In an exciting result at the Dairy Management Inc. (DMI) New Product Competition, a talented team from the University of Minnesota clinched first place with their innovative cheese spread, Ya-tost.
This event challenges students to develop dairy-based products that cater to modern consumers’ health and wellness needs.
Ya-tost is a unique, creamy Norwegian-style brown whey-based cheese spread. Rich in protein, this health-conscious option also boasts 3 grams of dietary fiber and is an excellent source of calcium. Packaged in an environmentally friendly aluminum squeeze tube, Ya-tost caters perfectly to contemporary consumer demands.
The winning team is comprised of students — Anandu Chandra Khanashyam, Abrielle Schnurr, Nghi Huynh and Suchismita Roy —who are all studying food science and earned the first-place prize of $10,000. They were recognized during the American Dairy Science Association’s annual meeting in West Palm Beach, Fla.
Schnurr, who captained the team, shared insights into their journey, starting, “We started working on this concept last September and faced numerous trials and errors. But, in the end, we perfected a product that received rave reviews from faculty members and fellow students.”
Driven by a gap in the market for high-protein spreads, the team crafted Yay-toast to resemble somewhere between cream cheese and peanut butter but with almost no fat. Versatile and delicious, it pairs wonderfully with apples, toast, crackers, waffles, and even charcuterie boards.
DMI has hosted this competition since 2012, aiming to inspire future food scientists and innovators by giving them a taste of working in the real world of food development. Each year, the contest theme reflects consumer trends and check-off led strategies to resonate with young audiences—this year’s focus on health and wellness speaks directly to Gen Z’s interests.
Emil Nashed, executive vice president of research and development for DMI, highlighted the competition’s role in showcasing innovative ideas and tangible products.
“It’s a platform that introduces the industry to fresh talent, offering students valuable feedback from key stakeholders. Moreover, it supports our efforts to cultivate the next-generation workforce, ensuring their engagement with the dairy industry,” Nashed explained.
Oregon State University’s team secured second place with their lactose-free yogurt drink, Yo-Go on Nitro, while Washington State University’s Mooberries, a natural dairy and blueberry-based rollup snack, took third.
Dr. Peggy Ponce, director of innovation for Agropur and a competition judge, praised the creativity and innovation of the 19 teams. She applauded the Minnesota students for their excellent use of co-products and their standout presentation skills.
“Their products was very delicious and totally new for the U.S. market,” she said.
Virigina dairy farmer, Joanna Shipp, chair of the National Dairy Promotion and Research Board also noted the impressive array of solutions the students provided.
“It’s amazing that when you challenge students, each entry is unique yet offers effective solutions. This competition continues to energize students’ engagement with dairy, and I see many of them as future industry innovators,” she stated.
