Supplier News

Bay State Milling makes organizational changes

February 17, 2012
/ Print / Reprints /
/ Text Size+

Bay State Milling Co., Quincy, Mass., makes the following organizational changes as it continues to position for new product expansion: Jay Freedman joins the company as product applications specialist. Freedman’s experience includes 38 years in the baking industry including his family-owned bakery, Kaufman’s Bakery in Buffalo, N.Y. He will play an integral role in applying new grain-based ingredients and developing solutions for Bay State’s customers across all product categories, with a focus on commercial breads.

In addition, Mark Gabrovic becomes corporate chef. Gabrovic is a skilled development chef with director-level leadership experience in food manufacturing. A former owner and operator of a Mediterranean-style bistro and gourmet market concept, he has also acted as a consultant to the food service industry. Having started with Bay State in product development, his new position focuses on foodservice customers with new grain-based concepts as well as assisting culinary strategic direction, prototype development and product commercialization.

James Kappas has accepted the sales position of regional director Midwest. Kappas has an accomplished professional background in sales and management having held positions in field sales, business development and global product management for functional ingredients. Most recently, Kappas held positions as director of sales and marketing for Specialty Food Ingredients as well commercial manager for health and nutrition at an international producer of food products.

Did you enjoy this article? Click here to subscribe to Snack Food & Wholesale Bakery Magazine 

You must login or register in order to post a comment.



Image Galleries

2014 Bakery of the Year: Capistrano's Wholesale Bakery, Phoenix AZ

Here’s a look at Capistrano’s Bakery, our 2014 Bakery of the Year.

11/7/13 2:00 pm EST

Food Plant of the Future: The Future of Wastewater Management

Available On-Demand Effective management of wastewater is becoming increasingly critical to food and beverage processors as the cost for incoming water increases...

National Pizza Month

October is National Pizza Month! Where do you go to grab a slice (or two) of your favorite pie?
View Results Poll Archive


Organic Production and Food Quality: A Down to Earth Analysis

Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings.  The title is a 'must-have' for everyone working within the food industry.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.


Facebook IconTwitter IconYoutube IconLinkedIn Icon

The Weekly Mix

Operations Weekly Logo

Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.

Sign up today!