In November 2024, Illinois Tech students gathered at Charlie Baggs Culinary Innovations in Chicago for the Food Product Innovation Student Competition. The event was organized by the Department of Food Science and Nutrition. Participants were tasked with creating a beverage product using frozen raspberry puree from Washington Red Raspberries.
The competition concluded with the Razzle Lab team winning first place. Team members Tiffany Li, Vincent Sigmund, Syeda Ramla Bukhari, and Julykya Supraja Miryala impressed judges with their product, Razz Fiber Flex—a versatile fiber syrup.
The team highlighted the syrup's adaptability as a key feature. "During our market research, we found very few fiber syrups—maybe just one," noted the Razzle Lab team. They aimed for "ease of use, versatility, and healthfulness" in their product.
Razz Fiber Flex can be added to any beverage to enhance flavor and provide dietary fiber benefits. The team's development process included multiple trials based on a traditional Korean product called cheong. They faced challenges balancing taste and texture while incorporating ingredients like insulin and Fibersol.
“This experience has not only strengthened our technical knowledge and practical skills but also reinforced our passion for food science,” said the team members collectively.
The competition offered an opportunity to apply food science knowledge practically. “We aim to focus on innovation, health, and sustainability by developing nutritious and versatile products that cater to consumer demands and industry trends,” they stated.