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Second Quarter 2018

View FAPC activity that occurred during the second quarter of 2018 in the FAPC eNews.

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About FAPC: Adding Value to Oklahoma
Featured Project: Oklahoma Home Bakery Act
Economic Impacts: Second Quarter 2018
Food Industry Project: Tasty Towne
Research Area: Oil/Oilseed Processing - Nurhan Dunford
Featured Video: Faces of FAPC
Featured Photo: Product Development
Featured Article: Gilliland Memorial Fellowship
Activity at FAPC: Second Quarter 2018
Fast Fact: Connect with Us on LinkedIn

FAPC Building PhotoABOUT FAPC: Adding Value to Oklahoma

FAPC, a part of OSU's Division of Agricultural Sciences and Natural Resources, discovers, develops, and delivers technical and business information that stimulates and supports the growth of value-added food and agricultural products and processing in Oklahoma.

FEATURED PROJECT: Oklahoma Home Bakery Act

Home Bakery Training

Prior to November 2013, all food sold to consumers in the state of Oklahoma was required to be manufactured in a facility inspected by the Oklahoma Department of Health. Therefore, the most basic facility allowed was an inspected, commercial kitchen. The passage of the Oklahoma Home Bakery Act of 2013 made it legal to prepare baked goods in an uninspected, home kitchen and sell the goods from the homeowner’s premises. In 2017, Senate Bill No. 508 was passed to amend the Oklahoma Home Bakery Act of 2013. As of Nov. 1, 2017, home bakery items can be sold off-premises in selected locations.

This new act received significant public interest, but it also created confusion regarding how to adhere to the law and how it would be regulated. Selling food to the general public comes with expectations of food safety, but the home baker was not adequately aware of food safety issues or adequately trained to ensure food safety is maintained. Since home bakeries under this act are not required to be inspected or licensed, home bakers would not be inclined to take expensive and time-consuming training and preventative control workshops. Instead of being regulated by the Oklahoma Department of Health, this Home Bakery Act is under the authority of the Oklahoma Department of Agriculture, Food and Forestry.

FAPC collaborated with ODAFF in creating a training program to provide information to this growing segment of the Oklahoma food industry. The team developed and held four one-day courses: two in Stillwater, one in Oklahoma City and one in Tulsa, in which a total of 86 people were trained.

This training covered topics of good food manufacturing practices, food allergens and cross contamination of foods, and food safety and fundamentals of food microbiology. Until this training was developed, no other instruction had been offered in Oklahoma to educate home bakers in best practices, food safety and various liability issues that come with food manufacturing, specifically in producing a baked food.

ECONOMIC IMPACT: Second Quarter 2018

Economic Impact graphicFAPC strives to add value to Oklahoma by providing economic impact to the state. Following is an estimate of economic impact during the second quarter of 2018. These estimates represent the sales revenue of products that were the object of work at FAPC.




Tasty Towne cookies

P.J. Daughtry of Tasty Towne attended FAPC's Basic Training and wants to produce a gluten-free, low glycemic-index, sugar-free cookie with a unique formula. FAPC is assisting Daughtry with possible patent opportunities, along with OSU’s Patent and Trademark Resource Center. Next steps are to scale up the current formulation and investigate shelf life, packaging needs and potential of filing a patent. Daughtry also was introduced to the option of licensing the formulation and attended the Institute of Food Technologist National Trade Show and Food Expo in Chicago in June to gain interest and attention by a food processor to license the formulation. Daughtry participated in IFT's Start Up Alley, an expo program in which she gave a two-minute pitch about the company to attendees of the event. FAPC worked with Daughtry on the pitch and design of a pop-up banner for the booth.

Nurhan Dunford

RESEARCH AREA: Oil/Oilseed Processing - Nurhan Dunford

Nurhan Dunford is an oilseed specialist at FAPC. Her general interest areas in oil/oilseed processing include:

  1. Products gleaned from wheat in a wheat bio-refinery.
  2. Biofuels sourced from food and agricultural waste products.
  3. Bio-products from microalgae.
  4. Studies on the stability of oils for food production.
  5. Process development and optimization for biofuel, functional foods and nutraceutical production.



Client doing product development

FEATURED PHOTO: Product Development

FAPC's facility was designed with the needs of the food and agricultural processing industry. This summer, a national manufacturer utilized FAPC's state-of-the-art pilot plant facility to conduct product development.

FEATURED ARTICLE: Gilliland Memorial Fellowship

Gilliland Memorial Fellowship recipients

FAPC honored two graduate students with the Stanley E. Gilliland Memorial Fellowship in Food Science, providing $500 toward each recipient’s education efforts.

Praveen Yerramsetti, a doctoral candidate in food science, and Audrey Boeken, a food science master’s student, received the awards during a reception. Read More


ACTIVITY AT FAPC: Second Quarter 2018

Building graphic

41 key client projects.
7 Process Authority Letters
19 Nutrition Label Sets
44 Visitor Sessions and Tours with 311 Guests
44 Media/News releases, Extension Reports and Feature Articles
20 Continuing Education and Training Events  with 384 attendees.
39 beef, 56 hogs and 2 Lambs Harvested or Processed

FAST FACT: Connect with us on LinkedIn

LinkedIn PhotoDid you know FAPC is on LinkedIn and offers a wide variety of information and updates pertinent to the food and agricultural industries? Visit our LinkedIn Company Profile today and connect with us!