Flour Miller Expands QA, R&D: Adds CFO
Bay State Milling expands research, quality facilities; hires Peter Banat as CFO.
Bay State Milling, Quincy, Mass., said it has begun a 10,000-sq.-ft. addition to accommodate all corporate laboratory operations and strengthen R&D capabilities. In other news, officials said Peter M. Banat joined Bay State Milling as chief financial officer.
Banat has more than 30 years of experience in finance including leadership roles in both national and global organizations, such as Pepsico. He most recently held the position of chief financial officer at the Evenflo Company. Banat is a graduate of the University of Pennsylvania and earned his MBA from the University of Michigan, Stephen M. Ross School of Business.
Officials say Bay State’s expansion will involve three distinct phases. Phase I will bring all corporate quality assurance and research & development laboratory functions in-house and is expected to be completed this September. Officials expect the move will decrease sample turnaround time and provide improved ability to service both internal and external customers. Phases II and III include the incorporation of company bake laboratory activities and corporate quality assurance undertakings in one central location. Phase II and III production will be completed in 2015.
“This new space will be an excellent resource to service our customers as we position quality assurance, research & development, and the applications center in one working locale,” says Jennifer Robinson, vice president of corporate quality assurance.
Additionally, the Rothwell GrainEssentials Center, Bay State Milling’s innovation and applications center opened in 2011, is enhancing services through capital investments. Bay State says it will install a lab-scale flatbread bakery line to service the ever-growing flatbread market in addition to a deck oven to expand the types of baked products that can be successfully produced in the lab. A Neapolitan-style pizza oven will be installed in a newly constructed outdoor kitchen area. The oven will be used to mirror the baking conditions of contemporary pizzerias. By extending the development capabilities of the center, the company will continue to solidify its role as a full-service supplier-partner for the grain-based foods market.
“We are excited to install these new pieces of equipment that grow our ability to serve our customers better, with innovative products and applications that leverage our expanding ingredient portfolio,” says Colleen Zammer, director of product marketing.
Bay State Milling Company is a leading supplier of plant-based solutions for grain-based foods through investments in employees, specialty flour milling and custom blending capabilities. For more information, visit www.baystatemilling.com or call 1-800-553-5687.