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Natural & Organic Meat Processing Guide

    Over the past 10-15 years the food industry has seen a push from consumers for products that are more “label friendly” or minimally processed. Often times this means developing products with as few added ingredients as possible. However, one of the biggest challenges to meat processors is the fact that the consumer still desires the same taste and appearance in these minimally processed products that conventional products possess. Therefore, in order for processors to meet consumer demands, they must create minimally processed products without sacrificing the taste and appearance of the product.

    Evaluation of different cleaning agents for the removal of membrane biofilms

      Read the report: Evaluation of different cleaning agents for the removal of membrane biofilms About this report: Dairy concentration membranes are prone to biofouling, which leads to their reduced performance and also poses quality and food safety issues. This research looked into inhibiting and controlling biofilms on whey reverse osmosis (RO) membranes. Conclusions: The studies conducted so far established the resistance of bacterial isolates in both planktonic and embedded state.… Read More »Evaluation of different cleaning agents for the removal of membrane biofilms

      Modifications in the CIP protocols for removing biofilms on whey RO membranes

        Read the report: Modifications in the CIP protocols for removing biofilms on whey RO membranes About this report: This report looks to evaluate a typical Common Industry Protocol, CIP, protocol against membrane biofilm isolates in planktonic and embedded states. Conclusions: The existing CIP protocol is inadequate to control membrane biofilms, and modifications such as enzyme cleaning step can help in improving its efficacy. Project Outcomes: The project findings will benefit… Read More »Modifications in the CIP protocols for removing biofilms on whey RO membranes

        Omega 3 Claims Guide

          AURI has received several requests for technical assistance related to omega-3 and omega-6 fatty acids and the allowed health claims for products containing these important nutrients. The information in this brochure is meant to guide clients as they investigate the omega-3 and omega-6 content of their products. File Attached: Omega_3.pdf

          Utilizing Ash as a Nutrient Source for Corn

            Land application of industrial materials and by-products has been common for decades. Recent expansion of the biofuel industry has resulted in significantly large quantities of these by-products, like dried distillers’ grains (DDG) and solubles. Utilizing these by-products is critical to the future success, profitability, and sustainability of the biofuel industry. This study was funded by the United States Department of Energy. File Attached: 2009_Utilizing_Ash_as_a_Nutrient_Source_for_Corn_Feb_2010.pdf