New Mexico State University wins DMI new product competition
Credit: DMI
A team of food science students from New Mexico State University (NMSU) won first place in Dairy Management Inc.’s (DMI) national new product competition with Nuestro Corazón – an on-the-go snack pack made with nearly 80% dairy content.
Judges from across the dairy industry selected the NMSU team for best meeting this year’s challenge: developing a dairy-forward product aligned with consumer interest in heart health and weight management.
The team’s winning product, Nuestro Corazón – Spanish for “Our Heart” – is a snack pack that combines dairy-rich nutrition with convenience. Each pack features protein-rich cheddar and mozzarella crackers paired with Greek yogurt spreads in flavours such as chimichurri, harissa and dulce de leche. A single serving delivers more than 79% dairy content and provides 20% of the recommended daily value of protein.
The students said Nuestro Corazón is designed to support muscle maintenance, weight management and cardiovascular wellness, making it ideal for on-the-go lifestyles.
Team members Alejandro Schutte, Andrea Soler, Ashley Medina, Jazmine Arreola and Joy Agbawodike received DMI’s Platinum Dairy Innovator Award and a US$10,000 prize during the American Dairy Science Association’s annual meeting in Louisville, Kentucky.
“I haven’t seen a snack pack like ours that blends heart-healthy benefits with high nutritional value,” Soler said. “During our sensory evaluation, participants didn’t initially realize it was a healthy product. But when we told them it was high in protein and calcium and supported heart health, their interest in purchasing it increased significantly.”
Agbawodike added, “The most interesting part was reformulating the product – factoring in shelf life, texture, ingredient stability and ways to optimize the recipe. It gave us a real sense of what working in the food industry is like. We developed a product from scratch, from ideation to sensory testing. There’s so much potential in dairy.”
DMI has hosted the new product competition annually since 2012 to foster innovation among emerging food scientists and offer students hands-on experience in product development. Each year’s theme aligns with current consumer trends and supports strategies to engage younger generations, particularly Gen Z, who value food that supports health and wellness.
