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Research reports by focus area: Food
The Agricultural Utilization Research Institute, in response to an apparent lack of capacity or access to affordable, right sized manufacturing options in our state for growing, ready‐to‐scale small food and beverage businesses, requests proposals to assess the current state of Minnesota food and beverage manufacturing capacity/capability and identify gaps, opportunities, and strategies in supporting “ready‐to‐scale” […]
Most packaged food businesses start in a similar manner, with an entrepreneur producing at home or in a shared kitchen, hand packing products into relatively simple, often store-bought packaging, and selling at a farmer’s market or self-distributing to a handful of stores. However, as these businesses grow, their packaging needs to evolve. Whether the business […]
In an effort to help food entrepreneurs overcome challenges and successfully bring their products to market, AURI now offers a Pricing and Go-to-Market Guide for food Products. This guide can help entrepreneur struggling with the best way to set a price point for their product in a clear, concise and strategic way. This guide covers […]
In recent years, the food industry experienced an increasing demand for higher protein products. Looking to the future, experts expect global demand for protein ingredients to nearly double in value by 2025. This increase is due to the escalating consumer awareness and demand for healthy foods. In general, consumers want more protein in their diet. […]
In August 2017, AURI and the Stine Group emailed a survey to 167 Nutrition Services Directors (NSDs) in 120 Minnesota school districts. The goal of the survey was to gauge NSDs levels of understanding and interest in Clean Label products for their programs. Additionally, the survey inquired about their willingness and ability to purchase value-added […]
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 […]