Cheerio, Cheerios

Penn State students pack a lot of dairy into their 'Mooofins'

The novel dairy-based, quiche-like muffin targets adult consumers who want to start the day with a high-protein breakfast item

July 10, 2013
/ Print / Reprints /
/ Text Size+

Dairy Research Institute New Product Competition. The winning student team from Pennsylvania State University MoofinsDid you eat breakfast this morning? About 1 of 7 Americans do not break the fast on a typical day. That's 42 million people, according to the Innovation Center for U.S. Dairy in Rosemont, Ill.

But fear not. In my support of the dairy industry, I picked up the slack. One morning in April I stepped up to the plate seven times. I started the day with breakfast at home (the usual Greek yogurt and fresh fruit) and then over three hours I sampled six breakfast concepts concocted by bright young students at U.S. universities.

The student teams were competing in the second annual New Product Competition sponsored by the Innovation Center, the organization funded by the country's dairy farmers. The students were charged with creating a healthful dairy-based breakfast item that delivered protein, tasted great and was easy to prepare and eat.

High atop Dairy Management Inc. headquarters, DMI staff rolled carts through the conference room and delivered food samples created by the students. It was like being in a dim sum restaurant, except there were no egg rolls, dumplings or noodle dishes. Instead, the judges tasted dairy-based treats with fanciful names like Mooofins, Easy Qurd and Whey-Go.

We listened through a video hook-up as the students presented their concepts and took questions from the panel. I channeled my inner Ted Allen, the suave host of "Chopped," the Food Network cooking competition. Chopped was the food item that fell apart in my hand. Chopped was the concept with the overly generous serving size.

The best ideas were really good. The product developers understood the brief, they created a product that worked and was tasty. First place went to the team from Pennsylvania State University for their "Mooofins," a quiche-like muffin in a variety of flavors, including blueberry sausage, maple bacon Cheddar and bell pepper mushroom. Not only did the students have to formulate the food, but also they had to manufacture it, cost out the ingredients and put together a marketing plan. If it takes a village of bright young students to develop an awarding-winning breakfast food, then State College, Pa., is the village you want to live in.

Iowa State University earned second place with "DayBreakers," an American twist on gulabjamun, a fried Indian food. The French toast stick-shaped food is made with milk protein concentrate and nonfat dried milk. The Ohio State University's Whey-Go combines egg, cheese, bacon and waffles. The microwaveable dish contains fat-free milk, low-fat American and Swiss cheese, whey protein and unsalted butter.

So what did I do after a morning of sampling breakfast foods? When the clock struck noon, the Innovation Center served us lunch.  I was on my own for dinner, though. If I were a rose bush, I would be considered a "heavy feeder."

Read more about the competition in Bill Graves' guest blog, " Dairy helps meet morning mealtime nutrition needs."

Did you enjoy this article? Click here to subscribe to Dairy Foods Magazine. 

Recent Articles by Jim Carper

You must login or register in order to post a comment.



Image Galleries

Anderson Erickson Dairy, Des Moines, Iowa

 From this one plant, AE Dairy manufactures a full range of Grade A dairy beverages and foods, including white and flavored milk, ice cream mix (packaged for retail sale and for commercial use), 50 flavors of Greek and conventional low-fat and nonfat yogurt, buttermilk, whipping cream, cottage cheese, juices, sour cream and dips.  


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

dairy foods january 2015

2015 January

Our annual supplier spotlights issue; A look inside Anderson Erickson Dairy; plus our detection systems Q&A

Table Of Contents Subscribe

Dairy Foods in 2015

Which dairy food do you plan to eat more of in 2015?
View Results Poll Archive


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.


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.