The Puratos’ Muesli Cookie took first place at this year’s American Society of Baking (ASB) Product Development Competition held at The Hilton in Chicago from March 1-3. Contestants in the competition submitted written proposals and displayed detailed presentations during a Poster Session. Visitors were able to stop by and enjoy tasting the delicious concepts and finally the concepts were presented to a panel of judges where the Muesli Cookie blew the judges’ minds.
During the ASB closing ceremony on March 3, Braden Cadenelli, Kristine Vennell, Paul Morabito and Frank Devos accepted the winning title after competing against two other Professional Industry finalists.
Made with 17 grams of whole grains per serving and wholesome ingredients such as apricot, cranberries, almonds, tender whole grains and seeds, the Muesli Cookie concept puts a twist on the traditional Swiss German breakfast dish. The cookie was inspired from two very important consumer trends: Health vs. Pleasure and Tradition vs. Innovation.
These two trends are results from a global study that revealed how perception of health does not necessarily mean compromise on taste. The trends also show that consumers are interested in keeping the old and embracing the new.
The American Society of Baking advocates personal and professional development by facilitating education, collaboration and interaction between commercial baking professionals, food technologists, engineers, as well as equipment and ingredient experts. ASB is a professional organization dedicated to advancing the baking industry and bakery technology.