Renee Albers-Nelson, FAPC milling and baking specialist, explains the components behind the aroma of fresh baked bread in honor of National Family Baking month.
Kirsten Hollansworth, FAPC communications graduate assistant, breaks down how to set achievable goals by focusing on goals that are specific, measurable, achievable, relevant and timely.
Stephanie Baker, FAPC quality management specialist, explains the information in a Certificate of Analysis, which ensures raw material meets the specifications defined by the manufacturing company and agreed to by the company purchasing the material.
Nurhan Dunford, FAPC oil/oilseed specialist, describes the relationship between healthier diets and fermented foods, which she describes to be growing in popularity with young consumers.
Canned wine has gained popularity during the past several years, and the product options in that category have grown tremendously. Learn more about this newest trend for packaging options in wine from Dani Bellmer, FAPC food engineer.
All food companies must comply to basic food safety regulations and use good manufacturing practices as designated by certain agencies. Learn more about food safety audits from FAPC's Stephanie Baker and Andrea Graves.
The global COVID-19 pandemic revealed unexpected and complex risks to humanity. Learn how urban agriculture has provided tremendous opportunities for sustainable food production and local development from Nurhan Dunford, FAPC oil/oilseed specialist.
Business growth is incredible, but it can come with challenges. Increased production volume is the key to selling more product. Most small businesses have likely come across using a contract packager or co-packer as an option to scale up their businesses. Learn the six steps to finding a co-packer from Ashley Sutterfield of Metzger & Roth.
January is considered a slow month for many food manufacturers as food sales take a dip. With this being said, it is the perfect time to conquer what Andrea Graves, FAPC business planning and marketing specialist, has titled the top 10 list of actions a food company needs to do annually.
Scientists and food manufacturers have been working on new technologies to allow for sugar reduction in foods for many years. Nurhan Dunford, FAPC oil/oilseed specialist, discusses some of these innovations and what consumers can do to limit added sugar in their diets.
Stephanie Baker, FAPC quality management specialist, explains the importance of quality management in the food industry and her plans for helping small businesses in the state.
On the cusp of launching FAPC’s latest website redesign, Mandy Gross, FAPC communications services manager shares her top 10 list for building effective websites.
Nurhan Dunford, FAPC Oil/Oilseed Specialist, discusses a 2020 survey that highlights how the COVID-19 global pandemic has changed the way we shop for, eat and think about food.
