Archive for University of Minnesota

Rachel Visser Crowned 71st Princess Kay of the Milky Way at Minnesota State Fair

How did Rachel Visser become the 71st Princess Kay of the Milky Way at the Minnesota State Fair? Curious? Keep reading.

Summary: Rachel Visser, a sophomore at the University of Minnesota, was crowned the 71st Princess Kay of the Milky Way at the Minnesota State Fairgrounds. Majoring in agricultural and food business management and agricultural communications and marketing, she will serve as the goodwill ambassador for nearly 1,800 Minnesota dairy farm families. Despite not growing up on a dairy farm, her passion for the industry grew while working on Chad and Stacy Bohn’s farm. Alongside Visser, Katie Ketchum and Grace Woitalla were named runners-up, and Mackenzie Moline was honored as Miss Congeniality. Throughout her reign, Rachel aims to connect consumers with the dairy farming community. Her first task includes sculpting her likeness in a 90-pound block of butter at the State Fair.

  • A University of Minnesota sophomore, Rachel Visser was named the 71st Princess Kay of the Milky Way.
  • Visser majors in agricultural and food business management, as well as agricultural communications and marketing.
  • Her role includes serving as the goodwill ambassador for nearly 1,800 Minnesota dairy farm families.
  • Despite not being from a dairy farm, she developed a passion for the industry working on the Bohn family’s farm.
  • Katie Ketchum and Grace Woitalla were selected as runners-up, with Mackenzie Moline receiving the Miss Congeniality title.
  • Rachel’s first official duty is to sit for a butter sculpture at the Minnesota State Fair.
Rachel Visser, University of Minnesota, Princess Kay of the Milky Way, dairy industry, dedication, commitment, goodwill ambassador, Minnesota dairy farm families, Jersey calf, hardworking dairy farmers, nutritious dairy products, Chad and Stacy Bohn's farm, Litchfield, agriculture, food business management, agricultural communications, marketing, platform, sharing, tales, Minnesota's dairy farm families, pageant, hard work, dedication, community spirit, competition, outstanding young ladies, counties, championship, Katie Ketchum, Altura, Grace Woitalla, Avon, runners-up, scholarships, Mackenzie Moline, Saint Peter, Miss Congeniality, kindness, cooperative nature, official goodwill ambassador, public appearances, educate, involve, respect, milk, meals

Have you ever considered what it takes to be proclaimed Princess Kay of the Milky Way? Meet Rachel Visser, the new face of Minnesota’s dairy industry. This distinguished title in dairy farming represents devotion, enthusiasm, and commitment to agriculture.

“It almost doesn’t feel real,” Visser remarked minutes after being crowned, her delight and astonishment palpable. “I’m super excited for the next 12 days at the State Fair, and the next year ahead will be super exciting.”

Rachel, a student at the University of Minnesota specializing in agriculture and food business management, took up the mantle at an evening ceremony at the Minnesota State Fair. This event is an unofficial kickoff to the celebrated Great Minnesota Get-Together, the Minnesota State Fair. What’s the significance? She becomes the goodwill ambassador for approximately 1,800 Minnesota dairy farm families.

Meet Rachel Visser: From Classrooms to Cow Barns, A True Dairy Industry Enthusiast

Meet Rachel Visser, an exceptional young lady who has successfully combined her academic interests with her enthusiasm for the dairy sector. Rachel is a sophomore at the University of Minnesota, where she studies agriculture and food business management, as well as agricultural communications and marketing.

Despite not having grown up on a dairy farm, Rachel’s enthusiasm for the sector was palpable when she presented her first Jersey calf 11 years ago. She instantly fell in love with the hardworking dairy farmers and their commitment to producing nutritious dairy products. She now spends her summers working on Chad and Stacy Bohn’s farm near Litchfield, sharpening her talents and increasing her relationship with the dairy industry.

Her joy was evident when she was named Princess Kay of the Milky Way at a remarkable event at the Minnesota State Fairgrounds. “It almost doesn’t feel real,” Rachel remarked minutes after being crowned, deeply overwhelmed by the support of her family and friends. The grandeur of the honor and the chances ahead filled her with awe and appreciation, and she was excited to share the tales of dairy farmers throughout Minnesota.

