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2016 IFTSA Student Competition Winners

Tuesday, July 19th, 2016

Congratulations to all the IFT Student Association 2016 Competition Winners! And thanks to all the finalist teams that participated.


26th Annual IFTSA & MARS Product Development Competition:

  • 1st place: McGill University—Rephyll
    Rephyll is a reinvention of a full day’s serving of vegetables in the form of a juicy patty that replicates the sensory and cooking experience of beef.
  • 2nd place: Michigan State University—YerBagel
  • 3rd place: University of Wisconsin, Madison—Qeen-Yos

Developing Solutions for Developing Countries Competition, sponsored by Tate & Lyle:

  • 1st place: McGill University—Fitamin Multimeal
    Fitamin Multimeal is a ready-to-eat stew made of lentils, tuna, skim milk powder, tahini, carrots, and tomatoes with added eggshell powder to boost the calcium content. A portion of the stew—which is targeted to pregnant women in Yemen—can be combined with flour to make flatbread.
  • 2nd place: Universidad de Costa Rica—Hamilk
  • 3rd place: Rutgers University—MagiCal

Disney–IFTSA Product Development Competition, sponsored by Disney Consumer Products:

  • Grand prize: University of Massachusetts, Amherst—Elsa’s Oat Flurries
    Elsa’s Oat Flurries are a combination of frozen Greek yogurt, fruit puree, and whole grain oats.
  • 1st place: Penn State University—Rey’s Rations Jakku Juice Orb
  • Honorary Mentions: Cal Poly San Luis Obispo—BB-8 bites
    Rutgers University—BB8 Light Bites
    University of Puerto Rico Mayaguez—Droidsicles

Undergraduate Research Paper Competition:

  • 1st place: Samantha Van Wees
  • 2nd place: Genevieve Sullivan
  • 3rd place: Menghan Shi

IFTSA Thesis Video Competition, sponsored by Campden BRI:

  • Amadeus “Ando” Ahnan, University of Massachusetts Amherst

Excellence in Leadership award:

  • Graduate recipient: John Frelka, Ohio State University
  • Undergraduate recipient: Morgan Von Staden, Mississippi State University

Chapter of the Year:

  • Chapter of the Year—University of Wisconsin – Madison
  • Outstanding Chapter in Public Outreach: University of Wisconsin – Madison
  • Outstanding Chapter in Membership Experience: McGill University
  • Outstanding Chapter in Organizational Growth: the University of California – Davis
  • Outstanding Chapter in National Engagement: California State Polytechnic University – Pomona

College Bowl, sponsored by the Nestle Purina Petcare Company:

  • First place: University of California, Davis
  • Runner up: Purdue University

Thanks again to all of our sponsors!

Student Product Developers Bring Their Best to IFT16

Sunday, July 17th, 2016

Healthful grains, fruits, vegetables, and nuts play starring roles in the products that have reached finalist status in the IFTSA & Mars Product Development Competition sponsored by Mars Chocolate North America. This prestigious annual competition, now in its 26th year, challenges student teams to come up with a concept and take it all the way through the final stages of product development.

Finalists from six universities will compete in the phases of the competition that take place during IFT16: oral presentations from 11 a.m. to 2 p.m. on Sunday, July 17, in room S404bcd followed by poster presentations from 3–5 p.m. that day in the South Hall.

What creative concoctions did this year’s student product developers come up with? Here’s a sneak peek at the entries from the finalists.

  • The Cornell University team developed BanaNut Bites, which are soft banana cake bites covered in a smooth peanut butter glaze and chopped peanuts.
  • McGill University product developers describe their entry, Rephyll, as “a reinvention of a full day’s serving of vegetables in the form of a juicy patty that replicates the sensory and cooking experience of beef.”
  • YerBagel from the Michigan State University team is a frozen microwavable bagel product formulated with whole wheat flour and filled with coffee fruit powder and yerba mate–infused, naturally flavored cream cheese spread. The yerba mate and coffee fruit powder contribute 80 mg of caffeine per serving.
  • The entry from the Pennsylvania State University team is Garden Poppers, a quick, on-the-go snack or appetizer made from real vegetables. Garden Poppers have a creamy, savory center that mimics the texture of vegan cheese surrounded by a soft and chewy whole wheat outer layer.
  • The University of Wisconsin–Madison team came up with Qeen-yos, which are quinoa and peanut butter bites with chia seeds and dried cranberries. The bites are coated with a spicy, chipotle-cinnamon yogurt shell.
  • Faux Pho from the Virginia Polytechnic Institute and State University team is a savory, vegetarian, Asian-inspired noodle soup with a twist.

