Food science students "spread" the love with award-winning dairy product, Yay-tøst

September 10, 2024

Team's tasty Yay-tøst takes first place in the Dairy Management Inc. New Product Competition

Food & Health
Student Life
Yay-tøst team. and staff pose with award

LOUISA SMITH, AGRICULTURAL COMMUNICATION & MARKETING, BS '25

Yay-tøst product in original packaging: a white tube with the product name surrounded by a boarder of mountains, and a graphic of the spread in the center

CFANS food science students are literally "spreading" the love with their award-winning new dairy creation, Yay-tøst. Students Anandu Chandra Khanashyam, Nghi Huynh, Suchismita Roy, and Abrielle Schnurr took home the top prize at the Dairy Management New Product Competition.

“Yay-tøst is a modern spreadable interpretation of a traditional Norwegian whey-based cheese named Gjetost,” said team captain, Schnurr. “Our product boasts five grams of protein, three grams of dietary fiber, and is an excellent source of calcium in each 30 gram serving for only 60 calories. It's super creamy with a slight cinnamon note to compliment the caramelized flavor.” 

The Dairy Management Inc. New Product Competition is an annual dairy product competition for college students aimed at supporting new ideas in the dairy industry. Getting its start over two decades ago, the competition is funded and supported by a variety of organizations, from farmer check-off funds to dairy manufacturers like Agropur. 

Yay-tøst is pictured spread on top of a cracker. To the side are some cinnamon sticks and to the back is a glass of milk

The team spent six months developing and perfecting Yay-tøst before presenting it to a panel of industry professionals. The product was judged on criteria including but not limited to prominence of dairy, flavor, texture, ease of use, and marketing.

“Judges mentioned they loved the smooth and spreadable texture, and the light cinnamon flavor complimented the crackers and apple it was served on,” Schnurr said.

The $10,000 prize was split evenly among the team members.

“More importantly, we got amazing experience in product development for the future, and some bragging rights within the dairy industry as a bonus,” Schurr said.

The team is hopeful for a future where consumers can try Yay-tøst.

“Yay-tøst is pretty time intensive to make on a small scale in the teaching kitchen, so at the moment it is not available to sample,” Schurr said. “We plan to reach out to smaller manufacturers in the area to see if the process is feasible for them. If so, we will spread the news if it hits the market!”