BEMA is proud to Support the Baking Industry through grants and scholarships to:
American Bakers Association
Baking Industry Forum
Grain Foods Foundation
American Institute of Baking (AIB)
Wheat Foods Council (WFC)
American Society of Baking (ASB)
K-State Grain Science and Industry
ANSI Z50.1 and Z50.2
Serving Members from global wholesale baking companies and suppliers to baking industry entrepreneurs, the American Bakers Association (ABA) is the only bakery-specific national and state trade association, delivering results on priorities affecting the companies that feed the world.
The Baking Industry Forum was formed in 2005. BIF’s goal is to create a stronger alliance between the baker and supplier through better communication and coordinated emphasis on key issues facing our industry. The Forum is composed of 5 BEMA members and 5 Bakery Executives. BEMA supports BIF by:
Baking Industry Forum Roster
The Grain Foods Foundation, a joint venture of members of the milling and baking industries formed in 2004, is dedicated to advancing the public’s understanding of the beneficial role grain-based foods play in the human diet. In 2004, BEMA made a five-year pledge of $200,000 annually to the foundation.
Christine Cochran, Executive Director
Grain Foods Foundation
601 Pennsylvania Avenue, NW, Suite 230
Washington, DC 20004
Phone: (202) 289-6119
Fax: (202) 491-6930
Since AIB was founded in 1919, the American Institute of Baking’s mission has been to provide for the technical training of individuals for service in milling, baking and the allied trades. The AIB offers students in Baking Science and Maintenance Engineering a course to:
The Wheat Foods Council is a national nonprofit organization formed to help increase awareness of dietary grains as an essential component of a healthy diet.
The AMERICAN SOCIETY OF BAKING (ASB), formerly known as the American Society of Bakery Engineers, is a professional society comprised of members who are either engaged in, involved with, or interested in wholesale or large-scale bakery production. The purpose of the Society is to promote the advancement of baking science technology through the exchange of information and interaction among baking industry professionals.
The Grain Science and Industry program at Kansas State University is the only program of its kind in the United States. They are distinguished worldwide. Companies from all over come to the campus for research and training support in baking, milling, and feed production, as well as to hire K-State graduates.
The BISSC (Baking Industry Sanitation Standards Committee) was formed in 1949 to develop and publish voluntary standards for the design and construction of bakery equipment which today are recognized as the definitive sanitation standards for equipment used in the baking industry.
The American National Standards for Baking Equipment comprise two specific standards, the ANSI Z50. 1 standard of equipment safety and ANSI Z50.2 standard for baking sanitation.