Annual Report
2016
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About the Center Advisory Board
Donors
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Projects Impacts Year in Review Projects Continued
Contents Managing Editor/Graphic Designer: Mandy Gross, FAPC Communications Services Manager Editor: Melanie Jackson, FAPC Communications Graduate Assistant
148 FAPC-OSU, Stillwater, OK 74078 405-744-6071 | 405-744-6313 FAX www.fapc.biz | fapc@okstate.edu Oklahoma State University, in compliance with Title VI and VII of the Civil Rights Act of 1964, Executive Order 11246 as amended, and Title IX of the Education Amendments of 1972 (Higher Education Act), the Americans with Disabilities Act of 1990, and other federal and state laws and regulations, does not discriminate on the basis of race, color, national origin, genetic information, sex, age, sexual orientation, gender identity, religion, disability, or status as a veteran, in any of its policies, practices or procedures. This provision includes, but is not limited to admissions, employment, financial aid, and educational services. The Director of Equal Opportunity, 408 Whitehurst, OSU, Stillwater, OK 74078-1035; Phone 405-744-5371; email: eeo@ okstate.edu has been designated to handle inquiries regarding non-discrimination policies: Director of Equal Opportunity. Any person (student, faculty, or staff) who believes that discriminatory practices have been engaged in based on gender may discuss his or her concerns and file informal or formal complaints of possible violations of Title IX with OSU’s Title IX Coordinator 405-744-9154. This publication is printed and issued by Oklahoma State University as authorized by the Vice President of Agricultural Programs of the Division of Agricultural Sciences and Natural Resources and has been prepared and distributed at a cost of $1,846 for 700 copies. 0117 MG.
Photo/Mandy Gross
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About the Center 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. As 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. Since its inception in 1997, FAPC has assisted more than 1,000 Oklahoma clients through more than 3,000 technical and business projects. Photo/Melanie Jackson
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Advisory Board The Oklahoma Legislature established an advisory board to help guide the center. Pictured are (back row) Clint Rusk, OSU Department of Animal Science; John Griffin, Griffin Foods; Max McDermott, deVine Water Co.; Paul Schatte, Head Country Food Products; Scott Dvorak, Dvorak Farms; Rodger Kerr, Southwest Technology Center; Tommy Kramer, Durant Industrial Authority; Roy Escoubas, FAPC; (front row) Steve Kullberg, Regional Food Bank of Oklahoma; Dave McLaughlin, AdvancePierre Foods (retired); Ed Clements, Clements Foods; David Howard, Unitherm Food Systems; Virgil Jurgensmeyer, J-M Farms; John Patrick Lopez, Lopez Foods; Mark Vaughan, Fresh Avenue Partners; and Erica Hering, Ralph’s Packing Co. Not pictured are Joe Ford, Shawnee Milling Co.; Phil Payment, Homeland Stores; and Tom Coon, OSU Division of Agricultural Sciences and Natural Resources. Photo/Mandy Gross
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Donors Beef Products Inc. Jim Brooks Chef’s Requested Foods Ed Clements Con Yeager Spice Co. Marolyn JoAnn Deshields Roy Escoubas Extraction Alternatives Biotech Field’s Pies Food Mech Stanley Gilliland Jr. Steve Gilliland Dixie Gordon John Griffin Head Country Food Products Charles Heaton
Jerry Hemry Bob Henrickson Virgil Jurgensmeyer Rhadika Kakani Amy Lindeman Log10 Lopez Foods Christie McComas David McLaughlin Janice Montgomery Angela Nobles No Man’s Land Foods Nu-Tek Food Science Oklahoma Beef Council Oklahoma Pork Council Riley Pigeon
Poultry Federation Ralph’s Packing Co. Misty and Thomas Ray Patricia Rayas Shawnee Milling Co. Karen Smith Stillwater Rotary Club Stonegate Gourmet Unitherm Food Systems Value Added Products Vinyard Fruit & Vegetable Co. Derek and Brenita Walker Chuck and Susan Willoughby Jason Young
Photo/Mandy Gross
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Agribusiness Economics The Oklahoma Department of Agriculture, Food and Forestry and the Made in Oklahoma Coalition strive to promote products both in-state and out-ofstate. However, the value consumers assign to the MIO label has never been determined. Using generic gallons of milk with differing state brands as options, the project surveyed 6,900 consumers from Oklahoma and surrounding states to determine their value perceptions for eight state brands at varying price points. Additionally, the survey asked consumers to answer a slate of questions related to their level of state “pride.� The findings indicate some neighboring states are more receptive to the MIO label than others. The MIO companies and ODAFF can use this information to better implement marketing strategies. Rodney Holcomb, Agribusiness Economist Photo/Shutterstock
