Indianapolis, IN - April 28, 2025  – In response to the ongoing and intensifying workforce shortage in the U.S. commercial baking industry, the American Bakers Association (ABA), the American Society of Baking (ASB), and the International Dairy Deli Bakery Association (IDDBA) have released a comprehensive new study, Future-Proofing U.S. Commercial Baking: Workforce Challenges and Solutions.

Commissioned by the three industry organizations and conducted by Cypress Research Associates, LLC, the 2025 study provides an in-depth analysis of workforce skills gaps, business impact, and effective strategies companies are using to recruit, train, and retain skilled talent. Focused on hourly production roles including loaders/shippers, drivers, machine operators, maintenance and engineering specialists, and salaried positions including R&D, quality control/assurance, and supply chain professionals, the study offers targeted insights into the workforce challenges and best practices driving the greatest impact for bakery operations.

This new research builds upon a 2016 benchmark study, providing nine years of comparative insights into how workforce dynamics have shifted and opportunities for sustainable talent growth.

“The talent challenge isn’t new, but the findings from this study give us new clarity,” said Eric Dell, President and CEO of the American Bakers Association. “By collaborating with our industry partners, we’ve produced a resource that offers baking businesses actionable insights on workforce retention and recruitment, focused on securing commercial baking’s role as a destination workplace for current and future talent.”

“This study reinforces what we hear from commercial baking professionals every day – the workforce challenge is both urgent and evolving,” said Kristen L. Spriggs, Executive Director of the American Society of Baking. “By joining forces across partner organizations, we’re equipping the baking industry with more than just data – we’re providing direction. ASB is proud to help chart a shared roadmap that empowers employers to rethink how they recruit, train, and retain top-tier talent.”

“This collaboration provides the ability to address workforce trends and challenges impacting bakers, manufacturers, and retail today to create and sustain future growth opportunities,” said Heather Prach IDDBA Vice-President of Education and Industry Relations. Prach added this collaboration is what she hopes is the first of many as all three associations continue to serve the industry.

How to Learn More

Key findings from Future-Proofing U.S. Commercial Baking: Workforce Challenges and Solutions will be presented during a live webinar on Monday, May 5, 2025, at 2:00 p.m. EST. Registration is available here.

Following the webinar, the full report will be made available to members of ABA, ASB, and IDDBA.

About the American Bakers Association (ABA):

The American Bakers Association is the largest and most established trade association representing the commercial baking industry in the U.S. With more than 370 member companies and over 1,200 commercial baking facilities, ABA provides advocacy, industry research, workforce development programs, and premier networking events. Since 1897, ABA has been the voice of baking, committed to growing the industry and positioning it as a destination workplace.

About the American Society of Baking (ASB):

The American Society of Baking is a community of commercial baking professionals striving for the advancement of our field. Through continuing education, networking opportunities, and professional development, we facilitate the growth of our industry one member at a time. Our beloved industry employs 330,000 hard-working professionals at over 600 commercial baking plants. That's why we make it our mission to improve the professional lives of our fellow members.

About the International Dairy Deli Bakery Association (IDDBA):

The International Dairy Deli Bakery Association is a nonprofit membership organization serving the dairy, deli, bakery, cheese, and supermarket foodservice industries. Member companies enjoy exclusive benefits and services including the annual tradeshow, leading-edge research, training programs, management tools, and an annual trends report. For more information, contact IDDBA at 608-310-5000 or visit iddba.org.

About Cypress Research Associates, LLC:

In its 23^rd year, Cypress Research translates insights into actionable strategies for food manufacturers and the supply chain organizations that support them, conducting quantitative and qualitative research with a focus on trends that drive industries, and benchmarking brand, customer and employee experiences with businesses.

Indianapolis, IN – April 8, 2025

The American Society of Baking (ASB) is pleased to announce the addition of additional industry leaders to the Baking Hall of Fame Selection Committee and important updates to the committee’s governance structure.

The Baking Hall of Fame honors individuals who have made significant contributions to the baking industry through innovation, leadership, and service. Since its inception in 2006, the Hall of Fame has recognized trailblazers whose dedication has shaped the future of baking.

