Getting the Scoop with Julie Neuhalfen The food we eat keeps us energized and healthy, and we believe this because it’s what we’ve been told since we were kids. But, what happens if the food we eat is potentially harmful? Thankfully, cases are limited due to the preventative programs in place by the FDA and
Getting the Scoop with Dr. Jane Caldwell On Oct 10th we host our second annual Voices in Food Production Symposium. We asked our line-up of speakers to present a spread of hot topics within the food industry. Today we spoke with Dr. Jane Caldwell to discuss her topic of refrigeration shelf life. Jane has a
Getting the Scoop with Michelle Wright On Oct 10th we host our second annual Voices in Food Production Symposium. The line-up of speakers we asked to present has chosen a spread of hot topics within the food industry. We asked each of our presenters to answer a few questions, so our audiences know what to expect.
Investment in forage analysis We were inspired by a recent article penned by Jim Sprinkle, Extension Beef Specialist at the University of Idaho. Jim detailed how to save dollars on mineral programs by determining the mineral status of ranch forages (January 2018; Progressive Cattleman). He suggested sampling and analyzing forage twice a year: at the
What is Vitamin D? It’s important to understand that vitamin D is not a vitamin. It’s considered a pro-hormone. But, why? Vitamins are nutrients that are unable to be created by the body and therefore must be consumed in our daily diet. However, vitamin D can be synthesized by our skin with sunlight. Why are
In response to the upcoming nutritional labeling regulations and changes, our Food and Beverage Lab Manager, Stephanie Peterson provided training and answered questions for Grow Nebraska‘s monthly training webinar. She discusses why the changes are happening. As well as what the changes will be, the types of labels available through Midwest Labs. And, how to get
We are so pleased to share that we had the opportunity to work with the Today show. The segment is called “Can you trust the calorie counts on restaurant menus?”. The Today show provided the meals and spent the morning at our lab capturing our process for determining calorie counts. This video segment ran on