Milling & Baking News - December 17, 2019 - 34

Industry Activities

BakingTech 2020 Product Development
Competition scholarship prize doubled
KANSAS CITY - The American Society
of Baking (A.S.B.) is raising the stakes for
its annual Product Development Competition, held March 1-3 during BakingTech 2020 in Chicago. The organization
teamed up with AIB International to
provide $40,000 in student scholarships,
doubling the amount awarded in 2019.
"Through this partnership with A.S.B.
and our contribution to the Product Development Competition, we're proud to
support the next generation of baking
talent," said Andre Biane, president and

chief executive officer of AIB International. "For 100 years, we have built our business by serving the baking industry.
Our $40,000 contribution to this
year's competition demonstrates that our commitment
to the industry continues and
has never been stronger."
The Product Development
Competition challenges baking, food science and culinary
student teams to create baked
foods based on a specific theme and

Williams, Decker join A.B.A.
government relations staff
WASHINGTON - The American Bakers
Association has added two new government relations staff members: Lauren
Williams and Zack Decker.
Ms. Williams has been named director of government relations, as well as
liaison for both the human resources and
safety and logistics professionals groups.
She has been a professional staff member
on the House Committee on Education
and Labor for the past two years. Earlier,
she worked for more than six years at the

Associated Builders and Contractors,
where she focused on labor and employment issues as labor and employment
policy manager. She also was A.B.C.'s legal and regulatory affairs assistant. Prior to
A.B.C., she was a human resources staff assistant at the U.S. Chamber of Commerce.
Ms. Williams received a bachelor's degree in political science at James Madison
University.
"Lauren Williams has wonderful professional experience that will enhance the

showcase their concepts on stage at BakingTech.
For 2020, entrants were asked to submit
products that include novel protein sources such as insects, algae and seaweed.
Judges from AB Mauri, Lallemand, Turano
Baking and Cain Foods will evaluate the submissions of three finalists. The competition winners
each will be awarded a $5,000
scholarship. The second-place
team will receive a $3,000
scholarship for each member
while the third-place team will
take home a $2,000 scholarship
for each member. Winners will be
announced during BakingTech. MBN
government relations team's advocacy
efforts on behalf of A.B.A.'s members,"
said Lee Sanders, senior vice-president of
government relations and public affairs
at the A.B.A.
Mr. Decker has been elevated to government relations manager. He most recently was membership engagement coordinator since November 2018. Earlier,
Mr. Decker worked as a legislative affairs
assistant for a commerce association in
Greater Los Angeles.
He received a bachelor's degree at Coe
College in Cedar Rapids, Iowa, and a
master's degree in public policy at Pepperdine University. MBN

Merchandising

Zingerman's Bakehouse partners
with Bread Lab to launch bread
ANN ARBOR, MICH. - Zingerman's
Bakehouse has partnered with the Bread
Lab Collective to launch State St. Wheat,
a new five-ingredient sandwich bread
made with no added preservatives.
The Bread Lab Collective is a group
of artisan bakers who work in collaboration with the Bread Lab of Washington State University. The Bread Lab began in 2011 in a small laboratory in the
W.S.U. Mount Vernon Research Center.
Today, it occupies 12,000 square feet
at the Port of Skagit and includes the
Bread Lab research and baking kitchen,
a cytology laboratory, the King Arthur
Flour Baking School at the Bread Lab,
a milling laboratory and a professional
kitchen.
The goal of the Bread Lab's sandwich
loaf program is to use artisan techniques
to develop nourishing bread with seven
34 / December 17, 2019

Milling & Baking News

or fewer ingredients and at least 50%
whole grain flour.
Zingerman's Bakehouse is an artisanal
retail and wholesale bakery and baking
school in Ann Arbor.
"We hope the launch of State St.
Wheat inspires other
artisan bakers to join
us so Bread Lab Collective sandwich bread is
available in every state,"
said Amy Emberling,
co-managing partner of
Zingerman's Bakehouse.
"By returning to artisan
techniques, intentional
ingredient choices, and
including freshly-milled
whole grains, we're able
to connect to our communities, our land and

our traditions in a meaningful, nourishing way."
More than a dozen bakeries across the
United States have joined the Bread Lab's
mission and are developing their own version for the Bread Lab Collective's sandwich loaf program. Participating companies include King Arthur Flour, Norwich,
Vt.; Barrio Bread, Tucson, Ariz.; Seven
Stars Bakery, Providence, R.I.; Breadfarm,
Seattle; Prager Brothers,
Carlsbad, Calif.; and Elmore Mountain Bread,
Wolcott, Vt.
Zingerman's said 10c
of every loaf sold will
benefit the Bread Lab's
efforts "in support of appreciating the cultures
and traditions that define
what we eat, and to continue its role in moving
food systems forward
in more meaningful and
just directions." MBN

ZINGERMAN'S BAKEHOUSE

bakingbusiness.com / world-grain.com

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

Milling & Baking News - December 17, 2019

Table of Contents for the Digital Edition of Milling & Baking News - December 17, 2019