A team of University of Guelph undergraduate students has won third place in a national competition for food development. The students, Adi Berk, Hannah Rotstein and Hilary Watt, developed Dip n’ Go, a combination of crisp beans, peas and chickpeas and three different dips made from beans, lentils or peas.
Previously, the team won the Ontario competition, landing a spot in the national Mission ImPULSEible competition put on annually by Pulse Canada, an industry group that represents growers, processors and traders of peas, lentils, beans and chickpeas. The national competition was held in Vancouver this week.
The process of developing Dip n’ Go started with a trip to the grocery store to see what products are already available and to gather ingredients. The team then drew up a draft recipe and after that began a process of trial and error in the kitchen.
Along the way, the team tasted various incarnations of the product themselves. Towards the end, they brought in a panel of other people to taste it and sent out a survey to ensure ordinary members of the public would like the result.