymachine.com cjbarnesbmf@comcast.net
www.bcwilliams.com info@bcwilliams.com
www.blueprintautomation.com sales@blueprintautomation.com
www.bakewithbrolite.com s.delghingaro@broliteproducts.com
Harpak-Ulma
www.harpak-ulma.com info@harpak-ulma.com
Henry & Sons 4, 117 www.dhenryandsons.com info@dhenryandsons.com
Imperial 116 www.imperialind.com morgan@imperialind.com
Intralox
www.intralox.com customerservice.bakery@intralox.com
IPCO
www.ipco.com sales.us@ipco.com
J&K Ingredients 2 www.jkingredients.com sales@jkingredients.net
JLS Automation 43 www.jlsautomation.com sales@jlsautomation.com
Kaak 47 www.kaak.com jlaros@kaak.com
Kubota Brabender Technologie 41 www.brabenderti.com golmes@brabenderti.com
Lesaffre
www.lesaffreyeast.com b.hanes@lesaffre.com
Manildra Group USA 21 www.manildrausa.com info@manildrausa.com
Mecatherm
www.mecatherm.fr/en info@mecatherm.fr
Middleby Bakery Group
www.middlebybakery.com nicole.plantenis@middlebybakery.com
MOI
www.moifoods.com sales@moifoods.com
www.moline.com sales@moline.com
Multivac/Fritsch
www.fritsch-group.com cecily.pickering@multivac.com
www.oakes.com info@oakes.com
www.pacteon.com contact@pacteon.com Peerless Food Equipment
www.peerlessfood.com sales@peerlessfood.com
Puratos
www.puratos.us jwald@puratos.com
Rademaker
www.rademaker.com sales@rademaker.com
Reading Bakery Systems 31 www.readingbakery.com info@readingbakery.com
Reiser
www.reiser.com sales@reiser.com
Repco
www.repcoworld.com/bakery info@repcoworld.com
Rexfab
www.rexfab.com rexfab@rexfab.com
Sottoriva
www.sottoriva.com richwall@sottoriva.com
www.thunderbirdfm.com tbfm@tbfm.com
www.unifiller.com info@unifiller.com
www.commercialbaking.com/adv ertise
Lattan paul@avantfoodmedia.com 816.585.5030
The baking industry is in constant motion. Consumer tastes evolve, supply chains shift, and the demand for efficiency and quality grows stronger every day. One of the most significant transformations shaping the industry is the rise of automation and digital technologies. These tools, once futuristic concepts, are now essential for staying competitive and meeting the demands of today’s market. AI-powered systems help optimize baking processes, minimize waste and maintain the highest standards of food safety and quality.
But technology is only one ingredient in the recipe for success. To truly thrive, baking businesses need to empower their workforce and foster a culture of innovation. That’s why it’s so important to invest in training programs that equip bakers with the skills needed to navigate a digital environment. Upskilling allows employees to execute higher-value tasks, leaving advanced automation to handle highly repeatable activities. Encouraging collaboration and knowledge-sharing creates a space where new ideas can take shape and best practices can easily be shared.
Sometimes, the best way to ignite that spark is to get outside of the bakery.
As the adage goes, “You don’t know what you don’t know.” Actively seeking partnerships and collaborations with technology providers, industry
suppliers and experts is crucial. By working together, the baking industry can accelerate the pace of innovation and unlock exciting new possibilities. This is why events such as the International Baking Industry Exposition (IBIE) are so vital. They provide a platform for the baking community to come together, explore the latest advancements and share insights on how to navigate the challenges and opportunities ahead.
IBIE 2025 is where the latest innovations and solutions are unveiled and where world-renowned education sessions and collaboration take place. I’m personally eager to connect with colleagues and peers in Las Vegas, learn from their experiences and discover new solutions that can help us further elevate our baking operations.
The baking industry is on the cusp of a new era, one defined by digital transformation, automation and a relentless pursuit of excellence. Join us Sept. 13-17 at IBIE 2025 in Las Vegas and be part of this transformative experience. Together, we can create a future where baking is more efficient, sustainable and innovative than ever before. CB
Akeem Babatunde is the senior director of supply chain for Cincinnati-based The Kroger Co. and a member of the IBIE 2025 Planning Committee. Register for IBIE at www.bakingexpo.com/register.
PureBake® is a modern clean label dough conditioner designed with advanced enzyme technology to give bakers more tolerance in their processing systems.
Functional properties include:
• Unrivaled process tolerance and dough stability
• Eliminates conventional emulsifiers, strengtheners and oxidizers
• A dependable dough conditioner for an ever-changing industry
• PureBake® minimizes your label, not your quality
Wheat crop variability and high-speed production lines can present challenges to delivering consistent quality commercial bread and bun products. This is why Pristine® dough improvers from Corbion have become the choice for commercial bakers. Consistent, repeatable strengthening solutions are within your control with Pristine®. Using our 360° by Corbion solutions team, our application and technical service experts can have you up and running with confidence.
Scan the QR code now to see the case study on how 360° by Corbion’s partnership provides you with not just the best dough improvers, but also application expertise and hands-on support.
