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
Learn more about AURI’s innovation initiatives through these AURI video productions.
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
Watch the AURI Connects: Fields of Innovation June 25th webinar to learn about research into reducing wheat digestibility issues, hear from industry experts and growers on the meaningful impact of this research for the industry overall—from the farmer and the bread processor to the consumer.
AURI team members in Marshall, MN highlight various lab capabilities which support biobased, coproduct, food, and renewable energy projects.
To mark “National Beef Month,” May’s AURI Connects: Fields of Innovation welcomes a panel of Minnesota beef producers and industry leaders working to increase the environmental sustainability and resiliency of beef production through the implementation of regenerative agricultural practices.
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 AURI team members in Waseca, MN highlight their lab capabilities which support renewable energy, coproduct, biobased and food projects.
AURI Connects: Fields of Innovation explores how different agricultural education programs help develop the next generation of agriculture, food, and natural resources innovators.
The University of Minnesota West Central Research and Outreach Center in Morris, MN has been a pioneer in the development and demonstration of renewable energy technology which supports the potential of green ammonia in agriculture.
The Plant Based Foods Association (PBFA) is one of the leaders in identifying and building new opportunities in the plant-based foods industry. Watch our AURI Connects: Fields of Innovation webinar to learn from PBFA leaders about the potential plant-based foods have for U.S. agriculture.
Dr. Jimmy Gosse guides participants on a five-year road trip through the case study on the use of RePlay Agricultural Oil and Preservation Agent® by the City of Hutchinson. This research was funded by the Minnesota Soybean Research and Promotion Council.
Learn more about winter oilseed crops, their potential uses, and how cash cover crops can provide producers with both economical and sustainable options to diversify crop rotations, protect and improve soil health, and grow new markets
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.
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.
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.
Look at work done in Minnesota to test and develop new, market-based models to provide financial incentives to farmers that implement practices – such as new cash cover crops – that improve soil health, store carbon in soils, and reduce nutrient runoff from their fields.
Dr. Claire Sand of Packaging Technology and Research presents sustainable packaging concepts for fresh ground beef that can improve consumer confidence by providing tangible and visible demonstrations of the beef industry’s commitment to reducing its environmental footprint.
Tessa Peters, Crop Stewardship Manager for The Land Institute, and Christopher Abbott, Co-Founder of Sprowt Labs and Perennial Pantry, discuss market opportunities for a promising new crop being produced by Minnesota farmers: Kernza® Perennial Grain.
AURI presents a webinar on the current state of the industrial hemp industry in Minnesota and opportunities surrounding hemp fiber, food, fuel and feed.
Dr. Claire Sand of Packaging Technology and Research shares the results of a novel research project focused on identifying opportunities to sustainably reduce food loss and waste in Minnesota food processing and explore new uses for food waste.
Elena Byrne from Renewing the Countryside covers the challenges and gaps that deter local sourcing by food manufacturers while also sharing potential solutions.
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.
Ariel Kagan, Minnesota Department of Agriculture’s strategy and innovation specialist, shares insights from the Halal and Kosher Meat Market Assessment Project about these markets and what they may mean for your farm or work.
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.
AURI offers food entrepreneurs a unique resource for product development. Our facilities on the Southwest Minnesota State University campus now include a Food Product Evaluation and Sensory Lab. View the video to learn more.
Published Nov. 20, 2019
Running time: 3 min 54 sec
Published Nov. 20, 2019
Running time: 3 min 54 sec
In this video, representatives from major institutions, government organization and legal experts discuss the support structure available within the burgeoning hemp industry.
In this panel, David Ladd of the Minnesota Industrial Hemp Association and Joe Radinovich from the MN Hemp Association discuss recent innovations in growing and procesing.
This video contains discussions with scientists and a representative of MDA about the lessons learned since growing hemp became legal under the Farm Bill.
Highlights from an event, hosted by AURI, Qualisoy and the United Soybean Board, promoting the health and economic benefits for using High Oleic Soybean Oil in commercial food service settings.
Running time: 4:04
Running time: 4:04
Learn about a new biobased road sealant, with connections to Minnesota Farmers, which extends the life of roadways beyond that of traditional products.
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
Learn more about AURI, a Minnesota-based nonprofit corporation whose mission is to foster long-term economic benefit for Minnesota through value-added agricultural products.
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. http://www.stpaulswitchel.com/
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 philiafoods.com.
Most Americans don’t get enough fiber in their diets. If research into an innovative new technology bears out, an underutilized dairy ingredient could soon provide a hidden, healthy fiber boost.
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.