Show us what you can bake.

The purpose of ASB’s Product Development Competition is to facilitate the development of innovative bakery products for the wholesale manufacturing industry.

Entries are due each November.  Visit the following links for complete details.

General Competition Rules

Entries must consist of a proposal for a new bakery food product. For the 2021 competition, the category is “Sustainability: Caring for Our Future”. The product should highlight an upcycled ingredient from an existing waste stream within the food industry. Upcycling is taking something that would typically be discarded and giving it a functional use.   Entries must consist of a proposal for a new bakery food product that can be yeast raised or chemically leavened. The product must have a minimum shelf life of 14 days at ambient temperature and be served at ambient temperature. Judges will be evaluating the potential success of product entries in today’s market, scalability and technical problem-solving skills used in product development. In order to control the emphasis and fairness of the competition, the following limitations will be enforced:

Competitors must be student teams consisting of between two and four students.

Competitors can participate in multiple years.

Judges will not award extra points for the size of sensory panels or source of panelists. The purpose of this rule is to eliminate the possibility of teams earning extra points for their ability to collect more sensory data due to a larger number of team members.

Since the focus of this competition is on baking skills in product development, judges will not give points for the quality of package graphics or other advertising material. However, student teams are encouraged to be creative and encompass modern packaging technology.

Penalties for violations will be determined by the judges. Judges will communicate their decision, which will be considered final, in a prompt fashion to both the chair and the team captain at the end of the competition.

 

Eligibility

 

1. Each student team member must be registered as a student at the university he or she is representing at the time of the application deadline. Each student on the team must provide a letter from their advisor stating that they are currently enrolled and taking classes.

2. All students entering the competition must be a registered ASB member (student membership is complimentary). Student registration can be completed on the ASB website (www.asbe.org). For more information regarding membership, please contact agonzalez@asbe.org.

3. Entries must be the student’s original work. Professors may be consulted and referenced but may not be a major contributor to the actual work.

4. Industry support such as donation of ingredients or use of equipment is allowed and encouraged but should not be acknowledged by any team in the preliminary or final proposal, oral presentation, poster presentations, or product tasting sessions.

5. Projects from product development classes are eligible in the competition.

6. MS, Ph.D., or summer internship related projects are NOT eligible in the competition.

Preliminary Proposals

1. Only email submissions will be accepted. Please submit all emails to ASB Executive Director Kent Van Amburg (kvanamburg@asbe.org). When submitting the preliminary proposal, entrants must include the following information in the same email:

2. Team members’ names and ASB membership numbers in the document provided on ASB’s website. In addition, the name, address, phone number and e-mail address of the team leader to whom all correspondence should be directed must also be provided.

3. Sponsor companies, donors of goods, services, or money (if applicable)

4. Name of the school, name of entry, and advisor’s name and contact information

• Failure to forward the above information will result in ineligibility. An acknowledgement email will be sent.

5. Teams must submit their preliminary proposal in a PDF format by email to Kent Van Amburg (kvanamburg@asbe.org) by November 15th at 11:59pm CST. Proposals received after November 15th will not be accepted.

6. The preliminary proposal may not exceed five (5) pages, not including the title page, the page for photographs, and the appendix page for a process flow diagram.

7. The report must be typed, double-spaced 12-point Garamond font with 1” margins. Must be submitted electronically.

8. There is no specific required format for the title page (not included in the five (5) page limit), though it should include the title of report and date. Do not include the name of the university or the team names on the title page.

9. Names of sponsor companies, any university, students, or other indication of team location are NOT acceptable on the other five pages in the report, or on the product picture as these will be seen by the judges.

10. Include a 5″ × 7″; color photograph of the proposed product in the preliminary proposal (mounted on a single sheet 8.5″ × 11.0″; white paper). Additional images throughout the report are optional.

11. References: All references cited within the proposal will be referred to with a number in or at the end of the sentence in which the reference was used. The list of references (which are not included in the five (5) page limit) must be submitted as a separate PDF document with the preliminary proposal. If a problem arises with reference credibility a judge may contact the Product Development Chair for verification.

12. A separate cover letter from the Department Head or a professor, verifying originality of work and the team’s compliance with the competition rules is to be submitted as a separate PDF document with the preliminary proposal.

