Goosefoot’s winning concept consisted of two quinoa bars in carbon friendly packaging in the challenge that asked competitors to design a product that meets the need for healthier vending alternatives. Team Goosefoot consisted of five final year Culinary Arts Management students.
Jonathan Hilder, CEO of the AVA said: “In light of Simon Stevens’ latest announcement, that puts NHS staff at the helm of a bid to tackle rising obesity rates, our work with UCB and the generation that will shape the nation’s future becomes ever more important.
“We challenged the students to not only develop vendable, tasty, healthy products, but to also look at vending from a whole new perspective. This is key to driving improved customer perceptions of an industry that, despite the connotation, works tirelessly behind the scenes to meet the evolving needs of our society. This initiative is a credible demonstration of the vending industry’s commitment to tackling this issue.”
The UCB challenge follows the AVA’s recent announcement of its partnership with the UK’s leading weight-loss surgeon, Dr Sally Norton, who also helped judge the contest. For the first time in the challenge’s history, the winning product, the quinoa bar by Goosefoot, will go on sale at Dr Norton’s NHS Trust in Bristol as part of a healthy vending trial. It is hoped this will be rolled out across the country over the next few years.
Dr Norton said: “Seeing what can be achieved by a contingent of young talent in just a few short weeks really highlights the opportunity for the healthy and nutritionally balanced snacking market. I am sure that the quinoa bar by Goosefoot will be a great success in Bristol, and will really pave the way for a new and improved long term approach to vending, using it as a solution to healthier lifestyles, rather than hindrance.”
Andy Dixon, sector head at Modelez said: “It was a unanimous decision - all of the judges were in total agreement that they would happily bring Goosefoot’s product to market. The team showed a strong understanding of quinoa and as a result, they delivered an end-to-end piece that we all felt would excel as a vending product. The standard today was exceptional, and it is getting better every year. It’s a great honour to watch our food product developers of the future in action.”