November 5, 2016
American Society of Baking announces class of 2016
Five industry leaders will be added to the Baking Hall of Fame on February 29, 2016 during a special ceremony taking place at BakingTech 2016 in Chicago. ASB is inducting the following professionals:
M. Robert (Bob) Albers, chief executive officer of Franz Bakery | Portland, Oregon
Albers successes include leading a small one-plant operation to one of the largest family-held baking companies in the country. He joined Franz in 1975, becoming vice-president and manager of the company’s sole bakery. Over his time with the company, he led its acquisition and expansion efforts making Franz Bakery what it is today.
Joseph Baker and Jacob Perkins, founders of Baker Perkins Ltd. | Peterborough, United Kingdom
In the 1860s, Baker invented a simple flour sifter, revolutionizing home baking, and Perkins pioneered steam technologies, starting a company in England that built steam ovens for commercial bakeries. The two built baking equipment during World War I and formed their company, Baker Perkins, in 1923. Both deceased, Baker and Perkins built a legacy with their inventions being found in bakeries around the world.
Pat Callaghan, (retired) president, Pepperidge Farm | Norwalk, Connecticut
Callaghan led Pepperidge Farm during one of its strongest growth periods. During his time with the company he focused on expansions in operating facilities and product research. When the low-carb trend hit in the early 2000s, Callaghan helped the baking industry by creating the Grain Foods Foundation, dedicated to sharing the importance of grain-based foods as part of a healthy diet.
John Shellenberger, Ph.D., Kansas State University | Manhattan, Kansas
During his time as department head of Kansas State University’s School of Grain Science and Technology, Dr. Shellenberger built the world’s leading university program in milling and baking. In 1963 he established the KSU Bakery Management program which allows students majoring in bakery science to specialize in administration, operations or food chemistry. The now deceased Dr. contributed papers to ASB on a variety of subjects important to the industry.
The Baking Hall of Fame was launched in 2006, and includes 71 individuals with the addition of the class of 2016. Members of the hall of fame come from different segments of the industry, including bakeries, schools, service organizations, publishers, and allied equipment and ingredient suppliers.
Visit the Baking Hall of Fame for information on past inductees and to nominate someone for consideration.