IFTSA names Smart Snacks for Kids finalists

The contenders will compete at IFT FIRST with nutritious, child-focused snacks.

The Institute of Food Technologists Student Association (IFTSA), a student-governed community of members of the Institute of Food Technologists (IFT), has announced the finalists for the IFTSA Smart Snacks for Kids Competition, which challenges students to develop a fun and nutritious food or beverage product, targeted at kids and/or teens. Products must abide by the USDA “Guide to Smart Snacks in School” recommendations, which promote whole grains, fruits, vegetables, lean proteins, and low-fat dairy while limiting sugar, fat, and salt.

Last year’s winner was IAmFan, a pineapple-fried rice-inspired snack from Cornell University, which also took home second place for another of its team's Blueberry Brain Bar, a chickpea and blueberry snack bar. In 2024, McGill University won for Magic Mud Pot, a health-conscious chocolate black bean pudding with vegetable-shaped gummies and chocolate quinoa crumble.

The five finalists will compete for a grand prize of $3,000 at the upcoming IFT FIRST Annual Event and Expo, the food science and innovation expo being held July 12-15 in Chicago.

“Creating the ultimate kid-friendly food or beverage product requires a healthy balance of scientific ingenuity and commercial appeal, and this year’s finalists exemplify the type of product development innovation that is helping drive a historic shift toward healthier foods across our food system,” says Christina Ginardi, IFT director of academic engagement.

Here are this year’s finalists:

McGill University: Mood Monsters

Mood Monsters is a vegan, clean-label, and allergen-free snack kit comprised of three chickpea-based components, designed to help children aged 5-12 regulate their emotions through interactive and mindful snacking.

Daphne Bernardo (captain)

Asha King

Yousif Hujaij

Dorothea Han

Rutgers University: FruitiMula

FruitiMula is a nutrient-dense indulgent snack designed for children, combining a crunchy shell with a soft, fruit-forward center. Each bite features a light, crispy popped amaranth shell with a sugar-free chocolate-coated fruit filling, made with minimally processed whole fruit.

Soujanya Prabhakaran (captain)

Cheng (Charley) Wang

Daniel Neuner

Alexa Mailman

Texas A&M University: ChaMango Dippers

ChaMango Dippers are a shelf-stable, three-component fruit dipping snack that allows kids to build their own sweet-tangy-spicy mango bites. Children can dip crispy freeze-dried mangoes into sweet chamoy and chili lime seasoning, turning fruit into an interactive and customizable dip and crunch experience.

Elizabeth Culpepper (captain)

Abigail Horner

Miyoko Faulkner

Amani Chunawala

The Pennsylvania State University: Yam Bam

Yam Bam is a bite-sized, heat-to-eat snack designed for children and parents who want a nutritious option, including veggies and a good source of fiber. Each sweet potato bite features a puffed quinoa exterior and a sweet strawberry jam filling, made with simple, allergen and gluten-free ingredients including chickpeas, quinoa, maple syrup, and brown sugar.

Izzy Secunda (captain)

Andrew Lin

Anna Wetherhold

Cameren Hurrell

Isabella Teitelman

University of Massachusetts Amherst: WonderWhirl Cereal

WonderWhirl Cereal is a single-serve, ready-to-eat cereal fortified with apple pomace flour, featuring a warm spiced apple and honey flavor profile. It is designed to engage and educate kids about space science, featuring a galaxy-like color-changing milk effect that occurs when the cereal is added to milk.

Divine Eche (captain)

Aminata Toure

Mai Le