2019 Annual Report
A Year of Innovation.
“The impacts FAPC had on the food and agricultural industries in the state in 2019 are tremendous. From education and training sessions to client projects and food safety assistance, FAPC continues to be a resource for food processors.”
- Highlights and Impacts
FAPC continued to deliver technical assistance, education and training, product development and business growth support for the food and value-added agricultural industries in Oklahoma in 2019. It did so with an effective outreach program to food and agribusinesses in 62 communities and 44 counties across Oklahoma. FAPC serves as a catalyst for Oklahoma businesses, and in 2019, FAPC assisted large, medium, small and entrepreneurial businesses, having an impact of more than $28 million in sales. This year was busy, and FAPC successfully contributed to the economic well-being of the food and agribusiness industries of Oklahoma in 2019.
- Year in Review
- Client Projects - 154
- Journal Articles and Books/Chapters - 34
- Invited Papers Presented – 15
- Papers Presented at Conferences – 42
- Theses/Dissertations Published - 2
- Education and Training Events - 79
- Education and Training Attendees - 1,386
- Visitor Sessions/Tours - 233
- Visitors - 3,527
- Trade and Business Shows - 21
- Process Authority Letters Issued - 57
- Nutrition Label Sets Issued - 48
- Granted Research Funding - $849,305
- Food Safety Activities and Events - 435
- Livestock Harvested and Processed - 275
- Media & Communications Publications - 453
- Donors
FAPC established a Foundation Focus Program to enable the center to accomplish its mission with increased financial support from private donors. Because of this public-private partnership, FAPC is able to focus on delivering even greater economic impact to Oklahoma as it continues to serve the state’s value-added agricultural industry. FAPC would like to recognize the following 2019 donors:
- Dani Bellmer
- Birko Corporation
- BlendTech
- Tim Bowser
- Jim Brooks
- Braum’s Inc.
- Terra Brown
- Clements Foods
- Lupe Davila-El Rassi
- Nurhan Dunford
- Roy Escoubas
- Fresh Avenue Partners LLC
- Frito-Lay Inc.
- Andrea Graves
- Green Bay Packaging
- Mandy Gross
- Rodney Holcomb
- David Howard/Howard Enterprises LLC
- Joyce Hufford
- IFT-Oklahoma
- Divya Jaroni
- Erin Johnson
- La Tanja Johnson
- Sheary Johnson
- Pal Kalyanaraman
- Kize Concepts
- Tommy Kramer
- Angie Lathrop
- Log10 LLC
- Lopez Foods
- Made In Oklahoma Coalition
- Christie McComas
- William McGlynn
- David McLaughlin
- Monogram Food Solutions LLC
- Jake & Reneé Nelson
- Patricia Rayas-Duarte
- Riata Center for Entrepreneurship
- Dennis and Candace Slagell
- Shawnee Milling
- Karen Smith
- Sonic Restaurants Inc.
- Stillwater Centennial Rotary Club
- Triple-S Farms
- Value Added Products
- Venturing & Emerging Brands
- Chuck and Susan Willoughby
- Giving BackFAPC takes an active role in helping with community efforts such as the annual Stillwater United Way Campaign and food donations to the Oklahoma Regional Food Bank. In 2019, FAPC raised over $5,500 for the Stillwater United Way through fundraising events and employee payroll deduction. FAPC also has provided more than 8,000 pounds of meats and other food products to the Regional Food Bank of Oklahoma since receiving approval from the Board of Regents for the Oklahoma Agricultural & Mechanical Colleges in April 2009.
Featured Projects
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Developing Snack Products from Brewer’s Spent Grain
Dani Bellmer, Food Process Engineer
Brewer’s Spent Grain, or BSG, is a processing waste generated in large quantities by the brewing industry. It is estimated more than 38 million tons of BSG is produced worldwide each year and is usually used as animal feed, composted or thrown into landfills. BSG contains valuable nutritional components, including protein, fiber and antioxidants. Due to its brittle texture, strong nutty flavors and dark color profiles from the presence of barley and hops, BSG has seen limited use in food products for human consumption. The goal of this project is to evaluate several potential methods for making an appealing snack product utilizing varying percentages of BSG.
