New Product Competition

  • September 3, 2021

The 2022 NDC New Product Competition

The National Dairy Council New Product Competition is now accepting entries for 2022.

The competition seeks the next new innovative product. The theme for 2022: Innovative Dairy-Based Products for Gamers.

Get competition rules and guidelines here.

Please find additional consumer and marketplace insights here.

2020 Finalists

Dairy Gainz, California Polytechnic State University
Dairy Gainz is a bite-sized, vegetarian, gluten-free, snack cracker that combines the health benefits of dairy and plant-based ingredients (milk protein isolate (MPI), oat flour, sweet rice flour, flaxseed meal, aged cheddar, aged cheddar powder, baking powder, salt, and sunflower oil).  Nutritionally, it has 12 g of protein and is considered an excellent source of protein without the use of artificial flavors or preservatives.  Because Dairy Gainz is shelf stable, it fits well into active lifestyles and individuals seeking convenient, high-protein snacks.

Chiaçaí, Iowa State
Whether eaten for breakfast, as an on-the-go snack, or as an after-dinner dessert, Chiaçaí (“chee-ah-sah-ee”) High Protein Snack Cup is the perfect choice. Chiaçaí combines milk, sweetened condensed milk, nonfat dry milk and milk protein concentrate with blueberries, chia, and acai to deliver a vibrant berry flavored and colored snack with 11g of protein.   Nutritionally, it is considered an excellent source of protein and vitamin D, plus a good source of calcium and dietary fiber. Ideal for fitness conscious consumers desiring extra protein and antioxidants. 

Veggie Moo Pockets, University of Minnesota
Veggie Moo Pockets are irresistibly delicious frozen products packed with real vegetables and gooey cheese in three delightful flavors: Broccoli Cheddar, Cauliflower Cheddar and Sweet Potato Gjetost. With 16g of protein and minimal cooking required, these pockets can serve as a quick 2-minute meal option or an after-school snack. Veggie Moo Pockets are made with natural, wholesome, and simple ingredients and are considered an excellent source of protein, calcium, and vitamin D.  Veggie Moo Pockets deliver convenience and nutrition in a flavorful and indulgent experience.

FōBa, North Carolina State University
FōBa (FAUX-ba) is a ready-to-drink milk tea beverage served with delightfully squishy fruit and vegetable pearls that imitate boba. Whole milk, evaporated milk, black tea extract, liquid sweet cream flavor and natural vanilla flavor combine as the liquid base. Nutritionally, FōBa contains 13 grams of protein and is considered an excellent source of protein. FōBa has no added sugar. FōBa contains phytochemicals from açaí and purple sweet potatoes, calcium, vitamins, and minerals making it a great option for those wanting to enjoy a fun, flavorful beverage while keeping wellness in mind.

Udder Whey, University of Wisconsin-Madison
Udder Whey cheesecakes combine fluffy sponge cake with a creamy, American cheesecake with a crispy shortbread crust. Containing 12 g of protein, they are considered a good source of protein and fiber.   Cream cheese, Greek yogurt, whey protein isolate, cream, butter, lemon and vanilla provide a creamy texture and tangy flavor. Flour, butter, sugar, oat fiber, coconut flakes, ground flax seed, chia seeds, and sunflower seeds help create a fiber rich, crunch. Flavor and texture make for them perfect for a delicious break.

Moodogs, Utah State University
Moodogs are delectable meatless corn dogs for consumers looking to reduce or limit their meat intake. Ricotta cheese combined with vital wheat gluten, nutritional yeast, and milk help create the texture of sausage or hotdogs. Moodogs contain 18 g of protein and are considered an excellent source of protein and vitamin B12, plus a good source of iron and calcium. Since vitamin B12 deficiency may occur when meat consumption is limited, Moodogs are a great alternative to help fill the nutritional gap. 

The products below were developed by students as part of a student innovation competition and have not been evaluated for legal and regulatory requirements. All data related to this product were provided by the students and have not been independently verified by National Dairy Council.

