Nurhan Dunford, oil/oilseed specialist, describes tasting the world-famous balsamic vinegar in Modena, Italy, when she was on sabbatical leave last year.
In this value-added blog, Renee Albers-Nelson, FAPC baking and milling specialist, explains the process of analyzing wheat entries for the annual Oklahoma 4-H/FFA Wheat Show Quality Improvement Program.
Nurhan Dunford, oil/oilseed specialist, explains simit, a ring-shaped baked product significant to Turkish culture, while she is on sabbatical leave at Ege University in Turkey.
Dani Bellmer, food process engineer, describes how universities are combating plastic pollution with alternatives for single-use plastics on college campuses.
Nurhan Dunford, FAPC oil/oilseed specialist, describes the nutritional needs of infants, who should not be fed cow’s milk as the types of protein and fat present are difficult for babies to digest.
Kirsten Hollansworth, communications graduate assistant, describes the importance of agricultural communications to promote resources and people at FAPC.
Joel Jackson, pilot plant manager, explains the expectations and yields for first-time customers searching for a new supply of beef throughout the pandemic.
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.
Rachael Reagan of Kitchen 66 embraces the role of sideline cheerleader for food entrepreneurs. However, there's not a playbook in the game that could prepare anyone for a pandemic. While it undoubtedly there is struggle, there’s also potential for shining spots of progress.
Nurhan Dunford, FAPC Oil/Oilseed Specialist, discusses the confusion about cannabis-based products, which she believes stems from the fact that cannabis refers to a number of plant species.
Courtney Phelps-Talbot of Mountain View Meat Co. discusses how the family business has overcame struggles and challenges and the importance of supporting small, local businesses.
Nurhan Dunford, FAPC oil/oilseed specialist, discusses how each person has a unique network of microorganisms or microbiota, which consist of both beneficial and potentially harmful microbes.
David Moe, food processing consultant, discusses how food wars have resulted in more food choices for everyone and has led to a war to develop competitive and applicable food products.
Nurhan Dunford, FAPC oil/oilseed specialist, discusses how new technologies continue to change consumer experiences and lifestyles and variety, quality and affordability of the foods we consume and the business practices through fierce competition.
David Moe, food processing consultant, reflects over the ever-changing real, less real and perceived practices related to food and food systems over the years, and the one thing that stands out is people still eat.
John Patrick Lopez of Lopez Foods, explains how social media can help organizations, businesses or people communicate important information relating to industry.
Megan Silveira, FAPC communications graduate student, challenges individuals involved in the production and processing of food products to embrace transparency.
David Moe, food processing consultant, talks about his love for eating hot dogs and how he was not surprised when one of his favorites products switched to the "perception first" agenda and jumped on the "uncured" bandwagon.
Mandy Gross, FAPC communications services manager, discusses how companies and businesses can create a social media strategy to help meet business needs.
Dave Moe, food processing consultant, discusses how both Whole Foods and Krispy Kreme filled a void geared toward different demographics and expectations.
Kevin Barker of the University of Oklahoma Housing Food Services discusses how OU Food Services works with local vendors and the criteria they use for local purchases.
Nurhan Dunford, FAPC oil/oilseed specialist, discusses the importance of consumers understanding the content, intended function and potential effects of various categories of edibles available in the market.