Iron Monk Brewing Co. in Stillwater, Oklahoma, is providing BSG samples, and the samples are dried and milled into flour. Three different formulations have been created, using slightly different cooking methods: 1) a batter formulation that must be cooked before being baked, 2) a flatbread that must be grilled and then baked, and 3) a dough that is rolled, sectioned and baked until crisp. Varying percentages of BSG have been incorporated into each formulation, ranging from about 10-40%. All three new product formulations have resulted in snack products with potential consumer appeal. The snack chips reduce the robust flavors of the BSG, while encouraging the texture promoted by the barley.
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Developing a Low-Cost Texture Measurement Device for Food
Tim Bowser, Food Process Engineer
Texture is an important physical property of food that may be used to measure and predict quality aspects of a product including hardness, brittleness, tensile strength modulus of elasticity and shelf-life. Texture measurement tools and procedures are typically complex and require a significant investment in equipment and training to be effective.
A low-cost texture meter was built and tested for measuring hardness of food products. Inexpensive components, commonly used in robotics, are utilized to manipulate a digital force gauge. The calibrated force gauge measures compression and tension and may be interfaced with a personal computer via a USB cable (optional). Two buttons are used to operate the device. Total cost of the system is about $600.
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Developing Value-Added Products from Pecan Shells
Nurhan Turgut Dunford, FAPC Oil/Oilseed Specialist
Pecans are one of the few cultivated native plants in the U.S. In 2016, 134,400 metric tons ($697 million value) of pecans were produced in the U.S. Pecans are native to Oklahoma, and the annual pecan production in the state is more than 16 million pounds. Despite the large production, value-added processing of pecans is not well developed in the state and the value generated by this industry remains relatively low.
Previous studies have indicated that higher levels of phenols and tannins were found in the pecan shells (represent about 40-50% of the nut weight) than in the edible part, i.e. pecan meat or halves. These compounds have nutritional and medicinal value due to their potent antioxidant capacity. Phenolic acids and flavonoids also are shown to have antimicrobial properties.
The objective of this study is to optimize sustainable technologies for recovering biologically active and health beneficial compounds from pecan nut processing/shelling industry by-products and waste streams. Although not part of the current study due to the time and funding limitations of the grant supporting this project (U.S. Department of Agriculture through Oklahoma Department of Agriculture, Food and Forestry-ODAFF, Specialty Crops Program), these extracts can be formulated into functional foods, nutraceuticals and cosmetics.
Currently, 10 pecan varieties are being screened for their phenolic contents. Extracts obtained from the by-products and waste streams generated at a pecan shelling facility operating in Oklahoma are being tested for their antimicrobial, anticancer and antioxidant capacity.
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Overview of SNAP Eligible and Ineligible Household Behaviors
Rodney B. Holcomb, Agribusiness Economist
A positive correlation between Supplemental Nutrition Assistance Program support and obesity has been observed, so the 2018 Farm Bill proposes to incentivize healthier diets of SNAP participants via methods similar to the Healthy Incentives Pilot from the 2008 Farm Bill. Research being conducted at FAPC examines nutrients received from foods purchased by SNAP participating, SNAP eligible but non-participating and SNAP ineligible households using data from the Food Acquisition and Purchase Survey. The goal is to analyze both differences in food expenditures and macronutrient acquisitions among the three household types.
Analyses indicate SNAP participating households purchase 5,478 more calories than required for a healthy diet each week. Foods purchased by SNAP participating households contain levels of fat accounting for 43% of calories, which is more than recommendations of the Acceptable Macronutrient Distribution Range. Although SNAP assistance allows households to spend $28.5 less than SNAP ineligible households on food each week (after adjusting for household size), SNAP participating households still spend a higher portion of bi-weekly income (10% more) on food than SNAP ineligible households. Further analyses are being completed with the intent of providing policymakers a unique perspective of SNAP participant shopping/consumption patterns to help design appropriate healthy diet incentives.
