Baking&Snack - February 2017 - 16

ABA, B&CMA make headway on merger talks
Meetings between the American Bakers Association
(ABA) and the Biscuit and Cracker Manufacturers'
Association (B&CMA) have uncovered "a very
complementary member-centric culture in both organizations," according to a joint statement issued
in December by Robb MacKie, ABA president, and
David Van Laar, B&CMA president.
The Transition Steering Committee (TSC) is
made up of both associations' presidents as well
as (representing ABA) Erin Sharp, vice-president,
manufacturing, The Kroger Co., Cinncinati, and
Richard Scalise, president and CEO, Hearthside
Food Solutions, Downers Grove, IL, and (representing B&CMA) Bill Quigg, president, Richmond
Baking, Richmond, IN, and Todd Wallin, president,
Ellison Bakery, Fort Wayne, IN. The committee
has met several times with key ABA and B&CMA
stakeholders since the merger announcement was
made in March 2016.
Mr. MacKie and Mr. Van Laar expressed that the meetings have
been highly collaborative and respectful.
"It also is very clear that there are tremendous synergies, and

combining the two organizations will return significant added value for the industry," Mr MacKie said.
The TSC prepared a draft Memorandum of
Understanding (MOU) that recommends the merger
take place in 2017. Mr. MacKie and Mr. Van Laar assured their respective associations that all B&CMA's
current education offerings will remain at the highest possible level and that its reserve fund will only
be used to enhance future education offerings.
"We also have ensured that the B&CMA voice will
be fully integrated within ABA at the highest levels,"
Mr. MacKie said.
The draft MOU is currently under review by the
organizations' attorneys. It will then be presented to
both associations' executive committees and boards
for approval. The TSC hopes to present the final
MOU to ABA and B&CMA members for approval,
with a potential signing ceremony at the organizations' co-located member conventions in Florida in
late March. (See "A United Front" on Page 136.)
Mr. MacKie and Mr. Van Laar said that more detailed information will be provided later in the year.

B&CMA

BEMA Summit brings together experts, opportunities
BEMA plans pack a lot of information and opportunity into a short
amount of time at its 2017 Summit (formerly Winter Summit)
from Feb. 25-26 at the Hilton in downtown Chicago.
On Feb. 25, Emily Bowers, BEMA's director of education and
professional development, will present a hands-on preview of the
newest BEMA-U offering: Insights Discovery.
"We feel we are bringing best-in-class training to the industry
in a turnkey and affordable way," Ms. Bowers said. "This preview
is the best way to determine how BEMA-U and Insights Discovery
can work for your team. We're inviting managers and their upand-coming talent to attend and see for themselves." Registration
for this session is complimentary for Summit attendees through
the BEMA Summit web page.

The 2017 Summit will also feature a panel on "Sustainability for
Equipment, Plant and Supply Chain." Elysa Hammond, director of
environmental stewardship, Clif Bar, Emeryville, CA, and Tracie
Sheehan, chief health, quality and sustainability officer, ARYZTA,
Los Angeles, will share how a commitment to sustainability impacts their companies' equipment and ingredient needs.
A full schedule and more information can be found at www.bema.org.

Food companies join sustainability initiative
Twenty-five global companies, including food and beverage
manufacturers, have joined together to launch FReSH - the
Food Reform for Sustainability and Health program. It seeks to
accelerate change in global food systems, ensuring healthy diets
for all with food that is produced responsibly within planetary
boundaries.
Food and beverage manufacturers joining the program are
Groupe Danone, Paris; the Kellogg Company, Battle Creek, MI;
PepsiCo, Inc., Purchase, NY; Nestle SA, Vevey, Switzerland; and
Unilever, London.

16 Baking & Snack February 2017 / www.bakingandsnack.com

FReSH relies on business and science working together. The
program will focus on five work streams: developing guidelines
on healthy and sustainable diets, taking into account social and
environmental considerations; food production adjustment,
including formulation and offering to help achieve healthy and
sustainable diets; food consumption reorientation to strengthen
demand for healthy and sustainable diets; improvement of food
sourcing and reduction of food loss and waste; and measurement,
reporting and communicating progress.
- Jeff Gelski, Food Business News


