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Monthly News & Updates
June 2022
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Learn about food labeling regulations during upcoming workshop at FAPC
FAPC is set to host a public two-day Food Labeling Workshop on June 8 and 9. Participants will learn about the Food and Drug Administration food labeling regulations. Small businesses and startups will benefit by learning about the regulated industry.
Business Spotlight
No Man's Land Beef Jerky

No Man’s Land Beef Jerky was inspired after a road trip which included poor quality beef jerky that was thrown away due to poor quality or taste. This family business has worked hard to build a legacy of beef jerky since 1994. No Man’s Land Beef Jerky proudly provides hundreds of customers daily with quality jerky and sticks. While being 100% committed to providing customers with the highest possible quality, the slow-dry process takes 24 hours to complete. The jerky has 17G of protein and is low in sugar and carbs, making it a healthy on-the-go snack. The USDA Certified Beef is free of all fillers, artificial flavors, artificial colors and trans fats.

As a proud Made in Oklahoma business, No Man’s Land offers beef jerky in Mild, Black Pepper and Hot (2.0oz, 3.5oz, 7.0oz and 16oz) and high-quality beef sticks in all three flavors. Consumers can find this product at many grocery, convenience and supply stores throughout the nation.
Featured Research
‘Upcycling’ promises to turn food waste into your next meal

Rodney Holcomb, agribusiness economist, and Danielle Bellmer, food process engineer, collaborated on research focusing on new processed food products containing what would otherwise be waste from other foods.

How would you like to dig into a “recycled” snack? Or take a swig of juice with “reprocessed” ingredients made from other food byproducts? Without the right marketing, these don’t sound like the most appetizing options. Enter “upcycling.” That’s the relatively recent term for the age-old concept of using low-valued foods or food processing byproducts to generate new food products. Time-honored examples of this concept include sausages made from meat scraps and jams or jellies made from overripe fruit. In many cases, this waste would have otherwise been used as animal feed or sent to the compost pile.
Cowboy Meats Highlight
Place an order with Cowboy Meats today!

The ground beef sale runs at $4.49/lb with a minimum 10lb order.

To order, contact Joel Jackson, meat pilot plant manager, at 744-MEAT.

Picture is Laney Reasner, a student worker who is preparing steaks for packaging. Laney regularly assists with the deboning, packaging and labeling of products.
Featured Photo
Food Safety Professional
Congratulations to Kallee Dunn for being recognized by FAPC as a Food Safety Professional! This award highlights individuals who complete a significant number of food safety trainings.

To apply to become a Food Safety Professional, simply complete the application form.
The Food Files Podcast & Value-Added Voice Blog
Rooted in Research - Peter Muriana

Peter Muriana, food microbiologist at FAPC, focuses research on sodium nitrite, a regulated food preservative used for curing processed meats.
Behind the Communications at FAPC

Kirsten Hollansworth, communications graduate assistant, describes the importance of agricultural communications to promote resources and people at FAPC.
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