We’re grain people, from stalk to seed. Being rooted in the center of wild rice country makes that pretty easy. But our dedication goes beyond the seasonal harvest. We choose grains from the most ideal growing climates across the world—from Italy to Peru to Southeast Asia and beyond. Our chefs create awe-inspiring recipes for some of the industry’s top chefs and restaurants. This is more than a mission. It’s a fascination with making grains better, special, richer, impressive. In other words, elevated.
When it comes to nutrition
the best whole grains come whole
Intact grains have three original parts (the bran, endosperm and germ), but one or two of these parts are often removed during processing. The result is a less-nutritious grain—something we’re less than enthusiastic about. So we keep most of our grains intact to let everyone from cafés to K12 enjoy great nourishment from great dishes.
History of InHarvest
Our story is one of growth. From the late 70s through today, we’ve rapidly expanded our leadership in grains, our relationships with growers and our reach throughout the world.
InHarvest Wild Rice
Our past, present and future focus of wild rice helps you add the nutrition and flavor of this ancient grain to your menus, applications and shelves.
In addition to foodservice, our grains are available for both product development and retail stores.
Food Manufacturing Grains
We work with your food scientists to match our local and global grains to your flavor, nutrition and performance specs.
Strategic sourcing and consumer data evaluation help us put the best grains on your shelves.