Food science standouts named finalists in heart healthy product competition
Two students from Texas Tech’s Department of Animal and Food Sciences have been selected as finalists in the upcoming first annual Institute of Food Technologists Student Association Heart Healthy Product Development Competition in Rosemont, Illinois, officials with the university’s College of Agricultural Sciences and Natural Resources announced today (Jan. 24).
Kristen Dunn, a senior from Pampa, and Emily Wolter, a senior from Kingwood, will represent Texas Tech, along with teams from Louisiana State University and Rutgers University. The March 23-24 event is sponsored by CanolaInfo, a group supported by Canada’s canola growers, crop input suppliers, exporters, processors, food manufacturers and governments.
Dunn and Wolter’s entry is a frozen treat entitled FruiTeeze that acts as a healthier alternative to full-fat ice cream. The base is primarily composed of whipped bananas, with technical ingredients like gums added to ensure that the creamy texture isn’t compromised when frozen.
The competition’s final rounds will include an oral presentation, a poster presentation at the IFT Wellness Conference, along with a sampling evaluation of the product and a written product development report.
CanolaInfo officials indicated that the company is sponsoring the new competition for Institute of Food Technologists Student Association members in the U.S. and Canada to create heart-healthy food products low in saturated fat and free of trans fat.
According to CanolaInfo officials, the goal is to show how the food industry is positioning itself to help consumers comply with the forthcoming dietary guidelines, namely the new lower saturated fat recommendation of 7 percent total daily calories. Products must meet certain nutritional criteria based on U.S. Food and Drug Administration food labeling guidelines.
In other food science news, Texas Tech officials also announced that Wolter was also named a finalist in the D.D. Williamson Beverage Coloring Competition. Her creation is a bottled tea latte beverage.
Wolter’s next step will be creating a poster presentation, supplying a beverage product sample and submitting a product development report. Final proposals are due on March 1 and the winner will be announced on April 15.
The competition’s winner will travel to the 2011 Institute of Food Technologists Annual Meeting and Food Expo in New Orleans next June and will have the opportunity to present their poster at D.D. Williamson’s exposition booth. Founded in 1865, Louisville, Kentucky-based D. D. Williamson has nine natural coloring operations on five continents.
Written by Norman Martin
CONTACT: Leslie Thompson, chairman and professor, Department of Animal and Food Sciences, Texas Tech University at 806-742-2805 ext 224 or firstname.lastname@example.org