Three teams of CALS food science students are headed to New Orleans this week as finalists in national food product development competition.
One UW team will take samples of a yogurt truffle named Blissful Bites—a vanilla yogurt center with a berry-flavored coating and crunchy outer layer of flax, oats and puffed rice—to the Institute of Food Technologists (IFT) annual meeting to compete against five other schools as finalists in the IFT’s collegiate product development competition. This year, two other UW product development teams will also be at the IFT meeting to compete in a Disney-sponsored competition to create healthy snacks for kids. At the Disney finals, a team of UW undergraduates will showcase a carbonated beverage, called Tangerine Dream, that contains a full serving of low-fat dairy and tastes something like an orange Creamsicle. Another UW team, this one composed of graduate students, will compete with Pixie Dust, a powdered drink mix made from real fruit that can be added to milk or water.
Sending three teams from one school to the finals is a first, says Jackie Koch, captain of the graduate student team, who also serves as product development chairperson for the Food Science Club.
“It’s completely new that there are two teams from one school that made it to the finals in the same competition—and that we have three teams competing overall,” Koch says.