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#49 How Ardent Mills Finds Creative Solutions with Alternative Ingredients

https://baketothefuture.org/episode-player/1790/49-ardent-mills-alternative-ingredients.mp3
Dan Dye, CEO, Ardent Mills

Dan Dye, CEO, Ardent Mills

Dan Dye is the CEO of Ardent Mills, an ABA Premium Allied Member, a flour-milling and ingredient company specializing in flour, quinoa, pulses, and organic and gluten-free products.

Dan tells us about Ardent Mills’ investment in alternative grains, where he sees innovation in the industry and how they are a people-first company.

Dan also gives us a sneak peek of what Ardent Mills is planning for their booth at IBIE (hint: fun samples).

Recorded on May 23, 2022.


Posted On June 28, 2022

Posted By Bake to the Future

Posted In Business Impact

Tagged IBIE (International Baking Industry Exposition) ingredients innovation pandemic wheat workforce

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American Bakers Association

A fresh take on the latest trends and issues impacting the baking sector

The wholesale baking industry mixes tradition and innovation to feed the world and the economy - generating some major dough while employing nearly 800-thousand people in the US. We bring you a fresh take on the latest trends and issues impacting the baking sector through exclusive insights and conversations.

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