A team of Cornell food science students garnered honorable mention for the "cosmeceutical" TranquiliTea at the Institute of Food Technologists annual meeting in New Orleans, July 1.

"The team did very well, and we're all very proud of them," said Kathryn Boor, professor and chair of food science at Cornell. "They were beat out, respectively, by 'Ready-to-Dough,' an allergen-free cookie dough; 'Dream Pies,' pumpkin pie on a stick; and 'Ediballs,' which are 'balls' of peanut butter and jelly along with pita bread."

TranquiliTea, with its slogan "Beautify From the Inside Out," was developed by 15 students on Cornell's Food Science Product Development Team. The cucumber-honeydew melon-flavored tea has 75 calories per 375 milliliters (about 12.7 ounces) and "offers all of the exceptional health and beauty benefits of tea, honey, aloe vera and vitamin E," says the team's proposal, which touted the tea's high levels of antioxidants to promote healthy skin and well-being.

One of the product's unique aspects, said Lisa Tirino '08, a Cornell food science major and team co-leader, is its use of aloe vera as a functional ingredient, which is new to beverages sold in the United States. Other ingredients include organic green and white tea, vitamin E, organic sugar and honey, and natural flavorings.