Ardent Mills, Denver, hosted an event at Innovative Bakery Resources on July 29 to celebrate the one-of-a-kind bakery in Tualatin, OR. The event brought together employees, families and invited food industry guests to celebrate the bakery’s new name, Innovative Bakery Resources, and to showcase the facilities unique capabilities for serving a “who’s who” of food industry customers.

“Ardent Mills is an industry innovator with the largest portfolio of traditional, specialty and whole grain flours and ingredients,” says Bill Stoufer, Ardent Mills COO (pictured right). “With IBR, we are able to use our great ingredients to produce innovative high-inclusion breads with fillings, swirls, marbling, toppings and enrobings, while providing hand-touch care to every loaf at commercial scale. IBR is part think tank and artisan bakery, allowing us to partner with food manufacturers, as well as retail and foodservice enterprises, to bring complex baked goods to the consumer market.”

IBR manager Scott Dillingham (pictured left) notes, “Our facility and our specialty mix facility in Arlington, OR, are a real ‘one- two punch,’ allowing major food customers to use our high-quality ingredients, customizable lines and custom blends to support regional pilots and national product launches. Each day, we get to bring delicious new food ideas to life.”

Innovative Bakery Resources expanded its bakery operations in September 2012, with the opening of a 90,000-square-foot facility at 21151 SW 115th in Tualatin. Both Global Food Safety Initiative (GFSI) and organic certified, it supports both fresh and frozen food applications, and has three high-touch lines to make a variety of high-inclusion breads.