http://www.bema.org http://www.bakingandsnack.com

Baking&Snack - February 2017

Table of Contents for the Digital Edition of Baking&Snack - February 2017

Baking&Snack - February 2017
Contents
Contents
Editorial - Bake to the future
Newsfront - ABA, B&CMA make headway on merger talks
BEMA Summit brings together experts, opportunities
Food companies join sustainability initiative
Kellogg invests in ‘superfood’ snack bar maker
FDA gives bakers options in listing added sugars
In Memoriam
News/In Brief
BEMA-U - What about the people?
BEMA-U creates leadership, transformed
2017 Baking Hall of Fame - Excellence in leadership
Making a difference
Champion in ACTION
Brothers in BAGELS
Industry Confidence Survey - HAPPY DAYS
The IBIE effect on purchasing
What is the future of sanitary packaging design?
Survey sample profile
Just Desserts - GETTING IT JUST RIGHT
Technology for a safer environment
Searching for new destinations
Grain Foods Marketing - I Still Heart BREAD!
FortifIcation & Enrichment - THAT SOMETHING EXTRA
Why enrichment still matters
Fortify … or enrich?
Structure/function claims — for food
Fats & Oils - A CHANGING WORLD
Ingredient App - Lasting Impressions
SANITATION STRATEGIES - CONSTANT COLLABORATION
Dough Handling - Get a Grip on It
Seeking safe, sanitary solutions
Conveyors - Little Soldiers
Small, safe, easy-to-clean
Inline Safety - All-Seeing Sentinels
The science of detection
Packaging Automation - Sum OF THE PARTS
It’s all about balance
Packaging Trends - A WHOLE new world
INDUSTRY INSIGHT - Eliminating Speed Bumps
Meeting Preview: ABA - A UNITED FRONT
Meeting Preview: interpack - SETTING RECORDS, SAVING FOOD
Meeting Preview: ProFood Tech - STEPPING UP TO THE PLATE
Events
Ingredients & Formulating
Equipment & Packaging
Patents
New on the shelf
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT
Baking&Snack - February 2017 - Baking&Snack - February 2017
Baking&Snack - February 2017 - 2
Baking&Snack - February 2017 - 3
Baking&Snack - February 2017 - 4
Baking&Snack - February 2017 - 5
Baking&Snack - February 2017 - 6
Baking&Snack - February 2017 - 7
Baking&Snack - February 2017 - 8
Baking&Snack - February 2017 - Contents
Baking&Snack - February 2017 - 10
Baking&Snack - February 2017 - Contents
Baking&Snack - February 2017 - Editorial - Bake to the future
Baking&Snack - February 2017 - 13
Baking&Snack - February 2017 - 14
Baking&Snack - February 2017 - 15
Baking&Snack - February 2017 - Food companies join sustainability initiative
Baking&Snack - February 2017 - 17
Baking&Snack - February 2017 - In Memoriam
Baking&Snack - February 2017 - 19
Baking&Snack - February 2017 - News/In Brief
Baking&Snack - February 2017 - 21
Baking&Snack - February 2017 - BEMA-U - What about the people?
Baking&Snack - February 2017 - BEMA-U creates leadership, transformed
Baking&Snack - February 2017 - 24
Baking&Snack - February 2017 - 2017 Baking Hall of Fame - Excellence in leadership
Baking&Snack - February 2017 - Making a difference
Baking&Snack - February 2017 - 27
Baking&Snack - February 2017 - Champion in ACTION
Baking&Snack - February 2017 - 29
Baking&Snack - February 2017 - Brothers in BAGELS
Baking&Snack - February 2017 - 31
Baking&Snack - February 2017 - 32
Baking&Snack - February 2017 - Industry Confidence Survey - HAPPY DAYS
Baking&Snack - February 2017 - The IBIE effect on purchasing
Baking&Snack - February 2017 - 35
Baking&Snack - February 2017 - 36
Baking&Snack - February 2017 - 37
Baking&Snack - February 2017 - What is the future of sanitary packaging design?
Baking&Snack - February 2017 - 39
Baking&Snack - February 2017 - Survey sample profile
Baking&Snack - February 2017 - 41
Baking&Snack - February 2017 - Just Desserts - GETTING IT JUST RIGHT
Baking&Snack - February 2017 - 43
Baking&Snack - February 2017 - 44
Baking&Snack - February 2017 - 45
Baking&Snack - February 2017 - 46
Baking&Snack - February 2017 - 47
Baking&Snack - February 2017 - Technology for a safer environment
Baking&Snack - February 2017 - 49
Baking&Snack - February 2017 - 50
Baking&Snack - February 2017 - 51
Baking&Snack - February 2017 - Searching for new destinations
Baking&Snack - February 2017 - 53
Baking&Snack - February 2017 - 54
Baking&Snack - February 2017 - 55
Baking&Snack - February 2017 - 56
Baking&Snack - February 2017 - Grain Foods Marketing - I Still Heart BREAD!
Baking&Snack - February 2017 - 58
Baking&Snack - February 2017 - 59
Baking&Snack - February 2017 - 60
Baking&Snack - February 2017 - 61
Baking&Snack - February 2017 - 62
Baking&Snack - February 2017 - 63
Baking&Snack - February 2017 - 64
