Vegan, healthy products win prizes at student showcase
The 2019 Student Product Development Showcase for Diploma of Food Science and Technology students at William Angliss Institute featured many vegan and healthy food alternative trends. Final-year students from the Diploma of Food Science and Technology participated in the student product development showcase and were assessed by a panel of industry experts.
Products ranged from cauliflower fettucine, organic vegetable soup to rhubarb apple chutney and high-protein chocolate hazelnut spreads, with three products featuring dehydrated ingredients, such as asparagus spears and a dehydrated concentrated dissolvable vegetable stock cube. Judges assessed the products on innovation, sensory acceptability, market potential, presentation and packaging.
The winner was Gregory Duke with vegan gluten-free, nut-free, soy-free snacks crumbed and deep-fried. “My initial idea started with the idea of a deep-fried mozzarella stick, which I wanted to make a healthy alternative that vegans and all could enjoy,” Duke said.
Second place winner was Danika Elley, who designed heart-shaped dissolvable tea portions to brew tea without packaging. A chicken, corn and quinoa soup, designed by Lisa Foster, was awarded third prize for its healthy organic ingredients and clever packaging.
“Although this project is focused on the actual product innovation, every student also developed sustainable packaging for their new food,” said Kathy Majstorovic, food processing coordinator.
Students displayed their products, offered samples and described how they developed their products from idea through to final delivery. Students were assessed based on the entire scope of the project, including the chances of the product succeeding in the marketplace; students also had to describe the manufacturing equipment used, complete a shelf life test, a cost analysis and a mock-up of the package with labelling requirements to meet FSANZ standards.
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