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Some Properties of Scrim Lumber Manufactured from Eastern Redcedar
Salim Hiziroglu, FAPC Wood Products Specialist
GrassBuilt Inc. has been producing scrim lumber from bamboo for structural and non-structural applications. The company showed an interest in using eastern redcedar as a raw material to produce scrim lumber. It is well known that eastern redcedar, an invasive species in Oklahoma, is creating a significant ecological problem. Several eastern redcedar logs were shipped to the GrassBuilt facility, and nine scrim billets measuring two feet in length were produced. The objective of this work is to determine both physical and mechanical properties of these billets so further steps can be taken to convert this invasive species into value-added products such as scrim lumber.
Scrim billets, supplied by the manufacturer, were cut into smaller samples to evaluate their dimensional stability, bending characteristics in the form of modulus of elasticity and modulus of rupture, as well as internal bond strength and Janka hardness of the samples. Comten Testing System equipped with 2,000 pounds load cell was employed for the mechanical tests. Based on the findings in this experimental study, all samples showed satisfactory properties as compared to those determined in previous studies, which used different wood species. Eastern redcedar would have a potential to manufacture scrim lumber that may result in converting such invasive species into a value-added composite material.
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Determining the Suitability of Sodium Acid Sulfate as a Produce Wash Sanitizer
Ravi Jadeja, FAPC Food Safety Specialist
Fresh produce are high in vitamins and minerals, making them an essential part of the world’s diet. However, foodborne illness related to the consumption of fresh produce is widely reported. In fact, produce was the most commonly identified vehicle implicated in foodborne illness cases. Good agricultural practices and implementation of a food safety plan at the farm level have been utilized to reduce product contamination. However, it is not possible to completely eliminate contamination risk during the growing and harvesting process. To reduce cross-contamination during post-harvest handling and washing, sanitizers such as chlorine and peroxyacetic acid are commonly used by the produce industry. These sanitizers are sensitive to organic load, temperature, pH variations and changes, and have shown to have reduced efficacy with continued use. Therefore, there is a need for a sanitizer that can effectively reduce cross-contamination during post-harvest handling of produce.
Research has shown a novel sanitizer, sodium acid sulfate, could effectively eliminate foodborne pathogens from produce. The research team has investigated how sodium acid sulfate can inactivate bacterial pathogens using molecular techniques and also determined the suitability of various concentrations of sodium acid sulfate to reduce E. coli O157:H7 and S. Typhimurium DT 104 from bell peppers and cantaloupes.
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Evaluating the Impact of Biofilms on Food Safety
Divya Jaroni, Food Microbiologist
Biofilms formed by foodborne pathogenic bacteria have become a problem for the food industry. Bacteria can attach, colonize and form biofilms on a wide variety of food contact surfaces commonly used in food processing plants, including equipment, belts and floor drains, as well as on vegetables and meat products. Bacteria hiding in biofilms also are generally more tolerant to environmental stressors, sanitizing agents and antimicrobials applied in the food industry. In addition, sloughing of these cells can be a persistent source of contamination. Thus, biofilms are of great food safety concern and pose a significant challenge to the food industry.
Considerable research has been directed at evaluating the impact of biofilms on food safety and understanding the mechanisms of biofilm formation by these pathogens. Studies also have investigated the tolerance of bacteria in biofilms to sanitizing agents. Research at FAPC involves several alternative methods, such as the use of enzymes, bacteriophages and naturally derived antimicrobials for the reduction of biofilms on food and food-contact surfaces. In studies conducted on spinach and romaine lettuce and on food-contact surfaces, stainless steel and high density polyethylene, it was found bacteriophage cocktails effectively reduced biofilms to undetectable levels. Enzyme produced by bacteriophage also was successful in removing STEC biofilms from stainless steel and high density polyethylene surfaces.
In another study, a natural antimicrobial, sodium acid sulfate, is being evaluated for disruption of biofilms in poultry processing facilities. Further research is being carried out to also evaluate the efficacy of these methods on the removal of biofilms from cattle water troughs and poultry environments. Results from the studies suggest bacteriophages, enzymes and natural antimicrobials could prove to be effective alternatives to control the formation of bacterial biofilms and bacteria hiding in those biofilms.
