World Grain - June 2018 - 59
"This is very much a business in transformation. We are
trying to transform ourselves into a more specialized
processor of plant-based ingredients that our customers
will trust to manage more complex supply chains."
- Peter Levangie, president and CEO, Bay State Milling
company's range of business.
"There are a lot of really good
FRPSHWLWRUV LQ WKH GU\ PL[ ÀRXU
base blending business, and we just
didn't feel like we had a ton to add
there, but we learned a lot," he said.
"But that's when we started actually working with other grains. We
said, the bet we're willing to make
is these alternative grains are going
to become increasingly interesting to consumers and therefore our
customers because some have some
unique health properties, some
have unique taste. What we're really good at is connecting agriculture
to food within seed-based, plantbased functional ingredients."
Toward that end, Bay State in
the last six years has acquired three
non-wheat businesses, taken a
stake in a fourth, launched still another and became a licensee for yet
Levangie was quick to note that
this whirlwind of acquisitions required commitment from the company's owners and board and was
anything but a whimsical executive
"The combination of dedicated
owners with a long-term focus and
WKH IDFW ZH KDYH ¿YH LQGHSHQGHQW
professional directors and a willingness by both to allow management to regenerate the team often in
front of the opportunity made many
of these things possible," he said.
milling products, the company
now offers a full complement of
ancient grains; sprouted rice, oats,
quinoa, millet, garbanzo beans and
amaranth; a range of grain blends
www.World-Grain.com / World Grain / June 2018
Quality Assurance Sifters