FAPC Annual Report 2015

Annual Report

Contents

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3 5 7 4 6 23 About FAPC

Industry Advisory Committee

Making an Impact

Thank you, Donors!

Highlighted Projects 2015 in Review

Managing Editor Graphic Designer Mandy Gross FAPC Communications Services Manager Editors Shelby Rogers Maggie Neer FAPC Communications Student Assistants

Photo/Mandy Gross

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About FAPC

148 FAPC-OSU, Stillwater, OK 74078 405-744-6071 | 405-744-6313 FAX www.fapc.biz | fapc@okstate.edu

Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center strives to discover, develop and deliver information that will stimulate and support the growth of value-added food and agricultural products and processing in Oklahoma. A part of OSU’s Division of Agricultural Sciences and Natural Resources, FAPC offers large and small businesses, producers and entrepreneurs access to faculty and staff with expertise in business and technical disciplines. FAPC’s research laboratories, pilot-processing facilities, educational programs and seminars keep food and agricultural processors and entrepreneurs on the forefront of cutting-edge value-added processing and technology.

4 FAPC serves as a catalyst for new start-up food businesses in Oklahoma, having spawned start-up businesses in 36 communities across Oklahoma, generating more than $12 million in annual sales revenue and employing more than 330 full-time employees.

+12 Million Sales Revenue

Making an Impact

350+ Jobs Created

FAPC gives daily assistance to large companies, and in the most recent study of 75 large Oklahoma food businesses, the center was credited in creating more than 350 new jobs during the last five-year period, resulting in more than $18 million of annual sales revenue.

FAPC worked with 177 businesses representing 67 Oklahoma communities, 44 Oklahoma counties and 12 communities in 10 states.

50

Food Safety Assistance

Counties assisted in orange.

FAPC assisted 50 food businesses with food safety projects representing 36 communities across Oklahoma and in two states.

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Photo/Mandy Gross

Industry Advisory Committee

FAPC has the privilege of an oversight committee to help guide the center. The Oklahoma Legislature established the Industry Advisory Committee to serve as an advisory board for FAPC. Members include (back row) Edward Clements, Clements Foods Co.; Gary Crane, Ralph’s Packing Co.; Scott Dvorak, Dvorak Farms; Roy Escoubas, FAPC; John Griffin, Griffin Food Co., David McLaughlin, AdvancePierre Foods (Retired); (front row) David Howard, Unitherm Food Systems; Joe Ford, Shawnee Milling Co.; Rodger Kerr, Southwest Technology Center; Virgil Jurgensmeyer, J-M Farms; Mark Vaughan, Vaughan Foods; John Patrick Lopez, Lopez Foods; and Tom Coon, OSU Division of Agricultural Sciences and Natural Resources. Not pictured are Tommy Kramer, Durant Industrial Authority; Phil Payment, Homeland Stores; and Luis Bogran, Bemis Curwood.

6 Field’s Pies

La Tanja Johnson

Oklahoma Pork Council

Veneta Banskalieva

Logan Finney

Virgil Jurgensmeyer

Riley Pigeon

Sabra Barnett

Kyle Flynn

Rhadika Kakani

Lexie Poulos

Danielle Bellmer

Dhiraj & Sandipa Gautam

Pal Kalyanaraman

Poultry Federation

Chance Billups

Judith Goeringer

Rodger Kerr

Ralph’s Packing Co.

Tim & Jodi Bowser

Andrea Graves

Angie Lathrop

Patricia Rayas

Braum’s Inc.

John Griffin

Jamie & Curtis Lofland

Reasor’s

Jim Brooks

Mandy Gross

Log10 LLC

Darren Scott

Terra Brown

Bucky Gwartney

Giovanni Lutzu

Shawnee Milling Co.

Chef ’s Requested Foods

Hall of Fame Book Trader

Will Marshall

Dustin Simmons

Ed Clements

Head Country

William McGlynn

Karen Smith

Consumers IGA

Bob Henrickson

David McLaughlin

Unitherm Food Systems

Dvorak Farms

Zorba Hernandez

Ashley Middleswarth

Value Added Products

Guadalupe Davila-El Rassi

Hideaway Restaurant

Thiago Montagner Souza

Vinyard Fruit & Vegetable Co.