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Testing the Potential of Rubaiyat Grape as a Coloring Blend for Oklahoma Red Wines
William McGlynn, FAPC Horticultural Products Processing Specialist
Rubaiyat is a hybrid grape variety developed at Oklahoma State University by Herman Hinrichs and introduced in 1975. The grape has been grown in a handful of vineyards around the state since then, including the Cimarron Valley Research Station near Perkins, Oklahoma. It has never seen wide-spread commercial production, however, and very little research has been done on its winemaking properties. Unlike most grapes, Rubaiyat contains pigment not only in the skin but also in the pulp of the grape berry. This may make it particularly suitable as a teinturier – a grape used mainly to help color blended wines. Having an easily grown coloring grape could be a boon to the Oklahoma wine industry; one common issue with many Oklahoma-grown red grapes is relatively poor color caused by ripening issues.
Rubaiyat grapes are being grown at the Cimarron Valley Research Station and will be harvested during the summer. Wine samples will be produced using three different skin-contact times during early fermentation. These samples will be analyzed for total pigment concentration and the relative concentrations of different pigment types. Other standard wine quality characteristics will be analyzed as well.
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Validating Biltong per the USDA-FSIS Requirement
Peter M. Muriana, FAPC Food Microbiologist
Biltong is a South African dried meat product that is described as being similar to beef jerky. Regulated by the U.S. Department of Agriculture – Food Safety and Inspection Service, the agency requires dried beef products like beef jerky receive a process adequate to render a 5-log reduction of Salmonella. This is readily achieved with beef jerky because it is often heated to as high as 180 degrees F. However, traditional South African biltong does not receive a heat lethality treatment and is generally dried at 70-77 degrees F at 50-60% relative humidity. To manufacture or sell biltong in the U.S., processors must demonstrate the process to manufacture biltong can achieve the required 5-log reduction of Salmonella. Stormberg Foods contacted FAPC and requested validation assistance for biltong per the USDA-FSIS requirement.
Communication was initiated with USDA-FSIS to pose questions on what is considered important to USDA for accommodating the objective, for USDA evaluation of validation protocols and any particular criteria they wanted to see in a final report. The process would require an antimicrobial treatment in addition to the spice/vinegar marinade that is involved in most biltong processes. Antimicrobials acceptable to USDA-FSIS are found in the “safe and suitable ingredients list” updated regularly by agency. With a process using 5 Salmonella serovars, vacuum-tumbler, Hotpack humidity oven, and temperature and humidity probes, a greater than 5-log reduction using Mionix Acidified Calcium Sulfate (RTE-01 and RTE-17) and ADM lactic acid (5%) was achieved. Part of the success also is the method of enumeration that according to USDA-FSIS, has never been requested to use for either beef jerky or biltong. Since completion of successful validation of biltong, three additional out-of-state companies have contacted FAPC to perform validation studies on their processes.
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Unleashing Potential of Fermented Grain Systems
Patricia Rayas Duarte, FAPC Cereal Chemist
Probiotics (live bacteria) have beneficial effects in the digestive system of humans, pets and farm animals. The benefits include modifying microbiota of the gastrointestinal track, aiding in the digestion of nutrients in the diet and, most importantly, protecting against pathogens. In 2018, the global probiotics market was estimated at $49.4 billion and is projected to grow at 7% by 2023. The growth is expected to remain high due to the increased awareness of the digestive health benefits of probiotics.
In this study, fermented grain products like sourdough were used as a source of bacteria strains with potential digestive health benefits. Among the selecting criteria were enzymatic activities that make nutrients available during digestion and in vitro pathogen inhibition. From the collection of isolated bacteria, the top six strains were tested in vivo using a chicken model. Chickens in the probiotic group had more efficient feed conversion ratio up to 4 weeks old. Birds receiving probiotics supplements coped better when subjected to heat stress compared to the control without probiotics. In vivo studies are programed to assess their potential to protect against known foodborne pathogens found in chicken.