Food Product Development team
The Department of Food Science and Human Nutrition (FSHN) student Food Product Development team is an active group and is often selected as finalists in the national Institute of Food Technologists (IFT) Product Development Competition. Teams in the competition develop an idea for a new food and carry the concept through the production and marketing of a brand new product, much like the process of a commercial product development team.
Students in the competition are judged on three separate aspects: originality- the product fits a unique section of the market, production- processing the product must be feasible, and marketability- the product should have consumer appeal. These criteria allow students to apply what they learn in class to real-life situations. In addition, it requires students to think critically, be creative, and innovative.
Food products
2019 – “Dairybreak” is a three-component, shelf-stable snack designed with consumers’ workout and
all-day performance in mind. The first component is a power bar for your mid-day snack craving. The
second component is a performance sandwich cookie to give you the pre-workout carb load you need to
get through an intense workout. The third component is a recovery brownie designed to help the muscles recover after a workout.
Dairybreak was selected as one of the top six finalists in the National Dairy Product Development
Contest.
2018 – “Apple Cinnamon Banh Cam” is a deep-fried glutinous rice ball inspired by southern Vietnamese cuisine. The inside features the mung beans in a creamy apple filling. Applesauce in the filling enhances the apple flavor and gives it a creamy texture with the mung beans. Its outer shell is made from glutinous rice flour, potatoes, and covered with white sesame seeds to create a crisp crust. The outside is fried to contrast and highlight the tender mung beans in the filling, then rolled in cinnamon while hot to complement the apple filling.
Apple Cinnamon Banh Cam was named the winner of the Mung Bean Education & Innovation Contest,
coordinated by the Department of Food Science and Human Nutrition and the Department of
Agronomy.
2017 – “Bump’in” is a fresh pumpkin-shaped, pumpkin-flavored sprouted whole grain bread with real
pumpkin – a rich profile of easy-to-digest protein and a good source of dietary fiber, infused with
abundant pumpkin taste. It has a light wheat and pumpkin flavor with a chewy texture.
Bump’in placed fourth in the American Society of Baking Product Development Competition.
2017 – “Cyscream” is a peanut butter ice cream with a chocolate cyclone swirl and chocolate-covered
rice crisps. The peanut butter flavor honors ISU alum Dr. George Washington Carver, and the chocolate-covered rice crisps honor ISU alumna Mildred Day, who created the Rice Krispie Treat.
Cyscream was named the winner of the ISU Signature Ice Cream Contest.
2016 – “Beyond the Bar” is a frozen yogurt sandwich containing vanilla matcha green tea-flavored frozen Greek yogurt with a chocolate swirl, in between two oat blend honey granola wafers. It combines sweet-tooth satisfaction, natural energy enhancers, and nutrients.
Beyond the Bar placed second in the 2016 National Dairy Council New Product Competition.
2015 – “KIK” Is a dry-blend food stabilizer system created by Hanyu Yangcheng, a graduate student in food science and human nutrition. The three main ingredients include kappa carrageenan, inulin, and konjac glucomannan. The powder stabilizer improves the taste, texture, and shelf life of dairy products.
KIK won first place in the Institute of Food Technologist’s Global Student Innovation Challenge sponsored by Tate and Lyle.
2015 – “Lechata” The innovative product is a lactose-free and dairy-enriched version of the traditional Latin-American rice drink Horchata. Each 12-fluid-ounce glass bottle contains 240 calories, 3 grams of fat and 23 grams of sugar. The drink is nutrient-rich with 12 grams of protein per bottle and provides 17 percent of a person’s daily value of calcium.
Lechata was one of six finalists at the Dairy Nutrition Council new product competition.
2014 – “Flight Bites” The team developed a nutrient-rich children’s snack, centered around Disney’s movie “Planes.” Each Flight Bite consists of a chewy granola-apple exterior, quinoa, and filled with a date-apple jam surprise center. The product is also infused with Indian spices like curry, coriander, and cloves, letting children experience culture in their food.
Flight Bites placed second at the Nutritious Foods for Kids Competition hosted by Disney and the Institute of Food Technologists Student Association.
2014 – “Oodlebar” It is a tasty and nutritious vanilla-flavored ice cream pop with peanut butter cookie dough chunks which add flavor and protein. Each Oodlebar has 210 calories, 7.5 grams of fat, 20 grams of sugar, and 15 grams of protein. The sweet treat also includes 30 percent of the recommended daily value of calcium, proving dessert doesn’t necessarily mean unhealthy.
Oodlebar placed third at the Dairy Research Institue New Product Competition.
2013 – “Day Breakers” The gluten-free product gives an American twist on gulabjamun, a fried Indian food. The breakfast food looks and tastes similar to French Toast sticks, only offers more nutritional value. Day Breakers are an excellent source of dairy protein, containing 17 g of protein per serving, as well as an excellent source of calcium, with 310 mg per serving.
Day Breakers won second place at the Dairy Research Institute New Product Development Competition.
2013 – “SmHeart Bites” The group created SmHeart Bites, a small snack consisting of a layer of creamy cottage cheese with a probiotic “marble” core, a layer of antioxidant-rich fruit gel, and an almond-orange-oat bran crust. SmHeart Bites meet the following heart-healthy criteria: low in total fat, saturated fat, cholesterol, sodium, free of trans fat and added sugars; high in protein and a good source of dietary fiber and potassium.
SmHeart Bites earned third place at the Institute of Food Technologists Wellness ’13 Heart-Healthy Product Development Competition.
2012 – “Adventure Bites” Take a new look at high-protein snacks. Each bite-sized delight contains a soy and alfalfa high-protein core, an antioxidant-rich aronia berry leather wrapping and a tangy yogurt and toasty granola coating.
Adventure Bites placed third at the American Association of Cereal Chemists International Student Product Development Competition
2010 – “Prozea” The product is a zein-based probiotic chewing gum. It is naturally-flavored and environmentally-friendly. The gum stimulates positive bacteria growth to keep individuals feeling healthy.
Prozea placed fourth at the American Association of Cereal Chemists International Student Product Development Competition
2010 – “Yummelts” The product development team created a nutritious, melting seasoning which is made up of all-natural ingredients.
Yummelts reached finals at the Institute of Food Technologists Student Association product development competition.
2009 – “FruitSoylicious®” Is a delicious and nutritious smoothie created by several Iowa State University students. The strawberry-flavored smoothie has 100 calories and contains 10 percent fruit juice, 10 percent strawberries and no added sugar.
FruitSoylicious® placed second at the Institute of Food Technologists Student Association product development competition.
Need More Information?
Stephanie Clark
2553 Food Sciences
536 Farm House Ln
Ames, Iowa 50011-1041