Students Tasked With Creating Shelf-Stable Yogurt in Competition
This year, students competing in the Developing Solutions for Developing Countries have been asked to create a shelf-stable yogurt beverage without a kill step in production that contains live and active cultures.
The Developing Solutions for Developing Countries Competition poses a new challenge to students each year with the goal of developing new products and processes that are targeted at improving the quality of life for people in developing countries. This year, competition participants have been asked to create a shelf-stable yogurt beverage without a kill step in production that contains live and active cultures. The six finalist teams in this competition will present their solutions in a session from 1–4 p.m. on Tuesday, July 12, in room S501AB of the convention center. A roundtable question-and-answer session will follow the presentations.
The six finalist teams are:
BananaYo' – University of Costa Rica (Costa Rica)
Cryogurt – Soegijapranata Catholic University (Indonesia)
Drygurt – University of Costa Rica (Costa Rica)
MahasiswaPL – Poznan University of Life Sciences (Poland)
PÈDI PARADI – University of Costa Rica (Costa Rica)
Sumber Rejeki – Bogor Agricultural University (Indonesia)
Winners of the competition will be announced at the IFTSA Closing Ceremony on Tuesday evening, July 12, in the S100 Ballroom of the convention center. Each of the finalist teams will receive a certificate and a reimbursement for travel to IFT FIRST 2022 of up to $1,500. Prizes include $3,000 for first place, $1,500 for second place, and $500 for the third-place team. The Student Association will present the first-place team with a personalized plaque after the IFT annual event.
Food Technology Articles
How to Formulate for Food Intolerances
In this column, the author describes the global prevalence of food intolerances and provides insight into state-of-science ingredient replacement and removal methods when formulating gluten-free and lactose-free foods.
Top 10 Functional Food Trends: Reinventing Wellness
Consumer health challenges, mounting interest in food as medicine, and the blurring line between foods and supplements will spawn functional food and beverage opportunities.
Sour Syrups, Real Cream Coffee Creamer, Hand-packed Tinned Salmon
A column describing three new consumer products available for purchase.
Whipping Up a Bright New Idea
A profile of whipped cream category innovator Whipnotic.
Meet the 2024 Influencers
Get to know six dynamic, game-changing contributors to food system advancement.
Recent Brain Food
IFT Helps Young Innovators Excel in Their Careers
Amid mounting innovation pressures, a unique primer offers guidance for those new to food and beverage product development.
Building the Food Science Talent Pipeline
Support for IFT's Feeding Tomorrow Fund helps attract, retain, and celebrate the food scientists of the future.
Chef Gale Gand Shares Stories and Her Grandma’s Emergency Cake Recipe
During SHIFT20, renowned pastry chef Gale Gand led attendees through a virtual baking lesson in which they made Lydia’s Austrian Stuffed Shortbread. There wasn't enough time during the event to answer them all, so Food Technology’s Senior Digital Editor Kelly Hensel followed up with the chef to get the answers to your burning questions.
Formulating Foods for Heart Health
Food scientists and technologists are constantly looking for ways to put healthful foods that help consumers reduce the risk of heart disease on grocery shelves, but there is still much work to be done.
A Closer Look at Plant-Based Milk Alternatives
The ever-growing selection of plant-based milk alternatives provides plenty of choice, but consumer preference comes down to taste, texture, and nutritional profile.