A team of food science students took second place in the Ocean Spray product development competition for their cranky jerky, a shelf-stable plant-based cranberry jerky. Students Emily Hoang, Sarah Wong, Catherine Moore and Allison Stauffer worked on the product throughout the winter and spring quarters, including gathering consumer feedback and conducting a sensory test, winning the second-place trophy in May. The team, the only one consisting of all undergraduates, is the first Cal Poly team to enter the competition. The team partnered with the Meat Processing Center to package the jerky, using a partial vacuum nitrogen-flushed packaging – keeping the product fresh and extending its shelf life. “After Cal Poly I want to go into product development and this was a great opportunity to get insight into what that looks like,” Moore said. “The competition took all of our classes and put them into real-world application. It was awesome to see the finished product.”