New Product Competition
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
MooForce – University of Massachusetts Amherst
Cookies & ‘Cotta – North Carolina State University
Dairybreak – Iowa State University
C-MOO-2 – University of Wisconsin Madison
Limber – University of Minnesota
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-Quark™is 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.
