New Ways With Grains

November 15, 2010
/ Print / Reprints /
ShareMore
/ Text Size+
Novel uses for grains, such as a grain-based tea beverages and a dual-layer, prebiotic fruit were presented at the 2010 Product Development Competition for students, held during the 2010 AACC International (American Association of Cereal Chemists) meeting in October.


Grain-based tea? It’s possible, and was the top winner of the 2010 AACC International (American Association of Cereal Chemists) 10th annual Product Development Competition, Student Competition, Oct. 24-27 in Savanna, Ga. Other innovative products included fruit and energy bars and a corn-based, probiotic-filled gum.

The innovative products were chosen from 13 teams that competed to develop a new, original food product consisting of one cereal product as the main ingredient. Each team described their product, target market and processing/packaging procedures. Five teams were selected to present their products to the judges at the St. Paul, Minn.-based association’s annual meeting. Team finalists created a poster describing formulation, shelf life, marketing aspects, processing, packaging and other relevant information regarding their products. The teams also provided servings of the product during a tasting session.

Team “Granoté -Sorghum Tisane” from Kansas State University took first place, a prize of $2,550. Team members Angela Dodd and Daniela Nath de Oliveira developed a fat-free grain tea made with cracked red sorghum that was roasted and combined with a dried pineapple and orange fruit mix.

“The BETA Fruit Bar” took second place with a prize of $1,000. The University of Manitoba team, with Tara Ayotte and Joel Lamoureux, created a dual-layer prebiotic fruit bar containing the prebiotic β-glucan and apple pomace for moisture, flavor and nutritive value.

Third place went to "á bloc" from the University of Arkansas team, consisting of members Chelsea Castrodale, Kate Cook and Curtis Luckett. The $850 prize went to their organic, whole-grain, gluten-free energy bar targeting endurance athletes and outdoor enthusiasts.

This event was made possible by the sponsorship of AB Mauri Fleischmann, Caravan Ingredients, Cargill, Inc., CHOPIN Technologies, ConAgra, David Michael & Co., General Mills, Kellogg Co., Polypro Intl. Inc., Starquest F.O.O.D. Consulting LLC, and TIC Gums. Student member Yanjie Bai, Kansas State University, chaired the event.

AACC International is an organization of professionals who contribute to the research, development and processing of grains and grain-based products.

Did you enjoy this article? Click here to subscribe to Snack Food & Wholesale Bakery Magazine 

You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

James Skinner Baking

An inside look at James Skinner Baking, a modern artisan bakery famous for its Danish.

12/4/14 2:00 pm EST

How a DSD Solution with Sales Forecasting can reduce your Stale Percentages up to 50%

Expert presenters will address how you can improve your order accuracy and account service times and how sales forecasting DSD solutions can reduce your stale percentages.

Snack Food & Wholesale Bakery Magazine

SFWB december 2014

2014 December

December's Snack Food & Wholesale Bakery publication features our cover report: "The J. Skinner Difference" Plus Much More!

Table Of Contents Subscribe

Holiday Baked Goods

What type of baked goods do you buy the most of during the holidays?
View Results Poll Archive

THE SNACK AND BAKERY STORE

organic-production-&-food-q.gif
Organic Production and Food Quality: A Down to Earth Analysis

Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings.  The title is a 'must-have' for everyone working within the food industry.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

STAY CONNECTED

Facebook IconTwitter IconYoutube IconLinkedIn Icon

The Weekly Mix

Operations Weekly Logo

Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.

Sign up today!