A team of eight food science students from Purdue University has created a dessert snack that combines peanut butter, raspberry jam, and a non-dairy ice cream swirl. Named "PB jems," this innovative product is a finalist in the prestigious Institute of Food Technologists Student Association competition. The annual event attracts entries from universities worldwide, challenging students to develop commercially viable food products. Led by Laura Harriss, the Purdue team’s creation stands out for its unique composition and nostalgic appeal, blending familiar flavors with modern health-conscious ingredients.

The journey to create PB jems began last September when the team embarked on developing a frozen peanut butter cube containing vanilla-flavored oat milk ice cream and lentil-based whipping cream, encased in a crunchy peanut butter shell. This small yet impactful treat incorporates raspberry jam sweetened with agave syrup and dates, melting into a creamy blend upon consumption. The product's design reflects the group's aim to evoke nostalgia while catering to current market trends favoring retro-inspired items.

Under the guidance of Assistant Professor Hanyu Chen, the team meticulously crafted PB jems over numerous lab sessions. Initial experiments involved testing various nut butters for the coating before settling on locally sourced peanut butter. Sophomore Dominic Iannelli played a crucial role in determining the optimal coconut oil mixture to ensure the shell hardened correctly around its filling. Meanwhile, junior Samuel Weber focused on researching packaging materials capable of maintaining freshness under freezing conditions.

Beyond the technical aspects, PB jems boasts low added sugar content and high fiber levels, appealing to both younger and older demographics seeking healthier snack options. Despite facing formidable competitors such as Chapman University and Cornell University, the Purdue team remains optimistic about their chances due to PB jems' broad appeal. Winning could bring them $3,000 and mentorship opportunities with Mars Inc., significantly enhancing their professional prospects.

For many team members, participating in this competition represents more than just a chance to win; it offers invaluable experience applicable to future careers. As captain Laura Harriss emphasizes, being named an IFT finalist adds substantial weight to resumes, signaling creativity and technical expertise valued by employers. Whether or not they secure victory this year, the knowledge gained through creating PB jems positions these students well for success in the competitive world of food innovation.