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The results were detailed at Seafood Expo North America in Boston on March 21 by Ann Colonna, sensory and consumer program manager at the Food Innovation Center in Portland, an off-campus Oregon State University (OSU) experiment station.
Oregon agriculture found itself right in the middle of Asia’s largest food and beverage show in Tokyo this March, and the local companies participating in the four-day event believe it was time well spent.
Sarah Z. Masoni, from the Food Innovation Center at Oregon State University says, “Authenticity is the biggest key for consumers. They want to know who’s creating their food."
Authenticity is “the biggest key for consumers,” said Sarah Z. Masoni, product and process development manager at the Food Innovation Center at Oregon State University.
Starting this year, Herlinger wants to fill those under-filled shelves with the latest Portland food brand to go national: Ruby Jewel's ice cream and cookie concoctions.
Hop breeder Shaun Townsend explains how scientists spend years researching possible new hop varieties at the Oregon State University and the USDA's Experimental hop farm.
Know Your Fruit, a single origin, freeze-dried fruit snack brand, will be breaking ground on its Puff FactoryTM, an innovative freeze-dried fruit manufacturing facility, as part of...
David Stone, an Oregon State University public-health toxicologist and communications expert, is the new director of OSU’s Food Innovation Center in Portland.