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 2020 competition, the category is “Novel Protein Sources”.   These products should be a baked good that has a good source of protein using a novel protein source. The baked good can be yeast raised or chemically leavened. A novel protein is a protein source that is not commonly found in food (insects, algae, seaweed, rapeseed, etc.). The product must contain a minimum amount of 5 grams per serving per RACC of the chosen novel protein source(s). 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 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 no more than four
  • Competitors can enter multiple products, but separate proposals must be enteredfor each
  • Competitors can participate in multiple
  • 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
  • Penalties for violations will be determined by the judges. Judges willcommunicate 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 (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
  4. Industrysupportsuchasdonationofingredientsoruseofequipmentisallowedand encouraged, but should not be acknowledged by any team in the preliminary or final proposal, oral presentation, poster presentations, or product tasting
  5. Projects from product development classes are eligible in the
  6. MS, Ph.D., or summer internship related projects are NOT eligible in the
  7. Each student team should consist of a minimum of two and up to four team members.

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
  5. Failure to forward the above information will result in ineligibility. An acknowledgement email will be sent.
  6. Teams must submit their preliminary proposal in a PDF format by email to Kent Van Amburg (kvanamburg@asbe.org) by November 15 that 11:59pm CST. Proposals received after November 15th will not be accepted.
  7. 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.
  8. The report must be typed, double-spaced 12-point Garamond font with 1” margins. Must be submitted electronically.
  9. 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
  10. 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.
  11. 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.
  12. 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.
  13. 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 basisof 100 points, with the points to be distributed as shownhere:

Preliminary Proposal Evaluations

ProductDescription                           20points

Process Description                           20 points

Technical Problem Solving                15points

Food Safety/ShelfLife                         15points

Originality                                             10points

Literature/trend data                         10points

Marketing                                             10points

          100 points total

 

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

Finalists will be announced on December 5. Responsibilities of finalists include the preparation of the following:

  • Final written proposal
  • Oral presentation
  • Power Point Presentation (bring copy on memory stick)
  • Display of their entry for a poster session at the AnnualMeeting
  • Samples of their product for the three (3) judges to

 

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 50points

IV. Product Sample 100points

V. Audience Voting 50points

 

I.   Final Written Proposal

 

  1. Finalists must submit their final proposal, in PDF format via e-mail, to Kent Van Amburg (kvanamburg@asbe.org) by February 14, 2020 at 11:59pm CST. Proposals received after the deadline will be disqualified. The maximum number of pages for the final written proposal is ten (10). This number DOES include proposal body text, references, process flow diagram, references and appendices. It does NOT include the one (1) title page and the one (1) photograph page.
  2. The final Power Point Presentation must be included with the Final Written Proposal. No changes can be made to the Power Point Presentation after February 14, 2020.
  3. The report must be typed, double-spaced, 12-point Garamond font with 1” margins on white paper. Must be submitted
  4. 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
  5. 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.

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 forselection

IX. Nutrition Label***

B. Process description

I. Process description and basis forselection

II. Process flow diagram

III. Hazard Analysis – Critical Control Points(HACCP)

IV. Process limits

V. Operating cost

VI. Capital investmentestimate

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 processing

II. Legal implications of the product (ingredientlabeling)

III. Hazard Analysis – Critical Control Points(HACCP)

IV. Good Manufacturing Processes(GMPs)

V. Home use – safetyhazard?

VI. State Regulations

VII. Federal Regulations

VIII. 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 points on the next page.

  1. References should be added at the end of the
  2. The teams’ anonymity is no longer required.
  3. Written Proposal Evaluations 50 points total

ProductDescription                    15 points

Originality                                     10 points

Process Description                    10 points

Safety/ShelfLife                             5 points

Profitability                                     5 points

Marketing                                        5 points

 

II.  Opening General Session Presentation – Bakers Oven 

 

A.) Finalists will give a ten (10) minute oral presentation, followed by a five (5) minute Q&A by the judges, at the annual ASB Opening General Session that takes place on Monday, March 2, 2020 at the Hilton Chicago.

  1. A PowerPoint computer presentation is required utilizing a template provided by the Committee. The Committee will provide finalists with details concerning the PowerPoint computer presentation (format, version, file size,). Teams must bring a copy of the power point presentation on a memory stick.
  2. The whole team may be present on the stage during the ten minute presentation, but only two people will be allowed to speak during this time. Everyone can answer questions.
  3. This time should be a balance between introducing your school, team members, and
  4. 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. I.E. 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.
  5. Obviously this is not enough time to go over everything included in the written summary, so use the oral 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.

Oral Presentation Evaluation 50 points

 

III.     Product Sampling

Each team will present the judges with a sample of their product at the beginning of their presentation.

  1. Creative presentation of the product is
  2. Be sure to provide enough product for all three (3) judges to
  3. Sample products should be brought to the Annual meetingfully prepared. Preparation space and/or ovens are not available.
  4. Teams are solely responsible for their products (delivery, storage) at the Annual Meeting.

Product Sample Evaluation 50 Points

 

IV.  Poster SessionDisplays

Finalists will also present their product development ideas in a poster session at the Annual Meeting.

  1. The content rules for the written report also apply for the poster
  2. 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).
  3. 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

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.

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

 

V. BakingTECH Schedule

 

  • Teams will receive a schedule of PDC meetings and events to attend during 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.
  • Teams are required to attend the student bakery tour.

Awards

ANNOUNCING: PRIZE INCREASE!

ASB Just Doubled 2020 Scholarships!
WOW!  We want more teams, so we added more to the prizes.
More than $40,000 will be awarded at ASB’s 2020 Product Development Competition at BakingTECH!

  • 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 at the BakingTECH Closing Session on Tuesday, March 3, 2020. Winners must be present to receive awards.

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 by email by November 15th at 11:59pm CST 

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) to kvanamburg@asbe.org by February 14th, 2020 via Email.
  • Submit the Power Point Presentation that will be used during the Opening General Session to kvanamburg@asbe.org by February 14th, 2020 via Email.(No changes to PPT after this date) Bring to conference on a memory stick.
  • Prepare 10 minute oral presentation to be presented by only 2 student team members. Check oral presentation format.
  • Check product sampling guidelines
  • Prepare poster for poster session at 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 (kvanambur@asbe.org).  They will then be forwarded to the Product Development Committee for a response.

The ASB Product Development Competition is an exciting opportunity for students to learn professional skills and network with industry leaders!

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