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Announcing the
NEW PRODUCT COMPETITION
Weight Management, Digestive, Immune, Bone,
Heart and Oral Health
Taste, Texture and Appearance Minimize Fats, Salt and Sugar
Add Fiber, Protein
Rapid Safety Diagnostics Food Safety
Shelf Life Extension/Food Waste Reduction
Food Protection Nutrition Solutions Improved Health
DuPont Nutrition & Health Our Value Propositions
Sustainability & Affordability
Vision for the Knowledge Award
To support innovation within the food science programs at leading academic institutions.
To develop stronger links between universities and DuPont.
To encourage innovative approaches to meeting today’s food science challenges.
Program objective
The aim of the Knowledge Award program is to encourage the development of innovative new food and beverage products using two or more DuPont ingredients.
Antimicrobials
Antioxidants
Betaine
Natural Colors
Cultures
Emulsifiers
Enzymes
Functional Fibers & Extracts
Hydrocolloids
Probiotics
Specialty Proteins
Sweeteners
Tailored Blends
Academic Institutions
Develop closer relationships within the food industry.
Free publicity for the University.
Students
Gain the opportunity to test their ideas in a realistic commercial environment.
Obtain the chance to have their product concepts commercialized.
Improve their job opportunities through exposure to food industry companies.
What’s in it for me?
Both universities and students benefit from participating in the Knowledge Award.
Rules for participation
Participant profile
Entrants must be a junior, senior or graduate student during the 2013-2014 academic year at a U.S., four-year accredited college with a declared major in food science or related major.
Individual or team entries are accepted.
A faculty sponsor/advisor must verify the eligibility of the entrants and the originality of the concept.
Participating universities 37 entries in 2013, representing 22 schools
* More than one entry submitted.
Clemson University*
Iowa State University
North Carolina State University
Ohio State University
Oklahoma State University
Rutgers University
San Jose State University*
Southwest Minnesota University*
University of Arkansas*
University of California – Davis
University of Georgia*
University of Illinois, Urbana
University of Maryland
University of Massachusetts – Amherst
University of Missouri
University of Nebraska
University of Tennessee*
University of Wisconsin-Stout
Virginia Tech
Washington State University/ University of Idaho*
How to participate
Mail entry forms or send via email to: Rebecca Bingman
DuPont Marketing Department Four New Century Parkway New Century, KS 66031 [email protected]
Mail samples to: Cathy Miller
DuPont Innovation Department Four New Century Parkway New Century, KS 66031
1. Complete entry form, including faculty sponsor signature, and mail or email to the address below. Must be postmarked/emailed by February 13, 2014.
2. Develop a new food or beverage using two or more DuPont ingredients*.
Mail 18 samples, including assembly and preparation instructions, for arrival by Thursday, April 24, 2014, to the address below. Perishable products must be packaged appropriately to last until Saturday, May 4, 2014.
3. Submit Final Report by April 22, 2014. See criteria in the following pages.
* Participants may request samples of DuPont ingredients via the Knowledge Award website or by contacting Rebecca Bingman at 1-800-255-6837 ext. 3436 or at [email protected].
Title Page A concept name or title for your product.
Participants A separate page listing all participants, home addresses, telephone numbers and university/school affiliation. This should be the ONLY place where the team members and universities are mentioned.
Executive Summary Summarize the highlights of your report. Emphasize uniqueness and marketability. THIS SUMMARY IS IMPORTANT as the Semi-Finalist judging forum is based only on this portion of your report and tasting the product. Include DuPont ingredients used and functionality, target market description and key nutrition facts. Limit one page. Include as a separate sheet (for Semi-Finalist judging) and with the Final Report.
Concept Sheet The concept sheet – available via the program website on the download page – must be TYPED in full (include full ingredient and nutritional statements) and submitted with your final report. This sheet provides the pre and final judges with a brief snapshot of your entire concept.
Report criteria Each submission must include:
Report criteria Each submission must include:
Prototype Please include photos of your product, preferably in digital format (800x1200 pixels).
