The Institute of Food Technologists Student Association (IFTSA), a student-governed community of members of the Institute of Food Technologists (IFT), has announced the finalists for the 34^th IFTSA and Mars Wrigley Product Development Competition, where student teams will develop a new food idea and carry the concept through to marketing and production.
 
Six teams were selected as finalists, and the winner will be selected at IFT First at McCormick Place in Chicago.
 
Each team will present their pitch through an oral presentation and tasting session to an expert panel. Judges will evaluate the products’ overall effectiveness, including technical problem-solving, process feasibility, and taste, ensuring the product’s commercial viability and appeal. Winners will be announced at the IFTSA Closing Ceremony on Tuesday night, July 16, 2024. First place receives $3,000, second place receives $1,500 and third place receives $500.
 
“This competition empowers student teams to operate like real-world commercial product development teams, offering them the opportunity to harness creativity, teamwork, and scientific skills to create the next big innovation in food,” said Christina Ginardi, director of academic engagement at IFT.
 
Last year, Cornell University claimed top honors for a new food product called CaféNana, an upcycled caffeinated coffee-banana sandwich bite consisting of two chewy banana leather pieces and a creamy sunflower butter coffee filling. Cornell has won the competition 11 times since its first win in 1995, and will be competing again as a finalist this year.
 
The finalists include:
 

• University of Florida’s Bright Bites, which consist of a spiced crème filling sandwiched between two layers of ginger cake, topped with a zesty lemon jam. It is a very low sodium and vegan snack cake, uniquely leavened with potassium bicarbonate.
• California State Polytechnic University, Pomona’s Mango Sticky Bites, an Asian fusion dessert that is inspired by two popular traditional Asian desserts, mango sticky rice and Daifuku. This product consists of five different components in one bite that includes a mango gelee center containing real mango bits, surrounded by a creamy coconut flavored Thai sticky rice, encapsulated in a thin layer of natural mango flavored mochi, and served with a side of sweet yet decadent coconut sauce and toasted sesame seeds.
• Cornell University’s Nonna’s Nopales, a Nopales frozen meal kit is designed to satisfy Gen-Z and Millennial consumers seeking nutritious, easy-to-prepare meals with exciting fusion flavors. The creamy, tomatillo-herb sauce paired with gnocchi made from nopal cactus pads artfully blends Mexican flavors into the class Italian gnocchi dish.
• Oregon State University’s KimCheer, which contains a mix of air-fried tempeh, lotus root, rice paper, and purple sweet potato chips coated with a signature kimchi seasoning, giving the consumer a crunch with a kimchi punch.
• Chapman University’s SOL – Spice of Life Vanilla Chai Cognitive Wellness Beverage, a vanilla chai-flavored, shelf-stable ultra-high temperature, dairy-based wellness beverage. It is a pioneering ultra-filtered milk-based wellness shot offering unparalleled versatility in consumption methods while accommodating lactose-intolerant individuals. The product also contains cognitive functional ingredients including L-theanine to provide alertness and mental clarity beyond the benefits of caffeine.
• McGill University’s Quinocchis, a vegan, cheese-stuffed gnocchi that utilizes upcycled ingredients and can be eaten as both a dessert and as a meal.