A team of food science students, led by Stephanie Clark, assistant professor of food science have won first prize in the inaugural Danisco Knowledge Award product development contest.
Elly Soeryapranata and Dewi Scott, both graduate students, and Jennifer Smith, an undergraduate, share a $10,000 first prize. Their winning entry was Yosha (pronounced yo-shay).
Yosha is a yogurt-based milkshake-like product supplemented with pro-biotic bacteria. Two flavors of Yosha were submitted for evaluation, Pina Colada Peachy Dreams and Pina Colada Strawberry Dreams.
Unlike similar drinkable yogurts already on the market, Yosha was formulated to simulate ice cream shop milkshakes. The team’s goal was to introduce a product that would appeal to people on the go who often fail to consume healthy, balanced meals, such as college students. By using fresh fruit and proprietary Danisco stablizers, the team produced a product that, in addition to all the nutritional benefits of all dairy products, also contributed a significant proportion of dietary fiber.
Danisco, one of the world’s leading supplier of food ingredients, was the contest sponsor.
Further health benefits were gained by replacing much of the sugar with xylitol. The entries were judged upon the originality of the concept, the product’s predicted market potential, its technical and commercial feasibility and its sensory qualities. The product was also judged on it shelf appeal and shelf life.
Entries were required to satisfy regulatory and labeling requirements. In short, the entries had tocross all the hurdles that any new product would before reaching the market.
Entrants were required to formulate their products using Danisco ingredients.
