Kirk Jordan, President

As the President of Grainnovation, Inc., Kirk Jordan is the guiding force behind the Company's product development, sales, and marketing of its innovative food technology products.  Under his leadership, Grainnovation has evolved from a small start-up operation to an innovative product development and production company, manufacturing functionally unique products for niche market segments.  Jordan uses his 30 years of experience in food technology to energize the company's vision of fulfilling the customer's requirements in functional ingredients.

Over the years Jordan has demonstrated creativity and novel insights in developing new and unique ingredients for the food industry.  Examples include Jordan's flavored morsel technology (products and manufacturing process) for bakery mix applications that has led the market for over two decades, and is marketed today by a food industry giant.  Jordan's cheese-extender products mimic both the appearance and the texture of grated cheese, while lowering product fat content and ingredient costs.  Jordan's toasted breading products resist excessive browning in fried applications.  His rice bran stabilization process has created new products from an under utilized food resource while enabling increased use of nutritious whole-rice (brown rice) flours for industrial applications.  He holds several U.S. patents in food technology.

Prior to founding Grainnovation, Inc. in 1988, Jordan had worked for Martha White Foods where he developed patented boil-in-bag technology for controlled cooking of hot cereal products, and formulated numerous corn and wheat bakery mixes, including pizza and biscuit, corn bread and muffin bakery products for retail.  Previously, he had been associated with Beatrice Foods Central Research in Chicago and with Riviana Foods in Houston.  Jordan holds a BA in Biology from St. Mary's of Texas and an MS in Physiology from The University of Houston.