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Food

Food Safety Interventions for Small Meat Processors

    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 outbreaks can be traced back to meat products.

    Potential Health Benefits of Wild Rice and Wild Rice Products (Literature Review)

      Read the complete report: Potential Health Benefits of Wild Rice and Wild Rice Products (Literature Review) About This Report Wild rice has long been considered a live-giving food by the Native Americans, but there have only been a modest number of scientific studies of its potential health benefits. There has been no comprehensive review of the phytochemicals, which are complicated to define, but have potential health benefits. As the Agricultural… Read More »Potential Health Benefits of Wild Rice and Wild Rice Products (Literature Review)

      Smude’s Sunflower Oil

        Idea: 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: Nutritional analysis, product development, troubleshooting and innovation networking. Outcomes: Today, Smude’s is on shelves in major grocery chains, has a loyal customer base, is expanding its offerings to include flavor-infused sunflower… Read More »Smude’s Sunflower Oil

        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