General Mills
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Next Challenge: Prejuvenation Revolution: What’s the Next Big Thing in Age-Prevention Skincare? |
Ready-to-eat breakfast cereals have historically been made from modern grains defined in this case as wheat, corn, rice, oats and barley. We are interested in ideas and recipes for ready-to-eat breakfast cereals that are free from any variants, hybrids or heirlooms of these modern grains.
We are interested in cereals that are eaten with cold milk (e.g. corn flakes) as well as those that are cooked and consumed warm (e.g. oatmeal) made from ingredients such as nuts, seeds, legumes, ancient grains, or other non-modern grain ingredients. This modern grain-free breakfast cereal would typically be consumed in the morning but could also be consumed at other eating occasions, should be shelf-stable and found in the breakfast aisle of the grocery store.
Imagine you are tasked with providing an idea or recipe for a modern grain-free breakfast cereal. Provide a rough recipe for your idea.
Your description must include:
1. A recipe listing the types of ingredients
2. An explanation of how you would prepare the food
3. The recipe must contain food ingredients that are GRAS (Generally Recognized as Safe)
4. Health benefits from your recipe
5. A brief explanation of why you think your idea would be popular among consumers
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Submissions will be graded on the following criteria:
- Meets Deliverables
- Creativity
- Clarity
will receive $150 each
will receive $50 each
| $150.00 |
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Xiang Mao University of Florida | |
| $150.00 |
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Chang Liu Rutgers, The State University of New Jersey | |
| $150.00 |
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Vivian Nguyen University of Maryland | |
| $50.00 |
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Luke Makris University of Maryland | |
| $50.00 |
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Alan Cielak University of California at Davis | |
| $50.00 |
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Rhys Brooks University of New Mexico |