Penn State students come up with a winning dairy product for breakfast
Dairy ingredients, including cottage cheese, yogurt, milk, whey and nonfat dried milk comprised 70% of the total ingredients in their concept.
Pennsylvania State University students took top honors in the Dairy Research Institute New Product Competition. The team created a novel dairy-based, quiche-like muffin (called Mooofins, see photo) that targets adult consumers seeking a high-protein, on-the-go breakfast item. Mooofins were designed to come in a variety of flavors, including blueberry sausage, maple bacon Cheddar and bell pepper mushroom, and are an excellent source of protein and calcium. Dairy ingredients, including cottage cheese, yogurt, milk, whey and nonfat dried milk comprised 70 percent of the total ingredients
To help bring breakfast back into the morning routine and emphasize the nutritional value and role of dairy throughout the day, the Dairy Research Institute made the morning meal occasion the focus of the second annual Dairy Research Institute New Product Competition.