Would you try an ice cream flavored like lemon and coffee—or even lemon pepper? These adventurous combinations were crafted by students at Oregon State University in a recent ice cream innovation contest that challenged teams to develop market-ready flavors.
The OSU/Ever Fresh Fruit Company Ice Cream Innovation Contest, culminating in a final judging event on May 30, gave food science students hands-on experience in product development—an essential skill in the food industry, explained Hailey Light, OSU’s Department of Food Science outreach coordinator.
The contest was supported by the Pacific Coast Coalition–Dairy Business Innovation Initiative and involved collaborations with Ever Fresh Fruit Company, Lochmead Dairy, Flavor Producers, and The Ice Cream Factory, which provided ingredients, flavor bases, and custom inclusions. Hosting the contest coincided with the opening of OSU’s new Beaver Classic Creamery and Scoop Shop in April, adding excitement and real-world stakes.
Ten teams with 32 students competed over several months, working in OSU’s labs to develop and refine their flavors using only the supplied ingredients. On judging day, panels from Salt + Straw and Tillamook County Creamery assessed entries based on taste, creativity, commercial potential, and presentation.
The winning team, “Thinking On It” (Sarah Medrano, Hussain Alrumaih, Teagan Knox, and Camryn Lau), created a “café con limone” flavor, earning $1,500 and the chance to commercialize their ice cream at the new creamery—pending safety and cost reviews.
Second place went to the “Scoop Sisters” for their inventive “lemon pepper” flavor, and third place was awarded to “Ever Fruity” for a whiskey-inspired “barrel and brownie” ice cream made without actual alcohol, relying on flavorings.
Other teams demonstrated impressive creativity, such as recreating banana flavor without banana and honoring berry researcher Bernadine Strik with a strawberry shortcake flavor.
Student feedback was enthusiastic, with participants eager to join future product development competitions and pursue careers in food innovation, inspired by the hands-on learning and teamwork involved.
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