The Drink Innovation Challenge (DIC) 2024 competition organised by Gründungsfabrik Rheingau took place at Hochschule Geisenheim University in early June 2024. The jury, consisting of representatives from the industry and universities, selected the best ideas. All those studying or trained at vocational and technical colleges in the food and beverage industry were invited to take part.
Leibniz University team takes first place
This went to Theresa Strotmann and Jon Groß-Weege from Leibniz University Hannover, who are studying for a Master's degree in Food Research and Development/Food Science. For their "WHOLEMONADE", a lemonade made from the whole citrus fruit, they use both the juice and extracts from the peel and zest in the production process to minimise waste. The method of liquefying the peel and zest is novel and has not yet been used commercially. The special feature of the process is the use of pectolytic enzymes to liquefy the peel and zest. The idea was developed as part of the student project "Students Innovating Beverages" under the supervision of Prof Tuba Esatbeyoglu. The project was funded by the Study Quality Commission of the University of Hanover .
Further development of the "WHOLEMONADE" is possible in cooperation with the Department of Beverage Technology at Geisenheim University and is already being discussed but not yet planned.
Sponsors such as Eckes Granini, Gerolsteiner Brunnen and Rotkäppchen-Mumm Academy made the event possible and the finale offered further interesting contributions. Caroline Niet and her team took third place with "Cascara-Charge", an energy drink made from coffee cherries, while Jannick Boer came second with his smoothie "Tiefenwald".
Dirk Klinner from Hochschule Geisenheim University and project manager of the Gründungsfabrik emphasised the growing importance of the competition and the positive response, which reflects the interest in sustainable beverage innovations.