The Magic of Disney Inspires Product Development Creativity

Sunday, July 17th, 2016

The energy and excitement levels are always a bit magical during the final phase of the Disney—IFTSA Product Development Competition, which will take place during IFT16. This annual competition, now in its eighth year, challenges student product developers to come up with a delicious and nutritious snack product targeted to children aged 10 and younger that includes at least a half-serving of a fruit, vegetable, lowfat dairy product, or whole grains.

Child eating nutrition barShare the excitement of this year’s competition by stopping by the Food Expo Forum (booth 4986) on the show floor to watch as the finalist teams present their products from 3 p.m. to 5 p.m. on Monday, July 18. And speaking of the finalists, they include the following teams and products.

  • The California Polytechnic State University San Luis Obispo team will showcase BB-8 Bites, a multicomponent dehydrated snack that incorporates a portion of crunchy granola on top of a vegetable-fruit leather and is formed into a bite-sized spiral shape.
  • The Pennsylvania State University team developed Rey’s Rations Jakku Juice Orbs, a juice-based snack that features glittering juice orbs encapsulated in a jelly-like coating. Each snack supplies two full servings of fruits and vegetables.
  • BB-8 Light Bites from the Rutgers University team are pizza-flavored, glow-in-the-dark crackers made with whole grains and fresh vegetables.
  • Elsa’s Oat Flurries from the University of Massachusetts Amherst team are a combination of frozen Greek yogurt, fruit puree, and whole grain oats.
  • The University of Puerto Rico Mayaguez team developed Droidsicles, which are all-natural frozen snacks made with tropical fruit in the shape of the Star Wars’ BB-8 Droid. These treats are free of high fructose corn syrup, gluten, soy, dairy, and artificial colors and flavors.

Judges for the competition, which is sponsored by Disney Consumer Products, will select one grand prize winner, one first place winner, and three honorary prize recipients.

Students Vie for UK Visit in Video Competition

Sunday, July 17th, 2016

Student videoA brand-new IFT16 competition sponsored by British research organization Campden BRI offers graduate students the chance to gain experience in what competition organizers describe as “scientific salesmanship.” Each entrant in the IFTSA Thesis Video Competition was invited to submit a video of three minutes or less in length describing his or her research in a fun, engaging way. Each student who participated also submitted a personal statement explaining why he or she should be chosen to visit Campden BRI and his or her plans to capture the experience via various social media channels.

Three finalists have been chosen, and the winner will be announced on Monday evening, July 18, at the IFT Student Assoc. Closing Ceremony. The finalists include Abbey Thiel of the University of Wisconsin–Madison, Amadeus Driando Ahnan of the University of Massachusetts Amherst, and Maridel Reyes of Pennsylvania State University.

The creator of the most compelling video will have the opportunity to get a close-up perspective on the European food and drink industry via a 10-day trip to Campden BRI. The winner will get exposure to each of the major divisions within Campden BRI, which include science, technology, brewing, and knowledge management, and will focus on the areas that are most relevant to his or her area of study.

Competition Aims to Alleviate Dietary Calcium Shortfalls

Sunday, July 17th, 2016

Increasing calcium intake among pregnant women in the Middle East and North Africa is the objective in the eighth annual Developing Solutions for Developing Countries student product development competition.

The preliminary phases of the competition have narrowed the field to six finalist teams who will compete for top honors in Chicago—three in the U.S./Canada segment of the contest and three in the international segment. 2016 finalists include the following teams and products.

