Retirement of Dr. Noel Rudie

Indianola, Iowa–Harvest Innovations regretfully announces the retirement of Dr. Noel G. Rudie as of April 30, 2015.  Noel has been a critical member of the Harvest Innovations development team since July 2009.  He was honored in April 2013 as a member of the inaugural class of certified food technologists by the IFT.  After getting his Ph. D at University of Georgia, Athens, Noel did post doctorate work at the University of Pennsylvania and the University of Wisconsin.  Noel started in the dairy industry in 1984 and then did development work at Hershey Food Corporation, Kraft Foods, Opta Food Ingredients and SoyLink, before joining Harvest Innovations.

Noel has been a key contributor to several projects at Harvest Innovations including egg replacements, milling technology and gluten free pasta.  Noel will be retiring to his lake home in Wisconsin which is right off Lake Michigan and only a half hour from his beloved Green Bay Packers.  Everyone at Harvest Innovations wishes Noel the very best in this next chapter of his life.

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Harvest Innovations Introduces New High Protein HIsolate®

April 6, 2015

Indianola, Iowa – Barry Nadler, President of Harvest Innovations, announced that the company has created a revolutionary new non-hexane, non-GMO soy protein being sold under the trade name “HIsolate®”.  Harvest Innovations is the world leader in the development of soy proteins for the natural and organic food market.  Nadler reports that for years, non-hexane soy proteins have been criticized for not having enough protein, being too high in fat and costly.  Harvest Innovation’s new “HIsolate®75/80” solves each of those problems.  Mr. Nadler reports that this will be great news for natural and organic food manufacturers that wish to remove hexane extracted soy ingredients from their food.

Soy protein is one of the highest quality protein sources available and for this reason, it is widely used around the world.  Historically, the food industry has had little choice but to use soy protein made via the use of hexane, a toxic solvent that removes the oil from the beans. This chemical process was initially used in the 1930’s and 40’s to extract oil from soybeans to make biofuels for the war effort.  Today, soy manufacturers that use hexane processing, break the soybean down into protein, fat, fiber, and starch, and after further processing, the individual components are sold off to the food industry.

Over the last six years, Harvest Innovations has worked diligently to develop a holistic approach to processing, allowing nature to prevail over the use of chemicals and machinery.  As the demand for sustainable natural food products continues to grow, companies making natural and organic food strive to replace chemically derived ingredients, such as hexane extracted soy protein with natural alternatives.   Harvest Innovation’s all natural process fills this need.  Starting with non-GMO and Organic soybeans, HIsolate® delivers optimal nutrition and neutral taste.  Soy proteins are primarily used in the food industry to bind water or fat and to deliver protein.  HIsolate® has been tested and shown to provide comparable functional properties as the traditional hexane extracted concentrates and isolates.  The product has been
successfully tested in extruded crisps, which will allow for higher protein in cereals and bars without the use of hexane derived soy.  The HIsolate® protein will also function well for companies that produce protein drinks or powders, allowing them to avoid chemicals and the undesirable flavors associated with other plant proteins.

Mr. Nadler reported that the protein level of HIsolate® is higher than standard soy protein concentrates, and just under  that of isolates, thus the name “HIsolate®75/80”.

For further information, contact Nicole Weidner, Vice President of Sales and Marketing at:
nicole.weidner@harvest-innovations.com or 515-962-5063.

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SQF Certification

Deshler, OH – Harvest Innovations is proud to announce that the Ohio facility has been named a Safe Quality Food (SQF) code 2000 Level 2 certified supplier — with an audit rating of 100% — by the SQF Institute, a division of the Food Marketing Institute.  The SQF Institute’s internationally-accepted global food safety and quality audits provide customers assurance that food has been handled at the highest standards throughout the supply chain.

In order to sustain this certification, Harvest Innovations underwent a rigorous 3 day internal audit by QMI-SAI encompassing vendor compliance verification, review of food safety programs such as HACCP, Food Security and Traceability, Good Manufacturing Practices (GMPs), Standard Sanitation Operating Procedures (SSOPs), employee hygiene and a site audit.

The Harvest Innovations audit team was led by Harvest Innovations Technical Services Manager, Eric Weber.  We appreciate and recognize all the hard work and effort that went in to preparing for this audit and the maintenance required by our employees to uphold these standards on an ongoing basis.   Thank you to Deshler’s Plant Manager, Brian Morrow, and to Eric Weber in facilitating this great success!  This SQF certification further demonstrates Harvest Innovation’s commitment to quality, safety and excellence.

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Heartland Harvest and Harvest Innovations announce a new strategic partnership on gluten free pasta and chemical-free protein crisps

Kankakee, Illinois/Indianola, Iowa – May 2, 2013- Heartland Harvest, Kankakee, Illinois, and Harvest Innovations, Indianola, Iowa jointly announce that the companies have formed a strategic partnership to deliver new gluten free pasta and chemical free protein crisps to the food industry.

