Cornell’s American Society of Baking Student Product Development Team won the coveted 2nd place in 2016 competition for their Whole Grain Waffle Bar submission.
The team has ran several large-scale product optimization studies in the Sensory Evaluation Center in the Fall of 2015 and Winter 2016.
In the 1st test, two whole grain Waffle Bar prototypes were compared to the commercial, non-whole grain product. The 100% whole grain analog was the most well-received by the consumers in Overall Liking, Purchase Intent and New & Different measures.
The 2nd tested explored the influence of butter versus vegetable oil on the product acceptability and sensory profile of the product. Butter won.
- 70% of respondents prefer waffles made with butter
- 79% were willing to pay more for a waffle formulated with butter
Congratulations to Jer Lin Poh, Sierra Jamir, Michelle Duong & Zi Xing Song!
Team’s presentation:
American Society of Baking
http://www.asbe.org/2016-product-development-competition/
