American Society of Baking announces 2021 Board of Directors

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American Society of Baking announces 2021 Board of Directors

12 Feb 2021

Joanie Spencer

Since 2008, Joanie Spencer has covered the retail and wholesale sides of the baking industry.
Serving associations such as the American Society of Baking (ASB) and BEMA, Joanie is also in demand as an industry presenter on bakery operations and trends. She holds a bachelor’s degree in communication from Rockhurst University and a master’s degree in journalism from the University of Missouri.

When she’s not running or playing soccer, Joanie spends her time with her husband and 11-year-old son.

KANSAS CITY, MO — In advance of the annual BakingTECH conference to be held Feb. 16-18, the American Society of Baking (ASB) announced its 2021 board of directors, including the appointment of Rod Radalia, VP of innovation for Ft. Wayne, IN-based Aunt Millie’s Bakeries, as board chair.

ASB added five new board members: Talia Merriman, food technologist at Kansas City-based Hostess Brands; Bruce Campbell, VP of global product technology for Richmond, VA-based AMF Bakery Systems; Scott Houtz, president of Linntown, PA-based Air Management Technologies; Monica Kline, director of business operations for Erwinna, PA-based Ensol Group; and Eric Lewis, VP of quality assurance and regulatory for Thomasville, GA-based Flowers Foods.

“We’re excited to expand our board with five new members who will bring diverse expertise and insight to our work,” said Kent Van Amburg, ASB executive director. “They join us at an exciting time as ASB continues to focus on strategies to build innovative networking and educational opportunities for the wholesale baking community. We are confident they will provide valuable perspectives and we look forward to their contributions.”

Merriman has been active on ASB’s Product Development Competition Committee, most recently serving as the committee chair. She is a graduate of the K-State Bakery Science program and has worked in the Hostess R&D department for four years.

A baking industry veteran, Campbell has served the past 23 years in engineering, sales, management and senior leadership positions for AMF Bakery Systems.

With more than 35 years of baking industry experience, Houtz is involved with several associations in addition to ASB, including the American Society of Heating, Refrigeration and Air Conditioning Engineers; the Association of Energy Engineers; the American Bakers Association and BEMA.

"We’re excited to expand our board with five new members who will bring diverse expertise and insight to our work,” said Kent Van Amburg, ASB executive director.

At the EnSol Group, Kline focuses on developing best practices for employee training and works with clients to retain staff and prepare them for growth. She has also played an integral role on ASB’s Young Professionals group.

Over two decades, Lewis has held several roles at Flowers Foods; in addition to quality assurance and regulatory, he has held positions in manufacturing, R&D and product development.

The new members join Radalia and the following current board members:

1st Vice Chair Brittny Stephenson Ohr, Villa Rica, GA-based Sugar Foods Corporation
2nd Vice Chairman Rod Harris, Kansas City, MO-based Shick Esteve
2022 Program Chair Cindy Chananie, Little Falls, NJ-based Cinch Bakery Equipment
Ash Gurney, Endwell, NY-based Dawn Foods
Xochitl Cruz, Horsham, PA-based Bimbo Bakeries USA
Todd Thornberg, Chicago-based Alpha Baking Co.
Scott McCally, Plano, TX-based Auto-Bake Serpentine, a Middleby Bakery brand
Shawn Dewey, Springfield, OR-based Franz Family Bakeries
Jose Lopez, St. Louis-based AB Mauri
Sarah Elizabeth Moore, Norwalk, CT-based Pepperidge Farm, Inc. / Campbell Snacks
Jeremiah Tilghman, Johnstown, CO-based Canyon Bakehouse
Joanie Spencer, Kansas City, MO-based Avant Food Media / Commercial Baking
Jorge Zarate, Mexico City-based Grupo Bimbo S.A. de C.V.
Trent Wanamaker, New Century, KS-based DuPont

View a statement from Van Amburg welcoming the new board here.

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