Milling & Baking News - April 24, 2018 - 49

Supplier Innovations

Cargill invests $20 million
in egg processing facility
Cargill, Minneapolis, is investing $20 million to expand its
Big Lake, Minn., egg processing facility. The expansion will
include capabilities to pasteurize, mix and cook additional
egg products for food service and protein ingredient customers. With the expansion, Cargill expects to add a dozen
new positions and to double the facility's annual requirement for eggs from area family farms to 170 million. Construction is scheduled to begin in
May, and the new capabilities are
expected to become operational
in January 2019.
"We continue to invest in the
traditional protein space to provide our food service and food
ingredient customers innovative,
high-quality cooked egg products to meet growing consumer
demand," said Jared Johnson,
©SVETAMART - STOCK.ADOBE.COM
Big Lake plant general manager.
"This investment underscores our ongoing commitment to
the Big Lake community and our employees, egg suppliers
and restaurant and food service customers throughout the
upper Midwest."
The expansion is part of nearly $900 million of investments Cargill has announced in the past two years to grow
its traditional protein business in North America. This
spending included recent investments of $27 million and
$12 million at egg production plants in Lake Odessa, Mich.,
and Mason City, Iowa. The Big Lake facility opened in
2001. Cargill operates additional egg processing facilities in
Monticello, Minn., Mason City and Lake Odessa.
For more information, visit www.cargill.com.

Glanbia launches new oat,
quinoa ingredients
Glanbia Nutritionals, which has a U.S. office in Chicago,
has introduced BevGrad Oats GF and BevGrad Quinoa to
its portfolio. The ingredients are made from the whole grain
with nutrients and fiber intact. They may be used to help
products qualify for the Whole Grain Stamp from the Whole
Grains Council. Glanbia Nutritionals' proprietary OatSecure
supply chain process ensures the oats in the ingredients retain their gluten-free status at every stage of production.
For more information, visit www.glanbianutritionals.com.

Create pizzas, bagels
with replicated New York
water system
New York WaterMaker, Belleville, N.J., has developed a patent-pending water source replication system
that functions as a commercial water filter and
replicates the hardness, molecular structure
and chemical composition of a specific location's water. By replicating New York water,
the system allows restaurants, pastry shops,
bakeries and bagel shops to offer New York
City-style items such as pizza and bagels. The
system also may be used with bread, coffee,
tea, water and carbonated beverages.
For more information, visit www.newyorkwatermaker.com.

Arista makes progress on
high-fiber wheat

Arista Cereal Technologies, Sydney, Australia, continues
to take steps in commercializing its high-fiber wheat. The
company has developed a portfolio of more than 50 patents
registered in several countries.
"Arista shareholders, with their extensive experience in
intellectual property protection, and long-term focus are
highly committed to this portfolio, which is a result of their
previous 20 years of research,"
said Eric Vaschalde, chief executive officer of Arista Cereal Technologies, a joint venture formed
by the seed company Limagrain
and CSIRO, a national research agency in Australia.
The wheat contains high levels of amylose, a starch
molecule that occurs naturally in wheat and is resistant to
digestion, which means it acts as a fiber and has a positive
impact on digestive and glycemic health. Arista is working with breeding companies in the United States, Europe,
Australia and Asia.
Arista's work with Bay State Milling, Quincy, Mass., has led
to Bay State Milling developing HealthSense flour (see related
story beginning on Page 20). The wheat used to make the flour
is more than 65% amylose starch, which compares to traditional wheat with 25% amylose starch. Commercial qualities will
be available for a variety of food applications this fall.
For more information, visit www.aristacereals.com or
www.baystatemilling.com.

Chr. Hansen to open Natural Colors Division headquarters
Chr. Hansen, Milwaukee, has purchased the Banker Wire
manufacturing facility in Mukwonago, Wis., and will renovate it to become the company's North American headquarters for its Natural Colors Division.
The facility will house production, research and development, application and quality assurance labs, a pilot plant,
a dedicated warehouse, and sales and marketing. Chr.
Hansen will take over the building located near Milwaukee

next year. Until then, the company will serve customers
from its base in Milwaukee.
"This is the largest single investment for Natural Colors
in recent years and demonstrates our commitment to the
importance of the North American market," said Jacob
Vishof Paulsen, acting executive vice-president of the Natural Colors Division.
For more information, visit www.chr-hansen.com.

For information on submitting an item for Supplier Innovations, e-mail mbnprods@sosland.com or contact Jeff Gelski at 816-756-1000, ext. 867.

bakingbusiness.com / world-grain.com

Milling & Baking News

April 24, 2018 / 49

http://www.newyorkwatermaker.com http://www.cargill.com http://www.glanbianutritionals.com http://www.aristacereals.com http://www.baystatemilling.com http://www.chr-hansen.com http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - April 24, 2018

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