Baking&Snack - February 2017 - 65
Baking&Snack - February 2017 - 66
Baking&Snack - February 2017 - FortifIcation & Enrichment - THAT SOMETHING EXTRA
Baking&Snack - February 2017 - Why enrichment still matters
Baking&Snack - February 2017 - 69
Baking&Snack - February 2017 - 70
Baking&Snack - February 2017 - 71
Baking&Snack - February 2017 - Fortify … or enrich?
Baking&Snack - February 2017 - 73
Baking&Snack - February 2017 - Structure/function claims — for food
Baking&Snack - February 2017 - 75
Baking&Snack - February 2017 - 76
Baking&Snack - February 2017 - Fats & Oils - A CHANGING WORLD
Baking&Snack - February 2017 - 78
Baking&Snack - February 2017 - 79
Baking&Snack - February 2017 - 80
Baking&Snack - February 2017 - 81
Baking&Snack - February 2017 - 82
Baking&Snack - February 2017 - 83
Baking&Snack - February 2017 - 84
Baking&Snack - February 2017 - 85
Baking&Snack - February 2017 - 86
Baking&Snack - February 2017 - Ingredient App - Lasting Impressions
Baking&Snack - February 2017 - SANITATION STRATEGIES - CONSTANT COLLABORATION
Baking&Snack - February 2017 - 89
Baking&Snack - February 2017 - 90
Baking&Snack - February 2017 - Dough Handling - Get a Grip on It
Baking&Snack - February 2017 - 92
Baking&Snack - February 2017 - 93
Baking&Snack - February 2017 - 94
Baking&Snack - February 2017 - 95
Baking&Snack - February 2017 - 96
Baking&Snack - February 2017 - 97
Baking&Snack - February 2017 - 98
Baking&Snack - February 2017 - 99
Baking&Snack - February 2017 - 100
Baking&Snack - February 2017 - 101
Baking&Snack - February 2017 - 102
Baking&Snack - February 2017 - 103
Baking&Snack - February 2017 - Seeking safe, sanitary solutions
Baking&Snack - February 2017 - 105
Baking&Snack - February 2017 - 106
Baking&Snack - February 2017 - Conveyors - Little Soldiers
Baking&Snack - February 2017 - 108
Baking&Snack - February 2017 - 109
Baking&Snack - February 2017 - 110
Baking&Snack - February 2017 - 111
Baking&Snack - February 2017 - 112
Baking&Snack - February 2017 - 113
Baking&Snack - February 2017 - Small, safe, easy-to-clean
Baking&Snack - February 2017 - 115
Baking&Snack - February 2017 - 116
Baking&Snack - February 2017 - Inline Safety - All-Seeing Sentinels
Baking&Snack - February 2017 - 118
Baking&Snack - February 2017 - The science of detection
Baking&Snack - February 2017 - 120
Baking&Snack - February 2017 - 121
Baking&Snack - February 2017 - 122
Baking&Snack - February 2017 - Packaging Automation - Sum OF THE PARTS
Baking&Snack - February 2017 - 124
Baking&Snack - February 2017 - It’s all about balance
Baking&Snack - February 2017 - 126
Baking&Snack - February 2017 - 127
Baking&Snack - February 2017 - 128
Baking&Snack - February 2017 - 129
Baking&Snack - February 2017 - 130
Baking&Snack - February 2017 - Packaging Trends - A WHOLE new world
Baking&Snack - February 2017 - 132
Baking&Snack - February 2017 - 133
Baking&Snack - February 2017 - 134
Baking&Snack - February 2017 - 135
Baking&Snack - February 2017 - 136
Baking&Snack - February 2017 - 137
Baking&Snack - February 2017 - INDUSTRY INSIGHT - Eliminating Speed Bumps
Baking&Snack - February 2017 - 139
Baking&Snack - February 2017 - Meeting Preview: ABA - A UNITED FRONT
Baking&Snack - February 2017 - 141
Baking&Snack - February 2017 - Meeting Preview: interpack - SETTING RECORDS, SAVING FOOD
Baking&Snack - February 2017 - 143
Baking&Snack - February 2017 - 144
Baking&Snack - February 2017 - Meeting Preview: ProFood Tech - STEPPING UP TO THE PLATE
Baking&Snack - February 2017 - 146
Baking&Snack - February 2017 - Events
Baking&Snack - February 2017 - 148
Baking&Snack - February 2017 - 149
Baking&Snack - February 2017 - Ingredients & Formulating
Baking&Snack - February 2017 - 151
Baking&Snack - February 2017 - 152
Baking&Snack - February 2017 - Equipment & Packaging
Baking&Snack - February 2017 - 154
Baking&Snack - February 2017 - 155
Baking&Snack - February 2017 - 156
Baking&Snack - February 2017 - Patents
Baking&Snack - February 2017 - 158
Baking&Snack - February 2017 - New on the shelf
Baking&Snack - February 2017 - 160
Baking&Snack - February 2017 - MARKETPLACE
Baking&Snack - February 2017 - 162
Baking&Snack - February 2017 - 163
Baking&Snack - February 2017 - 164
Baking&Snack - February 2017 - 165
Baking&Snack - February 2017 - 166
Baking&Snack - February 2017 - 167
Baking&Snack - February 2017 - 168
Baking&Snack - February 2017 - AD INDEX
Baking&Snack - February 2017 - NEW PRODUCT SPOTLIGHT
Baking&Snack - February 2017 - 171
Baking&Snack - February 2017 - 172
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