Welcoming New Members

The Hall of Fame Selection Committee is proud to welcome three industry leaders:

• Campbell Williams, Co-Chief Executive Officer of BCW Food Products, Inc.
• Fred Springer, retired President and CEO of Burford Corp and a 2024 Baking Hall of Fame Inductee
• Ramon Rivera, retired Senior Vice President of Global Operations at Grupo Bimbo and a 2025 Baking Hall of Fame Inductee

Their expertise and industry leadership will strengthen the committee’s efforts in identifying and honoring deserving contributors to the baking profession.

Enhancing Committee Governance

In addition to new committee members, ASB has introduced updates to the governance structure of the Hall of Fame Selection Committee to improve its effectiveness and sustainability. These updates include the creation of a Vice Chairman position to help support and guide the committee’s ongoing initiatives, adding the ASB Board Chair as an Ex-Officio non-voting Member, and expanded responsibilities for the committee members. New responsibilities including the identification of potential Hall of Fame nominees, securing sponsors to complete the formal nomination process of candidates, and recruiting corporate partners to help financially support the ongoing initiatives of the Hall of Fame.

Tom McCurry, CEO & Partner of Cain Food Industries, assumed the role of Committee Chairman at the committee’s meeting on April 3, 2025, succeeding John Phillips of Lesaffre who served in this role for the past selection cycle.

“As we continue to recognize the most influential figures in our industry, these updates will ensure that the Hall of Fame Selection Committee remains dynamic and well-equipped to uphold the integrity of the nomination and induction process,” said Matt Bowers, ASB 2025/2026 Board Chair.

ASB Executive Director Kristen L. Spriggs added, “The American Society of Baking is committed to honoring the legacy of baking legends and the many contributions they have made to our beloved industry. Strengthening our committee’s structure will not only enhance our ability to celebrate their achievements but also sustain this important tradition for generations to come.”

More information on the ASB Baking Hall of Fame and the selection process can be found on ASB’s website: https://asbe.org/baking-hall-of-fame/

For media inquiries, contact Kristen L. Spriggs, ASB Executive Director, at kspriggs@asbe.org.

The University of Massachusetts Amherst emerges as the winner of ASB’s highly competitive Product Development Competition! Their innovative entry, HoneyCrunch, not only demonstrated exceptional creativity but also met the highest standards of quality and safety. 

This year’s competition, sponsored by the National Honey Board, challenged student teams to develop an innovative grab-and-go bakery product featuring honey as the primary sugar ingredient.

The winning team, comprising of juniors Madeline Murphy and Nicholle Tan, created a fresh take on brownie brittle, featuring the complementary flavors of honey and lavender. The judges were impressed by their originality and innovation among an impressive array of submissions, showcasing creativity, quality, and market potential.

After months of rigorous development and evaluation, the three finalist teams demonstrated exceptional creativity, technical problem-solving, and industry relevance in their product designs. A distinguished panel of industry judges assessed the finalists based on key factors such as product innovation, formulation, process scalability, food safety, and market viability.

The 2nd place winner, with their product prOATS!, is Cornell University. Their product is a bite-sized cookie filled with peanuts, oats, and honey, plus a kick of caffeine. In 3rd place is Oregon State University who developed Garden Box Cookies, a crunchy cookie topped with a caramel honey drizzle.

The winning team has earned the top share of the $20,000 scholarship prize pot, furthering ASB’s mission to support the next generation of baking industry professionals. The competition has provided these students with a unique platform to connect with leading industry experts, gain real-world product development experience, and showcase their talent on a national stage.

ASB extends its congratulations to all the finalists for their hard work, dedication, and innovative contributions to the baking industry. Their participation in this competition highlights the future of baking, driven by fresh ideas and cutting-edge advancements.

Thank you to all participants for your contributions, and we encourage everyone to continue pursuing excellence in the field of baking product development. 

The American Society of Baking (ASB) announces the three finalist teams for its annual Product Development Competition (PDC). Showcasing academic excellence and innovation in the baking industry, the finalists hail from Cornell University, the University of Massachusetts Amherst, and Oregon State University.

ASB’s Product Development Competition, now in its 11th year, has gifted over $200,000 in scholarships to the next generation of baking talent since the competition’s inception. The competition is designed to help food science students gain exposure and showcase their innovative products to industry experts by designing a new product based on a specified brief. After a rigorous evaluation process, the 2025 finalist teams were selected by a panel that assessed their proposals on key criteria, including product and process descriptions, technical problem-solving, food safety, and shelf life, with support from literature and market trend data.