2019 Winners

MooVit – Cornell University

MooVit® is a dairy-based sandwich cookie with a delicious, flavored filling packed between two protein-rich cookies. MooVit®’s versatility in the snack category makes the product unique as it not only meets the nutritional requirements of athletes but also provides convenience for on-the-go consumers. The textural contrast of the cookie layers and the filling provides an indulging bite experience that is tasty and enjoyable for a wide range of consumers including sports nutrition and better-for-you snack consumers. Owing to the use of at least 73% dairy ingredients such as whey proteins, yogurt, butter, sweetened condensed milk etc., the formulation of MooVit® makes it a suitable post-workout snack. It delivers protein-dense nutrition (11 grams/serving) important for muscle development and carbohydrates for fast energy replenishment, while containing lower levels of fats compared to typical cookie products. 

MooForce – University of Massachusetts Amherst

MooForce Sport Chew is a chewable, bite-sized milk tablet targeted to consumers who desire a delicious way to help sustain energy levels during and after their workoutsOne whole serving of this unique product contains 12 chews with different flavors and are separated into pre-workout consumption (6 chews) and post-workout consumption (6 chews). MooForce contains 80% dairy ingredients and is made with whey protein isolate and milk powder. It is an excellent source of protein (10 grams/serving).

Cookies & ‘Cotta – North Carolina State University

Cookies & ‘Cotta is a high protein (13 grams/serving)good source of fiber (5 grams/serving), lactose-free frozen cookie sandwich made with two dark chocolate cookies and a dairy based vanilla filling that combines milk, cream, whey protein isolate, and ricotta cheese. The unique use of ricotta cheese in the filling, provides a contrasting yet complementary flavor, texture, and color to the productRicotta is also used in the cookies, both to increase protein content as well as maintain tenderness when frozen. All dairy ingredients in the formulation are carefully treated with β-galactosidase (lactase) to hydrolyze lactose into its constituent monomers, making it an exceptional and appealing option for consumers who avoid lactose. 

Dairybreak – Iowa State University

Dairybreak is a novel, three-component high protein dairy based snack targeted for “all-day performance”. The three components of Dairybreak include: a peanut butter cranberry power bar with complex carbohydrates, sugars, and micellar casein for mid-day energy boost and to help promote satiety; two vanilla cinnamon performance sandwich cookies with simple sugars and whey protein as a pre-workout snack; and a chocolate recovery brownie to be consumed immediately after workout. Each individual 40 g snack is also an excellent source of dairy-based protein and calcium

C-MOO-2 – University of Wisconsin Madison

C-Moo-2 is a high protein, dairy based, carbonated beverage that not only provides a unique consumer experience but is also effectively aligned with consumers’ needs for performance nutrition. C-Moo-2 is over 93% dairy, by weight, with 90% of that derived from milk, contains real fruit, no added sugar, and is clean label. C-Moo-2 is an excellent source of protein (12 grams/serving) and a good source of calcium (220 mg/serving). C-Moo-2 is aimed to appeal to athletes and active individuals who are looking for convenient protein sources to aid in muscle recovery after exercising. 

Limber – University of Minnesota

Limber is a Puerto Rican inspired Caribbean shaved ice frozen dessert type product that aims to provide a fun and indulgent way to satisfy the consumers’ need for performance nutrition.  Made with whole milk and whey protein isolate as its major ingredients, Limber is an excellent source of protein (12 grams/serving) and comes in two indulgent flavors: cranberry coconut and peanut butter and chocolate.

The products below were developed by students as part of a student innovation competition and have not been evaluated for legal and regulatory requirements. All data related to this product were provided by the students and have not been independently verified by National Dairy Council. 

