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AURI Videos

Learn more about AURI’s innovation initiatives through these AURI video productions. 

This webinar is part 1 of a 3-part virtual ag innovation series focused on supply chain development for novel and specialty crops in Minnesota and the Upper Midwest. Considerations to diversifying crop rotations with a novel or specialty crop are highlighted, along with discussion on who carries the burden of establishing early supply chain infrastructure, and more. This webinar was sponsored by Bremer Bank and Avisen Legal. Funding for this project was provided by the Minnesota Environment and Natural Resources Trust Fund as recommended by the Legislative-Citizen Commission on Minnesota Resources (LCCMR).
This webinar focused on anaerobic digestion, a process that utilizes manure and turns it into biogas. This biogas can be used similarly to natural gas or as a fuel to make electricity. The process can generate additional farm revenue, support the environment, serve as a solution to meet energy needs and provide nutrients for crops.
In part 2 of this two-part series the Co-Manufacturing Toolbox, cold storage studies, and the Minnesota Department of Agriculture (MDA)’s plans to enhance the directory of co-manufacturing and commercial kitchen spaces in Minnesota. Additionally, other assistance opportunities for local and regional meat processing infrastructure were explored. This webinar series was sponsored by Bremer Bank and Avisen Legal.
This event focused on how Minnesota farmers can meet the demand for additional oilseed crops and which cropping systems are well suited to make efficient use of available land. *Sponsored by Bremer Bank, the Mainstreet Businesses Focused on Food & Agriculture and the Minnesota Soybean Research & Promotion Council.
This webinar focused on the USDA grant AURI received for its Ag Innovation Center Program. Hear program details from the USDA, learn expected use of funds from AURI staff and gain insight from a producer’s perspective on how this program can advance value-added opportunities. This webinar was sponsored by Bremer Bank and the Mainstreet Businesses Focused on Food and Agriculture (MBFFA) Initiative.
Theme: Renewable Natural Gas from Biomass Feedstocks Using Anaerobic Digestion This Minnesota Renewable Energy Roundtable event focused on renewable natural gas and anaerobic digestion. Hear from knowledgeable speakers on innovative new work that is changing the landscape for renewable energy generation.
This webinar highlighted the importance of local nutrient recycling and current examples of nutrient-rich by-product streams. It also features a technology that one Minnesota company implemented to recover nutrients in a way that is easy to handle and transport.
This webinar focused on themes derived from the industry assessment of over 69 food, agriculture, and ecosystem partners across Minnesota, including a view of the economic, social, and ecosystem challenges and opportunities. Industry speakers illuminated gaps and successes in navigating market and supply chain challenges and provide a forward-looking perspective for the agriculture and food industry.
Opportunities exist to make renewable natural gas (RNG) an increasingly important part of the Minnesota renewable energy landscape. The agricultural and processing industries can play a vital role in this emerging RNG sector. Speakers: Erica Larson, J.D. – Counsel, Minnesota Gas at CenterPoint Energy Dr. Pratap Pullammanappallil – Associate Professor – Bioprocessing, University of Florida
The Covid pandemic put the spotlight on small meat processing and slaughter operations that bridge the gap between the local farmer and consumer. Training options for butchers has also declined while the existing skilled workers are aging out of the industry. This video from the Agricultural Utilization Research Institute includes experts from Ridgewater and Central Lakes Colleges who share information about new educational and technical opportunities for meat processing and slaughter. AURI also shares information about a mobile meat slaughtering grant opportunity it will be administering for the State of Minnesota.
