The rural town of Linden, Washington, in far northwestern Washington state and a few miles down into Canada, produces about 90 percent of the nation’s annual frozen red raspberry crop. Geographically, it’s a world apart from downtown Chicago. It’s a striking contrast between Mount Baker towering above the green farmland and Chicago’s skyscrapers towering over the vast metropolitan area.
In mid-November, the Washington Red Raspberry Committee (WRRC) hosted its second annual Food Innovation Student Competition, featuring 22 students and their mentors from Chicago’s Illinois Institute of Technology (IIT) and their world leaders. There was a collision. The event was hosted by Charlie Baggs Culinary Innovations (CBCI), located just north of the city.
liquid engineering
For its second annual event, WRRC challenged 22 IIT students to incorporate frozen red raspberry puree into a beverage prototype. Starting in September, each of the six teams spent approximately two and a half months researching, developing, documenting, and creating the product. On the night of the last competition, they announced:
* 3 raspberry-based drinks with added health benefits (probiotics, fiber, high protein,)
*Seltzer-based healthy raspberry soda-style beverage
* Sweet heat (“spicy”) raspberry mixer for cocktails, mocktails, and other applications
* Raspberry syrup designed for use in home dessert kits
During the final, each student team has 15 minutes to share product samples while paying attention to everything from consumer insights, labeling and marketing to R&D details, production, packaging and sourcing. Presented and defended the product concept.
This year’s winning team of four, ‘Razzle Lab’, created ‘Razz Fiber Flex’, a healthy drink inspired by Korean drinks. First place winners will each receive a check for $250 and free registration to the 2025 Society of Food Technologists Annual Expo. Students’ Razz Fiber Flex products will also be featured in the IFT poster and research section on the exhibit floor.
I was one of six judges. Other accessories Valeria AcquaronePh.D., Adjunct Professor, Illinois Institute of Technology, Food Development. Shehzad HusseinMBA, Senior Vice President of R&D and Innovation at Imbibe. julie rubyAdjunct Professor (retired), Illinois Institute of Technology, Food Development. and Chef Leah SallisDirector of Culinary Marketing and Education at Wild Hive (Marketing at WRRC). The judges were also our hosts charlie bugsPresident and CEO of Charlie Buggs Culinary Innovations.
“They did a great job of featuring the Washington red raspberries! They have a very naturally bright, tart-sweet flavor, and the students were careful to highlight the flavor and color in the formula.”Salis he said. “We also appreciated Gen Z’s idea of beverages, as well as their international flair. We incorporated interesting textures like boba and jelly, as well as nuts and flavors from around the world. We also leveraged related nutritional trends such as protein and fiber.”
Zal Taleyarkhan is a corporate research chef at Charlie Baggs Culinary Innovations.
“What worked so well in the WRRC competition was that the frozen raspberries inspired students to think creatively and push boundaries,” he said. “The IIT students approached their beverage prototypes with great energy and ingenuity, and it was clear that the competition was a catalyst for their innovation.”
“For me, the real value of this competition was how it demonstrated the potential of frozen raspberries to turn an idea into a marketable concept,” added Taleyarkan. “The winning team’s hard work put it all together well. From functional drinks to cocktail mixers, the versatility of frozen raspberries was outstanding. They’re more than just a flavorful ingredient; they’re trusted for innovation. It’s a high-quality tool that can be used year-round, is consistent in quality, and has nutritional benefits, making it ideal for the types of products consumers are looking for today, and that’s using the beverage platform. It has been proven that.”
Dr. Britt Barton Freeman is Chair of IIT’s Food Science and Nutrition Program and Director of IIT’s Center for Nutrition Research.
“First of all, let me say how proud I am of our students and their dedication, creativity and commitment to beverages,” she said. “The innovative approach they brought to the competition demonstrates not only their technical skills but also their passion for their chosen field of food science. Our students hold students from other universities to a high standard. ” and exemplified the values we strive to foster in our department.”
Burton Freeman concludes: I especially enjoyed seeing how the students incorporated international flavors and experiences into their products. Each offered a unique ‘wow’ element that stimulated the senses and had us eagerly anticipating the next team beverage experience. Modern consumers are looking for real fun from these future product developers. ”
Discover more resources:
Washington Red Raspberry Commission
Illinois Institute of Technology Food Science and Nutrition Program
Charlie Baggs’ Culinary Innovations
