Bioriginal’s Wisconsin dairy ingredients manufacturing facility receives BRC certification

Saskatoon, Saskatchewan – August 14, 2019

Bioirignal’s Reedsburg dairy ingredients facility in Wisconsin is proud to announce that it’s received BRC certification, meaning it meets the global standard for food safety and quality as established by the British Retail Consortium. This prestigious certification is reserved for top producers who exemplify elevated standards for quality, plant sanitation and product safety.

Randy Pierce, plant general manager, says that such a certification recognizes the hard work and dedication of the entire team at the Reedsburg facility.

“At Bioriginal, we believe lactose and whey is essential to good health and making clean, pure wholesome products is just the responsible thing to do,” says Pierce. “We partner with local Artisan Cheese makers from the upper Midwest, who source their milk from local, organic farms, to ensure the freshest organic bovine and goat whey is used as our raw material.”

Relying on some of the latest innovations, the Reedsburg facility ensures that the products produced meet the highest quality and safety standards while also minimizing its impact on the environment.

“We are proud of the work we do at the facility and the products we make,” says Pierce. “By sourcing from local producers, we can minimize the amount of emissions due to transportation. We also use an ultrafiltration process that has minimal impact on the whey during the manufacturing process. The result is a product that is as close to natural as possible.”

About BRC

The British Retail Consortium (BRC) is a trade association created in 1992. The BRC has published standards for best practices for the food and manufacturing industries The BRC Global Food standard has been in existence since 1998, and in 2000 was the first food safety standard to be recognized by the GFSI organization, which means the standard meets their “benchmark” criteria for acceptance. The standard is designed as a “total quality management” program, and includes both food safety requirements and quality requirements which food manufacturers must meet in order to be certified.

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