The finalists of the IFTSA Smart Snacks for Kids Product Development Competition have pulled out all the stops to truly capture the imagination – and tastebuds – of young’uns with wildly creative entries like a chocolate black bean pudding, high protein mochi ice cream and a sweet potato-based snack designed to contribute to children’s frontal lobes development, among others.
Six forward-thinking teams of food tech students from around the globe will have their day in the spotlight during IFT FIRST – the food science, tech and innovation showcase being held in Chicago in July. Here, they will make their respective pitches to an panel of judges, who will take each entry through its paces to analyze its nutritional value, product safety and quality and the ability to scale for commercialization. And let’s not forget kid appeal.
Hosted by the Institute of Food Technologists’ Student Association (IFTSA), the annual competition challenges students to develop a fun and nutritious snack targeted at kids or teens.
All products must abide by the US Department of Agriculture’s Guide to Smart Snacks in School recommendations, which aims to introduce more whole grains, fruits, veggies, leaner protein and low-fat dairy into a youngster’s diet, while putting a cap on sugar, fat and salt.
Up for grabs is cash - $3,000 for 1st place, $1,500 for 2nd and $500 for 3rd – but more importantly, the kudos and career-enhancing possibilities that come with the limelight.
Last year, a team from McGill University nabbed first spot for its Hungry Monster chocolate-flavored tart that kids can build by themselves. Canada-based McGill is back in the finals, joining teams from Mexico, the US and Thailand.
On the podium in 2024
Magic Mud Pot – McGill University (Montreal, Canada)
A healthier and engaging alternative to traditional chocolate pud. Designed to captivate children and satisfy the requirements of parents, these gluten-free and nut-free cups contain a black bean-based choc pud that’s crowned with a lid split into two compartments – one containing veg-shaped gummies and the other chocolate quinoa crumble.
Yabramm Hand Pies – University of Idaho (Moscow, US)
These pies are packed with fiber and veggies, making them a sweet treat that parents and kids can agree on.
FIAYA: Wolffia Soya High Protein Mochi Ice Cream – Kasetsart University (Bangkok, Thailand)
FIAYA is a high protein mochi ice cream tailored to meet the nutritional needs of growing children. Packed with calcium-fortified soy milk, nutrient-rich duckweed and soy protein isolate, the ice cream delivers a delicious blend of vitamins and minerals essential for kids to stay healthy.
Tepache Tornado – University of California (Davis, US)
Tepeche Tornado is a nutritious beverage that is unlike its competitors is the first-ever science expert for some children.
Gualatic – Instituto Tecnològico de Estudios Superiores de Monterrey (Querètaro, Mexico)
Gualatic is a sweet avo and chia dip for chips.
T-Rex Crunch – Instituto Tecnològico de Estudios Superiores de Monterrey (Querètaro, Mexico)
The team from Tecnològico de Monterrey has snagged a finalist spot for a second entry. T-Rex Crunch is a sweet potato-based crunchy snack designed to contribute to children’s frontal lobes development, which are responsible for executing cognitive activities. With its carefully selected ingredients, each serving is intended to boost the growth of the little ones.
“Creating nutritious and healthy snacks for kids that are also aesthetically pleasing and tasty requires science and innovation, and these food science teams competing in the finals of the Smart Snacks for Kids Product Development Competition are truly an inspiration with their ingenuity,” said Christina Ginardi, director of Academic Engagement at IFT.
The IFTSA is a student-governed community of more than 2,000 members spanning 60 countries, with a vision to inspire and provide opportunities beyond the classroom and lab for food tech students. IFTSA is part of IFT, the global organization of over 11,000 members from more than 100 countries committed to advancing the science of food.
