A group of food science students from New Mexico State University (NMSU) has achieved national acclaim by winning the Platinum Dairy Innovator Award at the American Dairy Science Association’s annual meeting in Louisville, Kentucky. Their winning product, Nuestro Corazón – Spanish for “Our Heart” – impressed judges with its high dairy content and health-conscious design. The snack features over 79% dairy and combines cheddar and mozzarella crackers with Greek yogurt-based spreads in unique flavors like chimichurri, harissa, and dulce de leche.
This milestone highlights a major breakthrough in NMSU Dairy Innovation, as the team successfully combined health, taste, and convenience in a single product.
The product was developed as part of the Dairy Management Inc. (DMI) New Product Competition, which challenges university teams to create innovative, dairy-forward concepts. The NMSU Dairy Innovation team, comprised of Alejandro Schutte, Andrea Soler, Ashley Medina, Jazmine Arreola, and Joy Agbawodik, received a $10,000 prize for their first-place finish. Their snack offers convenience while supporting heart health and weight management, aligning with current consumer wellness trends.
A Winning Blend of Taste, Health, and Innovation
Nuestro Corazón is designed as a refrigerated snack pack targeting on-the-go consumers who value both nutrition and flavor. Each serving provides 20% of the daily recommended protein intake, helping support muscle maintenance and cardiovascular wellness. According to team member Andrea Soler, the snack doesn’t compromise taste for nutrition. “We created a snack that supports heart health without feeling like a ‘health food,’” she said. “Once participants learned about the protein and calcium content, their interest skyrocketed.”
The competition not only tested the students’ creativity but also provided hands-on experience in food innovation. From concept development to ingredient optimization and sensory evaluation, the students engaged in real-world challenges. Team member Joy Agbawodike emphasized the educational value of the competition, noting how it showcased dairy’s vast potential for innovation, a core focus of NMSU Dairy Innovation efforts.
Now in its 13th year, the DMI New Product Competition promotes dairy-based innovation among student teams nationwide. It aims to foster leadership and product development skills aligned with consumer preferences, especially regarding health and wellness.
Industry Leaders Celebrate Future Dairy Innovators
Dr. Rohit Kapoor, Vice President of Product Research at DMI and a longtime manager of the competition, praised the students for their innovation. “They are true innovators,” Kapoor said. “Every team brought ideas, enthusiasm, and creativity that exceeded expectations.”
The NMSU Dairy Innovation team’s success also drew praise from Dairy MAX, the regional council representing dairy farmers across New Mexico and neighboring states. Jennie McDowell, Chief Strategy Officer at Dairy MAX and an NMSU alumna, expressed her pride: “The work they’re doing is a source of pride for our farmers and our region.”
Other winners of the competition included:
Gold Award ($7,000): South Dakota State University for BalanceBloom, a dairy-rich pudding snack.
Silver Award ($4,000): Clemson University for Cottage Crisps, a crunchy snack with cottage cheese and whey.
Finalists ($2,000): Oregon State University and Cornell University.
Judge and Missouri dairy farmer Alex Peterson highlighted the importance of investing in the next generation: “This competition shines a spotlight on future leaders who will shape the dairy foods industry with fresh ideas and passion.”
