Grain Foods Foundation elects new leaders, unveils new research program
USA – Penny Patterson-Smith of Flowers Foods, Inc. and Bruce King of Grain Craft have been elected co-chairs of the Grain Foods Foundation (GFF) by the foundation’s board of trustees.
Patterson-Smith, who has been with Flowers since 2020 and currently is senior vice president and chief innovation officer, will serve as the baking co-chair of the GFF. Her career includes several years at The Hershey Co., where she was director of global chocolate innovation.
King, who will serve as milling co-chair and is vice president of sales at Grain Craft, has been in the milling industry since 1990.
Erin Ball, Executive Director of GFF also announced a new member of GFF’s Board of Trustees, Aunt Millie’s, who will be represented by J. Bohn Popp.
Additionally Ball announced the re-election of three already-seated members of the GFF Board of Trustees: Grain Craft (represented by Bruce King), Richardson International (Jim Meyer) and Sosland Publishing (Mike Gude).
The four organizations comprise GFF’s class of 2027 trustees, each serving a three-year term, beginning this year. The trustees were elected Jan. 28 at the GFF all-investor meeting.
Also elected at the Feb. 4 board of trustees meeting was Angie Quinn as treasurer. Quinn is chief executive officer of Momentum Group, Arlington, Va.
Presenters at the all-investor meeting included outgoing co-chairs Angie Goldberg (Ardent Mills) and Lorraine Hale (Bimbo Bakeries USA), as well as trustees Rick Oleshak (AB Mauri) and Jim Meyer (Richardson International).
The Executive Director’s report also highlighted the formation of the Grain Foods Research Institute (GFRI), a new 501(c)(3) non-profit organization affiliated with GFF. GFRI will coordinate the nutrition science research program on behalf of GFF.
Ball emphasized the growing need for industry-funded research, given recent uncertainties surrounding federal funding for scientific research.
“For this reason, there has been no better time to mobilize industry and private philanthropic resources toward grain foods nutrition science research – and GFRI is perfectly placed to facilitate such funding,” Ball noted.
Research was a focal point of the GFF’s 2023 strategic plan with an ambition for the group to become the thought-leader and science-driver in the grain-based foods category by facilitating, funding, translating, and magnifying both peer-reviewed nutrition science and consumer insights research.
A research program looking at the nutritional value of corn, managed on behalf of the North American Millers’ Association (NAMA) is the first project undertaken by the GFRI, Ball said.
She concluded her remarks by highlighting upcoming industry events where she will be connecting with GFF investors and industry leaders, including the American Society of Baking’s BakingTECH, the North American Millers Association’s Spring Conference and the American Bakers Association’s 2025 Convention.
Sign up to HERE receive our email newsletters with the latest news and insights from Africa and around the world, and follow us on our WhatsApp channel for updates.
