DENVER —Ardent Mills, a leading flour milling and ingredient company, has grown the reach of its Ardent Mills Innovation Center (AMIC) with a fourth location in Pullman, WA.
The new state-of-the-art facility will serve as an analytical R&D lab and experimental mill focused on alternative grains. Ardent Mills’ investment in the Pullman AMIC furthers the company’s commitment to purposeful innovation that expands its Emerging Nutrition offerings.
“The Pullman innovation center further positions our R&D team at the forefront of pulse innovation within the milling industry,” said Angela Ichwan, senior director of R&D at Ardent Mills. “The experimental milling and ingredient characterization work we do here is focused on finding new applications for specific grains and gaining a deeper knowledgebase of their unique value so that we can assist customers in developing exceptional products that continue to move food forward.”
At this location, the company is using technology to uncover solutions for pulses and alternative grains, particularly chickpeas. Ardent Mills’ R&D team looks to develop new varieties of specific crops through plant breeding to achieve nutritional and functional characteristics for customers.
“The Pullman innovation center further positions our R&D team at the forefront of pulse innovation within the milling industry.” — Angela Ichwan | senior director of R&D | Ardent Mills
“Chickpea research and innovation is a core focus of our work at the Pullman innovation center,” said Julianne Kellogg, genetics and ingredients manager at Ardent Mills. “An important crop within the region, we are collaborating with local farmers, university researchers, and independent agronomists to tap the potential of this nutritious and delicious pulse, so we help our customers deliver differentiated products and consumers can enjoy them to the fullest.”
Genetic research and advancements conducted at the Pullman AMIC will benefit Ardent Mills customers by expanding the company’s solution-aimed offerings.
Ardent Mills recently released its first-ever Trend to Table report, which outlines opportunities to inspire innovation in flour- and grain-based foods.
