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...
Learn More
Mark Richards, Nantawat Tatiyaborworntham, Mark Hargrove, Wenjing Zhang, Jie Yin | P160349US02

Technology

Safer, More Satisfying Beverage Standards for Swallowing Disorder

More than 18 million adults and children in the United States suffer from dysphagia (swallowing disorder). A host of very different medical conditions can lead to dysphagia, including Alzheimer’s di...
Learn More
JoAnne Robbins, Richard Hartel, Jacqueline Hind, Heather Mendenhall, Zata Vickers | P120042US02

Technology

High Pigment Golden Beets

Beets are generally available in two colors: red and golden. Beet color is determined by a class of antioxidant pigments known as betalains, which consists of red-violet betacyanins and yellow betaxan...
Learn More
Irwin Goldman, Dwight "Nick" Breitbach | P04345US

Technology

High Pigment Golden Beets

Beets are generally available in two colors: red and golden. Beet color is determined by a class of antioxidant pigments known as betalains, which consists of red-violet betacyanins and yellow betaxan...
Learn More
Irwin Goldman, Dwight "Nick" Breitbach | P05099US

WARF