Wisconsin Alumni Research Foundation

Technology

Improving Storage Life of Meat Substitutes

Meat substitutes or analogs are designed to mimic certain qualities (e.g., texture, flavor and appearance) and/or chemical characteristics of specific types of meat. The market share of meat analogs h...
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Mark Richards, Nantawat Tatiyaborworntham, Mark Hargrove, Wenjing Zhang, Jie Yin | P160349US02

Technology

Inhibiting Storage Browning in Cheese

For 800 years Parmesan has been one of the most sought-after cheeses and today supports a billion dollar market. Parmesan is susceptible to an unappealing browning effect that is not fully understood ...
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Scott Rankin | P130152US01

Technology

GMP Protein Burns Fat, Boosts Bone Strength in Women

Bone mineral loss is a pervasive and potentially devastating consequence of aging. Post-menopausal women are at special risk for the fractures, fragility and debilitations linked to osteoporosis. No ...
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Denise Ney, Chi-Liang Yen, David Nelson, Patrick Solverson | P110272US03

Technology

Creating ‘Designer’ Yeast Hybrids for Brewing and More

Interspecies yeast hybrids are critical for producing commercially important fermentation products such as Belgian ale, certain ciders and cold-fermented wines. As one major example, lager beer, the m...
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Chris Hittinger, David Peris Navarro, William Alexander | P160107US03

Technology

Antimicrobials Isolated From Cranberry

There is a need for an efficient method of processing fruit and seed extracts with antimicrobial properties, for identification of novel anti-microbial compounds. For instance, there are numerous heal...
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Teri Shors, Brant Kedrowski | T09012US03

Technology

Locally Sourced Yeast from the Chicago Area

Saccharomyces cerevisiae, Torulaspora delbrueckii and Hanseniaspora uvarum yeast strains have long been associated with industrial and natural fermentation processes, including beer and wine productio...
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Chris Hittinger, Ryan Moriarty | P150032US01

Technology

Tannins Boost Gastrointestinal Immunity

The mucosal layer of the gastrointestinal (GI) tract acts as a physical and chemical barrier against food, environmental antigens and resident bacteria. Many factors interact and affect the barrier, i...
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Jess Reed, Dhanansayan Shanmuganayagam, Christian Krueger, Kenneth Kudsk, Joseph Pierre, Aaron Heneghan, Rodrigo Feliciano | P120201US02

Technology

Wisconsin-Sourced Lager Yeast

Beer can be divided into two broad categories: ales and lagers. Ales have been brewed for thousands of years. They are warm fermented (up to 80° F) for as little as three weeks using top-fermenting y...
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Chris Hittinger, David Peris Navarro, Kayla Sylvester | P140088US01

Technology

Easy Test for β-lactoglobulin (BLG) Milk Allergen

Cow’s milk allergy ranks among the most pervasive of human food allergies. Numerous milk proteins have been implicated but β-lactoglobulin (BLG) is the most potent, responsible for about ni...
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Sundaram Gunasekaran, Jiang Yang | P120220US01

Technology

Fractionation of Whey Proteins by Complex Formation

Whey is a special byproduct obtained in the dairy industry during cheese processing. There is a growing interest in whey proteins because of their high nutritive value, the functional properties of th...
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Robert Bradley, Leorges Fonseca | P01303US

WARF