2018 Winners

FROmage, Clemson University

FROmage is a quark-based vanilla French ice cream that delivers on indulgence while supplying protein for a satisfying snack or dessert. Quark, a soft, slightly tart cheese popular in Europe, is made from whole milk and coagulant enzymes. When combined with a custard base made from whole milk, cream, whey protein isolate and egg yolks, each individual 105-gram cup of FROmage is an excellent source of protein (10 grams). Flavor options for FROmage include strawberry or orange sherbet or perhaps a squeezable packet of fruit puree. For extra convenience, each cup of FROmage comes with a miniature spoon. FROmage strikes a nice balance between taste and satisfaction.

MooCakes, The Ohio State University

MooCakes is a dairy-based, chocolate coated bakery snack combining the benefits of buttermilk and β-glucan soluble oat fiber for a nutritious, tasty treat. Buttermilk powder and whole milk combine to make MooCakes an excellent source of protein (11 grams) and calcium, as well as being gluten-free. Each 4-piece package of MooCakes provides 260 calories and is a good source of fiber. MooCakes may appeal to young adults looking for an alternative to protein/energy bars or to middle-aged adults looking for a more nutritious alternative to sweet bakery products.

Mottochi, University of Massachusetts Amherst

Mottochi is protein-rich snack that pays homage to conventional Japanese mochi, while bringing more (Japanese word motto) to the table than traditional mochi in the way of high quality dairy protein. Mottochi has a soft, gummy outer layer with a frozen, dairy-based filling. This unique snack contains approximately 75 percent of dairy ingredients, including fat-free milk and whey protein isolate for the outer shell and whole milk and whey protein isolate for the frozen filling. Each three-piece serving (one package) of Mottochi is an excellent source of protein (16 grams) and provides 170 calories in three appealing flavors — chocolate covered blueberry, strawberries & cream, and mango spice. Mottochi is made with sugar and freeze-dried fruits for natural flavors.

Quick-Quark, Kansas State University

Quick-Quarkis a creamy, German-style drinkable quark (unripened cheese) made predominantly with dairy ingredients, including whole milk, cream, milk protein concentrate (MPC) and sweetened condensed milk. The milk ingredients are fermented using starter cultures, resulting in a smooth, mildly tart quark base. Each 150-gram serving of Quick-Quark provides either 200 or 220 calories, depending on flavor (acai blueberry or pina colada), and is an excellent source of dairy protein (14 grams) and calcium (30 percent Daily Value). Packaged in a flexible, spouted pouch, Quick-Quark is an all-day, any-occasion dairy snack that can easily fit into a purse, tote or lunch bag. It’s a great snack for kids, too, since it uses real dairy, is flavored with fruit and has no preservatives.

SunBites, Cornell University

SunBites is a bite-size, savory cheese snack composed of tangy Cheddar cheese crackers and crunchy milk protein crisps bound together in an innovative cluster shape -- ideal for on-the-go snacking. SunBites are made with 57 percent dairy ingredients including milk protein crisps, Cheddar cheese, Greek yogurt, milk protein concentrate, and whey permeate. One serving (30 grams) of SunBites, roughly 20 clusters, is an excellent source of protein (12 grams) for only 120 calories. According to a sensory panel, SunBites appeal to people looking for nutritious snacks that taste good. When unopened and stored at room temperature, SunBites are estimated to remain fresh and crisp for approximately five months.

Teafir, Cornell University

Teafir is a ready-to-drink fermented dairy beverage inspired by traditional kefir. Pieces of fermented tea (Kombucha) jellies add an interesting “chew” to the beverage reminiscent of childhood. Teafir is made with 90 percent dairy ingredients including low-fat, grass-fed milk, nonfat dry milk powder and whey protein concentrate. As a result, each 8-ounce serving of Teafir is an excellent source of dairy protein (11 grams). The beverage contains live bacterial cultures, including L. lactis, L. cremoris, L. diacetylactis and L. acidophilus that have the potential to improve lactose digestion. Teafir, in peach or matcha flavors, is sweetened with Stevia, and contains no artificial flavors, colors or preservatives.

The products above were developed by students as part of a student innovation competition and have not been evaluated for legal and regulatory requirements. All data related to these products were provided by the students and have not been independently verified by National Dairy Council.