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 …
Manual Feature
Latest News
How GLP-1 Drugs Drive Innovation
A product development expert explains how the swift rise of these anti-obesity medications is fueling new food trends.
Dairy Stages a Comeback
Americans consumed a record number of dairy products in 2023, signaling that there’s room for both traditional products and innovative offerings within the sector.
What’s Red-Hot in Food Dye Substitutes?
The author explores the history and current state of synthetic color and food dye regulations in the United States and suggests the top considerations for product developers when reformulating food and beverage products.
Early Intervention
Hear from a firm that helps companies succeed at innovation and minimize risk by evaluating product ideas in their initial stages.
How Domino’s Thinks About Product Development
A look at how Domino’s focuses its product development on permanent menu additions versus limited-time offerings.