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Monthly News & Updates
April 2021
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Easter foods
Easter Food Safety
With the Easter holiday quickly approaching, individuals are likely looking forward to sweet treats, warmer weather and time spent with loved ones. As always, FAPC reminds families to take a few precautions to help ensure food safety during festive gatherings.
Business Spotlight
Suan's Food products
Suan's Foods

While living in Jamaica, Suan Grant of Suan's Foods learned how to cook with the scotch bonnet pepper, one of the hottest of the habanera family. For decades, she made her scotch bonnet pepper jelly for family and friends, who encouraged her to bottle the jelly and sell it. She contacted FAPC for help and attended its Basic Training for food entrepreneurs in early 2009. FAPC has been assisting Suan since.
 
“From the first day, I knew I had arrived at the right place to develop my jelly and business,” Grant said. “FAPC is one of the most outstanding programs in the U.S. in food entrepreneurship, a leader in the field! How very fortunate we are to have FAPC available to companies searching how to get started and to established companies that rely on FAPC for guidance, research and problem solving.”
Featured Research
cutting biltong
Validation Studies of Biltong, a South African Dried Meat Product

FAPC Food Microbiologist Peter Muriana and his lab are focusing on validation studies evaluating the effectiveness of the antimicrobial-modified traditional biltong process on the survival of Salmonella. Biltong is a South African dried meat product, a novel version of beef jerky. Muriana's doctoral student, Caitlin Karolenko, has published three research papers and is working on two more. Her current research is focusing on the use of raisin juice, prune juice and cranberry juice concentrate to reduce mold growth in biltong, as well as microbiome of biltong beef from raw product to finished dried product. Muriana's master's student, Kavya Gavai, has begun biltong validation trials with E.coli 0157:H7 and Listeria monocytogenes.
Featured Video
Packaging and Labeling
Proper packaging and labeling are critical to attract consumers, meet necessary regulations and be food safety compliant. FDA and USDA have certain labeling requirements food processors must use to communicate needed information to those using and purchasing food products. FAPC has expertise in reviewing labels for compliance and visual appeal, and problem solving through the critical decision-making process in finding the right packaging, whether it is a new product or a product line packaging update.
Featured Photo
Playing in the Dough
FAPC held a Playing in the Dough workshop March 25 that was targeted for the very beginning baker who wanted to learn more about baking bread. Renee' Nelson, FAPC milling and baking specialist, demonstrated how to make delicious bread products, and the participants had the opportunity to play with some dough and hear a few tips and tricks during the bread-making process.
Playing in the dough
The Food Files Podcast & Value-Added Voice Blog
bottles being filled with sauce
Working with Co-Packers

In this episode of The Food Files, host Darren Scott talks with Ashley Sutterfield, CEO of Metzger & Roth, about how food entrepreneurs can successfully find and work with co-packers. Sutterfield, OSU graduate and longtime friend of FAPC, has helped dozens of small businesses launch their products with a co-packer.
garden on a rooftop
Urban Agriculture

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, in the latest Value-Added Voice blog post.
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