Bay State makes organizational changes

by Eric Schroeder
Share This:

QUINCY, MASS. — Bay State Milling Co. recently unveiled several organizational changes in support of its focus on healthy, grain-based solutions.

Douglas DeWitt, vice-president of customer and business development, will assume responsibility for Bay State’s sales force. Mr. DeWitt will continue to lead Bay State’s efforts with strategic accounts and value-added sales as well as retaining his role as leader of the blending business.

Michael Pate has been named vice-president of research and development with responsibility for leading the expansion of grain varietal development programs, novel process technologies, and ingredient systems to improve product quality and performance.

Jennifer Robinson has joined the company as vice-president of corporate quality assurance. Ms. Robinson will be responsible for all aspects of quality assurance among plant locations, processes and capabilities.

Michael Long has assumed the responsibility of vice-president of cereal technology, serving as leader of the center of excellence for milling, blending and processing technologies. In addition, he will research and develop new process technologies to advance the company’s commitment to specialization in milling, blending and new related processes.

Keith Adams has been promoted to the position of director of engineering and will lead the implementation of corporate capital projects and support execution of capital projects at the business unit level.

Colleen Zammer has joined the company as the product manager of value-added products. Her initial focus will be to develop Bay State’s product roadmap for its Health and Nutrition Platform. She previously held leadership positions in product development, market development and sales.

“These organizational moves will serve to strengthen our current leadership position in grain milling, particularly whole wheat, rye and durum along with the creation of new products that incorporate a broader variety of whole grains and ingredients to improve the health and wellness of the U.S. consumer,” said Peter Levangie, president and chief operating officer.

Comment on this Article
We welcome your thoughtful comments. Please comply with our Community rules.








The views expressed in the comments section of Baking Business News do not reflect those of Baking Business News or its parent company, Sosland Publishing Co., Kansas City, Mo. Concern regarding a specific comment may be registered with the Editor by clicking the Report Abuse link.