A team of food science students from Brigham Young University took top honors in the Product Development Competition, bringing home $10,000 from the Idaho Milk Processors Association Annual Conference Aug. 14 in Sun Valley, Idaho.
Team members Christine Shearer, Christian Griffin, Amy Payne and Kari Grether presented a new dairy-based food product called Pudding Quakes — ready-to-eat chocolate pudding cups that turn into a milkshake when shaken.
The team plans to continue refining its formula, including adding new flavors like vanilla and strawberry, before presenting the product at the Institute of Food Technologists international meeting next June in Anaheim, Calif.
Teams from the University of Idaho, Washington State University and Utah State University also competed.
For more information, contact team advisor Michael Dunn at (801) 422-6670 or michael_dunn@byu.edu.
Writer: Brady Toone