 

Evaluation of Preliminary Proposals

  1. Scoring will be determined by the Product Development Committee. Each entry will be scored on a basis of 100 points, with the points to be distributed as shown here:

Preliminary Proposal Evaluations

Product Description                           20 points

Process Description                           20 points

Technical Problem Solving                15 points

Food Safety/Shelf Life                        15 points

Originality                                            10 points

Literature/trend data                         10 points

Marketing                                             10 points

100 points total

 

  1. The Product Development Committee will select a maximum of three (3) finalists.
  2. All competing teams will be informed of only their respective scores and Product Development Committee’s comments

Finalists

 

Finalists will be announced on December 4th . Responsibilities of finalists include the preparation of the following, with details below:

  Final written proposal
  Oral presentation
  Power Point Presentation
  10-minute video presentation by the team
  Display of their entry for a poster session at the Annual Meeting/virtual platform
  Samples of their product for the three (3) judges to taste

 

Timeline:

 

1. Finalists must submit their final proposal, in PDF format via e-mail, to Kent Van Amburg (kvanamburg@asbe.org) by January 15, 2021 at 11:59pm CST. Proposals received after the deadline will be disqualified.

2. Links to the final Power Point Presentation and team video must be included with the Final Written Proposal. No changes can be made to the Power Point Presentation or team video after January 15, 2021.

3. Arrival of product samples by January 21, 2021. 3 samples needed. Address details provided in January 2021.

 

Finalist Evaluation

 

Final proposals will be scored on a basis of 300 points, distributed as follows:

I. Final Written Proposal 50 points

II. Oral Presentation 50 points

III. Poster Presentation 50 points

IV. Product Sample 100 points

V. Audience Voting 50 points

 

I.   Final Written Proposal

 

1. The maximum number of pages for the final written proposal is ten (10). This number DOES include proposal body text, process flow diagram, references and appendices. It does NOT include the one (1) title page and the one (1) photograph page.

2. The report must be typed, double-spaced, 12-point Garamond font with 1” margins on white paper. Must be submitted electronically.

3. The title page, for which there is no specific required format, must include the title of the proposal and date. A list of donors, and other contributors that assisted the team should be listed ONLY on the title page.

4. Include a 5″× 7″ color photograph of the product mounted on a single sheet 8.5” × 11″ white paper. Additional images throughout the report are optional.

5. References should be added at the end of the proposal.

6. The teams’ anonymity is no longer required.

7. Written Proposal Evaluations 50 points total

Product Description           15 points
Originality                             10 points
Process Description            10 points
Safety/Shelf Life                     5 points
Profitability                             5 points
Marketing                                5 points

 

Areas that may be covered in the final proposal are***:

A. Product description

i. Product description/use
ii. Product formulation and ingredient functionality
iii. Market potential
iv. Competitive framework
v. Sensory/ Consumer tests
vi. Shelf life estimation
vii. Price/cost evaluation
viii. Package selection and basis for selection
ix. Nutrition Label

B. Process description

i. Process description and basis for selection
ii. Process flow diagram
iii. Hazard Analysis – Critical Control Points (HACCP)
iv. Process limits
v. Operating cost
vi. Capital investment estimate
vii. Patent status (apply, infringe, license)
viii. How product would be scaled for industrial production

C. Food safety

i. Food Safety evaluation with respect to formulations, functionality, and
ii. processing
iii. Legal implications of the product (ingredient labeling)
iv. Hazard Analysis – Critical Control Points (HACCP)
v. Good Manufacturing Processes (GMPs)
vi. Home use – safety hazard?
vii. State Regulations
viii. Federal Regulations
ix. FDA, USDA, OSHA, EPA, etc. regulations

***NOTE: These are only suggestions. You may include other areas. Remember,
thoroughness is important, but originality is highly encouraged! Be sure to cover all
areas according to the allotted written proposal points.

 

II.  Team Video Presentation – Bakers Oven 


BakingTECH 2021 will be virtual.

A.) Finalists will develop a ten (10) minute video presentation that will be part of the virtual BakingTECH 2021 conference.