In recent years, more and more consumers are searching out alternatives to traditional wheat-based products due to digestibility issues, such as non-celiac gluten sensitivity and irritable bowel syndrome. In response, the Minnesota Wheat Research and Promotion Council (MWRPC), in partnership with the University of Minnesota’s College of Food, Agricultural and Natural Resource Sciences (CFANS) and its Regional Sustainable Development Partnership, the Agricultural Utilization Research Institute (AURI), and Back When Foods, Inc., recently completed an initial study of options to reduce wheat digestibility concerns. This research has the potential to catalyze the creation of new products and processes that
Interested in locally raised fish for food and how MN could advance an aquaculture industry? Aquaculture is one of the fastest growing industries in the world, with the potential for significant impact on the state of Minnesota. While only one in five Americans are considered frequent fish and seafood purchasers, consumers are increasingly gravitating toward this source of protein, citing health benefits as an incentive. This video shares thoughts from leaders in Minnesota’s aquaculture industry and how they are positioning for growth. About AURI Connects: Fields of Innovation Fields of Innovation is a platform focused on bringing together
Over the past decade, solar energy has grown exponentially in Minnesota. As of 2020, the state ranked 15th in the nation in solar energy production and is home to nearly 9,000 solar installations. Many of these new solar sites are located in and near communities with a long tradition of harnessing the sun for another important use—agriculture. In this recording of the August Fields of Innovation webinar, we welcome leaders from the solar, ag, and food industries who are working to unlock the potential of Minnesota’s solar sites by connecting renewable energy and agriculture to produce energy and
The importance of digital marketing and e-commerce has grown steadily over the past decade and has greatly accelerated due to the COVID pandemic of 2020. Whether in response to lockdowns, closures of favorite businesses, fear of in-person shopping or a host of other factors, there has been a clear shift in how consumers discover, experience and purchase food brands, whether new or familiar. Navigating e-commerce and online marketing can be both intimidating and overwhelming for food businesses. In the current economy, an online presence is imperative for even the newest brands. Few consumers will see a brand as
Tofu is one of the most important domestic and international value-added food products derived from soybeans. In the manufacturing of tofu, soybeans are soaked, ground, pressed, and separated into two process streams: soymilk, which is later coagulated into tofu, and a high moisture soy pulp byproduct known as okara. While many consider tofu a nutritious food source, fresh okara has proven to be a difficult coproduct stream from which to extract significant value despite its fiber, protein, and nutrient content. Please join the Agricultural Utilization Research Institute, Northern Crops Institute, and Back When Foods to learn about efforts to
Aquaculture is one of the fastest-growing food industries in the world, serving as the primary source of aquatic animals available for human consumption since 2016. While only about one in five Americans are considered frequent fish and seafood purchasers, consumers are increasingly gravitating toward this source of protein, citing health benefits as an incentive. Bolstering the U.S. food fish industry could offer long-term food security benefits while presenting a local opportunity for Minnesota’s aquaculture industry to become an even more significant resource for supplying fresh products to consumers. A 2020 consumer research study conducted by Russell Herder on
A virtual panel discussion with University of Minnesota researchers Dr. George Annor and Dr. James Anderson along with food entrepreneur Brian LaPlante of Back When Foods, Inc. at the MN IFT Silent Auction discuss findings to date in this multi-year research project funded through the Minnesota Department of Agriculture’s Agricultural Growth, Research, and Innovation (AGRI) Grant and in collaboration with the Minnesota Wheat Research and Promotion Council. Continue Reading MNIFT Silent Auction – Developments in the Wheat Industry: Tackling Wheat Digestibility
The Agricultural Utilization Research Institute, the Minnesota Department of Agriculture, the Region Nine Development Commission and The Amazing Chickpea discuss Minnesota’s food and beverage manufacturing capabilities to identify gaps, opportunities and potential strategies that can support “ready‐to‐scale” food and beverage businesses. Continue Reading Discussing Food and Beverage Manufacturing in Minnesota (Webinar)
In July 2020, a coalition of Minnesota food and agriculture groups partnered to survey processors and manufacturers to better understand the supply chain effects of COVID-19. This webinar highlights the survey results from over 100 survey respondents from across Minnesota and provides takeaways on improving supply chain resiliency. Continue Reading Impacts of COVID-19 on Minnesota’s Food and Ag Supply Chain (Webinar)
The AURI Connects: Fields of Innovation platform focuses on creating a network of stakeholders across the value chain to support the commercialization of new and emerging crops. Watch our Food | Ag | Ideas Week webinar for a discussion on what it means to bring new and emerging crops to commercial markets. Continue Reading Fields of Innovation: Commercializing New Ag Opportunities (Webinar – Food | Ag | Ideas Week)
Please join University of Minnesota project researchers Dr. Jim Anderson and Dr. George Annor as they discuss current findings in a multi-year research project to increase wheat digestibility through the identification of wheat varieties and the exploration of fermentation as a processing technique to reduce FODMAPs in wheat food products. Continue Reading Reducing Anti-Nutrients Related to Wheat Digestibility (Webinar)
Most packaged food businesses start in a similar manner, with an entrepreneur producing at home or in a shared kitchen, hand packing products into relatively simple, often store-bought packaging, and selling at a farmer’s market or self-distributing to a handful of stores. However, as these businesses grow, their packaging needs to evolve. Whether the business will continue to self-produce or enlist a contract manufacturer or co-packer, the packaging must change to support distribution through a supply chain, allow retailers to effectively merchandise the product and differentiate itself from other products on the shelf. While every business is unique, there
Long a staple in American farms, children carried switchel out to the hayfields in mason jars so their parents could hydrate and reenergize. This was the thirst-quencher of choice for farmers during haying season, earning the nickname Haymaker’s Punch. It’s a blend of apple cider vinegar, fresh ginger and wildflower honey from local bees. http://www.stpaulswitchel.com/ Continue Reading St. Paul Switchel
Idea: While on their honeymoon, Kristin and Josh Mohagen honeymooned in Napa Valley, ready for an adventure in wine-tasting. What really piqued their tastebuds, though, were the exquisite products of chocolate makers they found in the valley and in San Francisco. Today, the Mohagens are creating artisan chocolate straight from Fergus Falls, Minnesota, with just two ingredients—cocoa beans from a plant whose scientific name “Theobroma Cacao” means “food of the gods,” and sugar. Continue Reading AURI & Terroir Chocolate