Building upon the success of its inaugural year, the Product Development Competition is returning to the American Society of Baking’s Annual Conference for year two with slightly revised rules and a new theme. The category for 2016 is “Breakfast Bakery Products.” Product entries should be at least 51% in grains or grain-based flour for the total formulation and exhibit a room temperature stability for three days.
Last year the Product Development Competition was introduced as a way to facilitate innovation in the wholesale baking industry. The winning student team will receive $2,000 and a trophy while the winning professional will receive $750 and a trophy.
Individual bakery professionals and student teams are invited to participate. Judges will be evaluating the potential success of product entries in today's market and technical problem solving skills used in product development. The deadline for the preliminary proposals is Nov. 13. Finalists will be announced Dec. 11. The complete rules and application forms may be found at www.asbe.org/pdc-main.