Panikotta, a dessert that marries Greek yogurt to panna cotta, was the winning dairy food in the fifth annual Dairy Products Competition sponsored by the National Dairy Council. A team of students from North Carolina State University developed the concept. The students won $8,000 for their efforts.
Second place in the competition (and $5,000)  was won by Iowa State University for its Beyond the Bar frozen yogurt sandwich concept. Pennsylvania State University took third place (and $3,000) for its Hearty Heifers baked cheese snacks.
The winners were announced this week at the American Dairy Science Association Joint Annual Meeting in Salt Lake City, Utah.
The theme of the contest was Innovative Products for Physical or Mental Energy. At least 51% of the ingredients (by weight) in the finished product had to be dairy-based. In April, the student teams pitched their ideas in a conference call to judges representing the dairy processing and dairy producing industries, the National Dairy Council, the ingredients industry and the food media (including Dairy Foods). The judges sampled the concepts and asked questions of each team. Bill Graves, the senior VP for product research at Dairy Management Inc., was the contest organizer.
Finalists (in addition to the winners) were:
  • Kansas State University
  • Virginia Polytechnic Institute
  • The Ohio State University 

Panikotta puts a Greek spin on Italian panna cotta

Putting a Greek spin on an Italian classic, Panikotta is a new version of the authentic Italian dessert, panna cotta. Its smooth and creamy honey vanilla base is made with ultra-filtered whole milk combined with 2% Greek yogurt and cultured nonfat dry milk. Multicompartment packaging houses mango fruit coulis and candied ginger bits for toppings that add refreshing, invigorating flavors. With 10g of protein per serving, Panikotta is an excellent source of protein and is a good source of calcium and vitamins A and C. Its smooth texture and fresh ingredients make Panikotta a great dairy snack to enjoy any time of day.
Ingredients: Ultra-filtered whole milk, Greek yogurt, mango base (mango puree, water, honey, lemon juice, natural flavoring), honey, candied ginger (ginger, sugar) gelatin, cultured nonfat dry milk (preservative) and natural flavoring.

Beyond the Bar frozen yogurt sandwich is flavored with matcha green tea

Looking for a snack alternative to the everyday ice cream sandwich to eat after a workout or to combat late afternoon energy slump? Beyond the Bar frozen yogurt sandwich flavored with matcha green tea may fit the bill. It packs 14 grams of protein per 70g serving, so it is an excellent source of protein. A chocolate swirl through the bar provides energy with a touch of indulgence. Beyond the Bar is made with 59% dairy ingredients, including Greek yogurt and milk protein concentrate 85 (MPC85).
Ingredients: Yogurt (Greek-style yogurt, MPC85, cream, skim milk, sugar, egg yolks, stabilizer/gum blend, water), wafer (whole-wheat flour, oats, brown sugar, canola oil, low-fat milk, egg white, vanilla extract, modified food starch, baking soda), energy swirl (water, cocoa powder, sugar, honey, vanilla extract, salt TIC gums POR).

Gluten-free Hearty Heifers are baked with real cheese and whey protein

Unlike chips, crackers or other salty snacks, Hearty Heifers are cheese crisps that provide a concentrated source of nourishment pre- or post-workout, or anytime. Hearty Heifers are gluten-free and baked with real cheese and whey protein. Each 15-cracker serving provides 140 calories and 1g of carbohydrate, is packed with 17g of dairy protein (an excellent source) and is a good source of B vitamins, calcium and zinc. Current flavors include Cheddar, Parmesan and pepper jack, but they can be made from a variety of different cheeses. Hearty Heifers taste great eaten alone or with fresh fruits, milk or other beverages.
Ingredients: Cheese, butter, water, whey protein blend (whey protein isolate, micellar casein, sunflower lecithin, xanthan gum, cellulose gum), egg yolk, ferric orthophosphate, zinc oxide niacinamide, thiamine mononitrate, riboflavin, pyridoxine hydrochloride, cyanocobalamin.
The National Dairy Council is sharing these formulations with food and beverage manufacturers to help drive on-trend innovations for dairy-based foods and beverages, and ingredients that fit the needs of the consumers seeking more energy. Learn more about the contest and all of the prototypes at the competition’s website.

Product descriptions and ingredients were submitted by the National Dairy Council