Apr–Jun 2016, Vol. 25, No. 2
Ag Innovation News
–by Ashley Harguth The board of directors of the Agricultural Utilization Research Institute welcomed two new directors at its regularly scheduled February meeting. The new directors are: John Schafer Minnesota Beef Council Schafer raises Hereford cattle and crops in Buffalo Lake, Minnesota. “I’m honored to be elected to serve on AURI’s board of directors. AURI’s […]
Research sponsored by Minnesota Corn Research & Promotion Council (MCRPC) and AURI indicates rations high in reduced-fat distillers grains (the high protein ethanol coproduct) fill the bill as a feed for young dairy heifers. It’s economical, it’s efficient, and dairy producers end up with a sturdy, lean replacement heifer.
Those dedicated to state economic growth have begun formulating a plan to improve investment access in the food and agricultural areas for Minnesota’s entrepreneurs. Filling this key piece of the entrepreneurial ecosystem depends on broad support from different stakeholders, which is why AURI convened the inaugural meeting from among its partners and connections.
Introducing a new crop to Minnesota isn’t easy. A wide range of plants can grow in the state’s fertile soils, but crops also need to deliver value before farmers will plant them. AURI researchers and scientists at the University of Minnesota are taking a closer look at two crops that show promise to produce both added revenue and environmental benefits.
From multinational corporations to individual entrepreneurs, Minnesota is home to a broad range of food companies. A 2010 report from the University of Minnesota’s Food Industry Center showed the state had more than 2,300 food businesses. The economic contribution from those companies is well into the billions of dollars.
What if mustard seed was used to not only make prepared mustard, but also the bottle that contained the condiment sitting on the grocery store shelf? Emerging processes and feedstocks may make this a reality and provide new opportunities for agricultural products and coproducts to enter exciting arenas.
Meeting consumer demand for foods with familiar ingredients is one of the biggest trends in food today. A recent Harris Poll survey indicates that 70 percent of consumers look for foods and beverages with a short list of easily recognizable ingredients.
Foster long-term economic benefit for Minnesota through value-added agricultural products.
–by Ashley Harguth Slow melting ice cream Researchers from the University of Edinburgh and the University of Dundee, both in the United Kingdom, discovered that a protein called BsIA can be used as an ingredient to keep everything combined in ice cream and result in slower melting. The typical ingredients in ice cream don’t want […]