The Pantry Graphic Edited
Monthly News & Updates
October 2020
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Service Spotlight
DASNR Honors Medal
OSU Ag Honors
Oklahoma State University is honoring six individuals whose embodiment of the ideals and mission of the university’s Division of Agricultural Sciences and Natural Resources has provided significant benefits to their career fields, their communities, the people of Oklahoma and OSU.

The late Paul Schatte of Ponca City is the 2020 recipient of the Champions for OSU Agriculture Award.
Business Spotlight
Chesser Family
Sixth Day Snacks

Craig and Dawn Chesser’s journey to launch Sixth Day Snacks began as a side project to pay off cancer treatment medical bills for Dawn. They started producing and selling healthy snacks that Dawn had been making for her family for years, and what started out as a personal mission turned into a family business in 2019. Sixth Day Snacks now offers a full line of restaurant-style salsas, flavored hummus, granola bites, and candied and pickled jalapeños.

“FAPC has been an immeasurable resource for us as we learn to streamline our production process and formulate our recipes in order to scale our business,” Craig said. “As a Made in Oklahoma company, we are proud of our roots, and our joy is to bring healthy, yummy snacks to our community. When you support businesses like ours, you are supporting your neighbor, plus your taste buds will thank you!”
Featured Research
Gluten and Sensorial Properties of Grain Products
wheat
Patricia Rayas, FAPC cereal chemist, and her research team and collaborators continue to investigate different aspects of wheat quality. The main objective is to bridge the gap of understanding the role that gluten proteins have on the overall performance of a wheat variety and under different processing steps, for example, when frozen dough techniques are used in the production of yeast bread. The research group studies the structures formed by gluten proteins under different physical and chemical conditions, as well as the use of grain and other crops with nutritional or bioactive components that add value to food products. 
Featured Video
Food Processing
Oklahoma’s food processing sector contributes more than $2 billion and provides nearly 18,000 jobs and a payroll of $711 million to the state’s economy. FAPC’s processing facility was designed with the needs of the Oklahoma food and agricultural products processing industry in mind; therefore, it fits all levels of the industry. The value-added, one-of-a-kind center has processing expertise and capabilities in the areas of meat cuts, processed meats, cereal grains and baked goods, and fruit and vegetable products.
Featured Photo
OSU Administrative Professionals Program
Congratulations to Karen Smith, FAPC workshop coordinator, for completing the Oklahoma State University Administrative Professionals Program. The program is designed to provide professional development for individuals who serve in an administrative professional role. FAPC is honored to have Karen as part of the team!
Karen Smith with certificate
The Food Files Podcast & Value-Added Voice Blog
Jars of salsa
Process Authority

In this episode of The Food Files, host Darren Scott and William McGlynn, FAPC food scientist and horticultural processing specialist, dive into the discussion of Process Authority for food products, including what it is, why it is important and what food products are evaluated. McGlynn serves as the recognized Process Authority for FAPC and the state of Oklahoma, and generates about 70 process authority letters each year.
Healthy Food
Are You an Intuitive Eater?

In the latest Value-Added Voice blog post, Nurhan Dunford, FAPC oil/oilseed specialist, discusses a 2020 survey that highlights how the COVID-19 global pandemic has changed the way we shop for, eat and think about food.

"It is not surprising the survey found 85% of Americans made at least some change in the food they purchased, ate and cooked because of the pandemic."
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