Product stirs up new way to enjoy coffee
Perspectives On Line: The Magazine of the College of Agriculture and Life Sciences
NC State University

Fall 2002 Contents PageFeatures Natural Wonders Excellent Preparation Toward a Lifetime of Leadership
View from the Summit
A Closer Look
College Profile

Noteworthy News Alumni Giving Items of Interest From the Dean College of Agriculture and Life Sciences

Product stirs up
new way to enjoy coffee

Developed by a team of food science students, Mocha Royale features a shelf-stable creamer center and a chocolate shell on a stick --- ideal for stirring the mocha flavor into coffee.  (Photo courtesy NC State Food Science Club)

The morning coffee routine is primed to undergo a revolution, becoming tastier and virtually mess-free in the process, thanks to a new food product invented by 11 food science students in the College Of Agriculture and Life Sciences. Their product, Mocha Royale, in June won first place and a $1,000 prize in the Student Product Development Competition at the 2002 Institute of Food Technologists Annual Meeting and Food Expo in Anaheim, Calif. The product is simple to use and convenient to store. A stick five inches long contains mocha-flavored, real-dairy ingredients and chocolate in what looks like a chocolate truffle at one end. Gently stirring the confection in a cup of coffee allows the flavors to permeate the drink smoothly and with no mess.

“Mocha Royale sweetens and whitens, similarly to traditional creamers, but provides the coffeehouse experience at home or work,” said Mary Carunchia Whetstine, a Raleigh graduate student in food science and one of the team leaders. “We are marketing it as an elegant and indulgent product.” The product is also nutritionally similar to cream and sugar. Each Mocha Royale contains 60 calories and three grams of fat, Whetstine says.

This year, 22 universities entered the IFT Student Product Development Competition. Entries were graded on originality, feasibility, product description, process description, safety, shelf life and marketing.

The process started in a fall semester graduate class, Food Research & Development and Ingredient Technology. Students first looked at trends in consumer lifestyles and consumption that might suggest new product ideas, says Dr. Tyre Lanier, professor of food science and the instructor of the class. After data collection, including focus groups, the team decided to design the rich, chocolaty product.

Beside Whetstine, the N.C. State team includes Brian Lloyd, Jon Firebaugh of Charlotte, Todd Katz of Raleigh, Lacey McKlem of Cary, Mandy Flint of San Luis Obispo, Calif., Melody Milroy of Charlotte, Jacob Thompson of Mount Gilead, Nikki Young of Oakland, Calif., Pablo Coronel of Quito, Ecuador and Tara Kurtz of Rocky Mount.

—from NCSU News Services


Previous PageTop of PageNext Page