ADM Enhances Plant Protein, Gluten-Free Ingredient Portfolio with Purchase of Harvest Innovations
• New capabilities build on and complement ADM’s wide range of ingredients to meet growing demand for organic, expeller-pressed, gluten-free and non-GMO food
• Combination will create broadest, most vertically integrated soy protein company in industry, and only fully integrated supply chain—from origination to final ingredients—for gluten-free solutions
CHICAGO, Feb. 2, 2016— Archer Daniels Midland Company (NYSE: ADM) announced today that it has reached an agreement to purchase a controlling stake in Harvest Innovations, an industry leader in minimally processed, expeller-pressed soy proteins, oils and gluten-free ingredients.
“More and more consumers are looking for foods that are gluten-free, that aren’t genetically modified, and that are healthy and organic, and ADM is perfectly positioned to meet those needs,” said Vince Macciocchi, president of ADM’s WILD Flavors and Specialty Ingredients business unit. “We were already the provider of choice for a wide range of healthy, clean-label ingredients, and in the last year, we’ve significantly expanded our product portfolio. Today’s addition perfectly complements our existing ingredient businesses and offers customers a full-service, one-stop shop for their ingredient needs.”
Harvest Innovations uses expeller pressing to turn grains, legumes and oilseeds into minimally-processed, non-GMO, organic, gluten-free ingredients. Products range from non-GMO soy chips, expeller-pressed soy flour and textured vegetable protein, to the industry’s only organic soy crisps, to gluten-free flours and pastas.
“We are not done growing,” Macciocchi added. “Today, we offer an unmatched range of products, a fully integrated soy protein and gluten-free supply chain, and world-class formulation and solution expertise. We’re continuing to add to our capabilities and execute our plan to grow strategically and deliver value for our customers and our shareholders.”
Harvest Innovations is based on Indianola, Iowa, and has a second processing facility in Deshler, Ohio.
“This is a great opportunity for the Harvest business, the Harvest team and for Harvest customers,” said Barry Nadler, president and co-owner of Harvest Innovations. “We’re excited to join our resources and expertise with ADM’s, to grow our business, and to serve more customers with more products, more innovation, and more great customer service.”
ADM anticipates closing the transaction, which is subject to regulatory approval, in the coming months.
Some of the above statements constitute forward-looking statements. ADM’s filings with the SEC provide detailed information on such statements and risks, and should be consulted along with this release. To the extent permitted under applicable law, ADM assumes no obligation to update any forward-looking statements.
About WILD Flavors and Specialty Ingredients
ADM’s WILD Flavors and Specialty Ingredients business unit, or WFSI, offers a comprehensive portfolio of ingredients to help customers deliver products that address taste, texture, nutrition and function. That portfolio also includes a wide range of proteins, lecithins, edible beans and related ingredients, hydrocolloids, polyols, soluble fiber products and other ingredients.
For more than a century, the people of Archer Daniels Midland Company (NYSE: ADM) have transformed crops into products that serve the vital needs of a growing world. Today, we’re one of the world’s largest agricultural processors and food ingredient providers, with more than 33,000 employees serving customers in more than 140 countries. With a global value chain that includes more than 460 crop procurement locations, 300 ingredient manufacturing facilities, 40 innovation centers and the world’s premier crop transportation network, we connect the harvest to the home, making products for food, animal feed, industrial and energy uses. Learn more at www.adm.com.
For further information, please contact Jennifer Aniolowski at Jennifer@harvest-innovations.com
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.
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.
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 email@example.com.
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:
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.
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:
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:
firstname.lastname@example.org or 515-962-5063.
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: email@example.com
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: firstname.lastname@example.org or by telephone at 515-962-5063