CHICAGO — The American Society of Baking (A.S.B.) on Feb. 2 unveiled the winners of its 2017 Innovation Awards Program. The A.S.B. Innovation Awards Program celebrates industry leaders and companies in the grain-based foods industry for their “innovative development and implementation of leading edge products, equipment design and advancements in ingredient technology.”
The winners are:
• Operational Excellence — Biobake Enzymes & Taste Solution for Crackers, Kerry; ORBIS Pally, ORBIS Corp.; and Hygienic Design Series “H,” Koenig Bakery Systems
• Ecodesign and sustainable technologies — InfraRed-Ribbon Combo Burner, Flynn Burner; and Roto Passat SE, Koenig Bakery Systems.
The A.S.B. will recognize the winners during MarketPlace 2017, which is held in conjunction with the A.S.B.’s Annual Technical Conference, BakingTech. The winners will be featured during the MarketPlace show hours of 4 p.m. – 6 p.m. on Sunday, Feb. 26, Monday, Feb. 27 and Tuesday, Feb. 28.
For more information on the 2017 A.S.B. Innovation Awards Program and the winners, including photos and descriptions of the winning products, visit the A.S.B. Innovation Program Awards page at www.asbe.org.
