About Vi-COR
About Vi-COR®
A history of innovation
Founded in 1963, the company’s first product was derived from lactobacillus fermentation of cheese whey applied to corn germ meal. This innovation paved the way for many new discoveries in applied microbiology and fermentation chemistry.
Strong leadership
In 1999, Mark Holt purchased Vi-COR and forever changed the company into a world-class manufacturer of fermentation feed ingredients. Not one to be satisfied with a me-too mentality, Mark led the company through a rapid development of new products and new technologies.
First in the industry
Vi-COR was the first to develop a concentrated yeast culture. First with a liquid yeast culture. First to identify and quantify metabolites associated with the benefits of yeast culture.
All-natural products
Vi-COR products are manufactured under the same biochemistry principles used in the food industry.
Reaching across the globe
Today, Vi-COR serves producers in over 60 countries from our central location in Mason City, Iowa (USA) and our office in Taipei, Taiwan.
Proven results
Vi-COR products have been shown through university research and on-farm use to outperform all other yeast culture brands. They improve health and digestion in many different species including dairy, swine, beef, poultry, horses, and companion animals.
