Baking & Snack - February 2015 - 121

SPECIAL REPORT
Meeting Preview: ABA

That's

Powerful Stuff
ABA's annual convention packs a punch
with a program that aims to define the
strength of the baking industry.
by Dan Malovany

N

Nelson Mandela once said, "Education is the most powerful weapon, which you can use to change the world."
That's one critical lesson that the American Bakers
Association (ABA) plans to reinforce at its annual convention to be held March 29-April 1 at The Ritz Grande
Lakes in Orlando, FL. In fact, the theme for this year's
gathering - and a message that ABA plans to hammer home throughout all of 2015 - is about leveraging the "Power of Baking." To elaborate on this theme,
the association is promoting a series of "power facts" on
www.americanbakers.org that demonstrate how important the baking industry is to the retail market and the
economy as a whole.
"Driven by economic, consumer and nutrition research, this year's convention will focus on educating
bakers on the value of their products, our strength as an
industry and what it will take to keep baked goods the
No. 1 retail driver and a leading growth category," noted
Robb MacKie, ABA's president and CEO.
"I encourage anyone in the baking industry to attend this convention where ABA will be unveiling critical research about the impact of baking in the retail
marketplace and supporting data that proves baking is
one of America's most powerful industries," he added.
"With our strong speaker program that will focus on the
'Power of Leadership,' attendees will also leave with takeaways on what it will take going forward to keep baked
goods a leading growth category."

This year's speakers include Liz
Claman, the Emmy Award-winning
journalist and anchor of Fox Business
Countdown to the Closing Bell and
After the Bell. In her presentation,
"The New Economy: How and When
Will America Soar Again?" she will offer her
thoughts on the current economic environment at
a macro level and incorporate stories of her experience
with some of the country's leading business executives.
In a presentation entitled "The Power of Bakery
Categories," Todd Hale, principal at Todd Hale LLC and
former senior vice-president, consumer and shopper insights, Nielsen, will provide ABA-exclusive research on
the strength that makes the baked goods category the
leading retailer driver in the marketplace.
On an inspirational note, Dr. Ben Carson, former
director of pediatric neurosurgery at an internationally renowned medical center, will tackle "The Power of
Leadership" by revealing a philosophy that has helped
him overcome life's obstacles. He will demonstrate that
maintaining discipline and exhibiting good character
are at the core of achieving success at every level.
Former New York City Mayor Rudy Giuliani will
explore "Politics in Washington - What's Ahead for
America?" Specifically, he will provide a candid look at
the political scene in America and around the world and
provide an insider's view into the major headlines of the
day as well as the upcoming 2016 presidential election.
In addition to the business sessions and meetings,
the ABA convention will offer a number of social and
networking receptions as well as the Paul Abenante PAC
Golf Tournament and a tennis tournament.
For more on the program and information on hotel
and meeting registration, go to www.americanbakers.
org/2015ABAConvention.

*

www.bakingandsnack.com / February 2015 Baking & Snack 121


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Baking & Snack - February 2015

