A candy-coated treat shaped to look like dinosaur droppings has
earned a University of British Columbia graduate student a spot
among six finalists in an international food product development
competition.
Jill Richardson, who is completing a master’s degree in Food Science
with the Faculty of Agricultural Sciences, is one of six finalists
and the first Canadian ever in the Institute of Food Technologists
Student Association Product Development Competition. Sponsored by
M&M/Mars, the competition takes place in Atlanta, Ga. June 21-22.
The product that earned Richardson and teammate George Aliphtiras
a spot in the finals is called Dinodrops — candy-coated sour cherries
produced in odd shapes and in colours ranging from “puke green”
to “blood red.”
Richardson, who will begin work on her doctorate in September,
says the product’s initial success is based on taste, target market,
appearance and packaging.
“Dinodrops are a sweet and sour candy that have a definite gross-out
factor,” says Richardson, who has targeted the candy at children
under 14 years old.
The candy’s centre is a dehydrated sour cherry produced using unique
technology called vacuum microwave drying, developed by DRI Dehydration
Research Inc., a spin-off company from UBC’s Dept. of Food Science.
DRI’s dehydration process enhances the appearance, nutrition, flavor
and quality of food products.
The candies, which are slightly larger than M&Ms, are stamped
with a dinosaur’s footprint and packaged in a box which, when blown
into while empty, emits a “Dino call.” The container also depicts
the rear end of a dinosaur and features educational information
on dinosaurs on the inside.
In Atlanta, products will be evaluated based on a written report,
oral and poster presentations, and taste tests. The other competitors,
all from U.S. universities, have entered a range of food products
including Pro-Crunch, Wrapidos, S’morsels, Chicotillas and Banana-Custard
Delights.
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