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Analytical Services FAPC and OSU’s Department of Chemistry developed a novel strategy for High Performance Liquid Chromatography determination of fatty acids. The highly sensitive detection was achieved by coupling fatty acids with 6-aminoquinoline as a fluorescent tag. The focus was the quantification of naturally occurring vaccenic acid, the most predominant trans fatty acid in products of ruminant animals and the only dietary precursor to the health beneficial conjugated linoleic acid. Fatty acid fingerprints were obtained from a variety of food samples, and the positional isomers vaccenic and oleic acids were separated with baseline resolution. The HPLC method can be used for routine analysis of fatty acids and is highly sensitive, selective and faster compared to the gas chromatography method. Guadalupe Davila-El Rassi, Analytical Chemist Photo/Shutterstock
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Business and Marketing The Made in Oklahoma Emerging Companies group is represented by 12 companies that have successfully completed FAPC’s Basic Training for food entrepreneurs or received technical assistance in product development. The 12 companies offer unique products and have been in business from two to six years and have shown consistent growth in sales and distribution during that time. Executives with Associated Wholesale Grocers in Oklahoma City attended a Made in Oklahoma Culinary Expo in January 2016 and were impressed with quality and presentation of the products. To support the new companies, AWG approved slotting in its warehouse for sales to its 212 retail stores.
Jim Brooks, Business and Marketing Services Manager Photo/Greg Singleton
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Cereal Chemistry Gluten proteins are key components of wheat and determine how they behave and interact with other flour components. FAPC initiated a project to understand the effect specific fractions of gluten proteins have on baking and physical properties. Researchers extracted gluten proteins from wheat flour to obtain fractions of different molecular weight and properties. Different ratios of the isolated fractions were used to study the effect on dough flour and bread quality. This study will assist understanding the interactions of gluten proteins and their delicate balance that results in desirable volume and behavior of the dough.
Patricia Rayas, Cereal Chemist Photo/Shutterstock
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Communications For the last several years, specialty cake decorator Jennifer Jones, owner of Icing on the Top in Tulsa, Oklahoma, has been using leftover cake trimmings to create a layered cake in a cup-to-go product called Scrappy Cakes. These products have become popular in her bakery. Jones contacted FAPC for help to expand this cake-to-go product concept as a longer-term project for the retail market. FAPC designed professional labels for three flavors of the Scrappy Cakes: Butter Pecan, Triple Chocolate and Carrot, and designed a window cling to help market the products. In addition, FAPC is helping to connect Icing on the Top with other Made in Oklahoma companies to expand the reach of potential buyers and develop a marketing plan, including point-of-sale materials. Mandy Gross, Communications Services Manager Photo/Mandy Gross
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Food Engineering A project to improve construction methods used to build low-cost water filters was initiated after teaching food-processing workshops in developing nations and talking to scientists, engineers and survivalists. The developed low-cost water filtration has high efficiency and a small foot print, is effective in remote areas and can be built from commonly available materials. Lower cost of equipment compared to commercially available water filters make it easier for low-income and disadvantaged groups to have access to clean water. Clean water will, in turn, improve health, sanitation and wellbeing of the users, and facilitate value-added food processing.
Tim Bowser, Food Engineer Photo/Tim Bowser
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Economic Impacts FAPC serves as a catalyst for Oklahoma businesses. In 2016, FAPC assisted large, medium, small and entrepreneurial businesses having an impact of $74.8 million in sales.
