M kies

Cornell DRI New Product Competition Team:

Dongjun Zhao (Captain)

Chris Aurand (Captain)

Jihun Kang

Donghao Wang

Tzu-Iuan (Nancy) Chen

Yumin Xu

Team Advisor:

Dr. Carmen Moraru

May 12, 2014

Target Market: Active Baby Boomers

• Aging population: stay fit and active

• Health concerns – Loss of muscle mass

– Bone health [1,2]

• What diet are they looking for? – High protein

– High calcium [3]

Product concept survey:

• Indicates freshness, wholesomeness, convenience, and sounds healthy and nutritious

Females 14

Males 11

[1] GFK Future of Dairy DMI Custom, 2012 [2] “Protein and Healthy Aging”, Innovation Center for U.S. Dairy [3] “Opportunities for Aging Adults and Dairy”, Dairy Research Institute

Product Description

• Refrigerated, ready to eat, high protein, sweet and savory soft cookie sandwich

• Snack or appetizer

• Each serving: 2 cookie sandwiches

• Excellent source of dairy protein and calcium

Sensory Taste Test

• 15 active baby boomers

• 7 point Just About Right (JAR) scale (4 being JAR)

• Final product formulation was modified accordingly

Dough

• Acid whey (liquid)

• Micellar casein

• Whole wheat flour

• Unsalted butter

• Sweet whey protein powder

• Salt

• Potassium sorbate

Filling

• Finely shredded Mozzarella cheese

• Ricotta cheese

• Confectioners sugar

• Sweetened dried cranberry

• Water

• Potassium sorbate

Cranberry Mookies are made from 78% dairy ingredients (before baking)!

Process of Making Cranberry Mookies Ingredient receiving and storage

Ingredient weighing

Making Filling: Finely shredded mozzarella cheese, ricotta

cheese, confectioners sugar, sweetened dried cranberry, potassium sorbate and water

Wet ingredients: Liquid acid whey

Dry ingredients blending: Micellar casein, whole wheat flour,

unsalted butter, sweet whey protein powder, salt and potassium sorbate

Cookie forming

Dough forming

Baking at 350°F for 6min (CCP1)

Packaging (CCP2)

Sandwiching

Product Safety

• HACCP Plan Implemented

–Certified raw ingredients: Certificate of Analysis

–Critical Control Points (CCP)

• CCP1 - Baking (microbiological hazard)

– 350°F for 6 minutes, internal temperature of cookie

> 185°F

• CCP2 - Packaging (physical hazard)

– Metal detector

Shelf Life Study

• Intrinsic product factors – pH 5.63, aw 0.957

• Has 4 week shelf life under refrigerated temperature (4°C)

• Microbial quality – Yeast and mold counts

– Aerobic counts

Shelf Life Study • Sensory acceptability

– 9 point hedonic scale for overall appearance, texture and flavor (6 being like slightly)

– 6 point hedonic scale for off-odor and off-flavor (3 being slight off-odor or off-flavor)

• No changes in product acceptability

Profitability

• Category: healthy cookies and cookie bar

– $909 million in 2012 with an average annual growth of 20% [4]

• Retail price: $2.74 / pack (12 cookie sandwiches)

• Break even point in the 1st year – Projected market share of 0.5% ($4.55 million)

– Projected annual production: 1.66 Million packages

– Initial capital investment: $2 Million

• Future growth – Line extension: other fruit flavors, i.e. Blueberry

Mookies, Raisin Mookies

[4] Cookies and Cookies Bars-U.S. 2013. Mintel Group, Ltd

Challenges Overcame

• Balancing nutrition with taste and texture

– 78% dairy ingredient before baking

– 20% daily value of protein and 24% daily recommended amount of calcium

– Micellar casein, a good protein source, provides a soft cookie texture

– Acid whey, a byproduct, to hydrate cookie dough

• Creating a multi-occasional product

– Maintaining product structure under refrigerated and warmed conditions

– Blend mozzarella & ricotta cheese to attain proper meltability when microwave heated

Cranberry M kies

Nutrition:

High protein and calcium

Sustainability:

Acid whey

Ingredient functionality:

Micellar casein

Versatility:

Choice of refrigerated or

warm

Faculty, staff, and students from the Department of Food Science! Dr. Robin Dando Dr. Olga Padilla-Zakour Dr. Randy Worobo Dr. Alicia Orta-Ramirez Aaron Jacobsen

Acknowledgement

Thank You!

Questions?

•Excellent Source of Dairy Protein (10g per serving)•Excellent Source of Calcium (240 mg per serving)

Net Weight 7.6 oz (216g)

Refrigerated Sweet and Savory Sandwich Cookies

Ready to Eat or Warm Up For A Delicious Treat!

M kies