Student - January 27, 2010

Savoury sprinkles for bread

'Students here learn that product development is not just stirring and whisking', says VHL major course coordinator Jacques Molmans. Third year food technology students of Van Hall Larenstein in Wageningen showed how ideas for new products are generated and implemented in a presentation on Monday.

Hein Kieffer gets the savoury sprinkles ready for his classmates to try.
Brainstorming about products for the future, bringing their most creative ideas into fruition. Within six months, the students had to think of a product, write a marketing plan, develop the product and its packaging, produce it and carry out all kinds of tests and research into the product and the production process. 'Regretfully, some students failed to reach the finishing line', says Molmans. 'For example, the low calorie chocolate doesn't taste good at all.'
Parmesan cheese
Hein Kieffer did make it. In a small lecture room on the top floor of the Forum, he talks proudly about 'his' Savoury Rain bread sprinkles. The product is a savoury variation of the popular chocolate sprinkles and currently available in ham and Parmesan cheese flavours. A lot of tasting is being done by all who are present in the lecture room. But Hein concedes that the high percentage of fats in the fried bread sprinkles will be a big problem, especially for health-conscious consumers.
Aftertaste
Merlin Wensink and Mindy Danial have targeted a specific group: children with cow milk allergy. Their Mmilkless, a sort of mousse based on rice milk, tastes like strawberries and looks delicious. They're keen to do something about the stale aftertaste later on, as they've used up their ingredients at the moment. Jacques Molmans taps into his vast network to help students get into contact with companies and producers for ingredients and subsequent developments. 'Companies are often a step ahead of us because they have big research facilities. But it's the idea that matters. I'm going to approach Aviko about Savoury Rain.'

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