AIB

Brian Strouts

Vice President, Baking and Food Technical Services

Brian Strouts, Vice President, Baking and Food Technical Services, joined AIB in September 1991. Before joining AIB, he worked for 11 years in the US baking industry, first for a large wholesale sweet goods producer, then a private label cookie and cracker manufacturer. Brian held several positions in production, quality assurance, and research and development. In his current role at AIB he is responsible for all activities and services related to baking and technical services. This includes public and private baking training, analytical testing, food labeling, research and development services, and in-plant technical assistance.

Strouts travels extensively within the US and to Honduras, South Korea, China, Canada, Mexico, Peru, Brazil, Greece, the Netherlands, and Japan, consulting with private companies on manufacturing and product evaluations.

Strouts is an active member of several industry organizations, including the American Association of Cereal Chemists International, the American Bakers Association Food Technical Regulatory Affairs Committee, the American Society of Baking, and the Wheat Quality Council, and has served on a variety of technical committees for those organizations. In addition to being an active industry contributor, Strouts has also authored several AIB Technical Bulletins and presented at many technical meetings and conferences around the world.

His leadership extends beyond the office. Strouts is an active leader in his local church, he is involved with Boy Scouts of America, and was previously a board member of The Crisis Center, a local service for victims of domestic and sexual abuse.

Strouts graduated from Kansas State University with a bachelor’s degree in bakery science and management. He also completed the AIB Certified Baker course as well as the Biscuit and Cracker Manufacturers' Association correspondence course.

One-on-One with Brian Strouts

What is your long-term vision for AIB and how does your personal business philosophy play into that vision?
My long-term vision for AIB is to reinvigorate our baking and food technical service offerings to add value to the food industry and help train the next generation of industry leaders. I believe we can get there by listening to our customers and designing products and offerings that exceed their expectations.

What defining career moments have shaped your career path and impacted who you are today?
Very early in my professional career – straight out of college – I was mentored by a master baker with extensive experience and a true passion for the food industry. I learned as much from him as I did during my formal education. He taught me what a career in baking really meant and gave me the opportunity to work in many plant functions – production, quality assurance, and research and development. My years spent working as a commercial baker (split shifts, 12 hour days, working nights and holidays) gave me a greater appreciation for the trade and gave me credibility later in my career.

What are the most important lessons you have learned along the way that others could benefit from?
Don’t be afraid to ask questions. Don’t pretend you know everything. Admit when you don’t know the answer, but then get help to find the answer. Sticking to the basics can get you there about 85% of the time.




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