As food businesses scale from local to regional or national distribution, decisions around packaging, formulation and production are inevitable as each affects a product’s shelf life. Addressing a product’s shelf life is a common stumbling block for food businesses. The following guide helps food businesses understand the basics of product shelf life, impacting factors, an introduction to testing and business implications of shelf life decisions.
The markets for halal and kosher meat in Minnesota hold untapped potential for communities throughout the state. On the consumer side, Minnesota is home to thousands of people with an unmet preference for fresh, high quality, and affordable meats processed using halal or kosher methods. On the producer side, many farmers and ranchers across the state are looking for new markets and have an interest in serving these consumers. Each stop along the supply chain requires understanding the requirements for halal and kosher production.
1501 State Street
Marshall, MN 56258
AURI offers food entrepreneurs a unique resource for product development. Our facilities on the Southwest Minnesota State University campus now include a Food Product Evaluation and Sensory Lab.
Sign up to be a taste tester here.
ST. PAUL, Minn. (Nov. 19, 2019) – The Agriculture Utilization Research Institute (AURI) and Southwest Minnesota State University (SMSU) are proud to announce the opening of a new Food Product Evaluation and Sensory Laboratory.