Science & Research

Product innovation: New Product Competition Now Accepting Entries for 2018

Research submissions

In order to keep the dairy industry strong, National Dairy Council® product research drives demand for dairy products and ingredients through the funding of pre-competitive nutrition and product research.

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This year's challenge: develop a dairy-based snack that answers the evolving needs of today’s snacking consumer.

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.
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