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Four Food Science & Nutrition graduates - Regine Lee, Tricia Kuai, Chang Wee Ling and Liu Teng Hui - just won the Best Dairy Snack award at the World Innovation Dairy Awards 2018. Their Aloha Bliss Frozen Yoghurt, a nifty bite-sized yoghurt snack flavoured with chrysanthemum flowers, fruits and chia seeds, won the hearts of judges in Poland recently. The snack's packaging - the brainchild of SDN's Visual Communication student, Phoebe Ng - also made it as a finalist for Best Packaging Design.
 

The group took 12 weeks to develop the snack for their product development and sensory evaluation module. "It was fun doing the trials and choosing the flavours we want," said Regine. "Although we needed much patience, endurance and perseverance to pull it off within 12 weeks, it was worth it."
 

Another group of students also made it to the finals for Best Dairy Drink and Best Dairy Product from Asia with their Fleuryo High Calcium Yoghurt Drink. The drink infuses crushed egg shells, which is rich in calcium carbonate and uses monk fruit extract as a sweetener.
 

They were the only student teams to qualify for the finals of the international competition, competing alongside dairy heavyweights like CP-Meiji from Japan, Amul from India and General Mills from USA. Here's a salute to them for their sheer creativity!