Food

Below you will find a library of 50 downloadable nutrition facts panels in PDF form based on AGC member products and generated using the US Department of Agriculture’s (USDA’s) Food Composition Database or other verified data sources.

Below you will find a library of 50 downloadable nutrition facts panels in PDF form based on AGC member products and generated using the US Department of Agriculture’s (USDA’s) Food Composition Database or other verified data sources.

 

Milled Products:

Barley Flour, Whole Grain

Bread Flour, High Extraction

Bread Flour, Whole Grain

Buckwheat Flour, Whole Grain

Cornmeal, White/Grits

Cornmeal, White Whole Grain

Cornmeal, Yellow/Polenta

Cornmeal, Yellow/Grits

Cornmeal, Yellow Whole Grain

Einkorn Flour, Whole Grain

Emmer Flour, Whole Grain

Kernza Flour, Whole Grain

Oat Flour, Whole Grain

Rye Flour

Sorghum Flour, Whole Grain

Spelt Flour, White

Spelt Flour, Whole Grain

Teff Flour, Whole Grain

Wheat Flour, All Purpose Unenriched

Wheat Flour, Whole Grain Pastry

Wheat Flour, Turkey Red High Extraction

 

Whole Grain Products:

Arikara, Whole Bean

Barley, Hulled Grain

Black Turtle, Whole Bean

Buckwheat, Whole Grain

Corn, White or Yellow Popcorn

Corn, White or Yellow

Cranberry, Whole Bean

Flaxseed, Whole Grain

Kernza, Grain

Kidney, Whole Bean

Millet, Grain

Oats, Grain

Small Red, Whole Bean

Sorghum, Whole Grain

Soybean, Grain

Spelt, Grain

Sunflower, Dried Kernels

Teff, Grain

Wheat, Hard Red Spring Grain

Wheat, Hard Red Winter Grain

Wheat, Hard White Spring Grain

Wheat, Soft Red Winter Grain

Wheat, Soft White Winter Grain

Wild Rice, Grain

*Disclaimer: The nutrition facts label provided by AURI is calculated based on nutrient ingredient library values. Any changes to the product blends will impact the nutrition facts. While AURI makes every effort to provide accurate nutrition information, the brand owner, according to the FDA, is solely responsible for the accuracy of the label. For confirmation, consult a certified laboratory to validate nutritional values through product testing AURI shall not be held liable for any damage resulting from the sale, handling, contact, use, or consumption of any product.

Below you will find a downloadable spreadsheet “calculator” that can generate weight percent-based nutrition facts on more complex finished product blends (customizable up to 5 grain ingredients). To identify individual serving nutrition for use in this calculator, click here for a library of 50 downloadable nutrition facts panels in PDF form based on AGC member products and generated using the US Department of Agriculture’s (USDA’s) Food Composition Database or other verified data sources.

To use the calculator, download the spreadsheet onto your computer and fill in the weight-based percentage composition of your grain or flour blend (up to 5 ingredients). The calculator will then generate compiled nutrition facts information on both a 100-gram basis and a serving size basis. You can then input the nutrition information based on the serving size into a low cost/free, publicly available nutrition label generators for a user-friendly experience that does not require expensive labeling services. Examples of nutrition label generators include:

https://www.nutritionfacts-labels.com/
https://www.onlinelabels.com/tools/nutrition-label-generator

Please note, the serving size gram weight is pre-populated in the calculator, at 30 grams for flour blends, 45 grams for whole grain blends, and 35 grams for legumes (according to FDA reference amounts for these product types) This can be adjusted simply by entering a new serving size (in grams) into the indicated cell.

*Disclaimer: The nutrition facts label provided by AURI is calculated based on nutrient ingredient library values. Any changes to the product blends will impact the nutrition facts. While AURI makes every effort to provide accurate nutrition information, the brand owner, according to the FDA, is solely responsible for the accuracy of the label. For confirmation, consult a certified laboratory to validate nutritional values through product testing AURI shall not be held liable for any damage resulting from the sale, handling, contact, use, or consumption of any product.

 

The Agricultural Utilization Research Institute (AURI) offers a comprehensive program to catalyze and support small businesses and entrepreneurial innovation in value-added agriculture: AURI’s Entrepreneur in Residence (EiR) Program. AURI believes this program is a critical component in the success of its programs and mission.

Moving from ideation to proof of concept and early demonstration is a costly but critical step in product development. The EIR Program intends to make this step more accessible by providing qualified entrepreneurs with access to laboratory facilities and support through a period of residency at AURI’s facilities. Such access allows the Entrepreneurs in Residence to use and benefit from specialized equipment and facilities that may otherwise be out of reach or prohibitively expensive.

AURI’s EiR Program is also designed to provide support to entrepreneurs in their efforts to obtain non-dilutive funding through grants from Federal, State, and other public or private entities. For example, some research and development grants may not allow financing for laboratory space and facilities or require the grantee to provide matching funds. The AURI EiR program provides qualified entrepreneurs with a source of in-kind matching funds, increasing the likelihood of a grant award.

Any IP developed under the EiR program will be assigned to the Entrepreneur, thus leaving them unconstrained in pursuing further commercialization efforts after the EiR residency has been completed.

Participation in AURI’s EiR Program
The EiR program is open to single proprietors, partnerships, or limited liability corporations organized under the law of Minnesota or with a principal place of business in Minnesota. AURI expects the beneficiaries of the EiR program to be mainly pre-revenue small or individual businesses, although different situations may be considered to the sole judgment of AURI.

To optimize the use of limited laboratory and staff resources, AURI will limit the number of concurrent EiR projects with a preference for residencies not more than 8 months in duration. To be eligible for AURI’s services, program candidates must benefit Minnesota’s agricultural sector and agricultural products, demonstrate the potential for positive impact on Minnesota’s economy and be commercially viable. In addition, candidate’s products or processes must fit within one of AURI’s focus areas:

• Food,
• Coproducts,
• Biobased Products,
• Renewable Energy.

EiR candidates must also demonstrate the capacity and intent to continue commercializing their idea upon residency completion. Finally, EiR candidates must provide a plan of work and business plan with a budget that reflects their ability to support the project during residency and their strategy to continue the project funding afterward.

To learn more about this program or request additional information about applying to the Entrepreneur in Residence program, please send an email to EiR_request@auri.org.

The EiR program is offered in partnership with Minnesota State University, Mankato’s Mainstreet Businesses Focused on Food and Agriculture initiative (MBFFA).