The product development in cooperation with the University of Applied Sciences Hamburg (HAW) enters the second round. For the 2019/20 winter semester, 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. The students worked on the recipes and presented them to the experienced product developer Peter Mark on October 22nd. The final presentation will take place on December 17th. 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