References List references as endnotes on a separate page at the end of the report.
Verification Letters must be included (see entry form or www.danisco.com/knowledge)
Specifications • Font: Arial 12 pt. • Line spacing: 1.5 • Final report not to exceed 15 pages, excluding references, participant listing and
verification letters.
Report Submission (e-mailed copies only) Electronic versions (Microsoft Word compatible) of your report are preferred via email copy to [email protected] by April 22, 2014. If you are unable to email your report, please contact Rebecca Bingman for processing procedures.
Sensory or focus group data Nutrition profile Shelf life Price/cost Regulatory compliance Concept sheet Verification letters References
Executive summary Product description Formulation and development criteria DuPont ingredient functionality Market demand Market environment (competition, patentability, regulatory, economy) Ingredient listing
The final written report must include:
Judging criteria*
University names must be excluded from all sections of the report in order to eliminate any unintentional biases by our judges as a factor.
* See Appendix for a more detailed description of these criteria.
Judging criteria for semi-finalists
Judging is based on a 100-point system:
Semi-Finalists are determined by total points earned for innovative use of DuPont ingredients.
Sub-Total Points 100
Pre-selection:
Concepts submitted are initially screened for the most innovative use of DuPont ingredients based on the Executive Summary, Concept Sheet and tasting the product. The judging panel of 5-7 DuPont product development experts ranks entries using the same product criteria as the final judges. Twelve semi-finalists are selected for the final judging.
Product Criteria
Originality of Concept 20
Flavor/Aroma 20
Technical Feasibility 15
Appearance/Visual Presentation 15 (Not related to packaging)
Texture/Mouthfeel 10
Physical Stability 10 (oxidative stability, cohesiveness, no unintended separation)
Quality of Executive Summary 10 and Concept Sheet
Judging criteria for finalists 12 semi-finalists assessed on a 200-point scale: Written Report Criteria
Completion and Quality of Report 20
Market Potential/Demand 20
Commercial Feasibility 20
Shelf Life/Stability Data 15
Nutrition Profile 15
Regulatory Compliance 10 Sub-Total Points 100
Winners are determined by total points earned for the most innovative use of DuPont ingredients. * Originality requires that all concepts submitted have been kept confidential and not disclosed, discussed or disseminated publicly.
Product Criteria
Originality of Concept* 25
Flavor/Aroma 20
Technical Feasibility 15
Texture/Mouthfeel 10
Physical Stability 10 (oxidative stability, cohesiveness, no unintended separation)
Appearance/Visual Presentation 20 (Not related to packaging) Sub-Total Points 100
Total Points Possible 200
Judging criteria: Final selection
In the Final Evaluation:
Judges remain anonymous.
A 5-10 member judging panel is selected from the food industry with no more than two DuPont personnel on the panel.
Judges have a diversified background with a major emphasis on new product development.
All evaluations remain confidential.
The Knowledge Award story
Take an inside look at the competition:
Property rights
Entry into the challenge constitutes agreement by the contestants to the following:
1. Use of product concept and report for demonstration to DuPont customers and marketing purposes.
2. Use of contestants names.
3. Contestant may be requested for press interviews. All product concepts become the property of DuPont and must be kept confidential by participants. However, if DuPont chooses not to exploit the concept, non-exclusive rights to the concept will be transferred back to the entrant upon written request within 60 days following the end of the Contest.
Awards
* Only one cash award will be granted per concept, therefore, team entries must designate a Team Leader to receive the award.
$17,000 in cash awards per competition.*
• First place: $10,000 • Second place: $5,000 • Third place: $2,000
Winners will be notified by June 27, 2014.
Taxes on awards are the sole responsibility of the winner(s).
Awards presentation
To accept the award, the winner or Team Leader and one elected faculty advisor or chairperson will receive an all expenses-paid trip to the 2014 Prepared Foods New Products Conference. Travel details will be confirmed at a later date. Winners will also be posted on our website:
www.danisco.com/knowledge
Communication and Marketing
Winning entries will be used to help promote the Knowledge Award program. Winning participants must be prepared to participate in these promotional efforts.
