ASB conference to focus on flexibility in 2027

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ASB conference to focus on flexibility in 2027

13 Mar 2026

Annie Hollon

Annie Hollon is a journalist, copywriter and social media strategist from the Dallas, Texas area. She found a love for magazine writing during her time at the University of Alabama where she graduated with a Bachelor of Arts, double majoring in public relations and English. Beyond writing, you can find her expanding her library, attempting to teach herself the guitar and trying new hobbies.

CARMEL, IN — Just a month after wrapping up BakingTECH 2026, the American Society of Baking (ASB) is putting in prep work for the 2027 edition, to be held Feb. 21-24 at the Hyatt Regency Atlanta.

The BakingTECH planning committee is asking members of the industry to submit content proposals for the event by April 21. In 2027, BakingTECH programming will cover “Built to Pivot: Baking in a Faster, Generationally Diverse World.” This topic will provide attendees — from bakers to suppliers to students — additional information on approaches to strategies, technologies and leadership to keep bakeries agile while sustaining best practices for food safety, quality and operations.

Proposals may be submitted for two distinct formats: technical sessions and ideation labs. The former is conducted in a presenter-led format in which experts share technical insights, case studies and practical applications. The latter offers a discussion-style structure emphasizing shared experience and practical problem-solving.

The planning committee is interested in the following themes for next year’s content:

Technical sessions: Workforce, leadership and generational dynamics; food safety, regulatory readiness and risk management; product innovation, ingredients and speed to market; research, development and innovation cycles; demand signals, marketing and consumer influence; operational flexibility and manufacturing design; supply chain, co-manufacturing and collaboration; and sustainability in a fast-moving industry.
Ideation labs: Scaling from trend to production reality; speed to market without compromising food safety; designing for flexibility: CapEx, automation and line design; and AI in bakeries.

Visit the ASB website for more information and to submit a proposal.

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