Plant-Based Foods Product Development & Marketing Competition
Case Competition Teams of 2-4
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Important Dates
Competition Starts
November 20 at 12:00 AM
Registration Ends
November 20 at 11:59 PM
Registration Opens
September 15 at 12:00 AM
Registration Closes
November 20 at 11:59 PM
Competition Starts
November 20 at 12:00 AM
File Submissions Open
September 15 at 12:00 AM
File Submissions Due
April 2 at 11:59 PM
Judging Finished
April 2 at 11:59 PM
View All Competition Dates
Competition Information Download Rules

Purdue University’s Food Science department is partnering with other departments university-wide to collaborate with the Young Family on a ground-breaking Product Development Competition: the Plant-Based Foods Innovation and Product Development Competition. Each team will be given an allowance of $500 to develop their product. This competition will offer the opportunity for students to learn more about plant-based foods and foster collaboration between departments. Marketing, product development, and other skills will be developed throughout the duration of the competition.

Your final product can be an innovative spin-off of any commercial food product that includes cheese
⚬examples: cheese ravioli, quesadilla, mozzerella sticks, scalloped potatoes, cheesy breads, cheesy snacks, literally anything!
⚬You could choose to make an item with vegan cheese that is sweet (like a cheesecake or cheese danish), as long as cheese is still the star
⚬Every ingredient of your product must be vegan, not just the cheese
⚬There are no requirements for specific health claims, GMO claims, etc. However, you may choose to do this and use it as part of your marketing strategy

Purdue University’s Food Science department is partnering with other departments university-wide to collaborate with the Young Family on a ground-breaking Product Development Competition: the Plant-Based Foods Innovation and Product Development Competition. Each team will be given an allowance of $500 to develop their product. This competition will offer the opportunity for students to learn more about plant-based foods and foster collaboration between departments. Marketing, product development, and other skills will be developed throughout the duration of the competition.

Your final product can be an innovative spin-off of any commercial food product that includes cheese
⚬examples: cheese ravioli, quesadilla, mozzerella sticks, scalloped potatoes, cheesy breads, cheesy snacks, literally anything!
⚬You could choose to make an item with vegan cheese that is sweet (like a cheesecake or cheese danish), as long as cheese is still the star
⚬Every ingredient of your product must be vegan, not just the cheese
⚬There are no requirements for specific health claims, GMO claims, etc. However, you may choose to do this and use it as part of your marketing strategy
Register
Resources
Icon for Resource info session 1 pbf 26-27.pptx
info session 1 pbf 26-27
Rules
Icon for Resource info session info sheet draft 1.pdf
info session info sheet draft 1
Important Dates
Competition Starts
November 20 at 12:00 AM
Registration Ends
November 20 at 11:59 PM
Registration Opens
September 15 at 12:00 AM
Registration Closes
November 20 at 11:59 PM
Competition Starts
November 20 at 12:00 AM
File Submissions Open
September 15 at 12:00 AM
File Submissions Due
April 2 at 11:59 PM
Judging Finished
April 2 at 11:59 PM
View All Competition Dates
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