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In a fusion of food science, technology, and innovation, six teams of Illinois Tech students gathered at Charlie Baggs Culinary Innovations in �糵���� in November 2024 to compete in the Department of Food Science and Nutrition’s Food Product Innovation Student Competition.

With frozen raspberry puree from Washington Red Raspberries as the star ingredient, each team was tasked with developing a new beverage product using the puree in a way that best combines flavor with functionality.

In the end, the Razzle Lab team—comprised of Tiffany Li and Vincent Sigmund, both pursuing a B.S. in Food Science and Nutrition, along with Syeda Ramla Bukhari, and Julykya Supraja Miryala, all pursuing an M.A.S. in Food Safety and Technology—wowed the panel of judges and took home the top prize with its winning product: a versatile fiber syrup it calls Razz Fiber Flex.

What made Razz Fiber Flex stand out? One crucial advantage was the syrup’s adaptability.

“During our market research, we found very few fiber syrups—maybe just one,” says the Razzle Lab team, which answered questions as a unit. “We ultimately decided on three key goals for our produce: ease of use, versatility, and healthfulness….Our aim was to go beyond a typical fiber drink or raspberry beverage, which many of our competitors focused on. Instead, we developed a unique syrup that serves multiple purposes.”

Versatility was the team’s key to winning: the syrup is able to be added to any beverage, enhancing the flavor and providing additional health benefits through a boost in dietary fiber.

The team’s development process was a meticulous one, involving multiple iterations and a lot of taste tests. The team based its formulation off a traditional Korean product called cheong, which is often used as a substitute for honey or sugar, and the team went back and forth in its trials as it tried to maintain a balance between taste, texture, and nutritional benefit.

“One of the biggest challenges we faced was balancing taste and texture while incorporating insulin and [prebiotic fiber product] Fibersol to boost fiber content,” says Razzle Lab. “These ingredients sometimes affected the sweetness and consistency, making it difficult to ensure the syrup was both functional and versatile as a drink mixer, dessert drizzle, or even in savory dishes.”

The experience has not only honed the team’s technical skills, but also deepened the members’ understanding of the food science industry. With Li, Sigmund, Bukhari, and Miryala all aiming to join the industry as researchers and product developers, the experience of winning this competition has helped inspire them to continue making meaningful contributions in the food and beverage industry.

“We aim to focus on innovation, health, and sustainability by developing nutritious and versatile products that cater to consumer demands and industry trends,” the team says. “The competition provided us with a unique opportunity to apply our food science knowledge in a practical and collaborative setting. The skills and insights we gained are directly relevant to our future careers.”

The team adds, “This experience has not only strengthened our technical knowledge and practical skills but also reinforced our passion for food science.”

Photo: (From left to right) Syeda Ramla Bukhari, Vincent Sigmund, Julykya Supraja Miryala, Tiffany Li

Photo credits: Bonnie Robinson