Agricultural Utilization Research Institute
About AURI • To foster long-term economic benefit through development of new value-added uses for agricultural products Agricultural Utilization Research Institute
AURI Locations Agricultural Utilization Research Institute Offices Clients
Focus Areas Biobased Renewable Food Coproducts Products Energy Agricultural Utilization Research Institute
AURI’s Services Applied Research and Development Hands-on Scientific Assistance Innovation Networking Agricultural Utilization Research Institute
Idea to Commercialization Agricultural Utilization Research Institute
Idea to Commercialization Agricultural Utilization Research Institute
Idea to Commercialization • Project Trends: Health/wellness, functional foods, meal replacement, convenience, clean label, non- allergen, alternative proteins, convenience, artisan/craft and ethnic foods • Types of Products: Snacks, sauces, spreads, frozen foods, fermented products, beverages, ingredients, dessert and novelty items, and canned foods Agricultural Utilization Research Institute
AURI’s Labs Crookston Lab • Fermentation and Chemistry – Microbiological analysis, gas analysis, and fermentation Agricultural Utilization Research Institute
AURI’s Labs Waseca Lab • Co-Product Utilization – Grinding – Milling – Size reduction – Blending – Pelleting – Drying – Product characterization – Particle size analysis Agricultural Utilization Research Institute
AURI’s Labs Marshall Labs • Food Laboratory • Meat Laboratory • Analytical Chemistry Laboratory Agricultural Utilization Research Institute
AURI’s Labs • Food Laboratory Jason Robinson – Food formulation and product development – Nutrition facts labeling and nutritional analysis – Regulatory assistance – Sourcing ingredients and packaging – Analytical food product testing Lolly Occhino – Guidance on shelf-life – Thermal process and food safety review – Product stability and scale-up – Troubleshooting – Co-packer or commercial kitchen networking Ben Swanson Agricultural Utilization Research Institute
AURI’s Labs • Meat Laboratory – Product development – Scale-up – Processing – Smoking/cooking – Packaging – Co-packer identification – Regulatory assistance – HACCP Training – Troubleshooting Agricultural Utilization Research Institute
AURI’s Labs • Analytical Chemistry Laboratory – Chromatography – Spectroscopy – Wet chemical analysis – Physical characterization Agricultural Utilization Research Institute
Our Partners –– Agricultural Utilization Research Institute
Resources • Minnesota Department of Agriculture – Business Development Resources • Co-packer Directory • Shared Commercial Kitchen Directory • “How to Start a Food Business in Minnesota” http://www.mda.state.mn.us/~/media/Files/food/busi ness/startingfoodbiz.ashx Agricultural Utilization Research Institute
Resources • Minnesota Department of Agriculture – Grant Programs • AGRI Minnesota Value Added Grant Program • AGRI Agriculture Value-Added Feasibility Study Grant (VAFSG) • Tradeshow & Demo Support Program (TSP) • Minnesota Pavilions • http://www.mda.state.mn.us/food/business/internationaltr ade/itevents.aspx Agricultural Utilization Research Institute
Resources • Food Safety Resources – http://www.auri.org/2016/11/food-safety- resources/ Agricultural Utilization Research Institute
Resources • Midwest Pantry – http://www.midwestpantry.com/ • Grow North – http://www.grownorthmn.com/ • Neighborhood Development Center (NDC) – http://www.ndc-mn.org/ Agricultural Utilization Research Institute
AURI: Growing Minnesota’s economy one client at a time Agricultural Utilization Research Institute
Client Stories RedHead Creamery Idea to reality: Alise Sjostrom had dreamed of owning a creamery since high school. In the spring of 2014, she and husband Lucas began production at their artisan cheese making plant in Brooten, Minnesota. AURI’s role: Nutritional analysis and product development Outcomes: Redhead Creamery, named after the predominant hair color of Alise and her sisters, will turn out 60,000 pounds of cheese a year, a combination of fresh cheddar cheese curds and aged cheddar cheese. Agricultural Utilization Research Institute
Client Stories Suntava Idea to reality: Producing red dye from purple corn grown in southwest Minnesota. Suntava is finding commercial success with food and beverage companies looking to replace petroleum-derived red dye #40 with a natural colorant AURI’s role: Provided technical and extraction-process assistance Outcomes: Suntava was purchased by Healthy Food Ingredient, LLC and is selling into the food market Agricultural Utilization Research Institute
Client Stories Smude’s Sunflower Oil Idea to reality: 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. AURI’s role: Nutritional analysis and product development Outcomes: Smude’s is on shelves in major grocery chains, has a loyal customer base, is expanding its offerings to include popcorn and employs four employees. Agricultural Utilization Research Institute
Client Stories Bee Free Honee Idea to reality: Originally discovered by accident, the vegan sweeteners made from apples have made their way into retail outlets across the country. AURI’s role: Provided product development, nutritional analysis, labeling and a shelf-life study Outcomes: In over 1,000 retail outlets and just received a deal on Shark Tank. Agricultural Utilization Research Institute
Agricultural Utilization Research Institute
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