Egg Replace and Ancient Grains Plus Baking Flour Blend were discussed, as well as regenerative agriculture, waste reduction and renewable energy.

The premier flour-milling and ingredient company will be expanding its Commerce City, Colorado mill as part of a long-term investment in the Mountain West market.

Tiago Darocha has more than 20 years of experience in operations, supply chain and quality management within the food and beverage industry, most recently at United Malt.

The grain’s versatility for bakers and food manufacturers seeking flour alternatives was the subject of a July 15 presentation by Kirk Borchardt, senior research and development chef, Ardent Mills.

A member of Ardent Mills’ board of directors since 2020, Sheryl Wallace is a longtime Cargill executive with leadership experience in the grain and flour milling industries.

Daniel P. Dye has served as chief executive officer of Ardent Mills LLC since the business was established in May 2014.

The facility, referred to as the Ardent Mills Innovation Center (AMIC), is an R&D analytical lab and experimental mill for alternative grains.

In its inaugural “Trend to Table” report, the company surveyed more than 10,000 consumers over the age of 18 for their thoughts on food purchasing decisions.

The two vendors were recognized for delivering growth and providing outstanding partnership for bakery customers across the region.

Kate Kimball will oversee all legal and compliance matters for the company.