News

Global to local: Food trends to watch in 2023

Published on December 16, 2022
Buzz-worthy food product predictions for the New Year.
Ongoing trends in the food industry

Published on December 15, 2022
Wellness trends take an inside-out approach as people continue to look to functional foods and environmental footprints of products.
Sea moss foods and beverages

Published on December 2, 2022
What manufacturers need to know before they go to market with sea moss products.
Michigan Economic Development Corporation and MSU Extension forge partnership to better Michigan communities through fresh sets of eyes

Published on December 2, 2022
First Impressions Tourism (FIT) assessment program assists communities in understanding themselves and unique assets more through visitor experiences.
Food processors – preparing for selling in stores, part 1

Published on November 22, 2022
What you need to know ahead of time to be prepared and ramp up success.
Functional foods: A rising trend

Published on November 9, 2022
Functional foods add health benefits beyond basic nutritional benefits like protein and fiber.
MSU Extension tourism educators partner with St. Clair County 4-H Fair Board to pilot visitor assessment tool and drive future development

Published on November 9, 2022
A new visitor assessment tool was piloted for fairs and festivals to capture feedback on the impressions these events give new attendees.
Four questions to ask when launching a new food product

Published on November 1, 2022
Some tips that could help lead towards a successful launch for your food product.
What makes a strong food brand?

Published on October 11, 2022
Strong brands create loyal customers who purchase more frequently or at a higher price; the Brand Report Card, by Kevin Lane Keller, describes how to build a compelling brand.
Farm carbon for profit

Published on October 7, 2022
New opportunities are emerging to improve farm profitability through carbon sequestration: northwest Michigan farmers can get started through the new Carbon Farming program from Crosshatch Center for Art and Ecology.