St. Paul, Minn. (October 6, 2009) – Ice-cream worthy gluten-free waffle cones and a new pea-based pancake-like breakfast item were the top winners at the ninth annual AACC International Student Product Development competition, held during the 2009 AACC International Annual Meeting, September 13-16 in Baltimore, MD, U.S.A.
These innovative products were chosen from thirteen teams that applied to develop a new, original food product consisting of one cereal product as the main ingredient. Each team prepared a report discussing product description, target market, and processing/packaging procedures. Five were selected to present their products to the judges at the AACC Intl. annual meeting. Each finalist team created a poster describing formulation, shelf life, marketing aspects, processing, packaging, and other relevant information regarding their products. Teams delivered a 10-minute oral presentation for the judges and provided servings of the product at a tasting session.
Team “Fun Flavored Waffle Cones” from Kansas State University took the first place prize of $2,550. Team members Melissa Daniel and Angela Dodd developed waffle cones made with brown rice flour as an alternative to the conventionally-used wheat flours. The gluten-free waffle cones would be available in an assortment of flavors, including chocolate, cinnamon, strawberry, and vanilla.
“Crêpe Ups, A New Pea-based Pancake-like Breakfast” took second place and a prize of $1,000. The University of University of Manitoba team, with members Rena Tanaka, Shangleigh Thomson, Huiqin Wang and Chenxin Zhao, created pancake-like, filled frozen breakfast rolls which are ready to serve after microwaving. High in fiber and protein, low in fat, gluten-free Crêpe Ups were designed to satisfy health conscience consumers with a busy morning schedule. Two crepe fillings were developed: “Hearty Ham, Cheese and Spinach” and “Homestyle Apple Delight.”
The third place of $850 went to team “Dietary fiber fortified instant noodles” from South Dakota State University. Julie Darly used phosphorylated cross-linked resistant starch to create a fortified formulation for Asian noodles. Wheat flour was substituted with phosphorylated cross-linked resistant wheat starch and vital gluten. The instant noodles would be oven-dried to make a healthier product.
Teams “TruCous, Gluten-Free Couscous” from Texas A&M, and “Burger Bites” from University of Arkansas also competed in the competition. Each finalist team received a $300 travel award.
The event was made possible by sponsorships from Archer Daniels Midland, Caravan Ingredients, Cargill, Inc., ConAgra, David Michael & Co., Deb Patterson, Frito-Lay, General Mills Inc., Kellogg Co., Srim Enterprises LLC, Starquest F.O.O.D. Consulting LLC, and TIC Gums. The competition was judged by Tim Christensen, Cargill Bake Lab, Brinda Govindarajan, Kellogg Co., Elizabeth Knight, McCormick & Co. Inc., Thomas Luallen, Starquest F.O.O.D. Consulting LLC, John M. Mathew, Frito-Lay Research & Development, Deirdre E. Ortiz, W. K. Kellogg Institute, and Deb Patterson, General Mills Inc. Student member Cynthia Machado, Purdue University, chaired the event.
AACC Intl. is an organization of professionals who contribute to the research, development, and processing of grains and grain-based products.
