Bay State Milling Adds Innovation Center
Bay State Milling Co. says it’s responding to whole grain requirements with the launch of a 4,000-sq-ft. innovation center at its corporate headquarters in Quincy, Mass. The center is designed to support health and wellness in grain foods.
Bay State Milling Co. broke ground on a 4,000-sq.-ft. innovation center at its corporate headquarters in Quincy, Mass., and anticipates a grand opening in September 2011.
The center, named the Rothwell GrainEssentials Center, dedicated to Bernard Rothwell II, is designed to be an environment that stimulates creative design and delivery of grain-based foods using Bay State Milling’s value-added flours and grain blends with a strong focus on health and wellness. The facility will include small-scale, commercial-grade equipment for producing almost any grain-based food, including bread items, pizza, pancakes, breading, tortillas and more. The layout will be flexible and functional, and geared toward developing products that will meet customer’s and consumer’s needs.
“We are excited about building this state-of-the-art innovation center in Quincy, as it will allow us to bring all functions together to build products and relationships with our customers while showcasing our 112-year heritage in the grain milling business,” says Pete Levangie, president and COO.
Says Doug Dewitt, vice president of customer and business development: “Our innovation center will be key to the success of our Healthy Grain Initiative, and we eagerly anticipate having customers working side by side with us, developing great-tasting products that meet the requirements of the National School Lunch Program, 2010 Dietary Guidelines and health-conscious consumers”.
Bay State Milling Co. broke ground on a 4,000-sq.-ft. innovation center at its corporate headquarters in Quincy, Mass., and anticipates a grand opening in September 2011.
The center, named the Rothwell GrainEssentials Center, dedicated to Bernard Rothwell II, is designed to be an environment that stimulates creative design and delivery of grain-based foods using Bay State Milling’s value-added flours and grain blends with a strong focus on health and wellness. The facility will include small-scale, commercial-grade equipment for producing almost any grain-based food, including bread items, pizza, pancakes, breading, tortillas and more. The layout will be flexible and functional, and geared toward developing products that will meet customer’s and consumer’s needs.
“We are excited about building this state-of-the-art innovation center in Quincy, as it will allow us to bring all functions together to build products and relationships with our customers while showcasing our 112-year heritage in the grain milling business,” says Pete Levangie, president and COO.
Says Doug Dewitt, vice president of customer and business development: “Our innovation center will be key to the success of our Healthy Grain Initiative, and we eagerly anticipate having customers working side by side with us, developing great-tasting products that meet the requirements of the National School Lunch Program, 2010 Dietary Guidelines and health-conscious consumers”.
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