Bay State Milling has begun construction on a remodel of the Rothwell GrainEssentials Center at its Quincy, MA headquarters. The center will be expanded to include a collaborative work area which will house proficiencies in support of the company’s expansion into varietal development and unique plant-based ingredients. The new space will align individuals from the Product Applications, Product Development, Cultivar Development, Quality Assurance and Marketing groups. In addition, the remodeled space will include an expanded Analytical and Rheology Lab along with a Grain Cleaning and Milling room.
As part of the expansion, there will be a Bake Lab to support analytical test baking as well as a Fiber Lab equipped for total dietary fiber measurement to support commercialization of the company’s HealthSense brand of high fiber wheat.
“I am very excited to see the collaboration created by having these groups working together in one space,” commented Sean Finnie, senior manager of research and development who has been overseeing the technical aspects of the project.
A state-of-the-art conference room and loading dock round out the expansion efforts. The project is expected to be complete by the end of May.
Brian Rothwell, co-chairman states, “I’m proud that the foundation of the building literally and figuratively represents and houses space for the three pillars—Marketing, Innovation and Quality—that have made Bay State Milling the company it is today. “
For more information on the company visit www.BayStateMilling.com or call 1-800-553-5687.
