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!