Students Named Finalists in IFTSA and Mars Product Development Competition

CHICAGO — The Institute of Food Technologists Student Association (IFTSA), a student-governed community of members of the Institute of Food Technologists (IFT), announced the finalists for the 36th Annual IFTSA and Mars Product Development Competition. As part of the product development competition, sponsored by Mars Wrigley (now Mars Snacking), each participating school’s team develops a new food idea and carries the concept through marketing and product, much like a commercial product development team.

At the finals, being held at IFT FIRST Annual Event and Expo July 12-15 in Chicago, each team will present their product through an oral presentation and a tasting session by an expert panel of judges, who will evaluate the product on factors including shelf life, profitability and flavor. The six finalists will compete for a grand prize of $3,000 with the winning team also receiving a mentorship opportunity with Mars Snacking.

Last year’s winner was Cornell University for NoriNom, a shelf-stable premium snack inspired by sushi flavors in a crunchy, bite-sized format. In 2024, Chapman University won for SOL — Spice of Life, a vanilla chai-flavored, shelf-stable, ultra-high-temperature, dairy-based wellness beverage.

“For more than 35 years, the IFTSA and Mars Product Development Competition has empowered students to apply scientific knowledge and creativity toward building a more innovative and sustainable food system and allowed them to build the technical and professional skills needed to thrive in and contribute to the evolving food industry,” said Christina Ginardi, IFT director of academic engagement. “In addition, this unique competition allows student to strengthen the link between research, innovation and real-world impact while also encouraging creativity, collaboration and innovation throughout all stages of product development.”

Here are this year’s finalists:

• Cornell University: GoKara. GoKara is a globally inspired, functional snack pack pairing upcycled okara crisps with a creamy, cultured soy dip. The team members are: April Huang (captain), Sonia Su, Waritsara Khongkomolsakul, Anne Brooks, Estefany Arroyo Davila, Shijie Qin, Jocelyn Blachar and Nua Mayalarp. 
• Louisiana State University: Cloud Dippers. Cloud Pockets are frozen, ready-to-steam dessert pockets with a soft glutinous rice shell and a warm, molten jaggery-based center. The team members are: Aakankshya Dhakal (captain), Dikshya Shilpakar, Sheetal Jha, Shubhi Mishra and Neelam Shrestha. 
• McGill University: Mangoodle. Mangoodle is a reimaging of dessert in an unexpected format: instant ramen. Inspired by mango sticky rice, Mangoodle consists of a mango-coconut broth paired with naturally purple noodles and garnished with a variety of crunchy toppings. The team members are: Cole Arnold (captain), Jacky Lau, Blanche Babin, Catherine Kowalczyk, Lorelai Vela Cardoso, Zachary Aubin, Samuel Uline and Cynthia Su. 
• Pennsylvania State University: ChiaFold. ChiaFold is a frozen handheld snack that balances the comfort of traditional “heat-and eat” snacks with the nutritional integrity of a clean-label, “better for you” treat that is a good source of fiber. Its flaky and crispy pastry shell contrasts a gooey chia pudding center that provides a delicate pawpaw flavor. The team members are: Janine (Merkle) Ganshorn (captain), Rory Campagna, Danielle Stroinski, Ashley Gruman, Gopi Yalavarthi, Isato Shabazz, Maria Wirfel and Ellie Chiou. 
• University of Manitoba: Rooties. Rooties is an innovative chocolate bar made using an upcycled product (barley malt rootlets). This product is targeted as a healthy and nutritious option for those looking to increase fiber and protein intake. The team members are: Sherwin Santiano, Santiago Rivera Alba, Kemashalini Kirusnaruban, Maria de los Angeles Garofalo Chuchuca and Zainab Husain. 
• University of Wisconsin-Madison: FourCast Chews. FourCast Chews are a fun, nostalgic, sour gummy snack featuring four seasonally themed shapes and flavors: spring peach, summer pineapple, fall apple and winter cranberry-spice, each with a complementary juice-filled center. Made with clean-label ingredients, including natural colorings, tapioca fiber and pea protein, they deliver nearly 5 grams of fiber per serving in a vegan, Whole Foods-certified snack. The team members are: Annabel Mayer (captain), Annika Crabb, Owen Falconer, Paige Kurtenbach, Riley O'keefe, Frankie Mccoy, Jasmine Wolstenholm and Lucy Vashaw.