BEMA Industry Allied Links

AMERICAN BAKERS ASSOCIATION (ABA)

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.

Contact Info
Robb Mackie
President
601 Pennsylvania Ave., NW, Suite 230
Washington, DC 20004
Phone: (202) 789-0300
Fax: (202) 898-1164
Email: info@americanbakers.org
Website: www.americanbakers.org

BAKING INDUSTRY FORUM (BIF)

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:

  • Supplying leadership from its organization of industry suppliers.
  • Organizing and arranging meetings.
  • Documenting and communicating, as requested.
  • Providing miscellaneous staff support, as needed.
  • Absorbing or subsidizing costs and expenses.

Contact Info:
Baking Industry Forum Roster

GRAIN FOODS FOUNDATION

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.

Contact Info
Christine Cochran, Executive Director
Grain Foods Foundation
601 Pennsylvania Avenue, NW, Suite 230
Washington, DC 20004
Phone: (202) 289-6119
Fax: (202) 491-6930
Email: ccochran@grainsfoundation.org
Website: www.grainpower.org

AMERICAN INSTITUTE OF BAKING (AIB)

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:

  • Acquire basic and advanced technical skills.
  • Learn the hows and whys of the baking process in a professional atmosphere and obtain hands-on experience.
  • Achieve expertise in food plant design, layout and work flow.
  • Cultivate basic supervisory and management skills to maximize human and physical resources.
  • Prepare for a management career in the high speed automated baking industry.

Contact Info
1213 Bakers Way
PO Box 3999
Manhattan, Kansas 66505-3999
Phone: (785) 537-4750
Toll Free: (800) 633-5137
Fax: (785) 537-1493
Email: info@aibonline.org
Website: www.aibonline.org

WHEAT FOODS COUNCIL

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.

Contact Info
Tim O’Connor, President
PO Box 2669
Littleton, CO 81432
Phone: (970) 626.9828
Fax: (970) 626.3686
Email: wfc@wheatfoods.org
Website: https://www.wheatfoods.org/

AMERICAN SOCIETY OF BAKING (ASB)

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.

Contact Info
Kent Van Amburg
Executive Director
Kansas City, MO 64119
Phone: 1-800-713-0462
Email: kvanamburg@asbe.org
Website: www.asbe.org

K-STATE GRAIN SCIENCE AND INDUSTRY

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.

Contact Info
Phone: (785) 532-6779
Fax: (785) 532-7010
Email: grains@k-state.edu
Website: www.grains.ksu.edu

BISSC/ANSI

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.

Contact Info
Website: https://asbe.org/ansi-standards/