Students’ smoothie pies earn honorable mention

University food science students have earned an honorable mention in a national competition for inventing a healthy taste treat, “smoothie pies.”

Purdue University students won the Institute of Food Technologists’ 1999 Student Product Development Competition with “SOY-PRO,” a high-protein cereal made with soy ingredients. The Purdue team placed first out of six finalists based on written reports, oral and poster presentations, and taste tests at IFT’s Annual Meeting in Chicago July 25-26.

The Madison students’ entry turned the traditional smoothie into a refrigerated treat made of a thick, creamy strawberry and yogurt filling that is cradled by a crunchy graham cracker pie crust and separated by a thin layer of chocolate. The pies contain calcium, protein, and vitamins A, C, D, and E, as well as the probiotic yogurt culture Lactobacillus acidophilus, which may benefit the gastrointestinal system.

The treats are designed to attract today’s nutrition-savvy consumers as well as those who simply enjoy the smoothie taste, says team member James Colby, a graduate student in the Department of Biological Systems Engineering.

Besides Colby, the UW–Madison team included food science students Laura Lebak of Bismarck, N.D., who is working toward a master’s degree; David Schmidt, a senior from Tomah; and Vidya Venkat, a doctoral candidate from Harrison township, Mich.

The group faced stiff competition: Two other entries also topped smoothie pies for second and third place in the competition:

* Cornell University’s Sweet Spots are individually wrapped frozen treats that consist of a whole, crisp Jonagold apple, filled with a dollop of vanilla ice cream and coated with caramel and oats.

* The University of Minnesota’s Sunrise Dippin’ Duos are oblong English muffins filled with egg, diced ham, onions, green bell peppers and a blend of spices.

Designed for health-conscious consumers, the winning SOY-PRO entry was made with soy flakes and soy protein to give the cereal a high-protein content in addition to being fortified with standard nutrients. The students used soy as the base of their product because of the plant’s nutritional profile and potential health benefits, such as lowering cholesterol with regular consumption.