Skip to Content
forgot your password?
Log In

Please take a minute to register as a member of our site!

2016 Product Development Competition


Building upon the success of the inaugural year, the Product Development Competition is returning for year two with slightly revised rules and a new theme.  The category for 2016 is “Breakfast Bakery Products” These products should be at least 51% (total formulation) in grains or grain based flour and show a room temperature stability for 3 days.   

Individual bakery professionals and Student Teams are invited to participate.  Judges will be evaluating the potential success of product entries in today's market and technical problem solving skills used in product development.  The deadline for the Preliminary Proposals is November 13.  The complete rules and Application forms can be found at

“This competition was great for my career, my growth as a food scientist, and my company.”  Emily Guilfoyle - Corbion








close (X)