Membership program expanded
Membership in AIB provides food and baking industry members with a way to partner with one of the world’s most recognized leaders in food protection, education and baking technology. To better serve its membership constituency, in 2012 AIB reviewed the existing membership policies and procedures and crafted a new program designed to bring greater benefits to larger numbers of members.
AIB restructured the membership program to provide membership access to individuals as well as companies, and to offer greater benefits to all members and member organizations. AIB members are baking and food industry leaders who find AIB a helpful, trusted partner in their industries.
Membership in AIB provides individuals and organizations with networking opportunities, access to AIB Technical Bulletins, recognition opportunities, and supports AIB’s mission to provide research, technology, and education to the food service and baking industries.
The new membership structure provides opportunities and benefits at three corporate levels as well as one individual membership level. Benefits increase with membership level. For 2013, the basic membership corporate dues are $750 per year, with two higher levels of membership available. (The dues had not been increased since 2003.) The program modification was announced to current AIB Members on Dec. 12, 2012.
As the baking and food service industries change and evolve, AIB assists members and clients in preparing for and implementing new strategies and technologies that help meet inherent challenges. AIB helps companies manage risk and strengthen reputations, and individual memberships now make it easy for individuals as well as companies to partner with AIB to move their businesses forward.
AIB membership also supports and provides access to assistance with regulations; ingredient, equipment, and product evaluations; information and library research; and food safety and baking education.
For more information visit www.aibonline.org/resources/membership/index.html.