A team of food science students from Brigham Young University Idaho took second place in the 2019 Idaho Milk Processors Association new product competition earlier this month.
The team submitted a nonfat, yogurt-based marshmallow called Yo-Mallow made with natural colors in a variety of popular flavors, captured second place and $5,000.
BYU-Idaho’s team comprises Emily VanDykeOrr, Lauren Howard, Hayden Hoyt and Trisha Williams Rippy. Steven Winkel and Jeff Hamblin serve as faculty advisors.
The team was beaten by a team of food science students from Utah State University and their grand-prize-winning new product idea — Moogets, a delectable meatless chicken nugget substitute made with breaded, deep-fried paneer cheese.
USU says its Moogets meatless, cheese-based chicken nuggets are 100 percent vegetarian and a good source of protein, calcium, and vitamin B12. The recipe includes vital wheat gluten and nutritional yeast to yield a meaty texture. And prior to being dipped in milk and coated with a breadcrumb/whey isolate powder mixture for frying, the nuggets are boiled in a vegetarian chicken broth to ensure uniform chicken flavor.
“Moogets have three times the amount of protein when compared to top vegetarian products already in stores, and also provide a great source of vitamins that vegetarians frequently have deficiencies in,” the Utah State team writes in its final report. “Dairy protein, with the added benefit of extra calcium, gives our product a competitive edge in the growing vegetarian market. The use of whey protein isolate in the coating adds an additional source of high-quality protein.
The Utah State team comprises Melissa Marsh, Jung Mun Yang, Ireland Green, Savannah Branson and Sophie Overbeck. Dave Irish serves as faculty advisor.
Last year’s winning team from BYU recently inked a deal to license its Sparkling Scoops carbonated, hard-pack ice cream exclusively to a top U.S.-based multinational consumer foods manufacturer and marketer that’s been a Fortune 500 company since the list’s inception.