Karl Thorson, Global Food Safety and Sanitation Manager at General Mills, explains the field of sanitary design in baking manufacturing. He breaks down how a facility with proper sanitary design can improve issues related to food safety, efficiency, and workforce. Recorded on September 28, 2021.

Bake to the Future

#37 How to Solve Workforce Challenges and Plant Efficiency with Sanitary Design

Carrie Jones-Barber, CEO of Dawn Foods, a global leader in bakery manufacturing and ingredients distribution, shares how Dawn is dealing with the pandemic, supply chain challenges, workforce shortages and more. Carrie also shares her personal experiences of growing up in the family business and her passion for mentorship and developing future women leaders in the baking industry. Recorded on September 21, 2021.

#36 Developing a New Generation of Leaders with Carrie Jones-Barber, CEO of Dawn Foods

We are only a year out from gathering together in Las Vegas at IBIE 2022, the largest grain-based foods trade show in the Western Hemisphere. Hear from the two people closest to the action about why they think this will be the most meaningful show in its 100+ year history. Recorded on July 27, 2021.

#35 Sneak Peek at IBIE 2022 (The International Baking Industry Exposition)

How can AI help baking companies achieve their sustainability and business goals? We talk with Liran Akavia, Co-Founder and COO of Seebo, about how to tackle this issue, how the pandemic has affected the implementation of technology in bakeries, and more. Recorded on June 30, 2021.

#34 Sustainability, AI, and the Baking Industry

In early 2021, the Food Allergy Safety, Treatment, Education, and Research (FASTER) Act was signed into law, declaring sesame a major allergen that must be labeled on packaged foods, including baked goods. The compliance date, January 1, 2023, is quickly approaching. Hear from ABA baker Member CraftMark and ABA’s regulatory expert about how the baking industry can plan for the new regulation and the implications this new law will have on the baking sector. Recorded on July 21, 2021.

#33 New Sesame Allergen Labeling Law Passed: What Now?

Everyone in the baking industry is talking about it: commodities pricing. Don't miss this timely expert-led discussion about what is happening and what bakers and suppliers could consider as we make our way into the summer and fall. Also, understand the legislative and regulatory landscape and how ABA Members can stay in the know during this quickly changing environment. Recorded on June 2, 2021. Guest Host: Lee Sanders, SVP of Government Relations and Public Affairs, ABA

#32 Commodity Volatility: Fast Facts and Perspectives

In this episode, we talk with ABA's in-house experts Robb MacKie and Lee Sanders about supply chain challenges and ingredient supply concerns facing the baking industry. What's happening, what's next, and what can we do about it? Recorded on May 19, 2021.

#31 The Urgent Supply Chain Disruptions Facing the Baking Industry

We continue our series on Women in Bakery with a conversation with Valerie Oswalt, Executive Vice President and President Campbell Snacks. She shares her personal experience in the food manufacturing industry. We also hear from other inspirational women leaders in the baking industry who are passionate about empowering women and diversity in the workplace. Thank you to Nashville Entrepreneurship Center for permission to use your podcast audio and to Gold Revere for permission to use your song, Goldfish Crackers.

#30 Women in Baking Today: Valerie Oswalt, Campbell Snacks

Bake to the Future steps into the past to tell the story of two enterprising women in baking history: Dora Schwebel of Schwebel Baking Company and Margaret Rudkin, founder of Pepperidge Farm (now owned by Campbell Soup Company). Hear archival footage and a corporate archivist's take on how they overcame personal and professional obstacles in the early 20th century to build successful baking companies and brands that still thrive today.

#29 Women in Baking History: Schwebel's and Pepperidge Farm

The 2020-2025 Dietary Guidelines of Americans, released at the end of 2020, will impact consumer health decisions, doctor recommendations, school meal programs, and more for years to come. We talk with nutrition and regulatory experts about how the new Guidelines will affect the baking industry and the grain sector's future. Recorded on January 6, 2021.

#28 Good for Grains? Experts Analyze the New Dietary Guidelines for Americans

As cannabis is legalized to sell in states across the US, the edibles industry is quickly growing for both psychoactive and non-psychoactive products. We talk to cannabis, baking, and regulatory experts about the market potential, business challenges, trends, and more for cannabis-infused baked goods. Recorded on December 11, 2020.

#27 What You Need to Know about Cannabis and Baking

Fred Penny, President, Bimbo Bakeries USA, shares some lessons learned from COVID-19 and where he sees the opportunities for the baking industry in the year ahead. How does the industry build on the renewed excitement of baked goods? Listen to this exclusive interview to find out. Recorded on December 3, 2020.

#26 The Industry's Future Focus with Fred Penny

The leaders of wheat supply chain associations reflect on the pandemic and how they plan on tackling what comes next: by working together. The industry executives weigh in on everything from trade, logistics, and workforce safety to technology and home baking trends. Then, they discuss the imperative of demystifying the farm to fork system and educating consumers. Recorded on November 16, 2020.

#25 Bakers, Millers, and Growers on the Pandemic and Possibilities

ABA’s in-house experts, Robb MacKie, President & CEO, Lee Sanders, SVP of Government Relations & Public Affairs, and Kelly Knowles, VP of Political & State Affairs analyze the results from the 2020 election. What does a new Administration mean to the industry and how is ABA going to help Members throughout the transition? They discuss the election’s impact on key policy areas important to the baking sector such as nutrition, workforce, and COVID-19. And we find out how the American Bakers PAC’s engagement changed during the 2020 election season. Recorded on November 13, 2020. Read more about this conversation  Take the Great Bake Debate

#24 What the 2020 Election Will Mean for the Baking Industry

With his 35 years in cookie and cracker product development, Rich McFeaters knows a thing or two about the baking process. He explains the importance of workforce training at all levels and shares some stories from his decades-long career. Recorded on October 19, 2020.

#23 The More You Know: In the Oven with Industry Veteran Rich McFeaters

The wholesale baking industry mixes tradition and innovation to feed the world and the economy - generating some major dough while employing nearly 800-thousand people in the US. We bring you a fresh take on the latest trends and issues impacting the baking sector through exclusive insights and conversations.

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Bake to the Future

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