Milling & Baking News - April 11, 2017 - 23

With board approvals, baking
groups on track to merge
BOCA RATON, FLA. - A year after plans
first were announced to seriously explore
an organizational combination, the merger of the American Bakers Association and
the Biscuit and Cracker Manufacturers'
Association has been approved unanimously by each group's board of directors.
The boards met independently at the Boca
Raton Resort and Club in Boca Raton.
Following the votes, a signing ceremony was held during the 2017 allmembers meeting of the American
Bakers Association. Participating in the
ceremony were members of the groups'
transition steering committee, including, from the A.B.A., Richard G. Scalise, Hearthside Foods; Erin Sharp, The
Kroger Co.; and Robb MacKie, A.B.A.;
and, from the B.&C.M.A., William
Quigg, Richmond Baking Co.; Todd
Wallin, Ellison Baking Co.; and Dave
Van Laar, B.&C.M.A.
The merger is set to close June 30. Over
the next three months, forums will be offered to members of each group to provide information about the benefits of
the combination and opportunities it will
present to members.
"The Transition Steering Committee has
done an outstanding job over the past year
to complete its due diligence and ensure
the voices of the A.B.A. and B.&C.M.A.
members were heard," said Mr. MacKie,

president and chief executive officer of
the A.B.A. "It is very clear that there are
tremendous synergies and that combining

Industry Activities

baking industry. It has been an incredible
journey thus far, and we are eagerly looking forward to this next phase of transitioning into an enhanced, merged organization for our members."
The A.B.A., based in Washington,
has represented the wholesale baking

Dave Van Laar, second from the right, president and chief executive officer of the B.&.C.M.A.,
and Robb MacKie, far right, president and c.e.o. of the A.B.A., participated in a signing ceremony during the 2017 all-members meeting of the American Bakers Association. Watching
over the signing were Erin Sharp, (back left) Kroger Co., and William Quigg, Richmond Baking
Co. Ms. Sharp and Mr. Quigg are members of the Transition Steering Committee.

our two organizations will return significant added value for the industry."
Mr. Van Laar, president and c.e.o. of the
B.&C.M.A., added, "Together, we will be
a stronger, unified organization that will
offer enhanced, comprehensive services
to meet the needs of our members and the

industry before the U.S. Congress, federal agencies and international regulatory
authorities. The focus of the B.&C.M.A.,
headquartered in Columbia, Md., principally has been directed toward education, training and networking opportunities for its members. MBN

B.&C.M.A.'s Van Laar calls A.B.A.
merger 'monumental'

the organization, to explore the future of the
organization and a potential partnership
with another group. The goal, he added,
was to discover how the B.&.C.M.A. could
BOCA RATON, FLA. - An enthusiastic and cookie and cracker training dovetails best leverage its "legacy of education," inDave Van Laar, president and chief execu- nicely into A.B.A.'s emphasis on govern- cluding its annual technical conference and
tive officer of the Biscuit & Cracker Manu- ment relations. The big challenge - and e-learning programs, that had become its
facturers' Association (B.&C.M.A.), de- a positive one at that - will be educating hallmark over the past two decades. The
scribed the merger with the American Bak- members about the full extent of benefits A.B.A. was one of six organizations coners Association (A.B.A.) as a "near perfect that the combined organizations offer tacted by Mr. Van Laar over several months.
"They - A.B.A. - got it from day
fit," noting the two organizations comple- once the merger is completed in July.
About two years ago, the B.&C.M.A. re- one," Mr. Van Laar said.
ment each other's missions and have little,
Despite the long process, the initial excruited Mr. Van Laar, a former chairman of
if any, overlap in baker membership.
citement continued with the boards
"For the industry, it's monumenand membership of the two assotal," Mr. Van Laar said in an interview
ciations voting unanimously to comduring the B.&C.M.A. annual convenbine forces.
tion, held in late March in Boca Raton.
"When we looked at A.B.A., we saw
"When we look at synergy, the
it as very different from B.&C.M.A.,
potential within the industry, it's aland their focus was very different
most exponential," he added. "The
from our focus," said Todd Wallin,
two organizations are so closely
B.&C.M.A. chairman and president
aligned yet so different in focus
of Ellison Bakery, Fort Wayne, Ind., to
that when we bring these two alignments together, it's almost laser-fo- From left, Dave Van Laar, Kathy Kinter Phelps, Vanessa Vial members during the annual meeting.
cused on the industry."
and Todd Wallin. Ms. Kinter Phelps and Ms. Vial and Van- "One of the things they were looking
Specifically, he noted how the essa received the "biscuit boy" plaque from the association at was a better education platform, and
B.&.C.M.A. has, over the years, really
B.&C.M.A's focus on education for their service.
bakingbusiness.com / world-grain.com

Milling & Baking News XApril 11, 2017 / 23

http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - April 11, 2017

Table of Contents for the Digital Edition of Milling & Baking News - April 11, 2017