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Business Spotlight
Ace in the Bowl Salsa

Susan Witt has been making salsa with her own recipe for more than 20 years and would always make a big bowl for family functions and Super Bowl parties with friends. In January 2012, Susan contacted FAPC for assistance and attended Basic Training for food entrepreneurs to learn how to commercialize her salsa. With the help and direction of FAPC, Susan rolled the dice and launched Ace in the Bowl Salsa and her product was on the shelves in October 2012. With three different heat flavors – mild, medium and hot – the salsa’s unique flavor has been a hit ever since and available in more than 100 different locations.

“FAPC has a wealth of people who are knowledgeable and eager to help,” Susan said. “They are all just wonderful to help with any questions I have, and they have answers. Anyone who has aspirations of starting their own food business needs to make FAPC the first stop on their journey. It’s an opportunity we in Oklahoma are very, very fortunate to have."
Featured Research
Degradation of Compostable Plastics - Danielle Bellmer, Food Process Engineer

Concern about plastic pollution has spurred interest in biodegradable plastics. Many new products exist, but most won’t break down in a landfill; they require a commercial composting environment to degrade properly. One problem is that not many commercial compost facilities exist. Another problem is that many commercial composters don’t want to deal with the ‘compostable’ plastics because they are difficult to handle, and they have a slow and incomplete degradation process. The long-term goal of this project is to develop a pretreatment process for compostable plastics that will make them a welcome addition to commercial compost facilities. The pretreatment could be done locally, before the waste is taken to a regional compost facility.

Work continues on evaluation of the compost process parameters that will help increase the rate of degradation of compostable PLA (Poly lactic acid) coupons. Laboratory compost trials are being conducted in both 250 ml flasks and in 6 L compost vessels, each in controlled temperature environments. Parameters being evaluated include heat pretreatment of the plastics, C/N ratio in the compost substrate, and different compost substrates, including spent mushroom compost. Results show that the PLA coupons disintegrate completely in all treatments, but at different rates. Time of breakdown varies from about 24 to 45 days, with the fastest rates corresponding to both heat pretreatment and added inoculum. Future work will include evaluation of images of some of the samples using scanning electron miscroscopy.
Cowboy Meats Highlight
When the budget is tight, beef is still an option

The price of beef has skyrocketed since 2020, and consumers are looking for ways to trim their grocery budget without sacrificing flavor.

When a fancy ribeye at the butcher counter is too costly, said Joel Jackson, meat pilot plant manager at FAPC, consumers can still find cuts of beef fit for the dinner table.
Featured Video
SUNUP Food Whys: Darren Scott explains the amount of protein in different types of wheat flour
How much do you know about the protein content in flour? Learn more from Darren Scott, FAPC food scientist, in this SUNUP TV Food Whys.
Featured Photo
HACCP Workshop
Stephanie Baker, quality management specialist, presented during the Basic HACCP Workshop, which is accredited by the International HACCP Alliance.

Another option is the online Basic HACCP training, which is an online course divided into 15 modules that can be completed at your own pace.
The Food Files Podcast & Value-Added Voice Blog
Rooted in Research - Tim Bowser

Tim Bowser, food process engineer, strives to help in-state clients optimize their potential through research at FAPC.
Scoping out the food industry in 2022

Stephanie Baker, quality management specialist, describes five things in the food industry to watch and prepare for this year.