Table of Contents for the Digital Edition of Baking & Snack - February 2015

Baking & Snack - February 2015
Table of Contents
Table of Contents
Editorial - Shaking it up in 2015
News Front - Dietary Guidelines Committee offers preview
New health study explores whole grains
H&S drives alternative fuel bandwagon
Dairy, commodities temper outlook for 2015
Benton becomes Flowers’ chief manufacturing officer
In Brief/People
Capital Spending - Sounds of Optimism
Employees to the rescue
Cronuts, meet the next big thing
2015 Baking Hall of Fame - Inspiring the Future
The Flowers Way
Architect of Consolidation
Reaching New Heights
Teacher at Heart
Flavoring Our Future
Q&A Management - In Pursuit of Excellence
In the Long Run
Flowers Foods - The Big Line That Can
One system, now going mobile
Recovering energy and savings
Learning and stretching
Trends - Breakfast of Champions
Breakfast outside the box
A breakfast staple goes gluten-free
Variety Flours - The Scoop on Sprouted Grains
Don’t ‘freekeh’ out
Sodium Strategies - To Go Low - or Not
A bit of a boost
Ingredient App - Value-added Wheat
Sanitation Strategies - Clean State of Mind
Ovens - Uniting Technologies
Learn a new curve
Precision amounts to energy savings
Waffles and Wafers - Breaking the Mould
Industry Insight - How It's Done
Meeting Preview: ABA - That's Powerful Stuff
Meeting Preview: B&CMA - The Camaraderie of Cookies
Events
Innovations
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking & Snack - February 2015 - Baking & Snack - February 2015
Baking & Snack - February 2015 - 2
Baking & Snack - February 2015 - AMF1
Baking & Snack - February 2015 - AMF2
Baking & Snack - February 2015 - 3
Baking & Snack - February 2015 - 4
Baking & Snack - February 2015 - 5
Baking & Snack - February 2015 - 6
Baking & Snack - February 2015 - 7
Baking & Snack - February 2015 - 8
Baking & Snack - February 2015 - Table of Contents
Baking & Snack - February 2015 - 10
Baking & Snack - February 2015 - Table of Contents
Baking & Snack - February 2015 - Editorial - Shaking it up in 2015
Baking & Snack - February 2015 - 13
Baking & Snack - February 2015 - H&S drives alternative fuel bandwagon
Baking & Snack - February 2015 - 15
Baking & Snack - February 2015 - In Brief/People
Baking & Snack - February 2015 - 17
Baking & Snack - February 2015 - Capital Spending - Sounds of Optimism
Baking & Snack - February 2015 - 19
Baking & Snack - February 2015 - Employees to the rescue
Baking & Snack - February 2015 - 21
Baking & Snack - February 2015 - 22
Baking & Snack - February 2015 - 23
Baking & Snack - February 2015 - Cronuts, meet the next big thing
Baking & Snack - February 2015 - 25
Baking & Snack - February 2015 - 26
Baking & Snack - February 2015 - ASB1
Baking & Snack - February 2015 - ASB2
Baking & Snack - February 2015 - ASB3
Baking & Snack - February 2015 - ASB4
Baking & Snack - February 2015 - 2015 Baking Hall of Fame - Inspiring the Future
Baking & Snack - February 2015 - The Flowers Way
Baking & Snack - February 2015 - 29
Baking & Snack - February 2015 - Architect of Consolidation
Baking & Snack - February 2015 - 31
Baking & Snack - February 2015 - Reaching New Heights
Baking & Snack - February 2015 - 33
Baking & Snack - February 2015 - Teacher at Heart
Baking & Snack - February 2015 - 35
Baking & Snack - February 2015 - Flavoring Our Future
Baking & Snack - February 2015 - 37
Baking & Snack - February 2015 - 38
Baking & Snack - February 2015 - Q&A Management - In Pursuit of Excellence
Baking & Snack - February 2015 - 40
Baking & Snack - February 2015 - In the Long Run
Baking & Snack - February 2015 - 42
Baking & Snack - February 2015 - 43
Baking & Snack - February 2015 - Flowers Foods - The Big Line That Can
Baking & Snack - February 2015 - 45
Baking & Snack - February 2015 - 46
Baking & Snack - February 2015 - 47
Baking & Snack - February 2015 - One system, now going mobile
Baking & Snack - February 2015 - 49
Baking & Snack - February 2015 - 50
Baking & Snack - February 2015 - 51
Baking & Snack - February 2015 - 52
Baking & Snack - February 2015 - 53
Baking & Snack - February 2015 - Recovering energy and savings
