By Scout Nelson
A creative team of students from the University of Minnesota has triumphed in the Dairy Management Inc. (DMI) New Product Competition, presenting a Norwegian-style, brown, whey-based cheese spread named Yay-tost.
This innovative product caters to health-conscious consumers by offering a high protein content, dietary fiber, and excellent calcium levels, all packaged in an eco-friendly aluminum squeeze tube.
The victorious team, comprising Anandu Chandra Khanashyam, Abrielle Schnurr, Nghi Huynh, and Suchismita Roy, studies food science and was awarded a $10,000 prize for their first-place finish. Their achievement was recognized during the American Dairy Science Association’s annual meeting in West Palm Beach, Florida.
Team captain Abrielle Schnurr shared that the journey to perfect Yay-tost involved numerous trials and adjustments since its inception last September. The final product boasts a consistency between cream cheese and peanut butter, virtually fat-free, and pairs wonderfully with apples, toast, crackers, waffles, or as a unique addition to a charcuterie board.
The DMI has been hosting this competition since 2012 to motivate and expose the next generation of food scientists to real-life food industry scenarios. Each year's contest theme aligns with current consumer trends and strategies to appeal to younger demographics, particularly those interested in health and wellness.
Emil Nashed, executive vice president of research and development for DMI, emphasized that the competition not only fosters innovation but also serves as a valuable platform for industry leaders to engage with emerging talent.
Judges, including Peggy Ponce and Virginia dairy farmer Joanna Shipp, praised the Minnesota team for their outstanding presentation skills and innovative use of co-products in creating Yay-tost, setting them apart in a field of 19 competitive teams.
Photo Credit -university-of-minnesota
Categories: Minnesota, Business, Education