From Jersey Calves to Crowns: Rachel Visser’s Inspiring Path to Princess Kay 

Rachel Visser’s road to becoming Princess Kay of the Milky Way started when she showed a Jersey calf 11 years ago. It was a watershed occasion that inspired her interest in the dairy business. Rachel’s initial interest blossomed into a full-fledged passion, inspired by her love for the hardworking dairy farmers she encountered.

Rachel spends her summers working on a dairy farm with Chad and Stacy Bohn of Litchfield. She learns by milking 27 cows and contributing to developing a high-quality display herd. This hands-on experience has increased her knowledge and enthusiasm for dairy farming.

Rachel’s passion extends beyond farmwork. She is preparing to successfully advocate for dairy farmers by studying agriculture and food business management, as well as agricultural communications and marketing, at the University of Minnesota. Her new job as Princess Kay is more than just a title; it’s a platform for sharing the tales of Minnesota’s dairy farm families with the general public.

“I fell in love with the hardworking dairy farmers, and I wanted to learn everything they did to produce healthy dairy products,” Rachel told me. Her path from raising her first Jersey calf to becoming a goodwill ambassador for the industry demonstrates her enthusiasm and devotion.

Stepping into the Spotlight: The Fierce Yet Friendly Competition for Princess Kay 

Imagine walking into the limelight among nine outstanding young ladies competing for the same coveted championship. Princess Kay of the Milky Way faces stiff competition, but there is also a sense of friendship. Each contender is from a different section of Minnesota and has distinct tales and experiences from their dairy farm villages.

This year, Katie Ketchum of Altura, representing Winona County, and Grace Woitalla of Avon, representing Stearns County, stood out and were named the noteworthy runners-up. Their accomplishments did not end there; scholarships were offered to Ketchum and Woitalla for their dedication and services to the dairy business.

The essence of the event is more than simply earning a crown; it is about celebrating shared interests. Mackenzie Moline of Saint Peter, representing Nicollet County, won the title of Miss Congeniality, which recognizes her kindness and cooperative nature. These awards show that the competition values individual achievement and the dairy community’s supporting network.

Miranda Schroeder from Caledonia represented Houston County; McKenna Wright from Hutchinson represented McLeod County; Selena Corona from Saint Joseph represented Stearns County; Katelyn Welgraven from Ruthton represented Pipestone County; and Afton Nelson from Owatonna represented Steele County. These young ladies contributed their talents and tales, enriching an already dynamic evening.

As you can see, the competition is more than just a pageant; it is a celebration of Minnesota dairy farmers’ hard work, devotion, and community spirit. These young ladies will continue the tradition of excellence and dedication for future generations.

Rachel Visser: Bridging Farmers and Consumers in Her New Role as Princess Kay of the Milky Way

Rachel Visser, the recently minted Princess Kay of the Milky Way, goes on a unique path of advocacy and celebration. Her function is not just ceremonial; it has considerable obligations. Rachel will serve as the official goodwill ambassador for approximately 1,800 dairy farm families in Minnesota. As such, she serves as the dairy industry’s face and voice, bridging the gap between farmers and customers.

Rachel will make countless public appearances throughout her one-year reign. She will attend neighborhood events, school visits, and state fairs to provide information about dairy farming and the value of dairy products. Her primary objective is to educate and involve the public, instilling more tremendous respect for the hardworking farmers who provide milk for our meals.

Her first formal task involves having her picture molded in butter, one of her profession’s most memorable traditions. This ceremony occurs in a spinning chiller in the State Fair dairy building. Renowned sculptor Gerry Kulzer will create Rachel’s picture out of a 90-pound block of butter, providing a lasting emblem of her reign.

This hands-on engagement highlights the importance of the dairy business. It allows Rachel to share her enthusiasm and experiences with a larger audience. By personally interacting with people and highlighting Minnesota dairy farmers’ devotion and skill, she will help demystify the dairy farming process.

Inside the Heart of Dairy Farming: A Community of Passion and Dedication

“I showed my first Jersey calf 11 years ago and fell in love with the hardworking dairy farmers,” Rachel smiled. “It almost seems unreal. I’m thrilled to convey the dairy story—not just mine, but the stories of farmers across Minnesota.”

Chad Bohn, with whom Rachel works during the summer, shared his admiration: “Rachel’s dedication to learning and passion for dairy farming is inspiring.” We knew she could influence people.

Katie Ketchum, one of the runners-up, said of the tournament, “The camaraderie and support among all the contestants is truly heartwarming.” Rachel will be an excellent spokesperson for our community.”

