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 tabs for complete details.
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 tabs for complete details.
Entries must consist of a proposal for a new bakery food product. For the 2023 competition, the category is “Indulgence” (rich tasting – high in sweet or fatty flavors or textures). Entries must consist of a proposal for a new, innovative and indulgent bakery food product.
The product should have the following:
The product must have a minimum shelf life of 14 days at ambient temperature and be served at ambient temperature. All serving sizes, claims and labeling must be in line with the current FDA regulations.
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:
Each student team member must be registered as a full-time student at the university he or she is representing at the time of the competition and through the Finals on February 29, 2024. Each student on the team must provide a letter from their advisor stating that they are currently enrolled and taking classes.
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 [email protected].
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.
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.
Projects from product development classes are eligible in the competition.
MS, Ph.D., or summer internship related projects are NOT eligible in the competition.
Only email submissions will be accepted. Please submit all emails to ASB Executive Director Kristen Spriggs ([email protected]). When submitting the preliminary proposal, entrants must include the following information in the same email:
Failure to forward the above information will result in ineligibility. An acknowledgement email will be sent.
Teams must submit their preliminary proposal in a PDF format by email to Kristen Spriggs ([email protected]) by November 13th at 11:59pm EST. Proposals received after November 13th will not be accepted.
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. The report must be typed, double-spaced 12-point Garamond font with 1” margins. Must be submitted electronically. 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.
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.
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.
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.
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
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
The Product Development Committee will select a maximum of three (3) finalists.
All competing teams will be informed of only their respective scores and any Product Development Committee’s comments.
Finalists will be announced on December 9th. Responsibilities of finalists include the preparation of the following, with details below:
Finalists must submit their final proposal, in PDF format via e-mail, to Kristen Spriggs ([email protected]) by January 13, 2024 at 11:59pm EST. Proposals received after the deadline will be disqualified.
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 13, 2024.
Arrival (not shipment) of product samples by December 31, 2023. 3 samples needed. Can be made in home kitchen or school lab. Address for judges and Executive Director provided in mid-December.
Final proposals will be scored on a basis of 300 points, distributed as follows:
Final Written Proposal 50 points
Video Presentation 50 points
Live Presentation (Baker’s Oven) 50 points
Poster Display 50 points
Product Sample 100 points
Final Written Proposal
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.
The report must be typed, double-spaced, 12-point Garamond font with 1” margins on white paper. Must be submitted electronically.
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.
Include a 5″ × 7″ color photograph of the product mounted on a single sheet 8.5” × 11.0″ white paper. Additional images throughout the report are optional.
References should be added at the end of the proposal. The teams’ anonymity is no longer required.
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***:
Product description
Product description/use
Product formulation and ingredient functionality
Market potential
Competitive framework
Sensory/ Consumer tests
Shelf life estimation
Price/cost evaluation
Package selection and basis for selection
Nutrition Label
Process description
Process description and basis for selection
Process flow diagram
Hazard Analysis – Critical Control Points (HACCP)
Process limits
Operating cost
Capital investment estimate
Patent status (apply, infringe, license)
How product would be scaled for industrial production
Food safety
Food Safety evaluation with respect to formulations, functionality, and processing
Legal implications of the product (ingredient labeling)
Hazard Analysis – Critical Control Points (HACCP)
Good Manufacturing Processes (GMPs)
Home use – safety hazard?
State Regulations
Federal Regulations
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.
Team Video Presentation
Finalists will develop a ten (10) minute video presentation that will be part of the BakingTECH 2023 conference and posted on the ASB website.
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
Presentations – Baker’s Oven
Oral Presentation Evaluation 50 points
Product Sampling
Each team will send each judge (3 total) one sample of their product to arrive by December 31, 2023. The names and addresses of the judges will be provided mid-December. Judges will provide feedback on sample evaluation.
Product Sample Evaluation 100 Points
Q&A with Judges
Each team will have a live Q&A session with the judges on January 13. The exact time will be communicate in mid-December. Each member of the team is required to participate. Each team will be allocated 15 minutes.
Poster Displays
Finalists will also present their product development ideas in a poster session during the MarketPlace exhibits at the Annual Meeting. The content rules for the written report also apply for the poster display.
An 8 ft. wide by 4ft. high (32 sq. ft. display area) poster board will be available for you to display your product information. The panels can be divided up however a team chooses as long as it fits the allotted poster space (4′ high × 8′ wide).
Judges will visit booths 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.
Note: Product development teams are not allowed to provide food samples to the general public at the poster session, or at any time during the Annual Meeting. Teams are encouraged to have display samples for viewing.
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
BakingTECH 2024 Schedule
BakingTECH 2024 is February 27 -29 at the Hilton Chicago. All expenses will be paid for the Finalists.
Items to be completed for entry in PD competition:
Items to be completed for PD competition Finalist:
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.
Awards – $20,000 in total
1st prize: $2,500 scholarship for each team member
2nd prize: $1,500 scholarship for each team member
3rd prize: $1,000 scholarship for each team member
Winners will be announced during the BakingTECH Closing Session on Thursday, February 29, 2024. All Finalist team members must be present.
Questions can be sent to ASB Executive Director Kristen Spriggs ([email protected]). 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!