Bay State Milling provides a “starter” for its Healthy Grain Initiative with a world-class nutrition and scientific advisory committee that will guide the company on medical and nutritional science.

Bay State Milling Co., Quincy, Mass., established the Nutrition and Scientific Advisory Committee (NSAC) as a critical part of its recently announced Healthy Grain Initiative, the goal of which is to provide healthy and affordable grain-based food and food ingredients to customers and ultimately consumers.

The group of professionals has expertise that spans a wide spectrum of the health and wellness space, according to Brian Rothwell, chief executive officer of Bay State Milling.

“It will provide Bay State with guidance on the current state of medical and nutritional science, as it relates to grain-based foods with an emphasis on whole grains and dietary fiber,” Rothwell says. “The NSAC will provide Bay State management with the expertise to help our customers navigate the future role of grain-based nutrition in product and menu development. Grain-based foods can play a vital role in helping improve the U.S. consumer’s diet and we expect to participate in driving the innovation needed to accomplish that objective.”

Bay State offers a wide assortment of specialty milled and blended products and has more that 112 years of experience in processing whole grains. The company is a leader in the milling of whole wheat, rye and durum, along with a growing assortment of ancient grains and gluten-free products. The company expects to merge its grain-based processing skills with the nutritional expertise of the NSAC to provide new and improved health and affordable food choices for tomorrow’s consumer.

Members of the committee include Caroline M. Apovian, director of the Center for Nutrition and Weight Management at Boston Medical Center and associate professor of Medicine and Pediatrics and Nutrition at the Boston University School of Medicine; Bruce R. Bistrian, chief of Clinical Nutrition at the Beth Israel Deaconess Medical Center and Professor of Medicine at Harvard Medical School; Johanna Dwyer, director of the Frances Stern Nutrition Center at Tufts Medical Center; Paul Jacques, director of the Nutritional Epidemiology Program at the Jean Mayer USDA Human Nutrition Research Center on Aging and professor at the Friedman School of Nutrition Science and Policy at Tufts University; Stephen McCurry, vice president of Grains for Health Foundation; and James Tillotson, professor of Food Policy and International Business at Tufts University at the Friedman Nutrition Science and Policy and Fletcher schools.