Heartland Harvest is the leading manufacturer in the United States of premium die cut snack pellets, while Harvest Innovations is leading the revolution in chemical free processing of protein concentrates and flours from healthy legumes and grains.

Dennis Bunck, Chief Operating Officer of Heartland Harvest, stated that “the two companies will join forces in their manufacturing and technical capabilities to provide exciting new gluten free pasta options to the market that are not only gluten free, but nutritious and great tasting”  Barry Nadler, President of Harvest Innovations, added that “with increased consumer demands and the expansion of health food markets such as Whole Foods and Trader Joes, the growing desire for non-GMO and chemical free alternatives provide a rich field of growth opportunities for both companies.”  Together, the two companies have developed gluten free pastas that have the same al dente bite as conventional pasta, and improved nutrition and flavor profiles. As Mr. Nadler stated “This pasta is not just a delivery vehicle for sauce, it tastes great and it’s good for you”.

Harvest Innovations, with plants in Indianola, Iowa and Deshler, Ohio, uses a chemical free process to produce non-genetically modified and organic, gluten free food ingredients used by some of the largest food manufacturers in North America. Harvest Innovations has invented affordable food ingredients such as, HI Concentrate, HIsolate and EggOut (all registered trademarks) in the last four years that have allowed food manufacturers to abstain from using GMO’s or chemically processed soy proteins.  Additionally, Harvest Innovations has invented egg replacers and gluten free flours that allow companies to escape egg and gluten allergens.

Heartland Harvest is in the process of completing its new operation facility at 2401 East Gate Industrial Parkway in Kankakee, IL.  This expansion will enable production to double from current capacity.  Heartland Harvest has installed a new twin screw extrusion system, allowing them to manufacture protein crisps for use in cereals and bar applications.  Heartland Harvest has also established a state-of-the-art research facility that will permit the development and testing of new and unique food ingredients.  Combined with the leading scientific team of Harvest Innovations, this facility will permit both companies to significantly increase the pace of development time from concept to market.

For further information, contact Nicole Tomba, Vice President of Sales and Marketing of Harvest Innovations at Nicole.tomba@harvest-innovations.com.

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Harvest Innovations has two food scientists recognized by the Institute of Food Technologists in their inaugural class of Certified Food Scientists

April 8, 2013 – Indianola, Iowa – Barry Nadler, President of Harvest Innovations, proudly announced that Dr. Wilmot Wijeratne, Des Moines, Iowa, their Director of Food Technology, and Dr. Noel Rudie, Oskaloosa, Iowa, their Director of Research, have both been recognized by the Institute of Food Technologists, (“IFT”) in their inaugural class of Certified Food Scientists (“CFS”).  Through earning the CFS, Dr, Wijeratne and Dr. Rudie have demonstrated the requisite applied knowledge, skills and commitment to lifelong learning required to earn this distinction.  The IFT states “that food science is constantly evolving and it is imperative for food scientists to stay current on the latest developments in the field.”

Mr. Nadler stated that “it is quite rare for a company the size of Harvest Innovations to have two world class food scientists leading its development and applied food science efforts.”  He further stated that “as a result of Dr. Wijeratne’s and Dr. Rudie’s background and knowledge, Harvest Innovations has become the leading Non-GMO and gluten free ingredients company in the country.”

Harvest Innovations, with plants in Indianola, Iowa and Deshler, Ohio, manufactures Non-GMO, chemically free, gluten free and organic food ingredients used by some of the largest food manufacturers in North America.  Harvest Innovations has invented affordable food ingredients such as HI Concentrate, HIsolate and EggOut (all registered trademarks) in the last four years that have allowed food manufacturers to make products without using genetically modified chemically extracted soy proteins.  In addition, Harvest Innovations has invented egg replacers and gluten free flours that allow companies to avoid egg allergens and make gluten free pastas that have the same al dente bite and taste as standard pasta.

For further information, contact Barry Nadler at barry.nadler@harvest-innovations.com.

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Harvest Innovations Opens Second Facility in Indianola, Iowa

Indianola, Iowa – Barry Nadler, President of Harvest Innovations, announced the company has acquired and opened a second office and warehouse facility in Indianola, Iowa.  Harvest Innovations is a leader in the United States in non-chemically processed soy proteins using Non-GMO and Organic legumes and grains.  Mr. Nadler indicated that the company has experienced substantial growth in the last two years and needed additional office and warehouse facilities.  Harvest Innovations has doubled its work force over the last two years and expects additional growth.  The facility is located approximately a half mile from its current factory, office and warehouse facility.  Mr. Nadler stated that obtaining additional warehouse space permits the company to expand its processing operations in its current facility.

