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March 2017

Meeting Recap: BiPro USA

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Thank you to Cheri Olerud for providing our February meeting recap!

The February Food & Consumer Science Professionals meeting was held at BiPro USA in Eden Prairie. We were warmly welcomed by Rickilee Sutherland, Marketing Associate, who said “the company is growing like crazy.”  BiPro began as a small family-owned company, and is now part of a cooperative, a Canadian company.

Dan McKenzie Olson, Director of Sales, who previously worked on the industrial side and has now been in Sales for the last 4 years, said that 70% of the products are also sold internationally. The Consumer Products Group has grown from 2-3 people to 20, holding positions in marketing, social media and sales.  Products are produced in Minnesota, South Dakota, and Idaho.
BiPro products, based on whey protein isolate, a supreme form of protein which comes from milk, is an exciting, growing business.

The company spends time educating coaches, sports teams, nutritionists and promoting their products at conventions and expos and partners with many different athletic groups including soccer, football, archery, triathletes, strength & conditioning, weightlifting, runners, marathoners, basketball and pole vaulting.  They also cater to weight loss and bariatric patients.

The list of BiPRo products:
1. BiPro whey protein isolate-pure protein powder with minimal added ingredients, very nutrient-dense.  (1 serving=20g protein); available unflavored, chocolate, vanilla and strawberry.  Unlike most other protein powders, BiPro contains all nine essential amino acids and the three branched chain amino acids (BCAAs).
2. BiPro protein water-this recently produced product comes in lemon, peach and berry flavors and also contains 1 serving or 20 grams of protein.
3. BioZZZ-naturally high in tryptophan which helps you relax, BioZZZ is a sleep improvement supplement, a protein sleep aid.
We learned that BiPro consumers are intergenerational, men, women, members of the sports nutrition industry, elite Olympic athletes, weight loss and bariatric patients and anyone who just wants to easily add high-quality protein to their diets.

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Next, Lois Baker, senior food scientist, showed us around her lab, where she develops new products and recipes using BiPro products in cookbooks and recipes for the web site.  She has a B.S. in Nutrition Science and a Master’s degree in Cereal Chemistry, both from NDSU and has worked for BiPro for 19 years.  In the last 12 years, she developed 600 recipes for Asian Smoothies, Healthy In-Between Snacks, Bariatric, Gluten-free, Vegetarian, Dessert and Halloween cookbooks and many more lovely, high-quality cookbooks and tasty web site recipes.

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Continually working on creative ways to make foods/recipes look and taste good, Lois also styles the food for photographs. Sweet recipes are easier, savory recipes more of a challenge, she noted.  BiPro uses bloggers to develop a few of their recipes and occasionally does recipe contests to secure content.

Four people work in the BiPro lab, three Food Scientists and one Culinologist. The lab will be expanding soon, where they will have a larger, dedicated photography space. They occasionally hire summer interns in food science, marketing, communications, sales and other backgrounds.

Lois loves making protein bites and had prepared samples for us to taste: mini chocolate chip cookies using strawberry-flavored protein powder, peanut butter energy bites, hummus and a strawberry-banana- yogurt smoothie.  Yum!!
In the area of new product development, Lois is currently working on a pancake mix, flavored protein water with natural caffeine, a protein bar bite, a product for long-term wound healing, and is developing recipes for a cookbook for California.

As we were leaving, each person was handed a BiPro bag which contained samples of BiPro protein water, BioZZZ and BiPro protein powder, a very nice gift indeed.

For more information on this growing MN company, go to https://www.biprousa.com/bipro/about

In the News: Articles and Helpful Food Safety Apps

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Here is a sampling of what’s new in the world of food and consumer sciences!