This year’s competition, sponsored by the National Honey Board, challenged teams to develop an innovative grab-n-go product featuring honey as the primary sugar ingredient. Cornell University developed prOATS!, University of Massachusetts Amherst will present HoneyCrunch, and Oregon State University will debut Garden Box Cookies. 

The three teams will compete for a share of the $20,000 scholarship prize pot, with winners announced during the finals at BakingTECH 2025, hosted in Orlando, Florida, from February 15–18, 2025. The teams will spend the next few months writing a robust final report and preparing samples for the judges to taste test. 

At BakingTECH 2025, the finalists will present their innovative products on the main stage to attendees and a distinguished panel of industry judges during the Future Forward Luncheon, to be held on Monday, February 17. Students will then display a poster in the reimagined Formulation Floor experience, which features an expanded ‘Student & Faculty Poster Session’ in 2025 to showcase innovation and the next generation of talent in the baked goods sector, including snacks and healthy alternatives.

Devanshu Mehta, current PDC Committee Chair and a member of the winning team in 2022 said “The competition provides a prestigious platform for these rising stars to engage directly with industry leaders and showcase fresh ideas, creating ‘real world’ product concepts that push the boundaries of baking science and technology.”

ASB is proud to champion the next generation of baking innovators. Join us in Orlando to see these talented teams compete and redefine the future of baking.

For more information about the Product Development Competition visit https://asbe.org/product-development-competition/.

The learn more about BakingTECH 2025, visit https://asbe.org/bakingtech2025/.

“The ASB’s 2025 inductees are the inspiration for our next generation of bakery leaders.  Everyone should be encouraged by their examples of leadership, teaching, family support, commitment, and tireless work ethic,” remarked John Phillips, a 40-year industry veteran and the interim committee chair for ASB’s Hall of Fame Selection Committee. Phillips is a Special Projects Manager/Consultant with Lesaffre, a family-owned company that uses microorganisms and natural fermentation to serve human, plant and animal needs. “We could not be more proud of these dedicated individuals who are our teachers, colleagues, and friends.” 

The Orlando Brothers are best renown for introducing ciabatta bread to the United States in the 1980s and igniting its popularity that spread across the nation in the years to follow.

In 1986, Nick, Sonny and John Orlando discovered this bread while on a business trip in Italy. They were convinced it would be a hit in America after trying it themselves. To truly understand how to make ciabatta, they invited the bakers from Italy to come to Cleveland and teach them how to make the classic bread in the traditional manner. From being virtually unknown, it quickly spread in popularity across the United States. Ciabatta has been at the forefront of the artisan bread renaissance in America over the past four decades in supermarket in-store bakeries, the retail freezer case and in foodservice operations across the country.

The Orlando Baking Co.’s roots date back to 1872 in the small town in Italy. In 1904, part of the family moved to Cleveland to carry on their father’s tradition of baking bread. Following their humble beginnings as the neighborhood bakery, the Orlando brothers assumed management of the company in the 1960s and began to grow the business and transformed it into a premier wholesale bakery of Italian, artisan and other Old World breads.

In addition to introducing ciabatta, another lesser-known innovation is that John Orlando pioneered the transition from wooden peel boards to plastic ones for hearth-baked breads. His design and concept, now used worldwide, have replaced wood, which can pose significant food safety risk.

Ramon Rivera is the Senior Vice President of Global Operations for Grupo Bimbo, the largest commercial baking company in the world. Ramon is a 43-year baking industry veteran, starting his career at Grupo Bimbo in Mexico in 1981 and holding various positions in manufacturing, engineering, general management and supply chain.

In his previous role, Ramon was in charge for all aspects of the Bimbo Bakeries USA (BBU) supply chain – from production at the 61 bakeries to ensuring 11,000-plus delivery vehicles can be on the road every day. He has helped to create the most efficient supply chain in the industry with a laser-sharp focus on producing and delivering the freshest, highest quality baked goods in the nation.

