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Sources: Kathryn Marston, 785-313-7619, marston@k-state.edu;
and Kathryn Krusemark, ksuek@k-state.edu
Photo available. Contact media@k-state.edu or 785-532-6415.
News release prepared by: Katie McCaffrey, 785-532-6415, media@k-state.edu
Friday, Nov. 21, 2008
PRETZEL SNACK DEVELOPED BY TWO K-STATE GRADUATE STUDENTS WINS FIRST PLACE AT GRAIN SCIENCE COMPETITION
MANHATTAN -- What do you get when you take a soft pretzel and fill it with tangy fruit?
It's the Fretzel and it's the recipe for success for two graduate students from Kansas State University.
Katie Krusemark, Atchison, and Katie Marston, Manhattan, both master's students in food science, took home first place and a $3,000 prize with their creation, the Fretzel, in a student product development competition sponsored at the recent American Association of Cereal Chemists international meeting in Honolulu, Hawaii.
Krusemark and Marston competed against 12 other university teams in developing a new grain-based food product. The event sponsors included ADM Ogilvie, Caravan Ingredients, Cargill Inc., ConAgra Food Ingredients, Frito-Lay, General Mills Inc., Kellogg Co., Starquest F.O.O.D. Consulting LLC and TIC Gums.
The Fretzel is a whole-grain soft pretzel with an exotic fruit filling. It comes frozen and has to be baked. The creators say the pretzels are not only delicious, but healthy as well.
"We were interested in creating a snack that was both healthy and convenient," Krusemark said. "Fretzels are a multigrain soft pretzel filled with dried pineapple, dried mango and walnuts."
Marston and Krusemark tried other combinations before deciding on their exotic filling.
"When testing our product with potential costumers, our panelists wanted a more exotic flavor than just strawberry or apple," Marston said. "After trying several combinations, we decided on the mango and pineapple. Walnuts were added in the mixture for texture and their omega-3 health benefits."
The idea for the Fretzel began in fall 2007 in the food product development class Krusemark and Marston were in, taught by Fadi Aramouni, professor of food science, and Kelly Getty, assistant professor of food science. Aramouni and Getty also served as advisers to the students as they prepared for the competition.
"This past summer, Dr. Aramouni pushed us to enter the competition since he though our concept was unique and different," Marston said. "Katie and I spent all summer tweaking the formula and designing our presentation for the contest."
Krusemark and Marston are ready to take their product to the next level. Fretzels will be featured in the January-February issue of the journal Cereal Foods World.
"We hope this article can spark some interest in the industry for further development of the Fretzel," Marston said.
The students said they learned about creating and developing a product -- and had a great time doing it.
"Katie and I both had a lot of fun meeting and interacting with other food scientists from all over the world at the international conference," Marston said.
Krusemark, the daughter of Dan and Mary Ann Krusemark, Atchison, is studying border security, food safety and security, and trade policy through K-State's Frontier program. Her studies are funded by the National Center for Food Protection and Defense. "After graduation, I hope to apply this knowledge and focus on food safety and defense," she said.
Marston, the daughter of Twig and Mary Marston, Manhattan, would like to be a food scientist for a major food company and specialize in the development of new products as well as improving existing products already on the market. While at K-State, she has received scholarships from the American Association of Cereal Chemists and Institute of Food Technologists. She also has received the Kellogg Research and Development Fellowship. As an undergraduate, she was involved in several activities, including the K-State Livestock Judging Team, Collegiate Cattlewomen and Grain Science Club.
