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#20 Baking, Dairy, and Meat Industry CEOs Look Forward: Part 2

https://baketothefuture.org/episode-player/1258/20-baking-dairy-meat-industry-ceos-look-forward-part-2.mp3

Michael Dykes, President and CEO, International Dairy Foods Association (IDFA) and Julie Anna Potts, President and CEO, North American Meat Institute (NAMI)

In part two, ABA’s Robb MacKie talks with IDFA and NAMI’s CEOs about what they see on the horizon for the dairy and meat industries: new innovations, health and nutrition trends, food safety, and more. Also, hear how their industries are tackling food insecurity and the school meals programs.

Michael Dykes, President and CEO, International Dairy Foods Association (IDFA)
Julie Anna Potts, President and CEO, North American Meat Institute (NAMI)

Recorded on August 10, 2020.

Guest Host: Robb MacKie, President and CEO, American Bakers Association
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Posted On August 25, 2020

Posted By Bake to the Future

Posted In Business Impact

Tagged dairy industry food manufacturing innovation meat industry pandemic supply chain sustainability wholesale baking workforce

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American Bakers Association

A fresh take on the latest trends and issues impacting the baking sector

The wholesale baking industry mixes tradition and innovation to feed the world and the economy - generating some major dough while employing nearly 800-thousand people in the US. We bring you a fresh take on the latest trends and issues impacting the baking sector through exclusive insights and conversations.

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