Ron Zelch began teaching at AIB as the primary Bread & Roll instructor in the early 1980s and later as the Cake & Sweet Goods instructor. During the decades that he taught at AIB, he instructed over 2,900 individuals who attended his courses. In addition, Ron taught many other countless individuals through short courses while at AIB. Ron also traveled on several occasions to educate bakers around the world about, bread, sweet goods, English muffins and snack cakes.

As a member of ASB since 1969, he contributed his insights and experiences as a speaker, volunteer leader, and writer of technical content and papers. His contributions as a Master Baker, educator, and industry influencer have made a lasting impact on the baking community. Through his teachings, he has enriched the lives and baking careers of countless individuals, leaving an indelible mark on the industry.

Henry Zobel was a chemist at the Northern Regional Research Laboratory, a facility of the USDA Agricultural Research Service from 1951-1966. He did his seminal work, contributing to the elucidation of the structure of starch granules and the subsequent changes that occurred during baking and staling (published in 1959 with F.R. Senti).

He predicted, based on X-Ray crystallography, the possibility of using a specific amylase enzyme to selectively cleave the branches of amylopectin to prevent staling. He defined the specific criteria of this novel amylase enzyme, which was found by Enzyme Bio-Systems. He worked with bakers to confirm the efficacy of the enzyme. The advent of anti-staling enzymes has had a huge impact on the baking industry.

“Recognizing industry leaders, like those in the ASB Baking Hall of Fame, is paramount to celebrating innovation and showcasing the talent that exists in the commercial baking industry. We are proud to support a community of bakers who cherish the legacy of these baking legends while keeping their eyes focused on the future for consumers,” said Kristen L. Spriggs, ASB Executive Director.

To learn more about ASB’s Hall of Fame and the baking legends, visit asbe.org. Those wishing to join ASB for its Baking Hall of Fame Luncheon & Induction Ceremony for the Class of 2025, may register for BakingTECH 2025.

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For ASB inquiries and member interview requests, please contact:

Kristen L. Spriggs, CAE, IOM

Executive Director | American Society of Baking (ASB)

kspriggs@asbe.org

____________________________________________________________________________

ABOUT ASB

The American Society of Baking (ASB) is celebrating 100 years of serving the grain-based food industry. For a century, we’ve fostered a full range of opportunities in continuing education and professional development dedicated to individuals in grain-based foods. Our network of bakers, engineers, service providers, food technologists and equipment/ingredient suppliers has stood the test of time – proving to be an invaluable resource to baked goods manufacturers of all sizes and facilitating growth of our $87-billion-dollar industry.

Grain-based food production employs more than 330,000 hard-working Americans at more than 10,000 commercial baking facilities and high-volume retail bakeries. That’s why we make it our duty to advance baking knowledge and innovation to our members and the industry at large.

With our members’ interest always at heart, ASB is proud to celebrate 100 years of service.

ASB on the rise.

For the 2024 competition, students submitted proposals for a new bakery food product with the theme “Baking Something Old New Again” to tie in with the 100th anniversary of ASB in 2024. The products were a reinvention of a “traditional” bakery item that was popular around 100 years ago with the twist that, to bring them into the 21st century, they should be reduced sodium as per the FDA’s 2023 sodium reduction guidelines.

The winning team reimagined the ginger cake, adding a lemon jam and spiced creme filling to balance and complement the flavors. The judges were impressed by the University of Florida’s commitment to excellence and innovation among an impressive array of submissions, showcasing creativity, quality, and market potential. Each team member received a $2,500 scholarship.

The second-place winner, with their product Gingerbreadzels, is the University of Massachusetts Amherst. A fusion of gingerbread and pretzels, they added a unique twist to classic gingerbread showcasing the true spirit of baking innovation. Each team member was awarded $1,500 in scholarship money.

“We would like to extend our warmest congratulations to both teams team for their well-deserved success,” Sarah Day, Director of Education at ASB shared in a statement after the competition. “Their achievement adds a new level of prestige to our competition, and we look forward to celebrating their accomplishments.”

Morgan Murphy is a senior vice president with Mother Murphy’s Flavors. He is part of the third generation to participate in the family business, which was started by Kermit and Pete Murphy who were inducted into the Baking HOF in 2015. Morgan graduated from Greensboro College and joined the production department of Mother Murphy’s in 2006. His path has moved him to various departments and management roles including an interim position of co-president.

