The American Society of Baking (ASB) has announced the finalists for its annual Product Development Competition, showcasing the creativity and ingenuity of food science students. This year, Cornell University, the University of Massachusetts Amherst, and Oregon State University are in the spotlight as they prepare to present their innovative products to industry experts.
The winner of the competition will be revealed at BakingTech 2025, scheduled for February 15-18, 2025, in Orlando, Florida. Teams will compete for a share of a $20,000 scholarship prize pool, presenting their products on the main stage and providing samples for the judges to evaluate.
In its 11th year, the competition is sponsored by the National Honey Board, which set the challenge for teams to create a grab-and-go product featuring honey as the primary sweetener. The finalists’ entries include:
- Cornell University: prOATS! – A unique take on oatmeal snacks.
- University of Massachusetts Amherst: HoneyCrunch – A crunchy, honey-infused treat.
- Oregon State University: Garden Box Cookies – A cookie that incorporates garden-fresh ingredients.
“The competition offers a prestigious platform for these emerging talents to connect directly with industry leaders and showcase innovative ideas,” said Devanshu Mehta, chair of the competition committee and a member of the winning team in 2022. “It encourages the development of ‘real world’ product concepts that push the boundaries of baking science and technology.”
Over the years, the Product Development Competition has awarded more than $200,000 in scholarships to aspiring food scientists. The 2025 finalists were chosen by a panel of judges who evaluated proposals based on product and process descriptions, technical problem-solving, food safety, and shelf life.
As these talented teams prepare for the competition, the event promises to highlight the future of baking innovation and inspire the next generation of food industry leaders.
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