United States/Canada

  • The California Polytechnic State University San Luis Obispo team developed Calihasa, a nutrient-dense, single-serving flavoring packet to be added to soups, stews, and porridges by pregnant women in Sudan. The packet mix, made from local ingredients, provides women with half their daily recommended calcium intake.
  • Fitamin Multimeal from the McGill University competitors is a ready-to-eat stew made of lentils, tuna, skim milk powder, tahini, carrots, and tomatoes with added eggshell powder to boost the calcium content. A portion of the stew—which is targeted to pregnant women in Yemen—can be combined with flour to make flatbread.
  • An egg shell–based powder called MagiCal to be added to bakery products or dips as a calcium supplement for pregnant women in the Middle East is the entry from the Rutgers University team.

International

  • The Universidad de Costa Rica team developed Hamilk, a shelf-stable, milk-based beverage designed with local Sudanese ingredients to help pregnant women in the Sudan increase their intake of calcium, protein, iron, vitamins A and D, folic acid, and water.
  • Sun-Ami, the entry from a Bogor Agricultural University team, is a traditional African flatbread with health benefits courtesy of ingredients that include moringa leaves, spinach, and groundnuts. It is high in calcium, iron, and folate.
  • Another team from Bogor Agricultural University made it to the finals with its entry, Creve, an instant vegetable cream soup made from spinach, okra, and milk. It is described as rich in calcium and dietary fiber.

Oral presentations for the competition, which is sponsored by Tate & Lyle, will take place from 2:30 p.m. to 5:15 p.m. on Sunday, July 17, in room S404bcd in McCormick Place. Team members will share their product solutions in 15-minute presentations, which will be followed by a roundtable question-and-answer session.

2015 IFTSA Student Competition Winners

Tuesday, July 14th, 2015

Congratulations to all the IFT Student Association 2015 Competition Winners! And thanks to all the finalist teams that participated.

Product Development Competition, sponsored by Mars Chocolate North America:

  • 1st place: McGill University—TiraVerde
    Inspired by classic tiramisu, TiraVerde is a green, satisfying rendition that is packed with avocados. This decadent, healthy snack is a convenient pick-me-up with added protein and fiber.
  • 2nd place: Michigan State University—Souperbowl
  • 3rd place: Pennsylvania State University— Happy Valley-oli

Developing Solutions for Developing Countries Competition:

Domestic:

  • 1st place: McGill University— Falamus Instant Mix
    Falamus Instant Mix
    is a nutrient dense flour used to instantly prepare hummus or falafels, and intends to alleviate malnutrition in Syrian refugee camps.
  • 2nd place: University of Wisconsin, Madison—Nu Stew
  • 3rd place: University of Massachusetts—Meal-malade

International:

  • 1st place: University of Costa Rica—Cricketa
    Cricketa is a cookie snack with cricket flour and sweet potato puree; source of protein, iron, and vitamin A for Costa Rican children.
  • 2nd place: University of Costa Rica—Molibannann
  • 3rd place: Universiti Putra Malaysia—Coco-Wormy

IFTSADisney–IFTSA Product Development Competition, sponsored by Disney Consumer Products:

  • Grand prize: Cal Poly—Build A Snowman Kit
  • 1st place: University of Georgia—Snow Snacks

Global Student Innovation Challenge, sponsored by Tate & Lyle

  • 1st place: Hanyu Yangcheng (Iowa State University)—KIK-Food Stabilizer System
    A blend of natural hydrocolloids that add to the body, provides stability, improves mouthfeel, and enhances sweetness for low-fat dairy desserts
  • 2nd place: Shintaro Pang (University of Massachusetts Amherst)—ChiaTek
  • 3rd place: Ryan Murphy (Purdue University)—InGluTech

Chapter of the Year:

  • Chapter of the Year—University of Wisconsin, Madison

Undergraduate Research Paper Competition:

  • 1st place: Daniel Finkenaur (Louisiana State University)—“A development of lyophilized alginate microcapsules coated with egg white protein for enhancing viability of Lactobacillus reuteri
  • 2nd place: Elvira Sukamtoh (University of Massachusetts Amherst)
  • 3rd place: Meredith Kuchera (Washington State University)

Excellence in Leadership:

  • Graduate: Suzy Hammons (Purdue University)
  • Undergraduate: Sarah Tensa (Oregon State University)

College Bowl winner: North Carolina State University

Thanks again to all of our sponsors!

