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ASB’s Product Development Competition is to facilitate the development of innovative bakery products for the wholesale manufacturing industry. Entries must consist of a proposal for a new food product. Judges will be evaluating the potential success of product entries in today's market and technical problem-solving skills used in product development. The PDC theme for 2021 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 and technical problem-solving skills used in product development
Please complete and return this form with the preliminary proposal to ASB Executive Director Kent Van Amburg at kvanamburg@.
Submission Deadline November 15, 2020
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|Faculty Advisor Name: |
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Preliminary Proposal (Attach separately)
Be sure to read the Product Development Competition Rules and Procedures available at for complete regulations regarding the submission and evaluation of the preliminary proposal. Note, the proposal is separate from this application. Both the application and proposal must be returned simultaneously to guarantee submission.
Questions?
• Questions regarding the PDC? Contact Executive Director Kent Van Amburg at kvanamburg@.
• Questions regarding membership? Contact ASB’s Membership Manager at agonzalez@
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HAVE AN AMAZING IDEA? SHOW IT TO THE WORLD AT BAKINGTECH 2020
Product Development Competition Application
Student Teams Application Information
Submit via email to kvanamburg@
American Society of Baking ? 7809 N. Chestnut Avenuࠀࠁࠂࠃࠄࠅࠆࠇe ? Kansas City, MO 64119
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