Posts by tag: food
When producing food items, being clean is a very good thing. These days, though, being clean goes beyond sanitation. It also applies to food labels.
Today, there is no clear regulatory description defining a clean label. However, consumer preference is pushing food manufacturers to make products that are minimally processed and/or contain fewer artificial ingredients.
MN Cup Finalists Announced More than 20 teams of Minnesota based entrepreneurs are advancing into the finalist round of the 2016 MN Cup competition. The Agricultural Utilization Research Institute sends sincere congratulation to all three finalists in this year’s Food/Ag/Beverage Division. Bolton Bees—A family-owned, first-generation business, established in 2014, and Beekeeping since 2008. Founded by […]
AURI helps develop new uses for agricultural products through science and technology, partnering with businesses and entrepreneurs to bring ideas to reality. Our work in the four focus areas (biobased products, renewable energy, coproducts and food) assists entrepreneurs and growing businesses navigate the demands of entering the marketplace. One industry undergoing a dramatic transformation right now is food production and processing – as consumer preference changes and retailers work to accommodate their needs. As an example, consumers increasingly want a local, sustainable and healthy product.
Buying local. Knowing where food comes from. Eating healthier. These are all trends in food consumption, and food hubs are one way that towns and regions are giving consumers more access to local, fresh foods. Food hubs connect growers with local places needing healthy food such as schools, large businesses and health care facilities, and help grow the local and regional economies at the same time.
Read the complete report: Twin-screw extrusion puffing of non-fat dry milk powder About this report: The use of twin-screw extrusion to produce puffs and crisps for cereals and snacks is widely utilized in the food industry. Soy protein is the leading protein used in this category. Extrusion puffing of caseinates and whey protein concentrates has […]
— by Jonathan Eisenthal photos by Rolf Hagberg Wild rice, the high-protein, high-energy cereal grain long revered by native peoples as a sacred and life-giving food, may be a significant source of beneficial compounds that could grow the commodity’s consumer base. In particular, early indications of the cholesterol lowering effect of wild rice, its potential […]
— by Amanda Wanke photos by Rolf Hagberg AURI recently announced 16 research initiatives for 2013. The projects in the organization’s core four focus areas—renewable energy, biobased products, coproducts and food—all aim to create new and improved products and processes in Minnesota’s agriculture industry in order to grow the economy and create new jobs. “Agriculture […]
— by Liz Morrison Before Lavonne Kucera joined Caribou Coffee, she was part of a large food safety department at a multi-national company. But at Minneapolis-based Caribou, the entire food safety department is “me and only me!” Working solo, Kucera missed exchanging ideas with other experts in her field. Jan Lillemo had the same feeling. […]
— by Jonathan Eisenthal, photos by Rolf Hagberg Food allergies continue to create consumer markets, and the potential for nut-free snacks is one of the biggest, but many big ideas start small. Entrepreneur Rob Fuglie had his “aha” moment when he was standing in his pantry, snacking on sunflower seeds and suddenly he thought, “I […]
Read the complete report: Potential Health Benefits of Wild Rice and Wild Rice Products (Literature Review) About This Report Wild rice has long been considered a live-giving food by the Native Americans, but there have only been a modest number of scientific studies of its potential health benefits. There has been no comprehensive review of […]