Qichen Ding

Rodney Holcomb

Peter Muriana

Devon Michelle Whitaker

Nurhan Dunford

Joyce Hufford

Jake & Reneé Nelson

John Williams

DuPont Nutrition & Health

Ravi Jadeja

Nu-Tek Food Science

Chuck & Susan Willoughby

Roy & Judy Escoubas

Divya Jaroni

Oklahoma Beef Council

Rachael Willoughby

Wayne and Lori Fancher

Erin Johnson

Oklahoma Grocers Association

Jason Young

Thank you, Donors!

Christian Allen

7 MIO Consumer Perceptions

Agribusiness Economics

FAPC conducted in-store surveys to determine consumer recognition of “Made In Oklahoma�

Coalition member brands and the impact of media outlets on their recognition of those brands. MIO Coalition members spend hundreds of thousands of dollars annually promoting items manufactured and distributed

by Oklahoma companies. It is important to assess the impacts of these marketing efforts on consumer perceptions and buying behavior at the point of purchase. Results of this project are available online via fact sheet FAPC-195 Findings from the Made in Oklahoma Coalition 2015 Consumer Perceptions Survey at http://bit.ly/1PFvXai.

Rodney Holcomb

Photo/MIO Coalition

8 Health Benefits of Mango

Analytical Services

FAPC and the OSU Department of Nutritional Sciences studied the effect of mango supplementation on the short-chain fatty acids production in the gut by high-fat diets in mice. Short-chain fatty acids, formed in the colon during bacterial fermentation, may play a key role in the prevention and treatment of some diseases, and eating mango offers a viable option. The preliminary results show supplementation with 10 percent mango increased and balanced all measured fecal short-chain fatty acids, compared to high-fat diets.

This implies mango supplementation in high-fat feeding may be useful in the beneficial modulation of some adverse effects that accompany high fat consumption.

Guadalupe Davila El Rassi Photo/BigStock Photos

9 Small Business Assistance

Business & Marketing

FAPC provided assistance in locating a stand-alone production kitchen for Diane’s Signature Products, located in Edmond, Oklahoma. Due to complications and issues in scheduling at the commercial kitchen the company had used for two years, it became necessary to locate a kitchen facility to manufacture the company’s salad dressings to meet sales and distribution. A suitable location was secured in a vacant space at Oklahoma Refrigerated Services in Oklahoma City that was modified to meet the company’s requirements for production.

This move allowed the company to expand into a new line of Hatch Pepper Dressings for Central Markets in Texas.

Business & Marketing Team

Photo/Mandy Gross

10 Future of Probiotics in Farm Animals

Cereal Chemistry

FAPC researchers are studying the implementation of probiotics in farm animals. The purpose of the study is to maintain healthy guts in farm animals with probiotics and to sustain a balance of the community of microorganisms that live in their guts. Probiotics can assist in decreasing the use of antibiotics in farm animals. Healthier animals have stronger immune system and will have better performance in terms of meat produced. In scientific knowledge, this project contributes to the selection, characterization and potential uses of new type of strains of probiotics.

Patricia Rayas Photo/Mandy Gross

11 Social Media Education

Communications

FAPC provides annual education and training on the use of social media marketing.

Using social media as a means of distribution and interaction is a useful way companies can market themselves and is vital in today’s technological world.

Companies can reach new audiences through social media outlets, which in return can attract new customers. FAPC holds a one-day social media training, usually in September, and offers additional one-on-one training for those companies needing additional assistance.

Companies learn skills of using Internet marketing through various social media networks to broaden their marketing efforts.

