MODESTO, CA — The Almond Board of California and Drexel University are teaming up to provide students an opportunity to develop innovative almond-based snack products that appeal to the Gen Z and Millennial generations.
Students majoring in Drexel’s culinary arts and science and nutrition sciences programs, along with food entrepreneurship and innovation certificate students within the Drexel College of Nursing and Health Professions are challenged with creating snacks with functional and better-for-you attributes that also meet specific taste and nutrition requirements. Students will begin the product development process independently or through their classes in Drexel’s Department of Food and Hospitality Management and incubate their ideas in the Drexel Food Lab.
“Almonds fit into the forefront of food trends, and Drexel’s programs have an impressive track record for inspiring students who will go on to advance the food industry,” said Charice Grace, manager of trade marketing and stewardship at the Almond Board of California. “This is an exciting collaboration and opportunity to envision the future for almonds in snack products, and explore new ways to drive snacking as Gen Z + Millennials demonstrate undeniable influence and purchasing power.”
A panel of judges with a high level in food, culinary science and product marketing will assess each submission against key attributes such as creativity of innovation, almond usage, market appeal and sensory execution.
Finalist will be announced in March, and the winning product will be featured at the Almond Board of California’s booth during the IFT Annual Meeting & Food Expo, set for July 16-19, 2023.
