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Research reports by focus area: Food
AURI has produced a free Clean Label Guide that provides important information to help small- and medium-sized Minnesota food producers make the transition to product ingredients that make for a “clean label.” These are ingredients consumers perceive to be healthier or more natural alternatives to traditional ingredients like additives, preservatives, emulsifiers and sweeteners. For example, […]
>Read the full report “Economic Contribution of Agbioscience in Greater Minnesota” (PDF download) Agbiosicence presents the unique opportunity to bridge the future of rural and urban Minnesota. A new research report just released shows that in one year alone the industry supported $23.4 billion in economic impact in Greater Minnesota and $12.5 billion in the […]
About this report: This study was initiated to determine the needs of the meat processing industry in Minnesota. Project outcomes: The findings are intended to be informative of the needs and priorities of small meat processors to determine targeted services and funding opportunities.
Read the full report: Enhancing the Functionality of Delactosed Whey: Adding value for dairy and meat producers About this report: An increasing amount of whey is available world-wide due to increasing cheese production. Scientists have been working to identify beneficial components of whey to be functional and nutritional enhancers in food products. The use of […]
Rapid measurement of the lactose content of cheese whey and process cheese using a commercially available blood glucose meter
Read the report: Rapid measurement of the lactose content of cheese whey and process cheese using a commercially available blood glucose meter About this report: This report examines whether a glucose meter could be used to determine the lactose content of milk. Conclusions: This rapid and simple technique for measurement of lactose can be used […]
Read the report: Spontaneous off flavored raw milk: develop detection methods and prevention strategies About this report: Over the past five decades, researchers have investigated factors that influence the occurrence of ‘spontaneous oxidized off‐flavor’ in milk; however, the conclusions from this body of work are not consistent and limit our ability to monitor and control […]
>Read the Executive Summary >Read the full report A new report out shows that Minnesota’s economic future may well be rooted in its historic leadership in agricultural production. Agbioscience as a Development Driver: Minnesota Agbioscience Strategy, undertaken by the world-renowned Battelle Technology Partnership Practice, includes an assessment of Minnesota’s key capacities and opportunities in agricultural […]
Read the complete reports: Development of Stable Flavored Whey Protein Beverages (Supported by AURI) Concentrated high intensity electric field (CHIEF) pasteurization of milk Non-thermal plasma pasteurization of milk using plasma technology (phase II) About this report: Whey is a protein‐rich liquid component of milk that is produced as a byproduct of the cheesemaking. The health […]
Read the complete report: Mold control in cheese using metabolites from lactic acid bacteria About this report: A major economic loss for shredded cheese manufacturers is product return because of mold growth. Currently used antifungal agents such as potassium sorbate and natamycin are not considered ideal due to unique problems linked to use of these […]
Read the complete report: Value-Added Opportunities and Alternative Uses for Wheat and Barley About This Report The overarching objective of the “Value-Added Opportunities and Alternative Uses for Wheat and Barley” research initiative was to identify opportunities that can develop Minnesota’s agricultural economy as it relates to wheat and barley production so as to capture higher […]