Competition Seeks Winning Bug-Based Formulations

Sunday, July 12th, 2015

Crickets and mealwormsConsuming insects as a food source has become a hot topic in the food world, and this year, the seventh annual Developing Solutions for Developing Countries competition invited students to formulate a nutritious and desirable product using insects as a major ingredient.

Students rose to the challenge, and six finalist teams—three in the U.S./Canada division of the competition and three in the international segment—will vie for top honors at IFT15 in Chicago.

For those eager to learn more about the insect-based concoctions that the students have come up with, oral presentations will take place from 2–4 p.m. Sunday, July 12, in Room S404bc of McCormick Place. Each team will give a 15-minute presentation. Later in the afternoon (from 4:30–6 p.m. in Room S404d), the contestants will participate in a roundtable question-and-answer session, which will allow the competition judges and audience members to ask them questions.

Meanwhile, however, here’s a preview of the 2015 finalists and the products that allowed them to get to the final stages of the contest.

U.S. Canada Division

  • McGill University students came up with Falamus Instant Mix, a nutrient-dense flour used to instantly prepare hummus or falafel, which its creators suggest could be used to alleviate malnutrition in Syrian refugee camps.
  • University of Massachusetts students created Meal-malade, a protein-packed powder with a base of cassava starch and mealworm sweetened with dried pineapple and fortified vitamin A sugar; its applications are versatile thanks to its thickening properties when boiled with water.
  • University of Wisconsin–Madison students developed Nu Stew, an East African–inspired canned stew comfort food that features sweet potatoes, peanuts, amaranth, and protein-packed silkworm pupae.

International Division

  • Universiti Putra Malaysia students formulated a wholesome, sustainable biscuit called Coco-Wormy that is made from mealworms, desiccated coconut, and sweet potatoes.
  • Universidad de Costa Rica students developed a cookie snack called Cricketa that is made with cricket flour and sweet potato puree. It is designed to serve as a source of protein, iron, and vitamin A for Costa Rican children.
  • A second Universidad de Costa Rica team made it to the finals with its concoction, Molibannann, a nutritious dry mix of plantain and mealworm flour designed to be used in several Haitian dishes for children.

Winners of the Developing Solutions for Developing Countries competition will be announced during the IFT Student Association Closing Ceremony, which begins at 7 p.m. on Monday, July 13, in the Continental AB Ballroom of the Hilton Chicago.

New Student Competition Focuses on Ingredient Innovation

Sunday, July 12th, 2015

Ice creamNew and improved dairy desserts may be the result of a competition for student product developers that makes its debut this year. It’s the IFT Global Student Innovation Challenge sponsored by Tate & Lyle, and it challenged graduate student competitors to come up with an innovative ingredient that will function in a dairy dessert to improve texture, mouthfeel, sweetness, stability, healthfulness, and sensory properties. Ingredient innovations are expected to be commercially viable.

Three competitors have been chosen for the final phase of the competition at McCormick Place in Chicago from 9–10:15 a.m. Sunday, July 12, in Room S404bc. Each student’s final presentation will feature a product sample formulated with the ingredient innovation he or she has created.

The student finalists and their ingredient innovations are as follows:

  • Shintaro Pang of the University of Massachusetts Amherst with ChiaTek, which uses chia seed gums as a new ingredient for formulating stabilizer blends for dairy desserts
  • Hanyu Yangcheng of Iowa State University with KIK food stabilizer system, a blend of natural hydrocolloids that adds body, provides stability, improves mouthfeel, and enhances the sweetness of low-fat dairy desserts
  • Ryan Murphy of Purdue University with InGluTech, a dry blend food stabilizer system for low-fat ice cream and frozen dairy products that delivers benefits related to texture, shelf life, and wellness

The competition was designed to raise awareness of the challenges involved in processing raw materials to meet specific ingredient needs, to provide IFT student members with a platform for developing relationships with other students and professionals, and to promote awareness of issues related to food safety, sensory appeal, nutrition, and health, among other objectives.

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