Brittany Pond Kacie Ho Kelley Okada
Photo courtesy of: http://www.judybrown.co.uk/digital_art_gallery1/3_cows_cartoon.html
Innovative Dairy Dessert Experiment
Dessert 1: Moo Moo Kadomatsu
Kadomatsu: Traditional Japanese decoration celebrating the New Year
Cottage cheese with fiber and orange juice
Layer of penne pasta
Tangy orange-cocoa yogurt topping
Garnished with pasta as “Kadomatsu”
Serving size = 1/2 cup
Photo courtesy of: http://www.sweetblossomshawaii.com/?p=229
Why is this innovative?
Incorporation of milk-cooked pasta in a tangy- sweet application with yogurt and sour cream
Three part dessert
Color and flavor combination
Photo courtesy of : http://www.lanimoo.com/
Experimental Journey: Moo Moo Kadomatsu
Yogurt adjustments
Final Kadomatsu
Cottage cheese
adjustments
Appearance adjustments
Moo Moo Kadomatsu Ingredient ListIngredient
Cottage Cheese
Plain Yogurt
Sour Cream
Skim Milk
Sugarcane Fiber
Orange Juice
Sugar
Vanilla Extract
Potato Starch
Reduced Orange Juice
Cocoa PowderImage source: virtuous planet.com and rococochocolates.com
Sensory Results
Age of Participants
60%
40% Age 19-50YearsAges 51+
Sensory Results
0%
20%
40%
60%
80%
100%
Color
Overal
l App
earan
ce
Aroma
Taste
Texture
Sweetne
ss
Overal
l Acc
eptab
ility
Characteristic
% o
f par
ticip
ants
"Like""Neutral""Dislike"
Sensory Results- Innovation and Comments
30%
60%
10%
Was this innovative?
Yes
Somewhat
Not at all
Comments:
Grainy cottage cheese
Dislike Pasta
Not sweet enough
Dull/dingy color
Too tart/sour overall30%
10%
60%
Dessert 2: TAC
Attack!
(Tangy And Chilly)
TAC AttackName conveys flavor objective
The product:
Sour cream and yogurt mixture frozen with guar gum
Flavorings include cinnamon, vanilla extract, guava nectar and orange juice
Serving size = 1/2 cup
Photos courtesy of : http://www.lanimoo.com/
Why is this innovative?
Sour cream is generally not used in frozen dairy applications.
A “new”
category of frozen dessert, separate of ice cream and fro-yo
Image source: ffffound.com/
Dessert Sampling: TAC AttackIngredients:
Sour Cream, Plain Yogurt, Sugar, Orange Juice, Guava Nectar, Sugarcane Fiber, Guar Gum, Vanilla Extract, and Vanilla Wafers
Got allergies? Please don’t consume!
Photos courtesy of: http:www.lanimoo.com
Experimental Journey: TAC AttackDairy base
formulation
Egg yolk/Guar gum
Final with presentation adjustments
Flavor adjustments
Sensory Results
50 %
Age of Participants
42%
58%Age 19-50 YearsAges 51+ Years
Sensory Results
0%
20%
40%
60%
80%
100%
Color
Overal
l App
earan
ce
Aroma
Taste
Textu
reSwee
tness
Overal
l Acc
eptab
ility
Characteristic
% o
f par
ticip
ants
"Like""Neutral""Dislike"
Sensory Results- Innovation and Comments
Was this innovative?
13%
33%
54% YesSomewhatNot at all
Comments:
Confusing wafers
Tasty frozen portion
Pleasant Pink color
54%
13%
33%
1
Requirement Moo Moo Kadomatsu
High in Calcium High in Fiber Roughly 200 Calories Appropriate Serving Size Acceptable:
Appearance
Taste
Texture
50% dairy weight
Use of all dairy ingredients
Milk, Yogurt, Sour Cream, Cottage
Cheese
Within $15 budget
Requirement TAC Attack
High in Calcium
High in Fiber Roughly 200 Calories Appropriate Serving Size Acceptable:
Appearance
Taste
Texture
50% dairy weight Use of all dairy ingredients
Yogurt, Sour Cream
Within $15 budget
1
Lessons Learned
Produce desserts within budget and nutritional limitations
Challenges of creating an innovative product
Strategies to successfully market a product
Textural properties of dairy when heated and frozen
QUESTIONS?
Thank You!
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