Available information resources
Communication kit/presentation folder
DuPont product brochures
FDA website: www.fda.gov for regulatory guidance
DuPont websites: www.food.dupont.com, www.danisco.com and www.danisco.com/knowledge
Partnerweb: Online Knowledge Center at www.danisco.com/partnerweb*
Knowledge Award video on YouTube *To access Partnerweb, a Password and ID can be obtained by contacting Rebecca Bingman at [email protected]. Access will be available until May 2014.
For more information …
Please contact DuPont if you have further questions:
Rebecca Bingman, Marketing Communications, DuPont Nutrition & Health.
Phone: 800-255-6837 ext. 3436 Fax: 913-764-9157 Email: [email protected] Website: www.food.dupont or www.danisco.com
The Knowledge Award is a collaboration between the Innovation, Global Marketing and Communications departments at DuPont Nutrition & Health.
Appendix KNOWLEDGE AWARD JUDGING CRITERIA
Judging criteria
Originality of Concept: A major goal of the project is to inspire innovation; concepts proposed should be truly novel. Originality requires that all concepts submitted have been kept confidential and not disclosed, discussed or disseminated publicly.
Flavor and Aroma: The flavor and aroma should be positive. Taste is considered one of the top reasons for purchasing a new product.
Technical Feasibility: Do you think the process could be duplicated on a large scale? Are numerous manual steps required to produce your product? If so, the end product may be too expensive to produce for a mass market. Are there any concerns when you take your concept out of the lab and produce the product for the mass market?
Texture/Mouthfeel: Your product should have pleasant organoleptic qualities.
Physical Stability: Oxidative stability, cohesiveness, no unintended separation.
Appearance/Visual Presentation: The product’s appearance should be compelling or appealing, or at least should not be unappealing. Packaging concepts, however, will not be part of the judging criteria or have any impact on final results.
Judging criteria
Market Demand: Is the market real? Does the product respond to an unmet need/want? Are consumers likely to purchase it at the intended price? How large is the market? The idea here is not to do an exhaustive market research project but to show that, based on referenced sources, the market is attractive for the stated reasons.
Commercial Feasibility: Assuming the product is technically feasible, is there a market for it? Does it offer a unique advantage over competitive offerings? Are the raw materials accessible for mass market introduction? Will it be too challenging to distribute it widely to a mass market? Will it require special handling to retain its integrity in distribution?
Nutrition Profile: Check similar products in the market to assist in determining serving size. Provide nutritional information as mandated by current label requirements.
Shelf life/Stability Data: Is the shelf life of your product comparable to other products on the market? Is its stability adequate for consumer acceptance (e.g., nutrition bars are typically stored at room temperature)? Would your product survive extreme conditions during distribution (e.g., Minnesota in winter, Dallas in summer, etc.)? Consider how you would define shelf life/stability for your product.
Judging criteria
Regulatory: It is important to understand both the regulatory environment, in a general sense, and whether the ingredients used are considered safe and approved for use in the concept. Is the regulatory environment stable, or are changes underway that may affect ingredient selection or timing of the product launch? While understanding regulations requires years of experience, our intention is to encourage practical experience in checking regulatory compliance. Identify the four most key regulatory questions to be addressed, and document how you addressed them. Helpful links:
FDA CFSAN (Food Ingredients and Packaging): http://www.fda.gov/Food/FoodIngredientsPackaging/default.htm
EAFUS (Everything added to food in the U.S. list ): http://www.fda.gov/Food/FoodIngredientsPackaging/ucm115326.htm
GRAS notices Database: http://www.accessdata.fda.gov/scripts/fcn/fcnNavigation.cfm?rpt=grasListing&displayAll=true
Code of Federal Regulations: http://ecfr.gpoaccess.gov/cgi/t/text/text-idx?sid=4046c7444137450f8125b5023144c0ea&c=ecfr&tpl=%2Findex.tpl
