Building upon the success of its inaugural Product Development Competition, the American Society of Baking has announced the return of the competition for 2016, with slightly revised rules and a new theme—“Breakfast Bakery Products.” Product submissions should be at least 51 percent (total formulation) in grains or grain-based flour and should be stable for three days at room temperature.

Individual bakery professionals and student teams are invited to participate. Judges will evaluate the potential success of product entries in today's market and the technical problem-solving skills used in developing each product.

The professional baker winning first place will receive $750 and a trophy; the runners-up will receive a plaque. The student team winning first place will receive $2,000 and a trophy. The second-place team will receive $1,000 and a plaque, while the third-place team will receive a plaque.

The winners will be announced during BakingTech 2016 in Chicago and must be present to receive the awards.

The deadline for the preliminary proposals is Nov. 13. Complete rules and application forms can be found at