Next Generation of Student Food Innovators Named Finalists in Prestigious IFTSA and Mars Product Development Competition

CHICAGO – July 2, 2026 – The Institute of Food Technologists Student Association (IFTSA), a student-governed community of members of the Institute of Food Technologists (IFT), is proud to announce the finalists for the 36^th Annual IFTSA and Mars Product Development Competition. As part of the product development competition sponsored by Mars Wrigley (now Mars Snacking), each participating school’s team develops a new food idea and carries the concept through marketing and product, much like a commercial product development team.

At the finals being held at IFT FIRST Annual Event and Expo July 12-15 in Chicago, each team will present their product through an oral presentation and a tasting session by an expert panel of judges, who will evaluate the product on factors including shelf life, profitability, and flavor. The six finalists will compete for a grand prize of $3,000 with the winning team also receiving a mentorship opportunity with Mars Snacking.

Last year’s winner was Cornell University for NoriNom, a shelf-stable premium snack inspired by sushi flavors in a crunchy, bite-sized format. In 2024, Chapman University won for SOL – Spice of Life, a vanilla chai-flavored, shelf-stable, ultra-high-temperature, dairy-based wellness beverage.

“For more than 35 years, the IFTSA and Mars Product Development Competition has empowered students to apply scientific knowledge and creativity toward building a more innovative and sustainable food system and allowed them to build the technical and professional skills needed to thrive in and contribute to the evolving food industry,” said Christina Ginardi, IFT Director of Academic Engagement. “In addition, this unique competition allows student to strengthen the link between research, innovation, and real-world impact while also encouraging creativity, collaboration, and innovation throughout all stages of product development.”

Here are this year’s finalists:

Cornell University: GoKara

GoKara is a globally inspired, functional snack pack pairing upcycled okara crisps with a creamy, cultured soy dip.

• April Huang (Captain)
• Sonia Su
• Waritsara Khongkomolsakul
• Anne Brooks
• Estefany Arroyo Davila
• Shijie Qin
• Jocelyn Blachar
• Nua Mayalarp

Louisiana State University: Cloud Dippers

Cloud Pockets are frozen, ready-to-steam dessert pockets with a soft glutinous rice shell and a warm, molten jaggery-based center, delivering a fresh-from-steam experience in minutes.

• Aakankshya Dhakal (Captain)
• Dikshya Shilpakar
• Sheetal Jha
• Shubhi Mishra
• Neelam Shrestha

McGill University: Mangoodle

Mangoodle is a reimaging of dessert in an unexpected format: instant ramen. Inspired by mango sticky rice, Mangoodle consists of a mango-coconut broth paired with naturally purple noodles and garnished with a variety of crunchy toppings.

• Cole Arnold (Captain)
• Jacky Lau
• Blanche Babin
• Catherine Kowalczyk
• Lorelai Vela Cardoso
• Zachary Aubin
• Samuel Uline
• Cynthia Su

The Pennsylvania State University: ChiaFold

ChiaFold is a frozen handheld snack which balances the comfort of traditional “heat-and eat” snacks with the nutritional integrity of a clean-label, “better for you” treat that is a good source of fiber. Its flaky and crispy pastry shell contrasts perfectly with a gooey chia pudding center that provides a delicate, but one-of-a-kind Pawpaw flavor.

• Janine (Merkle) Ganshorn (Captain)
• Rory Campagna
• Danielle Stroinski
• Ashley Gruman
• Gopi Yalavarthi
• Isato Shabazz
• Maria Wirfel
• Ellie Chiou

University of Manitoba: Rooties

Rooties is an innovative chocolate bar made using an upcycled product (barley malt rootlets). This product is targeted as a healthy and nutritious option for those looking to increase fiber and protein intake.

• Sherwin Santiano
• Santiago Rivera Alba
• Kemashalini Kirusnaruban
• Maria de los Angeles Garofalo Chuchuca
• Zainab Husain

University of Wisconsin-Madison: FourCast Chews

FourCast Chews are a fun, nostalgic, sour gummy snack featuring four seasonally themed shapes and flavors: spring peach, summer pineapple, fall apple, and winter cranberry-spice, each with a complementary juice-filled center. Made with clean-label ingredients including natural colorings, tapioca fiber, and pea protein, they deliver nearly 5 grams of fiber per serving in a vegan, Whole Foods-certified snack that blends childhood nostalgia with better-for-you nutrition.

• Annabel Mayer (Captain)
• Annika Crabb
• Owen Falconer
• Paige Kurtenbach
• Riley O'keefe
• Frankie Mccoy
• Jasmine Wolstenholm
• Lucy Vashaw

IFTSA is a student-governed community of more than 2,300 IFT members spanning 65 Chapters. IFTSA’s vision of a global community of inspired and informed students who are prepared for a future in food drives its mission to enrich the academic experience and empower students to thrive individually and together. To prepare the future and celebrate the community, IFTSA provides opportunities beyond the classroom and lab, grows student networks to facilitate meaningful and lasting connections, as well as includes and promotes diverse perspectives and backgrounds to foster a culture of belonging.

IFTSA members receive special student pricing to IFT FIRST and have access to an extensive library of exclusive content and resources, as well as a series of virtual and in-person networking opportunities. Learn more about joining this growing community at Student Membership.

About IFT FIRST

IFT FIRST Annual Event and Expo is one of the most influential food technology events in the world as it unites instrumental leaders across the global food system to help shape the future of food. Each year, IFT FIRST (Food Improved by Research, Science, and Technology) convenes prominent food, health, and nutrition professionals across industry, academia, and government to collaborate, innovate, and educate. IFT FIRST features a dynamic expo hall that connects many of the top global food and wellness companies with buyers and those with purchasing influence, while also offering cutting-edge scientific programming that explores the hottest topics across the science of food. IFT FIRST also offers valuable networking opportunities, unique food competitions, and engaging interactive experiences to connect, enrich, and empower attendees in their missions to transform the global food system. For more information, go to IFT FIRST. 

About Institute of Food Technologists

Since 1939, the Institute of Food Technologists (IFT) has served as the voice of the global food science community. IFT advocates for science, technology, and research to address the world’s greatest food challenges, guiding our community of more than 200,000. IFT convenes professionals from around the world – from producers and product developers to innovators and researchers across food, nutrition, and public health – with a shared mission to help create a global food supply that is sustainable, safe, nutritious, and accessible to all. IFT provides its growing community spanning academia, industry, and government with the resources, connections, and opportunities necessary to stay ahead of a rapidly evolving food system as IFT helps feed the minds that feed the world. For more information, please visit ift.org.