1. A PowerPoint computer presentation must be part of the video utilizing a template provided by the Committee. The Committee will provide finalists with details concerning the PowerPoint computer presentation (format, version, file size, etc.).
2. Video presentation must be uploaded to YouTube by January 15th deadline.
3. The whole team may be part of the video presentation but is not required. Minimum of 2 members must present.
4. This time should be a balance between introducing your school, team members, and products.
5. Obviously this is not enough time to go over everything included in the written summary, so use the video presentation as a way to succinctly sell your product’s key attributes. It will be judged on quality, organization, communication, interest generated, and overall presentation skills.

Video Presentation Evaluation 50 points

 

III.     Audience Voting

 

1. Audience members using the PDC application on their smart phones will be able to vote on the product and team that they believe to be the strongest. The scoring will be based on the largest percentage of votes received. The team with the largest percentage of votes will receive 50 points, 2nd place will receive 40 points, and 3rd place will receive 30 points.

 

IV.  Product Sampling

 

Each team will send each judge (3 total) a sample of their product to arrive by January 22, 2021. The names and addresses of the judges will be provided later.

1. Judges will provide feedback on sample evaluation.

Product Sample Evaluation 50 points

 

V. Poster Session Displays

 

Finalists will also present their product development ideas at a poster session in a virtual format. More details to come on how these interactions will work.

1. The content rules for the written report also apply for the poster display.

2. Poster should be no larger than 8 ft. wide by 4ft. high (32 sq. ft. display area).

3. Judges will visit virtual poster sessions in a random order determined by the competition Chair. Judges may ask questions to any or all of the team members present during this time period.

4. Minimum of half the team must be available at all times during poster sessions. Dates and times available at a later date.

5. The poster display will be graded on effectiveness of product presentation, neatness and organization. The poster presentation evaluations will be based on the quality of content, organization and ability to communicate, stimulate interest, and sell the product idea to your fellow bakers.

Poster Display Evaluation 50 points

 

VI. BakingTECH Schedule (subject to change as the virtual meeting is developed)

 

Teams will receive a schedule of PDC meetings and events to attend during the virtual BakingTECH.

Teams are encouraged to attend as many General Session and Technical Sessions as their schedule permits.

Teams are required to attend the ATBI breakfast on Tuesday morning (if held)

Teams are required to attend the student bakery tour (if held)

Awards – $40,000 in total

  • 1st PLACE   $5,000 per team mate
  • 2nd PLACE  $3,000 per team mate
  • 3rd PLACE   $2,000 per team mate

Winners will be announced during the BakingTECH Closing Session.

Items to be completed for entry in PD competition:

•  Check ASB student member status for team. (It takes several weeks to complete the membership process, so begin early if not a current member.)

•  Check preliminary proposal format

•  Submit a preliminary proposal (PDF document) to kvanamburg@asbe.org via email by November 15th at 11:59pm CSTCheck ASB student member status for team. (It takes several weeks to complete the membership process, so begin early if not a current member.)

Items to be completed for PD competition finalist:

•  Check final written proposal format

•  Submit a final written proposal (in .doc and converted to PDF document) and the 10 minute video presentation to kvanamburg@asbe.org by January 15, 2021

•  Prepare poster for poster session/virtual presentation during final competition


Failure to comply with any of the rules of the competition may result in penalization of teams, including disqualification at the discretion of the judges and the competition chair.

Selection of Finalists

The finalists will be selected as follows by the Judges and Product Development Chair:

  • All point scores are converted into rank scores (highest score out of 100=1, second highest score out of 100=2, etc.)
  • Rank scores are totaled for each team (one rank score per judge).
  • The lowest six scores are designated as the finalists.
  • In the event of a tie, the two lowest rank scores will be added for each group and the team with the lowest score will advance. If this fails, the judges will be asked to provide a decision.

Judges

  1. Judges will be chosen from industry or academia, with practical product development experience.
  2. Each judge will be asked to serve one term. Judges are not allowed to serve consecutive terms.
  3. Judges are encouraged to evaluate products by point totals, not personal preferences.
  4. Rule breaches should not automatically result in disqualification, but will be left to the judges to decide. Sponsor judges reserve the right to accept or reject the final decision. Any rule breaches should be brought to the attention of the competition chair and judges prior to the finalization of scores (prior to product evaluation). No rule breaches reported after the scores have been finalized will be entertained.

Questions can be sent to ASB Executive Director Kent Van Amburg (kvanamburg@asbe.org).  They will then be forwarded to the Product Development Committee for a response.

Student Teams share what they learned by participating in ASB’s Product Development Competition!