Baking & Snack - February 2015 - 55
Baking & Snack - February 2015 - Learning and stretching
Baking & Snack - February 2015 - 57
Baking & Snack - February 2015 - 58
Baking & Snack - February 2015 - 59
Baking & Snack - February 2015 - 60
Baking & Snack - February 2015 - Trends - Breakfast of Champions
Baking & Snack - February 2015 - Breakfast outside the box
Baking & Snack - February 2015 - 63
Baking & Snack - February 2015 - 64
Baking & Snack - February 2015 - 65
Baking & Snack - February 2015 - A breakfast staple goes gluten-free
Baking & Snack - February 2015 - 67
Baking & Snack - February 2015 - 68
Baking & Snack - February 2015 - Variety Flours - The Scoop on Sprouted Grains
Baking & Snack - February 2015 - 70
Baking & Snack - February 2015 - 71
Baking & Snack - February 2015 - 72
Baking & Snack - February 2015 - Don’t ‘freekeh’ out
Baking & Snack - February 2015 - 74
Baking & Snack - February 2015 - 75
Baking & Snack - February 2015 - Sodium Strategies - To Go Low - or Not
Baking & Snack - February 2015 - 77
Baking & Snack - February 2015 - A bit of a boost
Baking & Snack - February 2015 - 79
Baking & Snack - February 2015 - 80
Baking & Snack - February 2015 - Ingredient App - Value-added Wheat
Baking & Snack - February 2015 - 82
Baking & Snack - February 2015 - Sanitation Strategies - Clean State of Mind
Baking & Snack - February 2015 - 84
Baking & Snack - February 2015 - Ovens - Uniting Technologies
Baking & Snack - February 2015 - 86
Baking & Snack - February 2015 - 87
Baking & Snack - February 2015 - 88
Baking & Snack - February 2015 - 89
Baking & Snack - February 2015 - Learn a new curve
Baking & Snack - February 2015 - 91
Baking & Snack - February 2015 - 92
Baking & Snack - February 2015 - 93
Baking & Snack - February 2015 - 94
Baking & Snack - February 2015 - 95
Baking & Snack - February 2015 - 96
Baking & Snack - February 2015 - 97
Baking & Snack - February 2015 - 98
Baking & Snack - February 2015 - 99
Baking & Snack - February 2015 - 100
Baking & Snack - February 2015 - 101
Baking & Snack - February 2015 - Precision amounts to energy savings
Baking & Snack - February 2015 - 103
Baking & Snack - February 2015 - 104
Baking & Snack - February 2015 - Waffles and Wafers - Breaking the Mould
Baking & Snack - February 2015 - 106
Baking & Snack - February 2015 - 107
Baking & Snack - February 2015 - 108
Baking & Snack - February 2015 - 109
Baking & Snack - February 2015 - 110
Baking & Snack - February 2015 - 111
Baking & Snack - February 2015 - 112
Baking & Snack - February 2015 - 113
Baking & Snack - February 2015 - 114
Baking & Snack - February 2015 - 115
Baking & Snack - February 2015 - 116
Baking & Snack - February 2015 - 117
Baking & Snack - February 2015 - Industry Insight - How It's Done
Baking & Snack - February 2015 - 119
Baking & Snack - February 2015 - 120
Baking & Snack - February 2015 - Meeting Preview: ABA - That's Powerful Stuff
Baking & Snack - February 2015 - 122
Baking & Snack - February 2015 - Meeting Preview: B&CMA - The Camaraderie of Cookies
Baking & Snack - February 2015 - 124
Baking & Snack - February 2015 - Events
Baking & Snack - February 2015 - Innovations
Baking & Snack - February 2015 - 127
Baking & Snack - February 2015 - 128
Baking & Snack - February 2015 - Products & Packaging
Baking & Snack - February 2015 - 130
Baking & Snack - February 2015 - 131
Baking & Snack - February 2015 - Patents
Baking & Snack - February 2015 - 133
Baking & Snack - February 2015 - New on the Shelf
Baking & Snack - February 2015 - 135
Baking & Snack - February 2015 - Marketplace
Baking & Snack - February 2015 - 137
Baking & Snack - February 2015 - 138
Baking & Snack - February 2015 - 139
Baking & Snack - February 2015 - 140
Baking & Snack - February 2015 - 141
Baking & Snack - February 2015 - 142
Baking & Snack - February 2015 - 143
Baking & Snack - February 2015 - 144
Baking & Snack - February 2015 - Ad Index
Baking & Snack - February 2015 - New Product Spotlight
Baking & Snack - February 2015 - 147
Baking & Snack - February 2015 - 148
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