AURI Videos

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

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.
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.
This AURI Connects: Fields of Innovation webinar focuses on the development of innovative, farmer-focused ag technologies. We look at work being done in the Red River Valley of Minnesota and North Dakota to develop new technologies that will help producers address challenges, exploit new opportunities, and bring new and emerging crops to market.
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.
Jason Robinson, AURI project development director, takes attendees through the “Packaging Guide for Scaling Food Businesses.” This guide from AURI is a free resource designed to help entrepreneurs and food businesses navigate packaging considerations and make the best decisions for their situations.
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
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.
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.
Prairie Smoke Barbeque Sauce is produced, bottled, and marketed at Westbrook Walnut Grove High School, a small school in Southwestern Minnesota, as part of a Student Entrepreneurship program. AURI provided nutritional analysis and assistance.
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.
Americans love cheese. In fact, the USDA says U.S. cheese consumption is up 42 percent in the past 25 years. The average American consumes more than 33 pounds of cheese each year, still less than half of the nearly 72 pounds per year consumed by people in Greece and nearly 53 pounds by the French.
Mike Rakes took a family recipe from an entrepreneurship project to a commercial reality. Philia Foods feta spreads are now in more than 70 Minnesota outlets, creating another market for locally-produced cheese. More information can be found at
AURI helps develop new uses for agricultural products through science and technology, partnering with businesses and entrepreneurs to bring ideas to reality.
Learn about AURI’s process development. AURI helps develop new uses for agricultural products through science and technology, partnering with businesses and entrepreneurs to bring ideas to reality.