Healthy Food Ingredients gains Non-GMO Project Verification for additional Suntava Purple Corn® ingredients

March 23, 2017

Healthy Food Ingredients (HFI) announced it has added several new products to its portfolio of Non-GMO Project Verified ingredients.  One of HFI’s signature products, Suntava Purple Corn®, is now Non-GMO Project Verified in processed forms of flour, meal and grits, available as both organic and non-GMO. The newly-verified purple corn ingredients add to the already-verified…

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Healthy Food Ingredients – Putting the pieces together

March 8, 2017

The supplier of organic and non-G.M.O. ingredients is building a portfolio of solutions for a growing market Brad Hover, chief executive officer of Healthy Food Ingredients, Kansas City, identified white space in the food ingredients market and has spent the past five years filling it. A portfolio of businesses that include SK Food International, Hesco/Dakota…

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The changing world of oils

March 1, 2017

“We have experienced an increasing number of customers beginning to label and reformulate products to meet the demand for healthier, non-genetically modified and natural foods,” said Jennifer Tesch, chief marketing officer, Healthy Food Ingredients. Read the full article from Baking & Snack

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Joni Huffman Joins Healthy Food Ingredients as VP of Domestic Business Development

February 1, 2017

Healthy Food Ingredients (HFI) is pleased to announce Joni Huffman has joined its family as Vice President of Domestic Business Development. Huffman’s newly-created position includes support of overall business development efforts and sales strategies for HFI in realizing its vision of nourishing lives with healthy ingredients. Huffman brings more than 20 years of experience in…

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The Power of Anthocyanins

November 17, 2016

Suntava purple corn, launched as an ingredient in 2007, first was touted as a way to replace synthetic dyes in food coloring. HFI’s Suntava purple corn’s anthocyanin levels, which account for the purple color, increasingly have been recognized for their health benefits.  Read the full article from Food Business News.

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