Morgan is active in the industry, and currently serves on the boards of AIB International’s board of trustees, Allied Trades of the Baking Industry and Mother Murphy’s. Previous committees include American Bakers Association (ABA) NextGenBaker co-chair and ASB Young Professional Committee.

Lee Sanders is president of Lee Sanders Strategy Group LLC, providing legislative and regulatory counsel to select clients in the food and agriculture arenas. She is a founder and the current president of the Society of Bakery Women and previously served as ABA senior vice president, government relations and public affairs, as well as its corporate secretary.

A 2021 recipient of ASB’s Robert A. Fischer Distinguished Service Award, Lee is immediate past chair for the Food and Beverage Issue Alliance. She sits on the executive committee for the Business Industry Political Action Committee and is a past chair of both the Wheat Quality Council and the Cereal and Grains Association Milling and Baking Division. She also served as a long-time ASB advisory committee member. Before joining the industry 30 years ago, Lee served in several government roles, including as a member of President George H.W. Bush’s administration.

Val Wayland is senior director of corporate regulatory compliance for Flowers Foods and has more than 36 years of experience in the food industry, with 29 years in the baking industry. She previously held technical and regulatory positions with Marriott Corp., Kraft Foods, and Mrs. Smith’s Bakeries.

In addition to her responsibilities at Flowers, Val is an active member of ASB serving on several committees, the Institute of Food Technologists, the Society of Bakery Women, and the Georgia Association for Food Protection. She also serves as co-chair for the ABA Food Technical & Regulatory Affairs Professionals group.

“We are honored to have such distinguished industry leaders involved in the Hall of Fame Selection Committee. Honoring baking legends with induction to the Hall of Fame is a serious undertaking, and we are confident that our new committee members will join with our other distinguished leaders in upholding the ideals of the Baking Hall of Fame,” remarked Kristen L. Spriggs, ASB executive director. “It is inspiring to read the stories of the industry leaders who have shaped technology and practices that we benefit from today.”

They replaced Theresa Cogswell and Len Kilby who are retiring from the committee after many years of service.

“We are very grateful for their many years of dedication and service to the wholesale baking industry and the Baking Hall of Fame Selection Committee,” Mr. Brixey said. “The impact of those years has left an indelible mark on our committee, and we thank you.”

The Baking Hall of Fame will hold its 2024 induction ceremony at a special luncheon on Feb. 29 during ASB’s BakingTECH in Chicago.

ASB Focuses on Workforce Training & Development

Sarah Day joins the ASB staff as Director of Education focusing on ASB’s strategic vision to deliver training, development, and educational resources to its growing membership and the commercial baking industry at-large. 

The ASB Board of Directors approved its 2023-2024 Business Plan with workforce training and education as one of its five areas of focus. The plan addresses improved communication, enhanced governance and transparency, as well as new programs, but education is identified consistently as a top priority. 

“Sarah’s specialized experience in curriculum development and design presents the right mix of skills we need to help us advance our strategic educational goals for ASB members,” says Kristen L. Spriggs, ASB Executive Director. “Not only will she help members with training needs for workforce development, but she’s experienced in creating a program of standards-aligned curricula tailored to organization-wide strategic goals.” ASB is the secretariat for the ANSI-accredited Z50.1 and Z50.2 Safety and Sanitation Standards in the baking industry and provides association management support to the Bakery Equipment Assessment Group (BEAG), formerly known as BISSC. 

Most recently Sarah was a training and accessibility consultant where she created educational materials and training experiences on digital accessibility to ensure compliance with section 508 and style standards, utilizing adult learning principles and design theory. She is a frequent speaker on the topic, including her most recent presentation on User Experience and Digital Accessibility.

Her experience includes serving audiences in both private and public sectors from scientists in the life sciences industry to educators in the K-12 school systems in the U.S. and U.K. Sarah’s experience as both a content developer and educator will help lead ASB into the future as we look to utilize ASB’s existing technical content and the ANSI-accredited Z50 Standards, for which Sarah will serve as the primary staff liaison to the ASB Standards Committee. 

ASB Education Committee Chairman Ash Gurney recently commented on the strategic focus of developing educational resources for the industry, “We’re making strides to invest in education and bring resources to the baking community through collaboration and talent acquisition.” 

