Media.Player

Ready-to-Dough! Allergen-free Refrigerated Cookie Dough

詳細技術說明

Introduction According to the International Food Safety Authorities Network, approximately 2 percent of adults and 5 percent of children in the general population have food allergies, and 90 percent of food allergies in children in the U.S. are caused by what the U.S. Food and Drug Administration calls the “big eight” food allergens: wheat, milk, eggs, peanuts, tree nuts, fish, shellfish, and soy. Allergen-free foods often address just one specific allergen, rather than multiple allergens, and the taste is often not as satisfying when compared with traditional products. Description of Technology Michigan State University’s invention is the first healthful, allergen-free option in the refrigerated cookie dough category. The award-winning chocolate chip cookie dough recipe exceeds other reduced allergen cookies in taste and compares closely to major brands that are not allergen-free. The better flavor is achieved through an innovative process that removes the undesirable taste of the wheat flour replacement grain, quinoa, which previously made it undesirable by most people. The recipe was designed with a cost structure to enable placement of the product in chain grocery stores, providing improved accessibility and convenience by not requiring a trip to a health food store. The achievement in improved taste, cost reduction, and accessibility provide consumers with an allergen-free, fresh-baked snack alternative for the entire family to enjoy. Key BenefitsFirst allergen-free refrigerated cookie dough: Most allergen-free alternative foods are free of one or two common food allergens. This is the first allergen-free alternative free from the eight most common allergens. Award-winning, great taste: The cookie, which placed first in the Institute of Food Technologists food product development competition, has a taste comparable to major brands and far superior to gluten-free cookies due to innovative processing of quinoa that removes the odor and bitterness usually associated with the grain. Low cost and conveniently accessible: The recipe was designed with a cost structure to enable competitive pricing with leading grocery store brands that are not allergen-free with placement in chain grocery stores as well as health food stores. Allergen-free, niche marketing is promising: There appears to be an existing and strong niche market of people who are seeking allergen-free and more healthful food options, particularly those addressing multiple allergens. Applications The product is useful for food allergen sufferers seeking a safe snack alternative. It also appeals to general consumers in the refrigerated cookie dough category due to the comparable taste and price structure. Patent Status Patent pending Inventors Janice Harte, Eric Birmingham, Ashley Walters, Aileen Tanojo, Megan Schwannecke, Nicole Goldman, Shantanu Kelkar Tech ID TEC2009-0001

*Abstract

None

*Principal Investigation

Name: Janice Harte, Associate professor

Department: Department of Food Science & Human Nutrition

Name: Eric Birmingham

Department: Food Science

Name: Ashley Walters

Department: Food Science

Name: Aileen Tanojo

Department: Food Science

Name: Megan Schwannecke

Department: Food Science

Name: Nicole Goldman

Department: Food Science

Name: Shantanu Kelkar, Doctoral Student

Department: Biosystems/Engineering

國家/地區

美國