Description:
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
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.
Benefits
·
First 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.
IP Protection Status
Patent
pending
