Associations within the Baking Industry
Published: 08 Sep 2015
The Association of Bakery Ingredients Manufacturers (ABIM) collaborate the common interests of UK food manufacturing companies who contribute a vast range of high-grade ingredients to the baking industry.
ABIM aims include:
- to represent the common interests of its members,
- to give guidance to members about judicial and other developments that may affect their business activities,
- to communicate with a large range of parties that may directly or indirectly affect the interests of the association’s members
Today, there are 13 companies who have full membership and 2 associate members. Members of ABIM meet four times a year to debate issues that are currently impacting on the food industry.
Membership of ABIM provides members with access to two more federations, FDF and Fedima. FDF represents the UK food industry at a national level on a wide range of topics, which may affect UK based manufacturers. Fedima is the European federation of manufacturers and suppliers of ingredients to the bakery, confectionery and patisserie industries. They facilitate their members with business happenings within the European Union.
The Federation of Bakers (FOB) represents the interests of the UK’s baking companies who manufacture wrapped and sliced bread, bakery snacks and other break products. A quick summary of FOB, they:
- deliver advice, training and leadership in he
- alth and safety and technical issues
- promote the consumption of bread through their PR work highlighting the positive nutritional benefits of eating it.
- work alongside the Flour Advisory Bureau to convey facts about the industry directly to the National Curriculum via an educational website.
Currently, they have 10 member companies running 34 bakeries in the UK. The FOB identifies that it can be the most successful through well-regulated use of its resources.
The FOB represents the interest of its members by constructing the profile of the federation as a powerful, professional and excellent organisation. Not long ago, the FOB constructed a course to explain the vast area of bread weights. A division of the FOB is the health and safety committee, which is continually developing a wide range of safety guidance notes on processes, equipment and management.
The FOB also provides a neutral environment where members of this federation can discuss issues facing the food industry.
Scottish Bakers represents and promotes the ideas of the bakery trade in Scotland. It was established in 1891, and aims to be a vital part of it’s member’s business operations by issuing a range of specialist support services for bakeries of all sizes.
It’s motto “For the Good of All”, means that it is recognised by the Scottish Bakery Trade as a world class trade association through its efforts of supporting its customers.
They have several aims including to highlight the profile of Scottish Baker’s in a positive way to increase the amount of members. Scottish Bakers also aim to illustrate the views of their members to important stakeholders in Scotland to positively influence the decisions made in relation to legislation in the bakery trade in Scotland. They encourage their members to work to high quality standards in relation to health and safety.
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