According to Jay Johnson, Health Food Ingredients’ (HFI) chief operating officer, the mills provide HFI with complete control over the safety of the speciality milled ingredients, from source to delivery.
“We manage each step, beginning with our sustainable supply chain, to deliver food safety assurance with traceability,” said Johnson.
“With the addition of our allergen-free mill in Valley City, North Dakota, we are meeting the needs of our customers, including micro-reduction processing under our IntegriPure brand,” said Johnson.
No compromise in meeting safety standards
IntegriPure is HFI’s natural, chemical-free microbial reduction process, also known as MRP. It effectively reduces microorganisms while protecting the integrity and functionality of the ingredients.
The rotation-based system evenly distributes dry, saturated steam heat for consistent pasteurisation, and the quick-cooling vacuum ensures ingredient stability and quality.
HFI uses IntegriPure to process its extensive portfolio of ontrend ingredients such as non-GMO, organic and gluten-free pulses, grains, seeds, flax, expeller oils, as well as its signature Suntava Purple Corn.
The Valley City facility enhances the company’s capacity to process in-house a full range of gluten-free pulses, ancient grains and seeds into custom-milled consumer-ready flours.
The new mill in Watertown, South Dakota, on the other hand, will focus on processing clean label cereal grains – including wheat, rye, barley and sorghum – into whole, finely milled and blended offerings.