Last month BAKERpedia announced its intent to donate significant resources to ASB for use in expanding its educational programs for members and the baking community. “We are thankful to Lin Carson and excited about the launch pad the BAKERpedia platform provides us as we continue developing a program to fill the gap in education and resource knowledge for the wholesale bakery industry,” remarked Gurney. “We look forward to expanding the platform and utilizing the incredible depth of experience, knowledge, and comradery ASB members hold to commence an educational program linked to the core of our industry.” 

From Interview with Annie Hollon, Commercial Baking — June 1 marked the kickoff of the 100th anniversary celebration of theAmerican Society of Baking (ASB).Kristen Spriggs, the organization’s executive director, shared her perspective on the work taking place to keep the organization moving forward.

As a newcomer to the industry, Spriggs is taking in as much information as she can by visiting bakeries and connecting with industry experts.

“One of the things I love about working in associations is that you get to know the people who are behind the products,” Spriggs said. “I’ve done a number of visits to learn and understand the process and modern manufacturing techniques of commercial baked goods, and it’s just fascinating.”

With a century of history as their foundation, Spriggs and the ASB planning committee see events such as BakingTECH, held earlier this year in Chicago, as opportunities to grow and learn.

ASB launches a redesigned newsletter to keep members and industry partners informed. “After months of reviewing our communications and listening to member feedback, we recognized that our member community wanted to hear from us in a new and improved way,” said Kristen L. Spriggs, ASB executive director. Spriggs indicates the newsletter aims to reduce inbox clutter while delivering relevant and timely news members can use.

The member newsletter will feature highlights and updates about new benefits added to help members, industry news, and upcoming industry events. “We’re also pleased to include advocacy news and updates from our partners at the American Bakers Association,” said Spriggs. “ASB is about education and information for the baking industry, and you can’t be fully informed about what’s happening in our industry without awareness of important legislative and regulatory issues impacting us.”

“The newsletter is just one of the many enhancements we are making for ASB members and prospective baker members. And, like what we’ve done here, much of it we are accomplishing collaboratively with our industry partners,” remarked Spriggs.

For more information, email info@asbe.org.

In a letter to the membership and its industry partners, ASB kicks off its 100-year anniversary celebration on June 1st, 2023. Executive Director Kristen L. Spriggs shared insights about the ASB’s Board of Directors work to advance the organization while holding true to the original tenets of the bakers’ creed that was established when the organization was founded in 1924.

“Today my daughter and I unpacked ASB hardbound annual meeting proceedings dating back to 1939 and carefully organized them on my bookshelves. It was her first day of summer break and she wanted to work alongside me in my office in Carmel, Indiana – our new headquarters for ASB operations. She noticed gaps in certain years, like 1945, and asked me why. I wondered if ASB had an annual meeting that year given it was at the height of WWII or if I was simply missing one edition of our historical proceedings… this question is one of the many I find myself asking as I learn about our rich history and deep traditions at ASB. I’m so curious to understand our stories. Your stories. Our shared experiences.

We are kicking off our 100-year Anniversary Celebration on June 1^st. ASB was founded by a dedicated group of bakers, or bakery engineers as we called them back in 1924, and the creed they developed then contains tenets we still value today. Our celebratory logo mark reflects the time-honored traditions of baking with an eye to the future using bright, fresh, and modern design elements to inspire our next generation of baking enthusiasts.

First, as I share this hundred-year-hello with you, we are excited to begin announcing several of our plans that have been in development since January when the ASB Leadership met to consider new ideas for the Society’s future.

The Creed from 1924 could be interpreted for a more eloquent version of our 2023-2024 Business Plan or the minutes from our recent Strategic Planning Task Force meeting. We are still focused on fellowship and exchange of ideas. And we’ve recognized we must refocus on needs like education and the science of baking. Our new fiscal year plans will reveal progress toward these goals very soon.

And, finally, to engage in service to our industry as the creed says, ‘Each individual contributes an important part.’ We are hard at work collaborating with our association industry partners to develop new-and-innovative ways to meet your evolving needs. Much more to come as we finalize dates, locations, and initiatives to serve you. If you’d like to volunteer and get involved, we’d love for you to join us by signing up here.

Thank you for the opportunity to lead this remarkable Society and serve you in your honorable work.”