Education and Training FAPC held 67 education and training sessions, equaling 102 days, with 1,748 industry participants.
Impacts
Client Projects..................................................................................................... 104 Food Safety Client Assistance.............................................................................. 62 Visitors and Tours............................................................................................ 1,635 Research Articles and Activities........................................................................... 94 Process Authority Letters Issued........................................................................... 80 Nutritional Label Sets Issued................................................................................ 56
46 counties
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Client Projects FAPC worked with 104 businesses representing 62 Oklahoma communities in 46 counties.
62 Clients 192 Working Sessions 361 Training Opportunities
in food safety
Food Safety Food safety is a top priority for FAPC and provides services to meet the food safety and security needs of Oklahoma’s food industry.
Year in Review Media & Communications Activities.................................................................. 350 Workshop and Conference Activities.................................................................... 67 Workshop and Conference Attendees.............................................................. 1,748 Trade Show and Business Conference Events...................................................... 10 Animals Harvested and Processed (Beef, Pork, Lamb and Goats)..................... 502 Employee Awards................................................................................................. 18
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Food Microbiology Listeria monocytogenes can form tenacious biofilms on processing equipment and even vegetable surfaces. FAPC researchers used Orbitrap Mass Spectrometry to identify the best methods for extracting proteins from the surface of L. monocytogenes, used the extraction method for an extended analysis of differences in surface proteins of weakly- and strongly-adherent strains and performed gene expression analysis of those proteins that might be involved with surface attachment. Analysis of the molecular basis of adherence in L. monocytogenes may help identify specific/targeted sanitation regimens to prevent cell attachment and biofilm formation that could play a role in reducing foodborne illness resulting from Listeria biofilms. Peter Muriana, Food Microbiologist Photo/Food Microbiology Laboratory
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Food Processing FAPC assisted an Oklahoma food entrepreneur reformulate a sauce to prevent the product from separating and weeping during extended storage. The separation in the sauce was causing the client to receive customer complaints about the unappealing look and texture of the product. By working with the company to determine the appropriate stabilizers, FAPC was able to assist the client in manufacturing a sauce that maintains a consistent appearance and viscosity over its shelf life and meet the expectations of their customers.
Darren Scott, Food Scientist Photo/Mandy Gross
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Food Safety With the finalization of the Food Safety Modernization Act, the food industry is required to follow new stringent standards for the growing, harvesting, packing, processing and holding food for human and animal consumption. FAPC is providing instruction and education to build an infrastructure in Oklahoma to support FSMA-compliant food-safety training and to provide technical assistance to the food industry. This step is critical to advance awareness, understanding and implementation of FSMA-derived regulations for the Oklahoma food industry.
Ravi Jadeja, Food Safety Specialist Photo/Melanie Jackson
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Horticultural Processing Oklahoma’s climate is such that red wines often have relatively poor color due to the ripening characteristics of the grapes. In addition, some varieties of red wine grapes may have undesirable “vegetal” flavor notes – grassy or leafy or cucumber/bell pepper flavors and aromas. Flash détente is a grape-processing method that involves heating the grapes and briefly exposing them to vacuum at the start of wine making. It has been in limited use for about 20 years, but it has never been tested on Oklahoma-grown grapes, until now by FAPC. If the process works to improve wine color and flavor, it could offer Oklahoma winemakers a powerful tool for improving wine quality.
