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NOSB to review packaging for organic products

NOSB to review packaging for organic products

National Organic Program Deputy Administrator Miles McEvoy issued a directive to the National Organic Standards Board (NOSB) to provide recommendations on the use of bisphenol-A (BPA) and similar substances...

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Is High Pressure Processing (HPP) suited to your food product? American Pasteurization Company is ready to serve

Recently the Organic Processing Institute toured American Pasteurization Company (APC) in Milwaukee, Wisconsin, which is providing high pressure processing (HPP) for many regional and national food and beverage manufacturers. Led by company president Justin Segel, we witnessed all steps of this relatively new food pasteurization procedure that is revolutionizing packaged foods.

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2014 MWFPA Convention— good fun, great networking

The recent Midwest Food Processors Association (MWFPA) Convention, held at the Kalahari Resort, was a great time for networking, yes, but also fun. And this is part of why the MWFPA is working to include smaller food processing companies ...

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Backyard Flavors: artisan salsa from Iowa

Dan and Julie Beougher of Seven Pines Farm and Backyard Flavors of Maxwell, Iowa, are making an amazing salsa, in which every jar tastes fresh, like the vegetables were just picked...because they're processed in small batches with fresh ingredients from the Beougher's own “garden.”

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(L to R) Justin Smith, Kathleen Batalden Smith, Deb Batalden, and Phil Batalden on the Batalden family farm.

Case study: Omega Maiden Organic Camelina Oil

Camelina is a unique crop, also known as false flax. Typically grown in the upper Midwest for biofuel production, it has some very healthy attributes as a culinary oil...

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The Organic Processing Institute is here to help you navigate a path to successful organic processing in the Midwest. We help forge links among organic farmers and processors to ensure sustainable success. Whether you are a current processor or want to become one, we can help you thrive.