Creed of the Bakery Engineer 1924

As a member of the American Society of Baking it is my desire and privilege:

• To live the ideals of fellowship, inspiration, and education which prompted the forming of this organization.
• To further the interest and progress of the baking industry in whatever way a greater service may thereby be rendered to society.
• To be broad and free with the exchange of ideas and information among fellow engineers.
• To promote and practice cleanliness in its highest principles; not alone cleanliness of person, shop and equipment, but also of mind and habit.
• To ever alert to the advancement of the science of baking.
• To foster study and knowledge among those engaged with me in the manufacture of bakery foods, realizing always that in the enhancement of our profession in the public esteem each individual contributes an important part.
• To assist a fellow Engineer at any time in his problems, upholding in word and deed the substance of the Engineers’ Creed and Golden Rule “All Things Whatsoever Ye Would That Men Should Do Unto You, Do Ye Even Unto Them.”
• To follow this simple Creed in heart and mind, being ever aware of the responsibility that falls upon me as a producer of one of, if not the most important of all foods, and to do honor the ancient and honorable profession of Baking.

The American Society of Baking announces Kristen L. Spriggs, CAE, IOM has been named as its next Executive Director to succeed Kent Van Amburg, CAE, who will retire on March 2, 2023.

Spriggs brings extensive association management experience with more than 20 years in membership-based organizations where she led the efforts to build community in partnership with volunteer leaders and staff. In progressive roles throughout her career, Spriggs has engaged in the strategic leadership of events, certifications/professional development, and products/services to support member companies’ operational needs. At the National Association of Mutual Insurance Companies (NAMIC) where she spent 17 years, she also led the association’s overall sponsorship/advertising to generate non-dues revenue in support for valuable member programs. Most recently she served as the Chief Member Services Officer for the American Society for Quality (ASQ) providing executive leadership of its 60,000+ global membership, 230+ chapters/components, standards development, knowledge management, events both in-person and virtual HQ and Member Units, and sponsorship/advertising partnerships. 

“Kristen’s extensive experience in board and committee governance, event management, as well as leading teams and organizations through transformational change made her the ideal candidate to shepherd ASB into a new era,” said Brittny Ohr, ASB Board Chairman and Chairman of the Executive Search Committee. “We are really excited her passion for innovation and collaborative approach comes at the right time in ASB’s history with the succession of Kent Van Amburg, who brought stability and focus to ASB when he joined the organization in 2010.”

Spriggs, a native Midwesterner and graduate of Indiana State University with a B.A. in Public Relations and Marketing, started her first week at ASB meeting with industry partners. “ASB has a strong foundation and, throughout all my discussions with the Board of Directors, I can see there are tremendous opportunities for us to enhance our service to the industry,” shared Spriggs. “I could feel the strong bonds and familial nature among peers that connect individuals to one another in this industry – it was a huge piece of what attracted me to this role,” shared Spriggs. “I’m excited to do this in partnership with the other trade organizations and many other service partners who are invested in our industry’s success.”

Developing relationships and enhancing member value has been a focus of Spriggs’ work throughout her career. Under her leadership, Spriggs helped grow events by 444% averaging 70-points Net Promoter Score during her career at the National Association of Mutual Insurance Companies.  She has deep experience in board and committee relations as well as governance policy development from her time at NAMIC where she developed and launched its board education program in 2007 and in her work with more than 2,000 active volunteers at ASQ.  She holds the Certified Association Executive designation and IOM distinction from the U.S. Chamber of Commerce. Additionally she was recognized by her peers as a 40 Under 40 by Connect Magazine and honored as the Association Professional of the Year by the Indiana Society of Association Executives. 

Van Amburg, a graduate of Kansas State University with a B.S. in Agricultural Economics and Purdue University with a M.S. in Agricultural Economics/Public Policy, spent 10 years as a representative for the grain industry before moving to association management. Prior to ASB, Van Amburg served the gas and welding industry. Van Amburg has served the association industry since 2006, with 13 of those years at ASB. His hobbies such as perfecting his sour dough recipe and flyfishing will take centerstage as he and his wife, Nancy, plan their next travel destination. 

Spriggs will assume the role at the conclusion of ASB’s 99th annual BakingTECH event in Chicago, Ill., February 28-March 2, 2023.