Bay State makes changes to organizational structure
QUINCY, MASS. — Several organizational changes have been unveiled at Bay State Milling Co. as part of the company’s efforts to position itself for new product expansion:
Jay Freedman has joined the company as product applications specialist. A former lead product developer for yeast-raised products for a national baked goods manufacturer, Mr. Freedman 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 bread, the company said. He will be based out of the Rothwell GrainEssentials Center at the company’s corporate headquarters in Quincy.
Mr. Freedman received a bachelor’s degree in nutrition and food systems from the University of Buffalo.
Mark Gabrovic has been named corporate chef with responsibility for working directly with food service customers to create new grain-based concepts as well as assist with culinary strategic direction, proto-type development and product commercialization. A skilled development chef with director-level leadership experience in food manufacturing, Mr. Gabrovic is a former owner and operator of a Mediterranean-style bistro and gourmet market concept. He also has been a consultant to the food service industry.
Mr. Gabrovic received a bachelor of science degree in food science from the University of Florida as well as a culinary arts and food service management degree from Johnson & Wales University in Denver.
James Kappas has been named regional director Mid-West. Mr. Kappas has worked in field sales, business development and global product management for functional ingredients. Most recently, he 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.
Mr. Kappas received a bachelor of science degree in chemical engineering from Cornell University and a master’s degree in finance with a marketing concentration from the University of Connecticut.
“These organizational moves will further serve to strengthen our commitment to provide our customers with healthy, high quality grain-based ingredients and products,” said Peter Levangie, president and chief operating officer of Bay State.