CHICAGO, Ill.--Cornell University was the crème de la crème in the 1998 Institute of Food Technologists (IFT) Student Association Product Development Competition at IFT's Annual Meeting & Food Expo in Atlanta June 21-22. One of six finalists, Cornell won the competition with its invention "Wrapidos," refrigerated flour tortilla pockets with leak-proof interiors.
This international contest annually awards the top three new food product inventions of university teams based on written reports, oral and poster presentations, and taste tests. Products are judged upon originality, feasibility, marketability, and the students' ability to sell them to the food industry judges in their presentations.
Cornell students designed "Wrapidos" with a moisture barrier to prevent hot and cold fillings from leaking through the tortillas and falling apart like their traditional counterparts. The wax- and oil-based barrier was sprayed onto the interiors of the tortillas. Shaped like pita pockets, "Wrapidos" were wrapped around three sides with one side open for stuffing.
Cornell Team Captain Henry Cortez credited his wife and three-year old daughter with the idea for the invention. "My wife said that it would be great if a pocket tortilla existed so that fillings would not fall out of it in my daughter's hands like a normal sandwich," Cortez noted. "She said it would make feeding our daughter a lot easier with less mess." And so "Wrapidos" were created.
Second place was awarded to Iowa State University for its product "S'morsels," bite-size versions of the ol' campfire favorite. These snacks had all the S'more ingredients with a tube-shaped graham cracker crust, chocolate interior lining, and marshmallow filling. But unlike S'mores, S'morsels were designed not to burn over the campfire with their low-melting point filling and protective crust.
Kansas State University came in third in the competition with "Chicotillas." These bite-sized, ready-to-eat snacks had a hot, spicy raisin filling surrounded by soft tortilla shell flavored with herbs and spices. Providing a sweet and sour sensation, "Chicotillas" were promoted as a low-fat alternative to breakfast on-the-run or as an anytime snack.
Cornell University received a $1,000 prize for first place, Iowa State $500 for second place, and Kansas State $250 for third. M&M/Mars sponsored the competition.
Other finalists included the University of Wisconsin, Rutgers University, and the University of British Columbia with the products "Pro-Crunch," "Banana-Custard Delights," and "Dinodrops," respectively.
This year's contest had a record 20 entries, including one from Canada for the first time. Finalists were selected by a panel of industry food scientists based on preliminary proposals of new products that described their technical aspects and marketability. The winners were announced at IFT's Annual Meeting at the Georgia World Congress Center in Atlanta on June 22.
For a photograph of "Wrapidos," contact Blaine Friedlander at Cornell University at 607-255-4206.
Founded in 1939, IFT is a non-profit scientific society with 28,000 members working in food science, technology and related professions in industry, academia and government. As the society for food science and technology, IFT brings sound science to the public discussion of food issues.