Learn more about AURI events, trainings, and innovation initiatives

AURI teamed up with Minnesota-based national retailer, Target, to host a key industry event: AURI X Target UnTapped — Finding Your Shelf: Igniting Food & Beverage Momentum. The event showcased…

AURI teamed up with Minnesota-based national retailer, Target, on 5/11 to host a key industry event: AURI X Target UnTapped — Finding Your Shelf: Igniting Food & Beverage Momentum. The event…

The December 2025 Minnesota Renewable Energy Roundtable brought together an engaged audience of approximately 150 energy, agriculture, and policy leaders to explore Minnesota’s biogas future and preview AURI’s forthcoming 2026…

Theme: Exploring Energy Efficiency Opportunities for Minnesota’s Value-Added Ag/Food Processing Sector This hybrid event focused on exploring proven technologies and emerging innovations focused on improving energy efficiency for value-added processing. Presenter…

Are you interested in becoming an AURI Food Client? Watch the video below to learn more about the process and to see if AURI’s services are the right fit for…

Theme: The Hydrogen Economy— Evolving Rural and Agricultural Opportunities This Minnesota Renewable Energy Roundtable focused on how emerging renewable hydrogen technologies can add value to the agricultural and biofuel industries as…

This event focused on how Minnesota farmers can meet the demand for additional oilseed crops and which cropping systems are well suited to make efficient use of available land. *Sponsored…

Theme: Renewable Natural Gas from Biomass Feedstocks Using Anaerobic Digestion This Minnesota Renewable Energy Roundtable event focused on renewable natural gas and anaerobic digestion. Hear from knowledgeable speakers on innovative…

This year’s Minnesota Renewable Energy Roundtable event focused on “Fueling the Future”. Hear from knowledgeable speakers on innovative new work that will change the landscape for biofuels in the future.

In recent years, more and more consumers are searching out alternatives to traditional wheat-based products due to digestibility issues, such as non-celiac gluten sensitivity and irritable bowel syndrome. In response,…

Interested in locally raised fish for food and how MN could advance an aquaculture industry? Aquaculture is one of the fastest growing industries in the world, with the potential for…

A virtual panel discussion with University of Minnesota researchers Dr. George Annor and Dr. James Anderson along with food entrepreneur Brian LaPlante of Back When Foods, Inc. at the MN IFT Silent Auction discuss findings to date in this multi-year research project funded through the Minnesota Department of Agriculture’s Agricultural Growth, Research, and Innovation (AGRI) Grant and in collaboration with the Minnesota Wheat Research and Promotion Council.

Run Time: 82 minutes  

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. View the video to learn more.
Published Nov. 20, 2019
Running time: 3 min 54 sec

In this video, representatives from major institutions, government organization and legal experts discuss the support structure available within the burgeoning hemp industry.

In this panel, David Ladd of the Minnesota Industrial Hemp Association and Joe Radinovich from the MN Hemp Association discuss recent innovations in growing and procesing.

This video contains discussions with scientists and a representative of MDA about the lessons learned since growing hemp became legal under the Farm Bill.

Executive Director, Shannon Schlecht Introduces Dignitaries to AURI’s hemp forum event.

This session explores the state of industrial hemp in MInnesota with Harold Stanislawski and Riley Gordon of AURI.

In this video experts from the industrial hemp industry speak about the very real opportunities in growing hemp.

Highlights from an event, hosted by AURI, Qualisoy and the United Soybean Board, promoting the health and economic benefits for using High Oleic Soybean Oil in commercial food service settings.
Running time: 4:04

Learn about a new biobased road sealant, with connections to Minnesota Farmers, which extends the life of roadways beyond that of traditional products.

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 will continue to self-produce or enlist a contract manufacturer or co-packer, the packaging must change to support distribution through a supply chain, allow retailers to effectively merchandise the product and differentiate itself from other products on the shelf. While every business is unique, there are many common packaging considerations that will help an entrepreneur as they seek to scale their business.

Learn more about AURI, a Minnesota-based nonprofit corporation whose mission is to foster long-term economic benefit for Minnesota through value-added agricultural products.

After the hot, dry summer of 2007 took a toll on Tom Smude’s corn and soybean crops, he learned that hardy sunflower plants could thrive in such adverse conditions, and he began to explore the idea of producing sunflower oil.

AURI’s role: AURI helped the group test ash fertilizer in University of Minnesota field trials. AURI was also involved in early planning and feasibility studies.

Long a staple in American farms, children carried switchel out to the hayfields in mason jars so their parents could hydrate and reenergize. This was the thirst-quencher of choice for farmers during haying season, earning the nickname Haymaker’s Punch. It’s a blend of apple cider vinegar, fresh ginger and wildflower honey from local bees.
http://www.stpaulswitchel.com/

Prairie Smoke Barbeque Sauce is produced, bottled, and marketed at Westbrook Walnut Grove High School, a small school in Southwestern Minnesota, as part of a Student Entrepreneurship program. AURI provided nutritional analysis and assistance.

Idea to reality: Mark Porisch had some great recipes for unique sauces, but needed help with labeling and nutritional panels to help make his idea reality.

Idea to reality: Angie Gustafson wanted to expand the sales of her popular Gustola Granola beyond the Linden Hills Farmers Market.

Idea: While on their honeymoon, Kristin and Josh Mohagen honeymooned in Napa Valley, ready for an adventure in wine-tasting. What really piqued their tastebuds, though, were the exquisite products of chocolate makers they found in the valley and in San Francisco. Today, the Mohagens are creating artisan chocolate straight from Fergus Falls, Minnesota, with just two ingredients—cocoa beans from a plant whose scientific name “Theobroma Cacao” means “food of the gods,” and sugar.

Americans love cheese. In fact, the USDA says U.S. cheese consumption is up 42 percent in the past 25 years. The average American consumes more than 33 pounds of cheese each year, still less than half of the nearly 72 pounds per year consumed by people in Greece and nearly 53 pounds by the French.

Idea to reality: Toni Bazakos wanted to market feta cheese-based spreads and dips.

Mike Rakes took a family recipe from an entrepreneurship project to a commercial reality. Philia Foods feta spreads are now in more than 70 Minnesota outlets, creating another market for locally-produced cheese. More information can be found at philiafoods.com.

Learn more about how colorant from unique purple corn was just the beginning for Suntava.

Most Americans don’t get enough fiber in their diets. If research into an innovative new technology bears out, an underutilized dairy ingredient could soon provide a hidden, healthy fiber boost.