Two Utah State University students developed an award-winning food substitute that may be beneficial to one’s health. Subash Shrestha and Ranjeeta Wadhwani, both doctoral students in the Nutrition, Dietetics and Food Sciences Department, took first place in the 2010 Idaho Milk Processors Dairy Product Development Competition with their submission, Yogonnaise. The product is a mayonnaise and salad dressing substitute that has a similar taste and texture but only one-third of the calories. Shrestha and Wadhwani formulated the Yogonnaise prototype based on an original idea from Brian Nummer of the NFFS Department. Under the supervision of Robert Ward, professor of Nutrition and Food Sciences, they worked to optimize both texture and flavor using information learned in USU courses. Ward says the judges were excited about the potential of Yogonnaise and how similar it was to mayonnaise.Two other teams placed in this year’s competition. BYU finished second with an ice cream developed to improve bone health and Cornell finished third with a meringue cookie formulated with whey protein.
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