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Bay State Milling, a family-owned, privately held milling company, recently added Bay State Milling Montana to its collection. This acquisition enhances the company’s offerings of reliable, innovative food ingredients and is part of a strategic realignment that now includes 13 milling and processing facilities across the US and Canada.
Walker Humphries, the newly appointed senior vice president and general manager of Oat Milling, will oversee the Montana facility.
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Bay State Milling now has complete ownership of the facility after collaborating with Montana Gluten Free for several years. The Montana facility processes SowNaked® Mindfully Farmed Oats, a unique variety of non-GMO hulless oats with 40% more protein than traditional oats. Grown and processed following gluten-free Purity Protocol, these oats are managed in a specialized supply chain to ensure less than five parts per million (ppm) of gluten—well below the FDA’s threshold of 20 ppm and the Gluten-Free Certification Organization’s standard of 10 ppm.
“This acquisition enables the next stage of growth for one of our most distinct product lines. We are expanding our capacity for high-protein, gluten-free oats that adhere to the strictest standards—a crucial differentiator for our customers and their products. These oats also provide exceptional taste and nutrition with a reduced environmental impact.”
— Ed Fish, senior vice president of varietal solutions, Bay State Milling
Because this variety naturally lacks hulls—the outer shell of the oat plant—it requires less energy to process, resulting in 50% lower carbon emissions compared to traditional oats. Available as groats, flakes, and flour, SowNaked Oats are utilized by Bay State Milling customers to create nutritious, clean-label, and environmentally friendly gluten-free products like oatmeal, granola, bars, cereals, oat milk, and baking mixes.
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Emil Kovács graduated from the Journalism program at Eötvös Loránd University in Hungary. During his journalism studies, he focused on data journalism, investigative reporting, and multimedia storytelling. He gained experience by writing for the university’s student newspaper, where he gained attention for his articles on social issues. After graduation, Emil began working as a reporter at a European news agency, where he conducts in-depth analyses of international news and current events.