Gerry Kulzer, the sculptor who will carve Rachel’s face into butter, called the distinction an “extraordinary pleasure.” Her zeal is infectious, and I’m excited to watch how she represents the dairy community.

Rachel’s parents, who watched proudly from the crowd, expressed their delight, saying, “We are over the moon.” “Seeing Rachel grow and take on such a prestigious role is the proudest moment for our family.” 

The Bottom Line

Princess Kay of the Milky Way is more than a crown; it signifies devotion, passion, and a link between farms and families. Rachel Visser sees it as a chance to support the values and hard work of Minnesota’s dairy farmers while also sharing their experiences with the rest of the globe. This function is critical in celebrating the industry’s history and educating customers about the hands that feed them. As Rachel takes on this crucial responsibility, consider how we may better assist and understand the hardworking persons who provide our food. Rachel’s story encourages us all to respect and connect with the agricultural roots in our communities.

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University of Minnesota Wins Top Prize for Innovative High-Protein Cheese Spread ‘Yay-tost’

Discover how University of Minnesota’s innovative high-protein cheese spread, Yay-tost, won top prize at DMI’s New Product Competition. Curious about their journey?

The University of Minnesota clinched the top prize at the Dairy Management Inc. (DMI) New Product Competition with its high-protein cheese spread, Yay-tost. Competing against teams nationwide, the University’s creamy Norwegian-style brown whey-based cheese spread stood out for its blend of health, taste, and sustainability. 

“Winning this competition is a testament to our team’s hard work and ingenuity,” said Schnurr, the team captain. “We aimed to fill a gap in the market with a versatile, delicious, and health-conscious product.”

Critical features of Yay-tost: 

  • High in protein
  • 3 grams of dietary fiber per serving
  • Excellent source of calcium
  • Environmentally friendly aluminum squeeze tube

Nurturing the Future of Dairy Innovation: A Decade of Challenges and Creativity

The Dairy Management Inc. (DMI) New Product Competition has been a platform for budding food scientists for over a decade. It challenges students to create innovative dairy-based products that align with health and wellness trends, pushing them to think creatively about modern consumer needs. Each year, themes reflect shifting consumer preferences, encouraging delicious, nutritious, and sustainable solutions. The goal is to nurture the next generation of dairy innovators, preparing them for real-world industry opportunities.

A Fusion of Tradition and Innovation 

Ya-tost’s rich, creamy texture is reminiscent of Norwegian-style brown whey-based cheese. Crafted for health-conscious consumers, this spread boasts high protein content, 3 grams of dietary fiber, and an excellent calcium source. Packaged in an eco-friendly aluminum squeeze tube, Ya-tost delights the palate while supporting environmental sensibilities.

Meet the Innovators Behind Yay-tost: The University of Minnesota’s Outstanding Food Science Team

Meet the brilliant minds behind Yay-tost: Anandu Chandra Khanashyam, Abrielle Schnurr, Nghi Huynh, and Suchismita Roy—all dedicated food science students at the University of Minnesota. Their ingenuity and hard work earned them the first-place prize of $10,000 at the American Dairy Science Association’s annual meeting in West Palm Beach, Fla.

Abrielle Schnurr, who captained the team, shared insights about their journey in developing Yay-tost. “We started last September and faced many trials and errors. There were moments of doubt with texture and flavor,” she revealed. Still, persistence was key. “Every feedback session brought us closer. We aimed to perfect a product with unique taste and nutritional value,” she explained. Their journey is a testament to the dedication and hard work that goes into creating innovative dairy products. 

The team saw a market gap for high-protein, low-fat spreads. “We wanted Yay-tost to be healthy, delicious, and versatile,” Schnurr added. “It can be enjoyed with apples, toast, crackers, waffles, and even on charcuterie boards.” 

Their efforts paid off when Yay-tost received rave reviews. “Knowing our product contributed something new to the U.S. market was incredibly rewarding,” Schnurr reflected, highlighting the unique taste and nutritional value that sets Yay-tost apart in dairy innovation.

Yay-tost: Redefining High-Protein Spreads with Flavor and Nutrition

Yay-tost is not just another high-protein spread. It’s a unique, tasty, and nutritious solution in a market with limited options. Unlike traditional, fatty spreads, Yay-tost is low-fat and health-conscious, making it a top choice for health-conscious consumers. 

