Dairy Foods & Beverages / Cultured Dairy / Milk
On campus

Drink up! Oat-infused milk wins top prize in new product contest

It's an $8,000 idea from a student team at Clemson University.

Dairy Research Institute New Product CompetitionAn oat-infused vanilla milk developed by a student team from Clemson University won the $8,000 first prize in the Dairy Research Institute New Product Competition. The announcement was made yesterday at the American Dairy Science Association Annual Meeting.

The second-place team from Mount Saint Vincent University, Nova Scotia, Canada, received $5,000 for a mango drinkable Greek yogurt. The third place prize of $3,000 went to students from University of Tennessee, Tenn., for a caffeine-enhanced drinkable yogurt with antioxidants.

The Clemson team created their beverage, dubbed “tOATal Milk,” with health-conscious adults in mind. The drink is an oat-infused vanilla milk enhanced with protein, probiotics, conjugated linoleic acids (CLA) and fiber. The entry caters to the growing sports performance beverage market and leverages the benefits of protein shakes and grain/nut milks while delivering the nutrition dairy provides. With 14 grams of protein and 4 grams of fiber per serving, this beverage has a light, sweet flavor profile. By combining the techniques used in the production of fluid milk and beer, the team was able to develop this product with only slight modifications to traditional dairy processing equipment.

The Dairy Research Institute, through the support of the dairy checkoff, announced the winners of the inaugural Dairy Research Institute New Product Competition at the 2012 American Dairy Science Association (ADSA) Meeting in Phoenix. The competition is designed to help inspire dairy innovation by challenging college students to develop dairy-based products that meet consumer needs. This year, participants were tasked with creating a dairy beverage that included more than 51 percent of fresh milk, dry milk or other dairy ingredients. The competition was open to undergraduate and graduate students who submitted entries as individuals or teams. Three winners were selected from 18 entries.

“Mighty Mango” from Mount Saint Vincent University is an on-the-go drinkable yogurt that the students marketed for consumption post exercise. Targeted to health-conscious women, Mighty Mango contains nearly 10 grams of protein and fewer than 200 calories per serving. The students packaged the product in a biodegradable bottle to appeal to consumers’ desire for environmentally friendly products.

“Wired Berry” from the University of Tennessee was developed with teenagers and young adults in mind. The team calls the product is a healthy alternative that provides antioxidants, vitamin C, calcium and protein in addition to caffeine. Made with low-fat yogurt, the product is flavored with blueberry and strawberry purees and contains 190 calories per serving.

Three additional teams were selected as finalists:
• A premium, lactose free, ready-to-drink smoothie from Cornell University called “Dairy Dream Mango-Orange Smoothie”.
• A carbonated yogurt smoothie developed as a healthy alternative to soda from Kansas State University called “Yo-Fizz”.
• A fortified pomegranate chai milk beverage targeted to health-conscious consumers from the University of Delaware called “PomMOOgranate”.

The judging panel, composed of experts from the dairy industry, media, suppliers and members of the Dairy Research Institute, selected the winners. In addition to the final product, the six finalists also were evaluated on the merits of a cover letter and preliminary report, a final report and webinar presentation.

Bill Graves, senior vice president, Dairy Research Institute, blogs about the competition..

Did you enjoy this article? Click here to subscribe to Dairy Foods Magazine. 
You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

Velvet Ice Cream Co., Utica, Ohio

Velvet Ice Cream built its reputation on making premium products that adhere to the standard of identity for ice cream. Its lines consist of premium, all natural, churned (low-fat), no sugar added, novelties, sherbet (in cups and in push-up tubes) and a controlled ice cream brand for grocery store customers.

BehindtheScenes

This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

1/26/15 8:15 am EST

President's Address --2020 Vision

They say hindsight is 20/20, but IDFA President and CEO Connie Tipton is turning that old adage on its head. She plans to look forward to the next five years with a focused vision on important changes ahead for the dairy industry. In her address Tipton will challenge industry leaders to be willing to shake things up. She will unveil plans to ramp up IDFA activities during the run up to 2020.

Dairy Foods Magazine

df december 2014

2014 December

Dannon is our Processor of the Year, plus much more!

Table Of Contents Subscribe

Santa's treats

Which dairy food are you most likely to leave out for Santa Claus?
View Results Poll Archive

THE DAIRY FOODS STORE

tharp-and-young-on-icecream.gif
Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications, Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

STAY CONNECTED

Facebook logo 40px 2-12-13 Twitter logo 40px 2-12-13  YouTube logo 40px 2-12-13  LinkedIn logo 40px 2-12-13google plus

Dairy Foods Buyers Guide

cover df july 2013Resource for buyers in the dairy processing industry to find information on the leading suppliers and manufacturers.

Find Ingredients, Equipment, Distribution, R&D and More.

Start Your Search Today.