Michael Gleason
Puratos

Michael Gleason currently leads the Sourdough and Grains category for Puratos USA. Michael is responsible for product strategy as well as the commercializing and launching of new Sourdough and Grain technologies in the bakery market.

He joined Puratos in 2014 as Market Intelligence Manager and in 2017 his passion for baking lead him to the role of Product Manager for the Sourdough and Grains category.

Previously, Michael worked in NIH funded sensory research at the Monnell Chemical Senses Center in Philadelphia while completing his M.S. in Food Science at Drexel University.

Presentation
The Future of Bread and The Biodiversity of Sourdough
Tuesday, March 3, 2020
12:55 pm – 1:30 pm
Breakout 6: Clean Label

Whitney Atkins
International Dairy Deli Bakery Association

Whitney’s almost thirty years in the industry began as most do-a cashier part time for gas money. She continued to work for The Kroger Co. during college days . Those days led to over 25 years working in various Marketing and Merchandising roles for the Delta Division in Memphis , TN.  She spent a brief time in the government communications sector in San Antonio, TX. The love and passion she has for the grocery industry and marketing once again collided. Now in Madison WI, a part of the International, Dairy, Deli Bakery Association (IDDBA) as VP of Marketing and serving as a  conduit  of connections and educational resources for those in the industry. 

Her greatest joy in life is being the mom of an amazing 13-year-old son who teaches me more about life,compassion and faith than I ever knew possible.

Presentation
Serving the Industry
Tuesday, March 3, 2020
10:05 am – 10:35 am
General Session: Outside the ASB Breadbox

Carrie Jones-Barber
Dawn Foods

Carrie Jones-Barber is the Chief Executive Officer of global bakery leader, Dawn Foods – based in Jackson, MI. Carrie uses her intimate knowledge of the bakery industry to help drive greater growth and success for Dawn, while ensuring the organization retains a strong focus on people, products, customers and sustainable growth.

Carrie has been with Dawn over 30 years and since becoming CEO in 2006, has helped establish the 100-year old company as a global leader in sweet bakery, operating in over 100 countries worldwide. Introducing global strategic planning processes and overseeing one of the company’s largest acquisitions to date in Europe, Carrie has built Dawn into a multi-billion-dollar leader in the bakery industry.

Prior to her role as CEO, Carrie served as the President of Dawn International, where she was responsible for delivering unprecedented growth and profitability for the company’s international operations. Throughout her time at Dawn, Carrie served in roles across Dawn’s sales, information technology, strategy and international business units.

Carrie is a graduate of Western Michigan University (BA) and remains actively involved in the strategic direction of the school, serving on the Haworth College of Business advisory council. In 2018 she was given the schools Distinguished Alumni Award. Carrie received her MBA from the Kellogg Graduate School of Management at Northwestern University. She serves on multiple business and charitable boards and is a regular speaker at business, industry and university conferences, including the Forbes Global CEO Conference and the American Bakers Association’s Annual Conference. Carrie is also an active member of the Committee of 200, a membership organization including the world’s most successful women entrepreneurs and corporate innovators.

Presentation
Society of Bakery Women Breakfast
Sunday, March 1, 2020
8:30 am – 11:00 am

James McCarthy
North American Millers’ Association

Jim became NAMA’s President in 2013, prior to joining NAMA he served as the President and CEO of the Snack Food Association (SFA) for fourteen years. Before joining SFA, he was Director of Government Affairs for the National Food Processors Association, Government Relations Assistant for Hershey Foods Corporation and as a Legislative Correspondent for the United States Senate Subcommittee on Federal Spending Practices.  He is a member of the U.S. Chamber of Commerce’s Committee of 100 trade association presidents, the American Society of Association Executives Association’s Key Industry Association Committee and was named among the “Top Most Influential Trade Association CEOs” by the Washingtonian Magazine in 2000.

Jim received his Juris Doctor degree from the Columbus School of Law at Catholic University of America in 1989, his Masters of Business Administration from the Kogod School of Business at The American University in 1987 and his Bachelor of Arts degree in Political Science from Boston University in 1979.

Presentation
Flour Food Safety
Tuesday, March 3, 2020
9:30 am – 10:00 am
General Session: Outside the ASB Breadbox

Rich Berger
Clif Bar, Vice President of Engineering, Food Supply

Rich Berger is VP of Engineering, Food Supply for Clif Bar & Company, a leading maker of nutritious and organic foods and drink for people on-the-go. Guided by the company’s five bottom lines – Sustaining our Brands, our Business, our People, our Community andthe Planet – he supports the growth of Clif’s supply chain.  Rich joined Clif Bar & Company in January of 2014 and resides in San Francisco, CA.

Prior to Clif Bar, Rich worked as the director of engineering for Bimbo Bakeries USA, the Sara Lee Corporation, EarthGrains Baking Companies, and Anheuser-Busch Breweries. His experience, coupled with his knowledge of facility improvement and greenfield construction projects, has been invaluable to Clif Bar & Company’s ongoing sustainability efforts and cultural change as the business grows.

Rich is the recipient of Sara Lee’s “Get It Great” award; Sara Lee’s highest level of employee recognition. Baking & Snack Magazine named him its “2003 Rising Star”. In addition to Rich’s many accolades, he was awarded a US patent for “The Method and Apparatus for Making Sliced Bread Loaves Crustless”.

Rich received a BS in Mechanical Engineering at the Missouri University of Science & Technology, where he currently serves on the Chancellor’s Leadership Academy Advisory Board.  He also serves on the Board of Directors of “Be a Mentor”, a Bay Area non-profit that supports at-risk youth.  Rich is a guest lecturer at the University of California Berkeley’s College of Engineering, a Resident of Kansas State’s AIB Certified Baker Program, a delegate of BEMA’s Baking Industry Forum, a Certified EIT Professional Engineer in the State of Missouri, former officer of the American Society of Baking, and a member of the American Society of Mechanical Engineering, LEED Professionals, The Institute of Sustainable Infrastructure, the National Association of Corrosion Engineers, the Baker’s Dozen, and served on the Board of St. Alban Roe Catholic School. 

Rich enjoys getting involved in the community, training for triathlons and spending time outdoors.

Keynote Address
Progressive/Sustainable Bakery
Tuesday, March 3
Closing General Session

Eric Schmoyer
Barry Callebaut

Eric is a Senior R&D Project Manager at Barry Callebaut, and has been with the company for 12 years.  During his time at BC he has worked with US and Mexico regional customers on chocolate, compound, center, and decoration projects.  He currently works with Sales Managers in the East, Mid-Atlantic, and Southern regions, as well as providing technical assistance to customers in their facilities.

Prior to Barry Callebaut, Eric was R&D Manager at the R. M. Palmer Company in West Reading, Pa, where he developed new items and economized formulations.

nHe has a long standing relationship with many confectionery industry organizations.  He is past president of AACT, Chair of PMCA Research Committee, and is active in PMCA Long Term planning and Student Outreach.  Eric also occasionally volunteers as an instructor for industry courses.

Presentation
Bring the Indulgence
Tuesday, March 3, 2020
10:40 am – 11:10 am
General Session: Outside the ASB Breadbox