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Bay State Milling makes organizational changes

February 17, 2012
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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.

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