STEUBEN FOODS INC. ELMA, NY through its GNS INGREDIENT GROUP announces the launch of their patented HydroReleased technology (US Patent No. 7,678,403) under the direction of Dr. Cheryl Mitchell *
The GNS Ingredient Group headed by Dr. Mitchell developed and patented (US Patent the HydroReleased process that harness the power of water to liberate and activate the essential nutrients of whole grains, nuts and seeds. Our Hydro power method uses naturally occurring emulsifier from plant cell membranes to preserve and protect the interaction of the functional, proteins, carbohydrates, delicate fatty acids, antioxidants, vitamins, and minerals creating self-stable emulsions for superior plant ingredients.
This novel plant-based and plant-forward food products having clean ingredient labels, neutral taste, offering whole grain nutrition and the nutritional balance of plants. The natural liberated plant source composition created by the HydroRelease™ process also provides unique functionality and provides food processing advantages that favor more plant-based ingredients in non-traditional manufacturing settings.
Born from nature and unrefined by design our ingredients deliver uncompromised functionality, nutrition, and performance across the complete spectrum of plant-based food and beverage applications.
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*Dr. Mitchell is recognized as a world authority on sweeteners, rice processing, and the extraction and metabolism of inulin. Mitchell has more than 35+ years working in the food industry creating wholesome ingredients through unique food processing methods that maintain or maximize the natural goodness of foods. An expert in carbohydrates, metabolic functionality of sweeteners and complex carbohydrates. She has expertise in creating novel ingredients and processes as a method of solving product development problems, further has significant experience with food machinery and process engineering, particularly in moving research products from bench-top through pilot-plant development.
Mitchell holds a Ph.D. in Chemistry from Texas A & M University and is a professional member of the Institute of Food Technologists and the American Association of Cereal Chemists.