Milling & Baking News - August 11, 2020 - 49

Supplier Innovations

InHarvest offers
Idaho-grown quinoa
for
foodservice
InHarvest, Inc., Bemidji, Minn., has added domestic white
quinoa to its line of whole grains for foodservice. The quinoa is grown by farmers with a five-generation history in
the Teton Valley of Idaho. Historically, quinoa has been
grown in Bolivia and Peru.
"More and more diners want to know where their food is
grown and processed and how that impacts foods' carbon

footprint," said Michael Holleman, director of culinary
and marketing at InHarvest. "With quinoa, we wanted to
give our customers an
intriguing story. Working closely with Teton
Valley farmers, we
know that when this
white variety's gorgeous pinkish-red color displays at harvest
time, our domestic
white quinoa is being
harvested sustainably
and responsibly."
The mild, buttery
taste of the quinoa
may be matched with
produce, herbs, meat, fish and shellfish, according to InHarvest. A quarter cup of uncooked InHarvest white quinoa contains 6 grams of protein, 3 grams of fiber and 2.5
grams of fat, with no saturated fat or trans fat. The quinoa
also is a good source of iron and potassium.
For more information, visit www.InHarvest.com.

Kemin begins construction of
quality control laboratory
Kemin Industries, Des Moines, Iowa, broke ground in
July on a quality control laboratory that will be constructed at the company's worldwide headquarters
in Des Moines. Kemin will invest $8 million in the
15,000-square-foot facility, which is scheduled to open in
the middle of 2021. More than 30 scientists from Kemin's
human and animal health and nutrition, food technologies, and pet food business units will join the Central
Analytical Laboratory for Target Analytes and Xenobiotics (CALTAX) lab, which manages the testing of raw
materials' hazards, including dioxins, pesticides and
antibiotics.
"Building a new QC lab reinforces our commitment to
delivering on our promise to customers and consumers
that what they receive from Kemin is the result of our
scientific expertise, innovative technologies and dedication to doing more to make our world better," said Chris
Nelson, PhD, president and chief executive officer. "Last
year, we set an ambitious vision to transform the quality of life for 80% of the world, and with the continuing
support of our valued customers, Kemin can make that
vision a reality."
For more information, visit www.kemin.com.

bakingbusiness.com / world-grain.com

Tate & Lyle launches
sweetener system tools
Tate & Lyle, PLC, London, has introduced Sweetener Vantage Expert Systems, a set of sweetener solution designs
tools together with an education program, to help formulators create sugar-reduced food and beverages using lowcalorie sweeteners. The tools include maps and selection
tools along with WikiSweet, a proprietary encyclopedia
of formulation challenges and solutions. It also features a
new three-module webinar series, Sweetener University,
which provides a forum for formulators to hear about and
discuss science and trends relating to sweeteners.
"We developed the Sweetener Vantage Expert Systems
to meet high demand for accessible expert guidance and
tools that simplify and expedite the product development
process," said Shawn Erickson, PhD, senior principal
scientist. "Through this suite of tools, Tate & Lyle shares
160 years of sweetening expertise to help formulators of
all experience levels build their knowledge of the latest
sweetener science, understand variations in sweetener
offerings and deepen formulation expertise."
For more information, visit www.tateandlyle.com.

Bar maker Nellson names three
to executive positions
Nellson, LLC, Anaheim, Calif., has given three people new
executive roles. Bart Child is the new chief commercial
officer while Ray Collins has been named chief human resources officer and Martha (Marty) Hudak-Roos is now chief
quality officer. Nellson manufactures branded and private
label nutritional bar and functional powder systems.
Mr. Child, who has been with Nellson since 2007, will
oversee all activities related to revenue generation, including
research and development. Mr. Collins joined
Nellson in 2015 and has been responsible for
upgrading all human resources policies and
systems. He led Nellson's response to the COVID-19 pandemic. Ms. Hudak-Roos will oversee
activities related to product quality, food safety
and regulatory compliance. She was director of
quality at multiple Nellson facilities before tak- Child
ing on a quality-control role at a pet food manufacturer. Ms. Hudak-Roos rejoined Nellson in 2017.
"I am pleased to recognize Bart Child, Ray Collins and
Marty Hudak-Roos for their extraordinary contributions to
Nellson's ongoing success," said Jamie Better, chief executive officer of Nellson. "Their new titles better reflect their
critical roles during our aggressive transformation over
the last several years under the ownership of Kohlberg &
Company. With the acquisitions of Multibar, Genysis Brand
Solutions, and the bar and powder operations of Nature's
Bounty, Nellson has tripled in size. We've also built a stateof-the-art bar facility in Ontario, Calif., greatly expanding
our growth capacity and capabilities."
Kohlberg & Co., a private equity firm in Mount Kisco,
NY, owns Nellson.
For more information, visit www.nellsonllc.com.
For information on submitting an item for Supplier Innovations, email
mbnprods@sosland.com or contact Jeff Gelski at 816-756-1000, ext. 867.
Milling & Baking News

August 11, 2020 / 49

http://www.tateandlyle.com http://www.InHarvest.com http://www.nellsonllc.com http://www.kemin.com http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - August 11, 2020

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