William McGlynn, Horticultural Processing Specialist Photo/BigStock
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Milling and Baking Each year, 4-H and FFA students enter wheat they grew and harvested in the Oklahoma State 4-H and FFA Wheat Show to determine if they had grown a superior marketable crop. Oklahoma-grown wheat has the best chance to be purchased on the world market if it has quality kernels and baking characteristics. When students enter their wheat, the wheat first is judged visually. The top 25 entries in both 4-H and FFA are tested for kernel hardness, protein percentage, flour strength and baking volume, much like the information grain buyers review before solidifying a purchase. The students receive the results so they can learn how the wheat variety and production practices influence the end product and to produce a marketable wheat crop. ReneĂŠ Albers-Nelson, Milling & Baking Specialist Photo/ReneĂŠ Albers-Nelson
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Oilseed Chemistry Blueberries are best known for their high content of flavonoids and other phenolic compounds, which provide health benefits. A research project optimized extraction processes to maximize anthocyanin recovery from dry blueberries, examine the effect of blueberry extracts on selected cancer cell lines and extend the shelf-life of the extracts by encapsulating them in chitosan. The research demonstrated the effect of blueberry extracts on cancer cell lines was dose-dependent and varied with the cell type and the composition of the extract. Some of the extracts had similar efficacy as the commercial cancer treatment drug doxorubicin for the breast cancer cell line MCF7. Blueberry extracts similar to the ones examined can be utilized as high-value products to support this industry. Nurhan Dunford, Oil/Oilseed Specialist Photo/Shutterstock
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Pilot Plant FAPC assisted 1907 Meat Co., a new butcher shop and deli in Stillwater, Oklahoma, which features artisan cuts of meat and other foods sourced from local farms and ranches. Prior to the shop’s opening in October 2016, FAPC assisted the company with harvesting and processing of locally sourced livestock under USDA inspection to meet the demands of a major wholesale account. FAPC also provided space and equipment to facilitate further processing and staff training needs. Additionally, FAPC helped prepare a grant of inspection application from the Oklahoma Department of Agriculture, Food and Forestry, permitting the company to market products processed at its new facility. 1907 Meat Co. now employs 16 people, which added jobs to the local economy. Kyle Flynn, Meat Plant Manager Photo/Mandy Gross
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Pre-harvest Food Safety FAPC is developing an antibacterial product comprising bacterial viruses, isolated from cattle operations, that could inhibit bio-film forming, shigatoxin-producing Escherichia coli in the food industry. STEC is one of the most prevalent and deadly groups of bacteria, associated with beef cattle, that contaminate different types of foods and food-contact surfaces. These bacteria also can form toughto-remove biofilms that protect them from common antimicrobials or sanitizers, posing a significant challenge to the food industry. A novel way to overcome this problem is the use of bacterial viruses, or bacteriophages, that kill specific bacteria while remaining harmless to humans and animals. These bacteriophages also can be used in the food-animal industry to control pathogens at the farm level. Divya Jaroni, Food Microbiologist Photo/Microbiology Laboratory
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Quality Control The Regional Food Bank of Oklahoma is the largest private domestic hunger-relief charity in the state, providing enough food to feed more than 126,000 hungry Oklahomans every week, of which 37 percent are children. FAPC assisted the Food Bank in the development of an USDA-FSIS regulatory food-safety system to prevent the accidental adulteration and contamination of food products that could sicken Oklahomans in need of help from the Food Bank. Secondly, processors that donate meat products to the Food Bank will recognize the regulatory food-safety practices implemented and will have confidence the products donated are properly handled. Additionally, other meat processors will donate when they see food-safety risks are monitored through the donation process. Jason Young, Quality Control and Management Specialist Photo/Regional Food Bank of Oklahoma
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Wood Products FAPC is developing value-added wood-based products from the underutilized invasive species eastern redcedar by using green binder and advanced material to enhance their properties. The objective of the study was to evaluate properties of the panels made from eastern redcedar using starch and silicon dioxide nano particles as filler. Physical and mechanical properties including modulus of elasticity, modulus of rupture, internal bond strength, surface roughness, thickness swelling and formaldehyde emission of the samples were tested. Initial data on such product is being developed, and it appears underutilized eastern redcedar resource can be considered as raw material to manufacture environmentally friendly value-added panels. Salim Hiziroglu, Wood Products Specialist Photo/Salim Hiziroglu
2016
Annual Report
Oklahoma State University Robert M. Kerr Food & Agricultural Products Center Division of Agricultural Sciences and Natural Resources 148 FAPC Stillwater, OK 74078-6055
NONPROFIT ORGANIZATION U.S. POSTAGE PAID STILLWATER, OK PERMIT NO. 191