Food Safety and Food Waste Reduction Apps

IsMyFoodSafeApp          food-keeper

Are you or your clients confused about food safety?  Trying to reduce food waste? There are two apps available to help consumers and professionals alike!    The Academy of Nutrition and Dietetics along with ConAgra Foods have collaborated to create, “Is My Food Safe?” an app that allows users to determine “Is it Done Yet?” (Safe Cooking Temperatures), and “Time to Toss” (Food Storage Guide).  It also features a quiz to determine “Is My Kitchen Safe?”    The second app is called “The FoodKeeper” created through the work of the Food Marketing Institute, Cornell University’s Department of Food Science, and the USDA.  This app provides food storage advice to help consumers maintain the freshness and quality of foods and can also help consumers use food while at peak quality and reduce waste.  Both apps are available for download from the App store for Apple Products or on Google Play for Android systems.

Members in the News: ProStart Competition

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Recently FCS Professionals member Julie Mundahl, was interviewed on WCCO regarding the Pro-Start Competition for high school students learning culinary skills.  If you watch closely, FCS Professionals member Mary Levinski, another Pro-Start coach can be seen in this segment as well.

Congratulations to our FCS Professionals members who are teaching and coaching these kids to success!

To view the segment, click here

Continuing Education: Classes without Quizzes, April 1 at University of Minnesota

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The College of Food, Agriculture, and Natural Resources Science (CFANS) at the University of Minnesota is presenting “College Without Quizzes” on Saturday, April 1 on the St. Paul Campus.

“Jump-start your weekend with stimulating conversations with faculty and experts from the College of Food, Agricultural and Natural Resource Sciences. Learn about the latest CFANS research and go home feeling smarter! Classes Without Quizzes features faculty-led interactive sessions on a variety of topics. Kids in kindergarten-6th grade get to attend their own hands-on educational and recreational programming. Learn more about the program at z.umn.edu/cwq.
 
Admission includes a light breakfast, the keynote address, two break-out sessions, and snacks throughout the morning.”

 

For more information and to register, click here

Free Webinar: Quinoa: A Local North American Option

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Date: March 20, 2017

Start Time: 1:00 PM CDT

Duration: 60 minutes

From fast-casual restaurant menus to small and large consumer packaged food innovations: Quinoa is big. This on-trend grain is now locally available from Ardent Mills. In February 2017, we introduced Ardent Mills Great Plains Quinoa™, our identity-preserved, creamy tan variety grown on the North American plains.

Join the Ardent Mills Consumer Research, Risk and Technology experts for an informative live webinar session to learn the latest quinoa usage trends and forecasts and ask questions on how this large-scale, local supply of Ardent Mills Great Plains Quinoa™ can support your growth initiatives.

The webinar will close with a 15-minute question-and answer session.

Webinar is free, but registration is required.  Click here to register

Continuing Education: Are You Good or Just Lucky?

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24th Annual Stakeholder Dialogue

Tuesday, April 18, 4:30 PM

Are you good or just lucky?

‌The 24th Annual Stakeholder Dialogue will feature Robert H. Frank, professor at Cornell University and author of Success and Luck: Good Fortune and the Myth of Meritocracy.

In Success and Luck, Frank asks how important is luck? No question more reliably divides conservatives from liberals. As conservatives correctly observe, people who amass great fortunes are almost always talented and hardworking. Yet liberals are also correct to note that countless others have those same qualities yet never earn much. In recent years, social scientists have discovered that chance events play a much larger role in important life outcomes than most people once imagined. Frank will explore the interesting and sometimes unexpected implications of those findings for how best to think about the role of luck in life.

Copies of Success & Luck will be available for purchase at the event.

Sponsored by:
The David A. & Barbara Koch Distinguished Professors in Business Ethics
The Center for Ethical Business Cultures
The Veritas Institute

About the Event:
The Stakeholder Dialogue is an annual series focusing on various groups that have a stake in the business enterprise. The series is designed to increase public understanding of issues and encourage ethical action by business organizations.


Agenda

4:30 p.m.: Registration opens
5 – 6 p.m.: Reception
6 – 8 p.m.: Program and Q&A

Register here