News
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The working wines of Michigan State University’s Spartan Cellars
Published on June 14, 2011
Michigan State University’s Spartan Cellars produces and tests experimental wines as an integral part of evaluating new wine grape varieties and cultural practices for the growing Michigan wine industry. -
Consumers associate food labeled organic as being healthier
Published on May 4, 2011
Consumer panelists perceived snack foods labeled organic to be lower in calories, and were willing to pay more for them. -
Greek yogurt continues to gain market share
Published on May 2, 2011
The increasing popularity of Greek yogurt could be an opportunity for local dairy processors.