Yay-tost is not just a spread, it’s a versatile addition to your kitchen. Whether you’re spreading it on apples, toast, or crackers or pairing it with waffles, Yay-tost’s unique flavor and nutritional value will enhance your meal. It’s also a great addition to charcuterie boards, blending well with different flavors. 

This innovative cheese spread aligns with modern dietary preferences, making it a top choice for health-conscious consumers. The team’s effort in creating a delicious and nutritious product sets Yay-tost apart in dairy innovation.

Bridging Academic Concepts and Real-World Food Innovation Through DMI’s Annual Competition

Since 2012, the Dairy Management Inc. (DMI) New Product Competition has bridged academic concepts with real-world food innovation. This annual event challenges students to create dairy-based products that meet modern consumer expectations and industry trends. 

The competition aims to foster creativity and practical skills among students, preparing them for careers in food science. Each year’s theme reflects ongoing consumer trends and DMI’s strategic goals. Past focuses include flavor innovation, convenience, and sustainability. This year’s health and wellness theme resonates with Gen Z’s interest in nutritious foods. 

The DMI New Product Competition nurtures innovation and helps shape the dairy industry’s future by providing a platform for students to showcase their ideas and receive industry feedback.

Spotlight on Second and Third Place: Oregon State and Washington State’s Winning Innovations

Oregon State University won second place with its lactose-free yogurt drink, Yo-Go on Nitro. Washington State University took third with its Mooberries, a blueberry dairy roll-up snack.

  1. Peggy Ponce Lauds Exceptional Creativity and Innovation in Dairy Product Development

Dr. Peggy Ponce, director of innovation for Agropur, applauded the teams for their creativity and innovation. “The level of creativity and innovation displayed was truly remarkable, making our job as judges both challenging and rewarding,” she said. 

Dr. Ponce specifically praised Minnesota’s use of co-products and presentation skills. “The University of Minnesota team stood out for their excellent incorporation of co-products into their cheese spread, Yay-tost. Their product was delicious and new to the U.S. market. Their presentation skills were top-notch,” she added.

A Dairy Farmer’s Perspective: Fostering Future Innovators Through Unique Student Solutions

Virginia dairy farmer Joanna Shipp, the National Dairy Promotion and Research Board chair, praised the students’ innovative solutions. “It’s amazing how each entry uniquely solves challenges. This competition energizes students’ engagement with dairy, and I see many as future industry innovators,” she stated.

The Bottom Line

The University of Minnesota’s team won $10,000 at the Dairy Management Inc. (DMI) New Product Competition with their protein-rich cheese spread, Ya-tost. This success highlights how academic learning can lead to real-world dairy innovations that meet consumer health and sustainability demands. Ya-tost stands out for its nutritional value, versatility, and eco-friendly packaging, showing a promising future for dairy products

Key Takeaways:

  • The competition encourages students to develop dairy-based products aimed at modern consumers’ health and wellness needs.
  • Yay-tost is a high-protein, Norwegian-style brown whey-based cheese spread with 3 grams of dietary fiber and calcium, packaged in an eco-friendly aluminum squeeze tube.
  • The University of Minnesota team, composed of Anandu Chandra Khanashyam, Abrielle Schnurr, Nghi Huynh, and Suchismita Roy, won first place and a $10,000 prize.
  • The competition, held annually by DMI since 2012, aims to foster future food scientists and innovators by reflecting current consumer trends and engaging with the dairy industry.
  • Oregon State University and Washington State University also placed in the competition with second and third place respectively for their innovative dairy products.

Summary:

The University of Minnesota’s team won the $10,000 Dairy Management Inc. (DMI) New Product Competition with their high-protein cheese spread, Yay-tost. This Norwegian-style brown whey-based cheese spread is a versatile, delicious, and health-conscious product with high protein content, 3 grams of dietary fiber per serving, excellent calcium source, and an environmentally friendly aluminum squeeze tube. The DMI New Product Competition has been a platform for budding food scientists for over a decade, challenging students to create innovative dairy-based products that align with health and wellness trends. Yay-tost is a low-fat, health-conscious solution, making it a top choice for health-conscious consumers. Oregon State University and Washington State University also won second and third place with their lactose-free yogurt drink, Yo-Go on Nitro, and blueberry dairy roll-up snack, Mooberries.

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