In this episode, Jamie Dickerman interviews Gail Dennison from the Hormel Institute to explore how research at the intersection of food, agriculture, and health can shape the future of nutrition and disease prevention. They discuss the Institute’s history, ongoing projects, and the importance of making healthy eating accessible and convenient.
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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: Continue Reading Food Safety Resources
Free event May 14 will unveil industry-first resource and grant opportunities The Agricultural Utilization Research Institute (AURI) will unveil an exciting industry-first resource during its upcoming event, AURI Connects: Webinar Wednesday, hosted via Zoom from noon to 1 p.m. CT on May 14. The webinar is free of charge, but registration is required. The webinar will showcase a new meat processor benchmarking tool developed by Christianson Benchmarking in collaboration with… Continue Reading AURI Webinar to Showcase New Meat Processor Benchmarking Tool
Launched in 2015, Hoyo embarked on a journey to fill an important employment and cultural food gap in Minnesota’s economy. The state is home to the largest population of Somalis in the country, but at the time, statistics indicated that Somali refugees had a 21% unemployment rate in the state. To help address this shortfall, Hoyo (“mother” in Somali) was founded by three Somali sisters and a family friend. It… Continue Reading Where Are They Now? – Hoyo
A gallon of milk in a display case at a grocery store contains whey and casein protein. There are two common forms of beta-casein: A1 and A2. A1 milk is the most common milk made and sold in the world today. It contains a mix of the A1 and A2 proteins, whereas A2 milk exclusively contains the A2 beta-casein protein. The product was first developed in New Zealand in the… Continue Reading AURI Publishes A2 Milk Market Assessment