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This year’s theme was “Breakfast Bakery Product."

KANSAS CITY – Seven student teams from four different universities competed in the American Society of Baking’s 2016 Product Development Competition. This year’s theme was “Breakfast Bakery Product” with the requirement that products be at least 51% (total formulation) in grains or grain-based flour and show a room temperature stability for 3 days.

Student team finalists include “Maiasa Biscotti” by Jennifer Eng, Hao Mach and Jay Mohanka from the University of Massachusetts Amherst, “Blueberry Oatmeal Foccacia Breakfast Squares” by Ian Jolliffe and Harrison Helmick from Kansas State University, and “The Waffle Bar” by Jer Lin Poh, Sierra Mari Jamir, Zixing Song and Michelle Minh from Cornell University.

P.D.C. judges are Braden Cadenelli of Puratos Corp., Theresa Cogswell of BakerCogs, Inc. and Brian Strouts of AIB International. The student team finalists will present their innovative breakfast bakery products during the American Society of Baking’s BakingTech 2016, Feb. 28 to March 1 in Chicago.