ATCHISON, KANSAS (May 26, 2017) – For the third consecutive year, Inclusion Technologies LLC, a leading manufacturer of specialty inclusions and nut extenders/replacers, has achieved SQF Level 3 certification with an audit rating of “Excellent” as determined by NSF Food Safety Certification, LLC. SQFI is a globally trusted, recognized, and accepted food safety and quality [...]
Introducing two new confectionery driven flavors of our Bits-O-Flavor® Flakes; 2051 Red Peppermint Crunch, and 2052 Chocolate Crunch. These allergen-free flavor inclusions deliver all the expected sensory attributes, but their crunchy texture is definitely the signature stamp. These premium inclusions can add instant impact to a wide variety of end-use products when used both topically [...]
This is a short video about Inclusion Technologies, our plant, products, and processes as well as the vision for our company.
ATCHISON, KANSAS (June 3, 2015) – Inclusion Technologies LLC , a leading manufacturer of specialty inclusions and nut extenders/replacers, announced today that it has been awarded the SQF Level 3 Certification by the Safe Quality Food Institute (SQFI). SQFI is a globally trusted, recognized, and accepted food safety and quality program and Level 3 is [...]
Below are the current ads running in Food Business News in the nut commodity section: […]
ATCHISON, KANSAS (December 2014) – Inclusion Technologies LLC has just introduced a non-GMO version of their 100% nut-free Nadanut™ nut analogs. This new product line extension is based on stabilized wheat germ and expeller pressed oil with natural antioxidants and natural colors and flavors and will be available in a variety of sizes and shapes [...]
ATCHISON, KANSAS (July 2014) – Inclusion Technologies LLC has just announced the purchase of the assets of the former AnaCon Foods Company. Included in the asset purchase is the 30,000 sq. foot manufacturing facility in Atchison Kansas where the new business will be headquartered. Christopher Jansen, President of Inclusion Technologies said “we are very excited [...]