They call it “technology prospecting,” but the Soy Technology Program is really a multi-step process developed and fine-tuned by the Ohio BioProducts Innovation Center (OBIC) and the Ohio Soybean Council (OSC) to evaluate new and emerging technologies for fit within the marketplace.

Gary Hattery brings enthusiasm and ideas to the many projects and endeavors that have been part of his career in advanced materials.

At Toledo’s Center for Innovative Food Technology (CIFT), programs go beyond food, towards green, and focus on opportunity. Their clientele ranges from food producers/processors to agribusiness and greenhouses and on to food equipment manufacturers, restaurant and food service companies, and last, but certainly not least, entrepreneurs.

COLUMBUS, Ohio -- The Ohio Senate approved a bill Tuesday that will encourage the use of bio-based products by the state.