Guidance on solving frequently encountered problems.

Starting or growing a food business can be overwhelming, but clear, focused guidance can make all the difference. That’s why the Agricultural Utilization Research Institute (AURI) created its Food Team…

AURI, in partnership with the Stearns County Soil and Water Conservation District (SCSWCD), advanced efforts to develop Kernza value chains for both food and non-food uses.

AURI and the Artisan Grains Collaborative have created a library of 50 downloadable nutrition facts panels in PDF form and a downloadable spreadsheet “calculator” that can generate weight percent-based nutrition facts.

This self-guided module seeks to demystify e-commerce and digital marketing for Minnesota’s food businesses, providing both fundamental information and considerations for the scaling food business as they consider how to build their brand’s online presence.

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.

This new guide from AURI is a resource designed to help entrepreneurs and food businesses navigate these considerations and make the best decisions for their individual situations. To learn more, download the full guide and view the accompanying video.

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.

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.”

The topic of safety in the production process is of the utmost importance to any entrepreneur or business that is developing food for commercial sales. Foodborne illnesses are a preventable, underreported public health problem, which place a burden on consumers while negatively affecting a company’s sales and brand.

The Agricultural Utilization Research Institute (AURI) offers the following resources to help avoid common food safety issues: