MD
Maria Dickson
  • culinary science
  • Ames, IA

Dickson on 2nd place team in National Dairy Council New Product Competition

2016 Jul 25

Maria Dickson and the team of students from Iowa State University placed second in the 2016 National Dairy Council New Product Competition with an innovative healthy dessert called "Beyond the Bar."

The team's new product is a frozen yogurt sandwich containing vanilla matcha green tea-flavored frozen Greek yogurt with a chocolate swirl, in between two oat blend honey granola wafers. The sandwich was designed to satisfy a sweet-tooth as well as provide natural energy enhancers and nutrients to consumers.

In creating the product, team members had to keep the theme of "energy" in mind. Other criteria for new products included that 51 percent of the product was dairy ingredients by weight and it must provide at least 20 percent of the recommended daily value of dairy protein.

Creation of "Beyond the Bar" had been going on since last September. In order to reach the finals, the team had to submit a preliminary report first. Next, the top six teams were invited to submit a full report and do a webinar presentation on the product, as well as submit their product for a taste panel. Finally, the top three teams were invited to present project posters at the American Dairy Science Association's joint annual meeting before places were announced.

Iowa State University has a history of top finishes in food product development competitions over the last several years. Many of the teams, including this one, were advised by Dr. Stephanie Clark, associate professor in food science and human nutrition.

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