Emily Little

Emily Little

The IFTSA Developing Solutions for Developing Countries product development competition promotes the application of food science and technology and the development of new products and processes that are targeted at improving the quality of life for people in developing countries. For the 2023 competition, student teams were asked to develop a product, package, and process for a nutritious fruit-based beverage with at least 6 months ambient shelf life. Additionally, the final product should be affordable, available, and accessible, the packaging should be sustainable, and the process should aim to minimize food waste.

The six finalist teams in this competition will present their solutions in a session from 12–3 p.m. on Tuesday, July 18, in room S501 BC of the convention center.

Here are the finalists for this year’s competition:

PATH (Frutta-Sorgho), Montana State University (USA): Frutta-Sorgho is an instantly nutritious blend of indigenous knowledge and western technology co-developed with Senegal women farmers.

RAPINE, University of Pembangunan Nasional Veteran East Java (Indonesia): RAPINE is a pineapple peel and orange peel Ready-to-Drink (RTD) beverage with made with the thermosonication method.

Newbies (Drasties), IPB University (Indonesia): Drasties is a new and innovative smoothie produced using local ingredients which help local producers, sold at affordable prices, and a drink substitute for Indonesians to make smoothies with high nutritional value.

GreenAmbrosia, Technologico de Monterrey (Mexico): GreenAmbrosia is a Mexican pear nectar treated with HPP- temperature assisted without sugar added.

Upteamis (PURI), IPB University (Indonesia): PURI is a healthy and delicious puree made from whole dragon fruit, combine of fruit and it's peels, full with an nutrition sources, a shelf life of 24 months, and vacuum and reusable bucket packaging.

Mangoco, Cornell University (USA): Mangoco is a fruit-based, iron fortified mango coconut lassi powdered beverage that has a 6-month ambient shelf life made from yogurt, milk or water, mango, and spices.

Winners of the competition will be announced at the IFTSA Closing Ceremony on Tuesday evening, July 18, 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 2023 of up to $1,500. Prizes include $3,000 for first place, $1,500 for second place, and $500 for the third-place team.

About the Author

Emily Little is an associate editor of Food Technology ([email protected]).
Emily Little

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