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.email@example.com.
Harvest Innovations has two food scientists recognized by the Institute of Food Technologists in their inaugural class of Certified Food Scientists
Dr. Wilmot B. Wijeratne
Dr. Noel G. Rudie
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 firstname.lastname@example.org. or 515-231-6434.
Harvest Innovations Announces new Technical Sales Manager
November 15, 2012
Harvest Innovations, Indianola, Iowa is happy to announce that Giovanni Santi has accepted the position of Technical Sales Manager.
Giovanni graduated from I.T.I.S. in Trevisio, Italy in 1986 with a degree in mechanical engineering. He is fluent in Italian, English, Portuguese, and Spanish.
An expert in pasta technologies and raw materials, Giovanni will be responsible for developing the gluten free flour and pasta business in North America.
Prior to accepting this position, he served as the VP of Sales for Caremoli USA, and he spent several years working for Buhler Spa and
Buhler Pasta Technologies. Gio brings vast experience and a proven track record of success in the area of technical formulations of pasta, and ingredient and equipment sales, which will be invaluable in meeting the growth goals and objectives of Harvest Innovations.
Giovanni will work from his office in Chicago, Illinois and can be reached at
224-374-8392 or at email address: email@example.com
Harvest Innovations Announces new Western Regional Sales Manager
October 30, 2012
Harvest Innovations, Indianola, Iowa is pleased to announce that Becky Starr has accepted the position of Western Regional Sales Manager, effective November 1, 2012.
Becky will be responsible for maintaining and developing new business in the Western sales region including: California, Oregon, Washington, Arizona, Utah, Idaho,
New Mexico, Colorado, Wyoming and Montana.
Becky graduated from Metro State University in St. Paul, MN. with degrees in International Business and Organizational Management.
Prior to accepting this position, she served as the Western Regional Sales Manager for SunOpta Inc. Becky brings experience and a proven track record of success in the area of food ingredient sales, which will be invaluable in meeting the growth goals and objectives of Harvest Innovations.
Becky will work from her office in Sacramento, California and can be reached at 916-995-7361 or at email address: firstname.lastname@example.org
Harvest Innovations Opens Second Facility in Indianola, Iowa
June 8, 2012
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:
December 20, 2011
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.
Harvest Innovations Opens New State of the Art Facility in Deshler, Ohio
September 19, 2011
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:
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Harvest Innovations, Indianola, Iowa is pleased to announce that Nicole Tomba has accepted the position of Vice President Sales and Marketing, effective September 7, 2010.
Nicole will be responsible for developing and implementing all sales and marketing activities for the company as well as management responsibility for Sales, Logistics and Customer Service functions.
Nicole graduated from the Ohio State University in Columbus, Ohio with dual degrees in Food Science and Microbiology and has been accepted to the Executive MBA program at Bowling Green State University where she will begin her MBA in 2011.
Prior to accepting this position, she served as the National Sales Manager for Wacker BioSolutions, and a Product Manager for Mitsubishi Food Ingredients. Nicole brings experience and a proven track record of success in the area of food and nutritional ingredient sales and marketing, which will be invaluable in meeting the growth goals and objectives of Harvest Innovations.
Nicole will be located in her office in Columbus, Ohio and can be reached at 614-359-9812 or email@example.com
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
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
For further information, contact Barry Nadler at:
firstname.lastname@example.org or 515-962-5063.
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
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:
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:
email@example.com or by telephone at 515-962-5063