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 Males 11 Females 14 [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
Cranberry Mookies are made from 78% dairy ingredients (before baking)! 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
Process of Making Cranberry Mookies Ingredient receiving and storage Ingredient weighing Dry ingredients blending: Micellar casein, whole wheat flour, unsalted butter, sweet whey protein powder, salt and potassium sorbate Wet ingredients: Liquid acid whey Making Filling: Finely shredded mozzarella cheese, ricotta cheese, confectioners sugar, sweetened dried cranberry, potassium sorbate and water Dough forming Cookie forming Baking at 350 F for 6min (CCP1) Sandwiching Packaging (CCP2)
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, a w 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 offodor 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
Nutrition: High protein and calcium Sustainability: Acid whey Cranberry M kies Versatility: Choice of refrigerated or warm Ingredient functionality: Micellar casein
Acknowledgement 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
Thank You! Questions? Refrigerated Sweet and Savory Sandwich Cookies Ready to Eat or Warm Up For A Delicious Treat! M kies Excellent Source of Dairy Protein (10g per serving) Excellent Source of Calcium (240 mg per serving) Net Weight 7.6 oz (216g)