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Elsewhere in Ag Innovations

Posted on January 8, 2014, in News

–by Ashley Harguth Eye-tracking technology The National Pork Board has conducted eye-tracking research to determine what consumers look at while buying meat and for how long. The research also identified which images and messages resonate best with shoppers. The results show that images of whole cuts of pork attract consumers’ attention quickly. Consumers also prefer […]

Elsewhere in Ag Innovations

Posted on March 28, 2012, in Ag Innovation News

Editor’s note: As a service to our readers, we provide news about the work of others in ag utilization. Often, research done elsewhere complements AURI’s work. Please note that ARS is the USDA’s research division. Driving with sweet tires Drivers could soon be traveling on more sustainable tires. A technology is being tested to replace […]

Heating the Midwest

Posted on March 27, 2012, in Ag Innovation News

AURI is joining forces with a six-state consortium that wants biomass to heat up the nation’s heartland. Heating the Midwest is a newly-formed biomass group with industry, government, nonprofit, university and tribal representatives from North Dakota, South Dakota, Wisconsin, Illinois, Minnesota and Michigan. All have an interest in promoting the use of agricultural or woody […]


Elsewhere in Ag Innovations

Posted on January 1, 2012, in Ag Innovation News

Omega-3 for joint pain United Kingdom researchers have found that a diet rich in omega-3, from fish or flax oil, could significantly reduce the symptoms of osteoarthritis. Guinea pigs fed an omega-3-rich diet reduced the disease by 50 percent, compared to guinea pigs fed a standard diet. One researcher said there is evidence that omega-3 […]

Focus on AURI’s Core Four

Posted on January 1, 2012, in Ag Innovation News

Editor’s Note: This is the first installment in an ongoing feature on AURI’s four primary focus areas. In each issue, we will update our readers on AURI activities, projects and events in these areas. FOOD PRODUCTS Wild rice nutraceuticals Wild rice might be a super food. AURI and University of Minnesota researchers are assessing possible […]

Resting on Straw & Pine

Posted on October 1, 2011, in Ag Innovation News

Could a bed of tamarack and soybean straw promote a restful night sleep? Yes, if you’re a dairy cow. A recent AURI study analyzed compost packs of wood and ag biomass for dairy barn bedding. Conducted at the University of Minnesota, the study tested materials that looked most promising from a 2006 AURI review of […]

Glycerin’s Glowing Results

Posted on July 1, 2011, in Ag Innovation News

It was worth a second look. A 2007 Kansas study found that adding distillers grains, an ethanol byproduct, to cattle feed could increase the prevalence of E.coli in beef. But updated research finds that’s not true, and adding a soy biodiesel byproduct actually improves the feed’s performance. AURI decided to retest the Kansas State Univeristy […]

Kitchen School

Posted on July 1, 2011, in Ag Innovation News

Minneapolis, Minn. — Kindred Kitchen gives aspiring entrepreneurs a chance to try out their food product idea in a commercial kitchen before plunging into the marketplace. The food business incubator offers workshops throughout the year and rental space for north Minneapolis food entrepreneurs. Kindred Kitchen was developed by Catalyst Community Partners, a nonprofit that purchases […]

Digesting Food for Energy

Posted on April 1, 2011, in Ag Innovation News

A cheese manufacturer loads whey into an oxygen-deprived vessel where microorganisms thrive. Bacteria bugs eat the whey and create methane gas that will power the cheese plant. Entrepreneurial dairy producers have been using these anaerobic digestion systems for years to turn manure into power-producing methane. (see Riverview story, pages 2-3) They are less common in […]

Oh So Good

Posted on January 1, 2011, in Ag Innovation News

Minnetonka, Minn. — Theresa Oslund began baking as a child, learning from her grandmother’s expertise. As a grown-up, she developed her own specialties, including a cranberry-macadamia snack mix for gifts and special occasions. Family and friends urged her to sell the snack and, 15 years later, it clicked. Oslund decided it was “time to do […]