Gluten-free products win AACC innovation competition

by Bakingbusiness Staff
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ST. PAUL, MINN. — Gluten-free waffle cones and a pea-based pancake-like breakfast item won top honors at the AACC International Student Product Development Competition that was held last month in Baltimore.

The winning products were chosen from 13 teams that worked to develop a new food product consisting of one cereal product as the main ingredient. Each team prepared a report discussing the product, target market and processing/packaging procedures.

The Fun Flavored Waffle Cones were developed by students at Kansas State University. The product is made with brown rice flour as opposed to wheat flours.

"Crepe Ups, A New Pea-based Pancake-like Breakfast" was developed by students at the University of Manitoba. The product is a filled frozen breakfast roll that is high in fiber and protein and was developed along with two fillings — hearty ham, cheese and spinach, and homestyle apple delight.

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