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 : Males Females • Indicates freshness, wholesomeness, 11 14 convenience, and sounds healthy and nutritious [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 Filling • Acid whey (liquid) • Finely shredded Mozzarella cheese • Micellar casein • Ricotta cheese • Whole wheat flour • Confectioners sugar • Unsalted butter • Sweetened dried cranberry • Sweet whey protein powder • Water • Salt • Potassium sorbate • Potassium sorbate
Process of Making Cranberry Mookies Ingredient receiving and storage Ingredient weighing Dry ingredients blending: Making Filling: Wet ingredients: Micellar casein, whole wheat flour, Finely shredded mozzarella cheese, ricotta unsalted butter, sweet whey protein Liquid acid whey cheese, confectioners sugar, sweetened dried powder, salt and potassium sorbate 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 off- odor 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: Sustainability: High protein and Acid whey calcium Cranberry M kies Versatility: Ingredient functionality: Choice of refrigerated or Micellar casein warm
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)
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