The NYP team's 'green tea laced with aloe vera' recipe beat industry names from Slovenia and the United States to emerge tops in the best new ice cream category at the inaugural IDF Dairy Innovation Awards in Austria, trumping major players such as Dreyer's Grand and Haagen-Dazs.
The awards, which celebrate innovation in the global dairy industry, is an initiative by the International Dairy Federation - which currently accounts for more than 80 per cent of the world's milk production - and the FoodBev Media's Dairy Innovation magazine.
This year's competition attracted more than 170 entries from 29 countries in 12 categories, including best new cheese and best new dairy drink.
NYP's winning ice cream flavour was developed by four students and two lecturers from the Food Science Programme of the polytechnic's School of Chemical and Life Sciences (SCL).
One team member, student Laura Lim, 20, who will graduate from NYP later this month, said: 'I hope we are successful as we put in six months of hard work to come up with the product. We are confident that it will be popular in the mass market.'
The others in the team are students Chye Shan Shan, 20, Chow Yina, 22, and Gan Shi Wei, 20, and another lecturer Richard Khaw, 39.
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