Communications & Marketing Team

Photo/Ashley Middleswarth

12 Developing a Rotating Drum Dehydrator

Food Engineering

FAPC developed a low-cost dehydrator for food and agricultural products with an intensified process compared to the previous dehydrator developed at FAPC. Design objectives were achieved by eliminating racks and shelves in the dehydrator and replacing them with a rotating poly drum. The prototype unit, costing $1,500 for parts, uses a fan and tubing for air recirculation and an electrical resistance element for heat.

Lower cost of equipment compared to commercially available dehydrators will make it easier for entrepreneurs to start new or expand existing businesses.

Tim Bowser Photo/Mandy Gross

13 Evaluating Bacteriophage Against Pathogens

Peter Muriana

Photo/FAPC Food Microbiology Laboratory

Food Microbiology

FAPC assisted a company in evaluating commercial bacterio足phage preparations as an antimicrobial deterrent to foodborne pathogens, such as E. coli O157:H7 and Salmonella, in ground beef.

Pathogen-inoculated intact pieces of beef and fat trim were sprayed with commercial bacteriophage preparations to access the contaminating bacteria on the surface before being blended into ground beef. Data showed modest reductions compared to nonlethal water control treatments. FAPC helped the sponsor from spending millions of dollars for licensed technology that proved to be no better than current interventions.

14 Assisting a Start-up Company with Scale-up

Food Processing

FAPC helped a small start-up company scale up its apple, peach, blackberry and cherry cobblers to large batches for commercial production. FAPC assisted the client by converting the recipes from homestyle units of measure to weights and percentages to facilitate production. The company will be able to manufacture its cobblers in a commercial fashion, which will allow the company to make consistent, economic products that meet consumer expectations.

The company got introduced to FAPC and its services by attending the center’s Basic Training class for food entrepreneurs.

Darren Scott Photo/Mandy Gross

15 Developing a Rapid Meat Grinder Sanitation Process

Ravi Jadeja

Photo/Mandy Gross

Food Safety

Americans consume about 15 billion pounds of ground beef each year. High output grinding operations are responsible for the great proportion of ground beef consumed, and these food processors are constantly searching for new best practices to maintain food safety. FAPC scientists have tested procedures to use weak organic acids, such as diluted vinegar, incorporated as ice into a routine of interrupted grinding to clean equipment without significant downtime and maintaining continuous high outputs (patent pending). This action will enhance food safety and keep interrupted operational costs down.

16 Cultivating Microalgae for Biofuels

Oil/Oilseed Chemistry

FAPC designed an integrated system that will potentially alleviate water and energy availability related challenges currently facing many countries, including the United States. The project addresses two important issues facing Oklahoma: waste water remediation and reuse and energy production. The project also will help determine the type and concentration of the contaminants in waste water and identify suitable Oklahoma native microalgae strains that could eliminate or reduce the concentrations of some contaminants deemed to be hazardous to human health and environment.

Nurhan Dunford Photo/Nan Zhou

17 Equipping FAPC

Pilot Plant

FAPC received special funding from the Oklahoma Legislature, routed through the Oklahoma Department of Agriculture, Food & Forestry, to purchase equipment and instrumentation.

An effort led by FAPC’s Industry Advisory Committee, the special funding totaled $300,000. The monies were used to purchase new and replacement equipment for FAPC’s Sensory and Test Kitchen, Milling and Baking Laboratory and Pilot Plant. The milling and baking program realized the greatest delivery of new equipment, and the laboratory is now well-equipped to serve the milling and baking sectors of Oklahoma valueadded agribusinesses.

Facilities Team

Photo/Shelby Rogers

18 Identifying On-farm Contamination Sources

Pre-harvest Food Safety

FAPC is identifying potential on-farm contamination sources and determining the effect of management practices at cow/ calf operations on the incidence of Shiga-toxin-producing E. coli, known adulterants in meat.

On-farm practices may affect pathogen loads on cattle entering slaughter facilities; however, little is known about the impact of practices employed at cow/ calf operations. It is important to understand factors that affect STEC burden in these operations. Implementing on-farm best-management-practices can be effective in reducing STEC in cattle and beef products.

