The American Society of Baking recently announced the finalists of its 2015 Product Development Competition. The competition was created to facilitate the development of innovative bakery products for the wholesale manufacturing industry, and was open to student teams and individual baking professionals.
The student team finalists are as follows:
- “Hearty Pie” by Ting Lin, Andrew Pham, Mallory Mau and Victoria Lee from the University of California, Davis
- “Multigrain Masala Mathri” by Alex Maxwell, Emily Ehlers and Amy Guo from Kansas State University, Manhattan
- “Whole Wheat Garlic Parmesan Bread” by Emily Elliot, Emily Jackson and Marie Feldpausch from Kansas City University, Kansas City, MO
The professional finalists are as follows:
- “Buckwheat Pita” by Michelle Kim from Little Door
- “Loaf Divided” by Emily Guilfoyle from Corbion
- “Muesli Cookie” by Paul Morabito and Braden Cadenelli from Puratos Corp.
The finalists will receive an all-expenses-paid trip to ASB’s BakingTech 2015 “Engage the Future: People, Products, Processes” meeting in Chicago on March 1-3, where they will present their final proposals and compete for cash and trophies.
The student team winning first place will receive $2,000 and a trophy; the runner-up team will receive $1,000 and a plaque. The professional team winning first place will receive $750 and a trophy; the runner-up team will receive a plaque.
For more information about BakingTech 2015, visit www.asbe.org/bakingtech/bakingtech-2015.
