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  • Functional foods: A rising trend

    Published on November 9, 2022
    Functional foods add health benefits beyond basic nutritional benefits like protein and fiber.

  • 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.

  • Become an artisan cheesemaker

    Published on July 25, 2022
    Going beyond common and making a distinctly appetizing cheese is a skill that will be taught by veteran commercial cheesemakers in an MSU Extension workshop. Cheesemaking as a business is the focus for participants who will experience hands-on learning.

  • Ice cream and frozen novelty market trends

    Published on July 22, 2022
    Learn how ice cream and frozen treats are reinventing themselves.

  • Michigan’s first African American, women-owned, vegan and allergen-free ice cream shop opens in Wyoming, MI

    Published on July 19, 2022
    With support from the MSU Product Center and many others, entrepreneur launches new location.

  • Alma hosts Connecting Entrepreneurial Communities Conference Sept. 14-15, 2022

    Published on July 19, 2022
    Alma, a unique town in the middle of the mitten, opens its businesses and best practices to help Michigan communities support local entrepreneurs.

  • Juice and cider drinks reinvented

    Published on June 28, 2022
    Learn how juice and cider drinks are reinventing themselves through improved functionality and new category entry.

  • Food processors that use sesame as an ingredient need to update allergen statements by January 1, 2023

    Published on May 18, 2022
    Sesame is the ninth major food allergen and must be identified on food labels, according to the FDA.

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MSU is an affirmative-action, equal-opportunity employer, committed to achieving excellence through a diverse workforce and inclusive culture that encourages all people to reach their full potential.

Michigan State University Extension programs and materials are open to all without regard to race, color, national origin, gender, gender identity, religion, age, height, weight, disability, political beliefs, sexual orientation, marital status, family status or veteran status. Issued in furtherance of MSU Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Quentin Tyler, Director, MSU Extension, East Lansing, MI 48824. This information is for educational purposes only. Reference to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned.

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