A team of food science students from Utah State University won the 2015 Idaho Milk Processors Association new product competition last week. The students not only earned some serious bragging rights, but $10,000, too, at IMPA’s annual meeting in Sun Valley, Idaho, for their new product idea — a unique meat marinade utilizing Greek yogurt whey as a main ingredient.
Supported by the United Dairymen of Idaho and judged by leaders in the dairy industry, the annual contest challenges universities with strong nutrition and food science programs to create the most promising new food product containing dairy ingredients.
This year’s remaining finalists placed in the following order: Brigham Young University, first runner up; South Dakota State University, second runner up; and Washington State University / University of Idaho, third runner up.
“The new product competition is an exciting portion of the IMPA meeting,” competition chair Alan Reed says. “We’re always impressed with the level of innovation these schools bring to bear. The team from Utah State offered a compelling product with the data and marketing materials to back it.”
About the Idaho Milk Processors Association
IMPA is a nonprofit organization that seeks to promote the Idaho dairy industry, cooperate with all organizations that work to advance and develop it, hold annual conferences focusing on subjects relative to the processing of milk and milk products, and act in unison in matters affecting the welfare of all dairy interests. Visit IMPA.us for more details.
About United Dairymen of Idaho
The United Dairymen of Idaho protects and promotes the Idaho dairy industry and dairy farm families through outreach, nutrition counseling and partnerships with consumers, dairy processors, retail outlets, and farmers and their families. It is the parent organization of both the Idaho Dairy Council and the Idaho Dairymen’s Association. Visit IdahoDairy.com for updates and additional information.