Executives for the newly formed Ardent Mills greeted media—and then manufacturer customers—as the Institute of Food Technologists opened on Sunday, June, 21. CEO Dan Dye and COO and Chief Intregration Officer Bill Stoufer talked about the new company’s formation, capabilities and customer-driven mission to “Nourish What’s Next.”

Prepared Foods toured Ardent Mill’s new Mobile Innovation Center, a traveling vehicle fully equipped with product development equipment, culinary kitchen, walk-in refrigerator/freezer, meeting room, and more. Development Chef Daniel Marciani led the tours and talked about using Ardent’s many ingredients in the first day’s product samples: a Spicy Gator Po’ Boy, 9-Grain Orzo Salad, Rue Royale Blackberry Pie and King Red Velvet Cake.

For the record, Ardent operates 40 mills, three bakery mix facilities and a specialty bakery. As announced in March 2013, Ardent Mills combines the operations of ConAgra Mills and Horizon Milling, a Cargill-CHS joint venture. As previously announced, Ardent Mills’ headquarters will be in the downtown Denver area. The new company is expected to have a presence in the Denver area starting later this year.

—Ardent Mills, www.ardentmills.com.