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Monthly News & Updates

December 2022

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Upcoming Events


Basic Training (Entrepreneurial Workshop) - February 16


The Homemade Food Freedom Act Workshop - February 21


Internal Auditor Course - February 23


Accredited Basic HACCP Workshop - February 28


Food Defense & Food Fraud - March 8


Playing in the Dough - March 23

Online Training



Basic Training for Food Entrepreneurs


Understanding Food Labeling Regulations


HACCP Training

Student worker recognized with Freshmen Excellence Award and selected as Top 20 Freshmen

Blake Robbins, a food science sophomore from Pauls Valley, Oklahoma, and student worker in the meat pilot plant at FAPC, received an Oklahoma State University Freshmen Excellence Award and was selected as a Top 20 Freshmen.

READ MORE ABOUT BLAKE ROBBINS

Business Spotlight

DoughBoyz Pizza


Doughboyz hand-crafts pizza dough with their family recipe in Depew, Oklahoma. They sell pizza dough and pizza-related products to restaurants, grocery stores and many other businesses all around Oklahoma and the surrounding states. Besides the high-quality product, what sets DoughBoyz apart from its competitors is they offer new customers the option of leasing pizza equipment instead of buying. This allows business owners to add pizza to their existing store with limited capital investment.


Their goal is to provide the highest quality pizza product on the market and to meet the needs of their customers. As a small, family company, they strive to keep customers happy and their stores profitable.

LEARN MORE ABOUT DOUGHBOYZ PIZZA

Featured Research

Stability of Bacillus Probiotics- Dani Bellmer, Food Process Engineer


The most commonly used probiotics have been Lactobacillus and Bifidobacteria, and traditionally these bacteria have been incorporated into yogurt and similar fermented dairy products. More recently, there is a desire to incorporate probiotics into a larger variety of food products, including cookies, snack bars and crackers.


However, these traditional probiotics cannot survive the higher temperatures experienced in many food processes. A number of Bacillus strains with claimed probiotic properties have exhibited superior survivability during food processing. We have begun work to evaluate the stability of different Bacillus strains during processing and in different food matrices. We are currently working with B. Coagulans BC30 and B. Subtilis DE111 and comparing those to Lactobacillus. One hypothesis is that water activity is a key factor in stability of the probiotic, so we are comparing survivability in baked goods as well as different food matrices containing a range of different water activities.

Cowboy Meats Highlight

Order with Cowboy Meats in time for the holidays


  • Whole beef tenderloins $20.99/lb
  • Beef Rib Roast $14.49/lb
  • Pork Rib Roast $4.49/lb
  • Cowboy Meats Ribeye Gift Box $39.99


To order, contact Joel Jackson, meat pilot plant manager, at 405-744-MEAT.


The last Cowboy Meats sale for the year is December 16. Cowboy Meats will reopen Friday, January 6, 2023! Wishing our customers a Merry Christmas and Happy New Year! 

Featured Photo

Inside OSU Holiday Feature

Tis the season for baking!


Inside OSU recently filmed a holiday cooking video in FAPC’s baking lab with the Shawnee Milling Company and the Made in Oklahoma Coalition.


Learn to make the delicious pumpkin pecan pancakes!

The Food Files Podcast & Value-Added Voice Blog

Food Trends with FAPC: Alternative Milks


Darren Scott, food scientist, discuses the food trend of alternative milks. In this episode of The Food Files, Darren explains how the market is large enough to support milk and dairy-free substitutes.

LISTEN TO THE PODCAST

Not All Wheat Makes Good Bread


Renee Albers-Nelson, baking and milling specialist, explains the process of analyzing wheat entries for the annual Oklahoma 4-H/FFA Wheat Show Quality Improvement Program.

READ THE BLOG ARTICLE
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