MacKie to step down from ABA leadership
The American Bakers Association (ABA) announced that long-time President and CEO Robb MacKie will step down at the end of 2022 to focus on family matters full-time.
LIBRARY ARTICLES
Georg Heberer is the new AIBI president
Georg Heberer, Wiener Feinbäckerei, was elected the new AIBI president at the organization’s Congress held in Bled, Slovenia from June 16 to 18. More than 100 representatives from the association’s member countries attended the in-person event.
CAOBISCO President reelected for another term
After two years of online meetings, the European Chocolate, Biscuit and Confectionery Association (CAOBISCO) held its General Assembly in Ghent, Belgium.
FEB returns to ANIA
The French Federation of Bakery and Pastry Companies (FEB) will rejoin the National Association of Food Industries (ANIA – L’Association Nationale des Industries Alimentaires) starting September 1, 2022.
Baker & Baker: A well-prepared journey
Baker & Baker reported a turnover of EUR 450 m and 14% growth in its first year as a standalone business.
Ebbing Bakery: a quantum leap
When Ebbing Bakery installed the Smartline Model I dough band line, which had just been launched into operation in 2001, it was a first in the industry. 16 years later, the company opted for the Rondo line for the second time, now in its new generation.
UK: New chief executive for Federation of Bakers
The Federation of Bakers (FOB) has appointed a new chief executive, Andrew Pyne, who took over from Gordon Polson starting April 12.
Leclerc raises the bar
In business for 115 years, cookie and bar manufacturer Leclerc Foods has been expanding and modernizing its manufacturing capabilities. The acquisition of two bar systems, each with two packaging legs, was part of this project.
Smooth operations at Therese Mölk
Tyrolean family business MPREIS is taking technology innovation personally. Its bakery in Innsbruck, Therese Mölk, is a state-of-the-art facility that continuously adds the latest improvements to optimize efficiency in production.
On the way to CO2-neutral bread
From February 2022 onwards, Therese Mölk will be using green hydrogen (H2) for the first time, for thermal utilization, and for baking bread. By doing this, the bakery subsidiary of the Austrian food retailer MPREIS is probably breaking new ground worldwide.
UK: Federation of Bakers addresses supply concerns
The UK’s Federation of Bakers, representing the country’s largest baking companies, announced the bread and bakery industry is taking measures to ensure the supply continues to meet market demands.
Czech bakers anticipate bread prices to grow
The Association of Bakers and Confectioners in the Czech Republic said that an increase in the price of bread should be expected this year, due to rising costs of raw materials and energy, as well as concerns about the Ukrainian workforce. However, they expect no shortage of bread.
