Danisco USA and the appointed judging panel of six food industry professionals came together to judge all products entered in the 2005 Knowledge Award New Products Contest. Many unique and interesting concepts were developed for the competition and we truly appreciate everyone's participation.
First place goes to Clemson University and Team Leader Michael Ryan. Michael and his team Abel Caballero, Rachel Yost, Brad Ballieu, and Heather Johnson submitted Jala~Mango, a multi-functional sauce, marinade, and glaze that fuses Mexican and Asian flavors to create a sweet and sour base accented with tropical notes and a latent heat… it's jala-mazing! The sauce includes red and green bell peppers, onions, which add a thick and rich texture to the sauce. GRINDSTED® Xanthan 80 was used to thicken or stabilize aqueous systems while Danisco's natural flavor C7977 Mango Emulsion was used to provide an explosion of taste and a burst of mango
Second Place goes to Cornell University and Team Leader Elizabeth Tomasino. Elizabeth and her teammates Illeme Bonsi and Katherine Kittel submitted Moschata Butternut Squash Pie. Moschata comes in a nutritious single portion of two frozen vegetable pies that are both low fat and an excellent source of fiber, vitamins and minerals. It was designed to target women and fulfill the need for good tasting, single serve healthy desserts. The pie has a delightful cinnamon, nutmeg flavor enhanced by Danisco Vanilla Flavoring. Danisco's Litesse® polydextrose a water soluble low calorie bulking agent and fiber, not only improved nutritional content but also enhanced the texture and mouthfeel of the pie. BENEFAT® CH provides fat and calorie reduction to the crust while Germantown™ Food Stabilizer 254 was added as a binding agent and stabilizer to aid mouthfeel and freeze thaw stability.
This year we had a tie and are proudly rewarding both University students with the third place Knowledge Award. Our two recipients are as follows:
Third place: Congratulations to Jessica Yee and her team Eleanore Brophy, Lindsay Reiman, Angie Benavides, and Dee Bachiero from California Polytechnic State University. This team submitted a Probiotic Strawberry Cheesecake Frozen Bar Novelty titled "ProCream." This indulgent product is flavored with real strawberry puree, vanilla and cheesecake flavoring. The objective of this development project was to create a portable, reduced fat ice cream bar with the added benefits of protein and probiotics for the health-conscious consumer. Danisco ingredients include: Pure Vanilla Extract C7212, GRINDSTED® EAGLE Emulsifier and Stabilizer System, FLORAFIT ™ Probiotics Lactobacillus acidophilus (LA14 150B CFU/gm) and Bifido bacteria (Bb-02 450B CFU/gm).
The University of Massachusetts Team Leader Sylvia Gaysinsky and her team Peter Ryan, Saori Okuda, Swetha Mahadevan, Thepkunya Harnsilawat, Malgorzata Domejczyk, and Rachel Enos developed Better Health Croutons, a new delicious and healthful way to enrich salads and soups. The Better Health Croutons contain functional ingredients such as Omega-3 fatty acids and is targeted specifically for people that want to prevent heart diseases. In addition to the Omega-3 fatty acids, a variety of grains and seeds not only offer an exceptionally good flavor, but also provide health benefits. Danisco Ingredients include GUARDIAN™ Rosemary Extract 08 and PANODAN® DATEM 205K.
The Danisco Knowledge Award contest is in collaboration with university students throughout the United States studying food science and between the Danisco departments: Innovation, Global Marketing and Communications. The mission of the new products contest and the Knowledge Award is to support innovation in academic institutions, develop stronger links between universities and Danisco, as well as encourage innovative approaches to food science challenges.
In addition to these award winning new product ideas, there were twenty other innovative and exciting new approaches to food science from various universities throughout the United States. Danisco supports and appreciates everyone's strong efforts. We look forward to the 2006 Knowledge Award contest and hope for your future participation.