Puratos’ Muesli Cookie concept wins 1st place at the 2015 ASB Product Development Competition!
During the ASB closing ceremony on March 3rd, 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.
*Taste Tomorrow Global Study, 6,400 consumers, 2011