At The Ceylon UltraFine Mill, grains are milled to a fineness of around 45 microns, a level that changes how ingredients behave in food production. The company uses precision powder processing, developed in Korea, to turn Sri Lanka’s rice and traditional grains into functional ingredients with wider industrial use. For years, these grains have remained underused in higher value applications. Strong raw materials existed, but the link to performance in modern food manufacturing was missing. This is where the company’s approach begins. At finer particle sizes, ingredients show better mixability, binding, texture, and moisture retention, factors that shape the quality of the final product. This shift underpins a broader ambition. By using ultrafine powder processing on local grains, Jeongho Lee, Founder, Chairman, and Managing Director at The Ceylon UltraFine Mill, shares how the company is working to expand its role across food manufacturing from industrial applications to consumer products, while opening pathways into export markets.
The Ceylon UltraFine Mill was built on the belief that Sri Lankan grains had strong potential. Where did that conviction come from?
We have spent many years working in industry and manufacturing. During that time, we saw that Sri Lanka has strong raw materials, but they are rarely turned into high-value products. Rice and traditional grains in particular have significant potential, yet the market has remained limited due to gaps in precision processing and product development. That gap led us to start the ultrafine powder business. We aimed to make Sri Lankan grains more functional and usable for industrial applications. We wanted to go beyond basic milling and create new possibilities for the food industry.
What Does The Ceylon UltraFine Mill’s Technology Do That Conventional Milling Doesn’t?
The core of our technology is not micronisation alone. Based on precision powder processing developed in Korea, we mill Sri Lankan grains to around 45 microns, a level that changes how ingredients perform in manufacturing. At this particle size, we see clear improvements in mixability, binding, texture, and moisture retention. These translate into better product quality. The number itself is not the focus. What matters is whether that level of fineness delivers a measurable improvement in the final product. That is the standard we hold ourselves to.
The Company Is Targeting Multiple Markets At Once. How Does That Strategy Work?
We are targeting both the B2B and consumer markets. On the B2B side, we supply functional ingredient solutions to food manufacturers, bakeries, hotels, restaurants, and distributors. Our role is not to act as a raw material supplier, but to support their product development. On the consumer side, the trends we address have moved into the mainstream. These include gluten-free products, under our own brand name CEYFINE, health-focused bakery items, food for consumers mindful of blood sugar and other lifestyle related health conditions, and the modernisation of traditional foods. What we are building is a platform that connects to multiple segments of the food industry at once.
The Ceylon UltraFine Mill Is Developing A Range Of Health-Oriented Products. What Is Driving That Direction?
Modern lifestyles are becoming more time-constrained, and demand is rising for food that is quick and nutritious. We are developing healthy grain mixes for children and meal replacement cereal powders for adults to support convenient, balanced eating.
This direction also reflects a broader goal. We want to expand the role of Sri Lankan grains in everyday diets. One way we are doing this is by reworking familiar foods. String hoppers are a widely consumed traditional dish with strong cultural relevance and market appeal. We are reinterpreting them in a healthier and more functional form by incorporating red rice, finger millet, and black gram.
If we can preserve the essence of a dish while improving its nutritional value and convenience, we believe consumers will adopt healthier habits.
Where Does Export Fit Into The Ceylon UltraFine Mill’s Plans?
We are preparing for both the domestic and overseas markets. Our export focus is on dried string hoppers and roti, traditional foods processed into convenient formats for consumers abroad. Our immediate targets include markets such as Dubai, Korea, and Israel, where Sri Lankan and South Asian communities are established. The opportunity extends beyond the diaspora. With modern processing, Sri Lanka’s food culture can reach the global ethnic food market. In that sense, export is both a commercial strategy and a way to take Sri Lankan food identity to international markets.
Finger millet and black gram are nutritious but overlooked. What is the company’s case for them?
They are nutritionally rich ingredients. Finger millet and black gram offer clear benefits, including high calcium and protein content, yet they have seen limited use in consumer-friendly formats. The gap lies in processing and product development. Through ultrafine powder technology, we are making these ingredients easier to apply across a wider range of food products. In doing so, we see a dual outcome. They can support better public health while also developing into competitive Sri Lankan ingredients for export markets.
How Does The Ceylon UltraFine Mill See Its Role In Sri Lanka’s Broader Agricultural Economy?
We do not see this as the business of a single company. If the industrial use of local grains expands, more farmers may cultivate them. That can raise farm incomes and strengthen regional economies. There is a wider opportunity to connect Sri Lanka’s agricultural products with higher-value industries. This would support both agriculture and the food sector. We want to help build that connection.
Our goal is to grow into Sri Lanka’s representative ultrafine grain solutions company. Using local raw materials such as rice, finger millet, black gram, and cassava, we aim to develop a wider range of products and markets, and introduce competitive Sri Lankan food ingredients and processed foods to both domestic and international markets. This direction also reflects a clear priority. We aim to offer a practical alternative to imported wheat flour, increase the value of local agricultural produce, and support a healthier future for the food industry.