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Posts by tag: food safety

AURI announces research initiatives

Posted on January 4, 2016, in Ag Innovation News, News

AURI recently announced thirteen research initiatives for 2016. The projects in the organization’s core four focus areas-renewable energy, biobased products, coproducts and food- all aim to create new and improved products and processes in order to utilize its commodities, grow the economy and create new jobs.

Shannon.Schlecht

Continued innovation can help enable a bright future for Minnesota’s food sector

Posted on January 4, 2016, in News

AURI helps develop new uses for agricultural products through science and technology, partnering with businesses and entrepreneurs to bring ideas to reality. Our work in the four focus areas (biobased products, renewable energy, coproducts and food) assists entrepreneurs and growing businesses navigate the demands of entering the marketplace. One industry undergoing a dramatic transformation right now is food production and processing – as consumer preference changes and retailers work to accommodate their needs. As an example, consumers increasingly want a local, sustainable and healthy product.

Food hubs

Posted on April 2, 2015, in Ag Innovation News, News

Buying local. Knowing where food comes from. Eating healthier. These are all trends in food consumption, and food hubs are one way that towns and regions are giving consumers more access to local, fresh foods. Food hubs connect growers with local places needing healthy food such as schools, large businesses and health care facilities, and help grow the local and regional economies at the same time.

Hazard Analysis and Critical Control Points (HACCP) Seminar

Posted on October 13, 2014, in AURI Events

Food safety has always been a concern for both producers and consumers. The Hazard Analysis and Critical Control Points (HACCP) Seminar will provide attendees with training in taking a preventative approach to food safety and reducing risk in the food production process. The event will focus on the impact of these issues for the food […]

bales in field

Science over the years

Posted on September 26, 2014, in Ag Innovation News, AURI News

The changing face of microbiology Humanity has relied on microbial fermentation for thousands of years for the production of wine, beer, yogurt and bread. Today, the significance of microbiology has not diminished with microbes still being used for the production of food and increasingly fuels and chemicals. The reduction in cost for genetic tools and […]

Food Safety Interventions for Small Meat Processors

Posted on September 28, 2012, in Tools

View Food Safety Interventions Powerpoint By Carissa Nath, AURI Meat Scientist The livestock and meat industries have made huge strides over the last 10 to 15 years to ensure they are producing the safest food supply in the world. However, there continue to be a large number of foodborne illness outbreaks; a number of these […]

Food Safety

Keeping Your Food Safe

Posted on September 26, 2012, in News

— by Liz Morrison Before Lavonne Kucera joined Caribou Coffee, she was part of a large food safety department at a multi-national company. But at Minneapolis-based Caribou, the entire food safety department is “me and only me!” Working solo, Kucera missed exchanging ideas with other experts in her field. Jan Lillemo had the same feeling. […]

2012 HACCP trainings set

Posted on January 27, 2012, in Ag Innovation Update

HACCP, Sanitation and Auditing workshops are being planned for 2012.

Safe Eating

Posted on April 1, 2011, in Ag Innovation News

Marshall, Minn. — “Recall” is an alarming word food for companies, especially when it’s caused by contamination. The ramifications can be long lasting and the recovery arduous for a business faced with a recall. Producing and marketing safe products is paramount for food companies — particularly those with meat products — so numerous steps are […]

Beefing Up

Posted on January 1, 2011, in Ag Innovation News

Marshall, Minn. — Consumer tastes that constantly change are a challenge for most retailers, marketers and product developers. But those who understand their customers gain more of the retail dollar. The beef industry gets it. To keep beef on the dinner menu in a health-conscious market, AURI and the Minnesota Beef Council are collaborating to […]