Divya Jaroni Photo/Todd Johnson

19 Peanut Butter Bites

Product Development

Peanut butter is a mainstay in the American diet with more than a billion dollars in annual sales, and peanuts are an important crop in Oklahoma. A market exists for a more convenient form of peanut butter. More specifically, there is an active, health-conscious segment of the population that wants a highprotein peanut butter snack that is easy to pack, carry and eat. To meet that desire, FAPC is developing a “peanut butter bite� product that is individually wrapped, high in protein, great tasting and made mostly from real peanut butter. This novel product should create new markets and drive an increase in the consumption of peanuts.

Dani Bellmer and William McGlynn

Photo/Mandy Gross

20 Pooch Pleasers

Milling & Baking

FAPC assisted John’s Farm, a family farm near Fairview, Oklahoma, that produces organic wheat and beef, reformulate its original organic Pooch Pleasers dog treat into a more creative and desirable product with improved packaging. John and Kris Gosney, owners and operators of John’s Farm, were awarded a USDA Economic Grant to enable resources to be put towards product development, packaging design and commercialization efforts. The benefits enable more use of John’s Farm’s organic flour and more possible income for the Gosneys. With growth of sales for the Pooch Pleasers dog treats, increased revenue may be given to an organic co-packer.

Reneé Nelson Photo/Mandy Gross

21 Providing GFSI Assistance to Small Processor

Quality Control & Management

FAPC assisted BlackJack Beef Jerky of Chickasha, Oklahoma, develop a food safety plan to meet the Global Food Safety Initiative Intermediate Audit criteria. Implementing and passing the food safety audit provides the company additional marketing opportunities as well as added layers of consumer protection.

Complying with a stringent set of food safety requirements creates confidence in the customer and more opportunities to grow the business. Implementing the GFSI Intermediate Audit Program has educated the company’s food safety team to reduce the risk of potential hazards.

Jason Young

Photo/Mandy Gross

22 Manufacturing Panels from Eastern Redcedar

Value-Added Wood Products

FAPC is developing value-added wood-based products from the underutilized invasive species eastern redcedar by using a combination of modified starch and a low percentage of urea formaldehyde as binder. The importance of this project lies in its potential to expand the use of redcedar fiber. Currently, no information is available on properties of particleboard made from eastern redcedar using modified starch as binder. Therefore, this project develops initial data so eastern redcedar can be considered as raw material to manufacture environmentally friendly value-added panels.

Salim Hiziroglu Photo/Salim Hiziroglu

Client Projects.................................................................................................................................................................... 127

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GFSI, HACCP & Food Safety Support Actions................................................................................................................ 130 Visitors’ Sessions and Tour Groups................................................................................................................................ 1,875 Research Highlights (Journal Articles, Book Chapters, Theses/Dissertations, Patent Actions and Scholarly Presentations/Activities)...... 72 Process Authority Letters Issued.......................................................................................................................................... 80 Nutritional Label Sets Issued............................................................................................................................................... 40 News and Media Relations (News Releases, Feature Articles, Extension Reports, Flash Reports and Media Activities)...................... 352

2015 in Review

Workshop and Conference Activities................................................................................................................................... 51 Workshop and Conference Attendees............................................................................................................................. 1,204 Trade Show and Business Conference Events..................................................................................................................... 17 Animals Harvested and Processed (Beef, Hog, Lamb and Goats)........................................................................................... 496 Oklahoma State University, in compliance with Title VI and VII of the Civil Rights Act of 1964, Executive Order 11246 as amended, Title IX of the Education Amendments of 1972, Americans with Disabilities Act of 1990, and other federal laws and regulations, does not discriminate on the basis of race, color, national origin, sex, age, religion, disability, or status as a veteran in any of its policies, practices or procedures. This includes but is not limited to admissions, employment, financial aid, and educational services. This publication is printed and issued by Oklahoma State University as authorized by the vice president, dean and director of the Division of Agricultural Sciences and Natural Resources and has been prepared and distributed at a cost of $2,403 for 700 copies. 0216 MHG.

Annual Report

2015