MODESTO, CA –– The Almond Board of California (ABC) announced the winners of its Tastemaker Trials student competition, a nationwide challenge for college and university students in the US.
The competition tasked students with developing a new almond-based snack while considering AI-informed consumer trends from Tastewise, an AI-driven data platform that analyzes food and beverage data.
“It’s very important for students to learn through real-world examples and hands-on activities,” said Dr. Jamie Levitt, the team’s advisor and assistant professor in Fresno State’s Department of Food Science and Nutrition. “The Tastemaker Trials were a unique opportunity for students to showcase their creativity and problem-solving skills while gaining experience that will prepare them for future careers.”
“This year's Tastemaker Trials submissions harnessed the spectrum of almond benefits including versatility, nutrition and consumer appeal to create delicious and exciting products.” — Charice Grace | manager of trade marketing and stewardship | Almond Board of California
Each team submitted materials for judges to evaluate including written proposals, video pitches, recipes and product samples. The public was invited to vote on their favorite concept for bonus points.
“This year’s Tastemaker Trials submissions harnessed the spectrum of almond benefits including versatility, nutrition and consumer appeal to create delicious and exciting products,” said Charice Grace, manager of trade marketing and stewardship at ABC. “The students demonstrated that almonds fulfill needs for intentional indulgence by not only supporting great-tasting products but also promoting health and sustainability.”
Ciara Danay Hernandez and Brianna Price from California State University, Fresno, were named this year’s winners. The food and science majors were chosen by a panel of judges with expertise in food, culinary science and product marketing for their product concept, Billion Dollar Energy – Almond Brownie Energy Cups. The better-for-you, indulgent baked snack combines almonds with pea protein crisps, cacao nibs, dates and other plant-based ingredients.
Of the four finalist teams from Fresno State, two others created almond-based baked goods:
- Waffley Nutty, an almond-based, gluten-free waffle inspired by the Liege waffle and can be frozen and popped into the toaster.
- Almond Mousse Dippers, a portable, dippable snack pack that combines crisp, thinly rolled almond flour crackers with a fluffy and decadent almond mousse.
The winners will attend the IFT FIRST Annual Event and Expo in Chicago, set for July 14-17. Show attendees can visit ABC’s kiosk in the Startup Pavilion to meet the Tastemaker Trials winners and sample their winning product.
