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Research reports by focus area: Food
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 […]
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 […]