For additional information, contact Barry Nadler at:
barry.nadler@harvest-innovations.com

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SQF Certification

Harvest Innovations is proud to announce that it has been named a Safe Quality Food (SQF) code 2000 Level 2 certified supplier — with an audit rating of 94% — by the SQF Institute, a division of the Food Marketing Institute.  The SQF Institute’s internationally-accepted global food safety and quality audits provide customers assurance that food has been handled at the highest standards throughout the supply chain.

In order to attain this elite certification, Harvest Innovations underwent a rigorous 3 day internal audit by QMI-SAI encompassing vendor compliance verification, review of food safety programs such as HACCP, Food Security and Traceability, Good Manufacturing Practices (GMPs), Standard Sanitation Operating Procedures (SSOPs), employee hygiene and a site audit.

The Harvest Innovations audit team was led by Dr. Noel Rudie.  We appreciate and recognize all the hard work and effort that went in to preparing for this audit and the maintenance required by our employees to uphold these standards on an ongoing basis.   Thank you to Dr. Rudie and to Dr. Wilmot Wijeratne for making this happen!  This SQF certification further demonstrates Harvest Innovation’s commitment to quality, safety and excellence.

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Harvest Innovations Opens New State of the Art Facility in Deshler, Ohio

Deshler, Ohio – Barry Nadler, President of Harvest Innovations, has announced that the company has opened its second production facility in Deshler, Ohio.  Harvest Innovations has acquired a 2 1/2 acre site in Deshler to accommodate future growth.  Harvest Innovations has opened a newly constructed facility that dehulls Non-GMO and Organic soybeans using State of the Art Technology that previously did not exist in the United States.  The dehulled soybeans are used in the soy milk, tofu and soy sauce industries.  Harvest Innovations performs non-chemical processing of soybeans in its Indianola, Iowa facility.  Future plans are to add that technology to its Ohio location as development continues at the site.

For additional information, contact Barry Nadler at:
barry.nadler@harvest-innovations.com

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Organic & Non-GMO Report and Revolutionary Products from Harvest Innovations

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Harvest Innovations Introduces HI Concentrate®

December 2, 2009

Indianola, Iowa – Barry Nadler, President of Harvest Innovations, announces that the company has created a revolutionary new Soy Protein Concentrate. ”HI Concentrate®” is extruded using natural processes, without any chemical involvement. Mr. Nadler further reported that the product and price will result in substantial savings to the food industry.

Historically, the food industry has been required to use soy protein concentrates extracted using high concentrations of hexane, an organic
solvent. In addition, these products are known for their negative flavor profile. HI Concentrate® has a neutral taste and provides the same functional properties in food as the conventional concentrates. Mr. Nadler reported that the protein level of HI Concentrate® is somewhat lower than conventional concentrates, but that can be offset with a somewhat higher inclusion rate since no negative taste profile results from the use of the product.

Concentrates have primarily been used in the food industry to bind water and fat or to permit extrusion. HI Concentrate® has been tested and shown to have these same functionalities. HI Concentrate® has been used to produce a high moisture meat analog, completely replacing the conventional concentrate that was previously thought to be the only product available for this type of extrusion.

Mr. Nadler reports that this will be great news for natural and organic food manufacturers that wish to remove hexane extracted products from their
food. Further, the product will be sold well below the current cost for conventional concentrates, resulting in substantial savings for the food industry.

For further information, contact Barry Nadler at:
barry.nadler@harvest-innovations.com or 515-962-5063.

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Harvest Innovations Successfully Completes Third Party Audit

October 16, 2009

Indianola, Iowa – Barry Nadler, President of Harvest Innovations, has announced that the company has successfully completed the GMA-Safe Third Party Audit. This audit is considered the toughest in the food industry, being conducted over a four day period.

Mr. Nadler thanked Dr. Noel Rudie, Director of Research and Dr. Wilmot Wijeratne, Director of Food Technology as leading the company through this difficult audit. Mr. Nadler also thanked the entire Harvest Innovations management and production staff for their hard work in successfully completing this audit.

For further information, contact Barry Nadler at: barry.nadler@harvest-innovations.com

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Harvest Innovations Creates Meat Analog from Functional Flour

August 29, 2009 Indianola, Iowa – Dr. Wilmot Wijeratne, Director of Food Technology for Harvest Innovations, announced that the company has successfully made a meat analog using a functional flour developed by the company. It is believed that this is the first time a meat analog had been produced without the use of a soy protein concentrate. Dr. Wijeratne explained that over the 12 years of his research at Illinois University, and his development work in private industry afterwards, he came to believe that mechanically processed flours could be functionally equivalent to chemically extracted flours. Dr. Wijeratne believed that the important factor was the functionality of the protein rather than the amount. It is well known that high concentrations of hexane and all other organic solvents denature proteins. This is not present in mechanically produced flours. As a result, a lower protein flour can function the same as a conventional concentrate. For additional information contact Dr. Wilmot Wijeratne at: wilmot@harvest-innovations.com or by telephone at 515-962-5063

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