Congratulations to our top three winners of this year’s Danisco Knowledge Award.

Product evaluations began in early May and consisted of a two day preliminary judging forum, with six Danisco food specialists.   Each preliminary judge tasted and evaluated the concepts anonymously and scored each product based on a 100-point scale. The highest points calculated determined the top twelve finalists.

Following the preliminary judging session, an appointed judging panel of six product development experts independently and confidentially, judged the top twelve products.  Each industry professional reviewed written reports, evaluated the concepts based on taste and product criteria, assessed the marketability and novelty of each of the product concepts submitted, and based on a 200 point scale determined the top three Knowledge Award winners. 

So it is with great pleasure to announce our top three champions!

First place is awarded to Jeremey Hinkle from Kansas State University. 

Jeremey submitted Fiesta Braciole, a stuffed breaded beef indulgent entrée.  The Fiesta Braciole is a convenient, pre-prepared entrée that can be easily thawed and baked.  The breading on the product has a delightful mouth feel and is visually pleasing with the white cheese sauce on top. The filling consists of red, yellow and green bell peppers, yellow onions and creamy cheddar cheese.  The ground beef contains GRINDSTED® Meatbinder 2-540 for improving the texture and GUARDIAN™ Rosemary Extract 09 to protect flavor and improve storage stability. 

  
Second Place is awarded to the University of Idaho and Team Leader, Adam Tegeler. 

Adam and his four teammates produced, Spoon-Its, a product that combines citrus guava yogurt with a cranberry-granola, spoon-shaped cookie.  Eight Danisco products were used in the final formulation of Spoon-Its.  The combination of BENEFAT® B and Litesse® Polydextrose reduced fat and calories.  Litesse Polydextrose also added prebiotic fiber benefits.  YO-MIX ABY-2C culture, GRINDSTED® SSD-5445 and SSD-5998 Stabilizer Systems and Natural Lemon-Lime Flavor plus Natural Guava Flavors transformed the yogurt into a tasty treat. NATAMAX® was used to inhibit yeast and mold growth.

Spoon-Its distinguishes itself by creating an outstanding yogurt texture and flavor, extended shelf life and a reduced fat claim.  The nutritional profile for Spoon-Its includes 5g of dietary fiber, a source of probiotics, a source of antioxidants, a 40% reduction in calories from fat, a source of Omega-3 polyunsaturated fatty acids, and high in protein.  The yogurt was made using nonfat milk, but has the texture of whole milk yogurt. The cookie is made entirely with whole grains and offers a semi-crispy texture. 

Third Place goes to California Polytechnic State University and Team Leader Paula Durongwong. 

Paula and her two other teammates developed, Lets Dip, a new gourmet artichoke cheese dip with unique flavored crackers.  It is packaged in a convenient, ready to eat, single serving, perfect for a party snack anytime of the day. 

PANODAN® 150K is used in the artichoke dip for emulsification and minimizes excessive oiling-off as the product is baked.  C102188 Natural Basil Flavor is also used in the dip to provide a pleasant herbal flavor.  The wheat crackers contain Naturlok Honey Powder 50, which provides a hint of sweet honey flavor that complements the crackers’ fruity aroma.  B29892 Naturome Rosemary Flavor contributes a slight herbal note to the wheat crackers while C20192 Natural Ruby Port Wine Type Flavor and  B30438 Black Current WONF gave the wheat crackers a sweet floral aroma with a tinge of red wine flavor balancing the flavors and aroma present in the artichoke dip.

Congratulations to all!