From vegan mortadella to sandwich loaf: Students at the University of Applied Sciences Hamburg develop new ideas for products with California walnuts.
The product development in cooperation with the University of Applied Sciences Hamburg (HAW) enters the second round. For the 2019/20 wintereue Isemester, the California Walnut Commission invited students to develop new ideas for foods with walnuts. This year, meat substitutes, fitness bars as well as vegan and gluten-free products have priority. This “next generation” project already took place with great success in 2016. Besides the development of recipes and prototypes, sensory testing and subsequent optimization are part of the program.
The eleven participants learned everything about California walnuts and their industry during the kick-off event on September 24th. A four-weeklong development phase began right after the initial brainstorming on that day. The students worked on the recipes and presented them to the experienced product developer Peter Mark on October 22th. The following innovations with California walnuts are being developed:
1. Vegan Walnut-Mortadella with Walnut-Pieces
2. Vegan Walnut-Mouse with Fig-Chutney
3. Vegan Walnut-Tofu with refined Walnut-Pieces
4. Walnut-Bar with roasted and caramelized Walnut Pieces
5. Vegan and gluten-free Walnut-Noodles
Sensory finetuning has already started as well and the final presentation will take place on December 17th. At the end of the project, the results will be introduced to the employees of the California Walnut Commission.