MSU FSHN Product Development Team places 3rd at IFTSA MARS Product Development Competition
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EmailThe Michigan State University Product Development Team places 3rd at IFTSA MARS Product Development Competition in Chicago
The Michigan State University Product Development Team traveled to Chicago from July 16-July 19 to compete in the 33rd Annual IFTSA MARS Product Development Competition at the IFT First Annual Conference.
The team submitted a preliminary proposal of their product in February along with many other university teams from across the world, and was chosen as one of the six finalist teams to compete, submit a final report, and give a presentation and product tasting for the panel of judges. At the end of the competition, the team and their product "Chik’n Cheese" placed 3rd overall.
Chik’n Cheese is a protein and plant powered pasta marketed towards families with picky eaters as well as those looking for more protein in the diet. Whole grain noodles are smothered in a three-cheese sauce consisting of butternut squash, sweet potatoes, onions and carrots for a serving of vegetables. The product is topped with a plant based chicken alternative made of cannellini beans, vital wheat gluten and tofu. Overall, the product boasts 29 grams of protein is a good source of iron and calcium.
The Product Development Team had a great year perfecting Chik’n Cheese and planning the marketing, processing, and economic aspects of the product. The MSU Product Development team has competed as a finalist in this competition every year for over a decade, and the team is excited to begin planning again next fall. Congratulations to the MSU FSHN Product Development Team! Go Green!
