The fiber lab will be equipped for total dietary fiber measurement to support commercialization of the company’s HealthSense brand of high fiber wheat. More fiber is in the wheat because it is more than 65% amylose starch, which compares to traditional wheat with 25% amylose starch. The baking lab will support analytical test baking.
The new work area will align individuals from the product applications, product development, cultivar development, quality assurance and marketing groups. The remodeled space will include an expanded analytical and rheology lab along with a grain cleaning and milling room.
“I am very excited to see the collaboration created by having these groups working together in one space,” said Sean Finnie, senior manager of research and development.
