fapc.biz Magazine
In 2006, fapc.biz took the place of FAPC's Food Facts newsletter. The quarterly
magazine offers article-length information about many areas of food technology,
product development, quality management and business. In addition, fapc. biz
includes current industry news and biographical information about business
leaders in Oklahoma.
Click on thumbnail image to download a .pdf version of the magazine.
| 2011 |
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Fall/Winter 2011
Giving Back: The Jurgensmeyers show support to the FAPCwith generous gift
Virgil and Marge Jurgensmeyer of
Miami, Oklahoma, generously made
a $250,000 gift to the FAPC to create
the Virgil and Marge Jurgensmeyer
Endowed Professorship in Food Product Development.
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Spring/Summer 2011
Client Success: Oklahoma company wins Gold Award at Gourmet Market
Made in Oklahoma company and FAPC client, Suan's Foods, took home the coveted Gourmet Gold Award in the Best Condiment: Jelly/Jams/Preserves category during The Gourmet Market in Dallas, Texas. |
| 2010 |
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Fall/Winter 2010
Which came first... the Samlmonella of the egg?
The Salmonella that may lead to infectionis not likely on the “outside” of the eggs, rather likely on the “inside” of the shells. FAPC’s Peter Muriana discusses Salmonella in eggs and the risks to consumers.
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Spring/Summer 2010
Building your Brand
Building a brand identity is one of the
strongest competitive advantages a
business can have and nobody can take it away. It creates a lasting value above and beyond all the other elements of a business. |
| 2009 |
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Fall/Winter 2009
Celbrating 50 years
Ralph’s Packing, an Oklahoma meat
company in Perkins and an FAPC client, is celebrating 50 years of business and service. During the celebration, Ralph’s Packing gave away four limited edition smokers and offered inhouse specials
during November.
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Summer 2009
What's in a Name?
For many entrepreneurs, coming up with a product to market is easy. However, one task that is never easy is naming a product or business. Creating a name is part science and part art. Some of the guesswork can be removed with some basic knowledge about brand names and some strategies to use when creating new ones. |
Spring 2009
Recipes for Success
Amidst reports of recession, businesses must compete for consumers' constricted cash. This may be a recipe for disaster for some industries, but restaurants keep serving up sweet success. This is why consumers continue to leave the cooking up to the chefs. |
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| 2008 |
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Winter 2008
Breaking the Bank
Concerns about the economy define the political landscape, giving birth to a behemoth bailout, which as passed by Congress will undoubtedly exceed its enormous estimate of $700 billion. However, in tough economic times, a dollar actually buys more, so consumers have more purchasing power. Interest rates remain low ... Not necessarily a bad time for a small business to expand. |
Fall 2008
You say TOMATO. I say SERRANO.
The recent Salmonella (Salmonella St. Paul) outbreak was originally blamed on tomatoes. However, further investigating showed jalapeno and serrano peppers were the cause of the outbreak. FDA announced in August 2008 that it would allow the irradiation of produce in order to reduce contamination and make produce safer. |
Summer 2008
Delivery Dilemma
Many Oklahoma small businesses with wholesale gift and gourmet products are facing a delivery dilemma. One such business is Redland Juice Company, a value-added grape juice manufacturer, in Lexington, Oklahoma. The article on page 6 explains how the company is coping with rising delivery costs. (Cover photo by Todd Johnson.)
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Spring 2008
Advancing value-added products from processing to presentation
A collaborative partnership between the FAPC and OSU-Okmulgee Culinary Arts Program is helping to advance value-added products from processing to presentation. The Oklahoma Culinary Research Alliance, or OKCRA, was developed to improve existing food products, expand product lines, create new products, exploit the health attributes of these products, and enhance labeling opportunities for Oklahoma.
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| 2007 |
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Winter 2007
Willy Wonka and the jelly bean rule
The jelly bean rule attempts to prohibit foods like jelly beans, which are low in fat, from being called healthy. For novel claims, or claims for which there is no FDA directive, scientific research can often pave the way for a health claim. This article offers some basic information and insight for food businesses, especially those new startups and smaller niche food businesses.
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Fall 2007
Company leader speaks about E. coli outbreak
Will Daniels of Natural Selection Foods/ Earthbound Farm spoke about his experience dealing with a foodborne illness outbreak during the recent FAPC Food Industry Trends Conference in Oklahoma City. AnEscherichia coli O157:H7 outbreak was linked to Natural Selection Foods/Earthbound Farm’s fresh spinach sold under the Dole brand.
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Summer 2007
Food vs. Fuel
Could algae oil be an answer?
Various types of algae, including seaweed, are among the most effi cient plants to convert solar energy to chemical energy. Oklahoma has a signifi cant amount of water resources and solar energy. Could algae be a viable oil source for the biodiesel industry in Oklahoma?
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Spring 2007
Accounting for looks:
Assessing the value of brands
As competition increases in a global
market, brands should continue to
become a larger part of a company’s
value. There are some mathematical
and economic models that are used to
help determine the value of a brand.
Some of the approaches include
market research, aggregate cost of
branding, sales of similar brands,
future premiums, and economic use.
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| 2006 |
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Winter 2006
Oklahoma food company takes advantage of a “small” opportunity
Griffin Food Co., located in Muskogee, Okla., recently acquired a new line to produce food products in small bottles. The line is unique in that it uses glass containers and a sleeve instead of a label. Few small-bottle producing lines are located in the United States.
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Fall 2006
Construction of a
Corporate Identity Program
A corporate identity program should capture and unify all aspects of a corporation’s communications, both internal and external. Companies should try viewing corporate identity building as a five-step process: research, analysis, design, organization, and launch.
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Summer 2006
An Oklahoma oil crisis:
A case study in corporate identity
Frito-Lay is telling consumers it will eliminate 60 million pounds of saturated fat per year from their diets by switching from cottonseed oil to sunflower oil. But, there is a deeper and more intriguing story to be told here. Instead of an oil crisis, Frito-Lay is facing a corporate identity crisis.
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Spring 2006
Image vs. Identity
Corporate identity involves much
more than images and taglines. It
represents the very essence of an
organization, but when businesses
struggle, identity specialists often only
offer cosmetic solutions.
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