UF Team Named Finalists in 2022 ASB Product Development Competition

Members of the UF Baking Rockstars team smiling | Food Science and Human Nutrition UF/IFAS‘Rock Star’ Status for Students in Major Baking Competition | Hullo Cakes

American Society of Baking Names Student Team from the University of Florida as Finalists in the 2022 Product Development Competition

KANSAS CITY, MO., January 10, 2022 — The American Society of Baking (ASB) is offering scholarships and the power of the industry’s biggest spotlight to four University of Florida students who will compete in the final round of the annual ASB Product Development Competition on March 1 -3, 2022 in Chicago.

ASB has notified student advisor Dr. Andrew J. MacIntosh that his students–Devanshu Mehta, Sharyn Passeretti, Taylor Washington and Skylar Moreno–have been selected as finalists for their innovative product – “Hullo Cakes”.  Student teams from the University of California – Davis and California State Polytechnic University, Pomona have also been selected as finalists.

UF baking competition team poses with Gator statue | Food Science and Human Nutrition UF/IFAS
Left to right: Devanshu Mehta, Taylor Washington, Dr. Andrew MacIntosh, Skylar Moreno, Sharyn Passeretti. Header: Left to right: Sharyn Passeretti, Skylar Moreno, Devanshu Mehta, Taylor Washington. Photo credit for all images: Megan Kinsman.

“These outstanding students will present their original product at ASB’s Best Week in Baking,” said Kent Van Amburg, Executive Director of the American Society of Baking. “ASB members are America’s leading experts in grain-based bakery products. The ASB Product Development Competition is an extraordinary way for the Baking industry to discover and help launch the careers of exceptional college students. It’s education and networking at its best.”

ASB’s Product Development Competition is open to college student teams nationwide. Entries must consist of a proposal for a new bakery food product. This year’s competition is focused on Functional Fiber for Health”.  The product should highlight an innovative fiber source that has documented positive impacts on health while enhancing the sensory properties in the baked good. Judges will be evaluating the potential success of product entries in today’s market and technical problem-solving skills used in product development.

Finalists will compete for $20,000 in scholarships.

  • 1st prize: $2,500 scholarship for each team member
  • 2nd prize: $1,500 scholarship for each team member
  • 3rd prize: $1,000 scholarship for each team member

Pictures of Hullo Cakes | Food Science and Human Nutrition UF/IFASAbout ASB and BakingTECH 2022

American Society of Baking (ASB) is the professional organization for the wholesale baking community. Members are commercial baking professionals; food technologists; and engineering, equipment, and ingredient experts who are dedicated to advancing baking and baking science technology through education, leadership development, and networking.

ASB’s BakingTECH 2022 is the wholesale baking industry’s annual technology conference and marketplace exposition. Recognized as the industry’s “Best Week in Baking,” BakingTECH 2022 will be held at the Chicago Hilton on March 1-3, 2022. Annually attended by more than 1,000 baking professionals from across the nation and around the globe, BakingTECH provides the professional platform for the baking world to share cutting-edge information about the industry, discover new technology opportunities, and collaborate with experts industry-wide.

Check out the team’s video presenting Hullo Cakes:


Jessie Erwin, Nutrition Communications Consultant for the UF/IFAS FSHN department.
Posted: January 24, 2022

Category: Food Science & Human Nutrition
Tags: American Society Of Baking, American Society Of Baking Product Development Competition, Devanshu Mehta, Product Development, Product Development Competition, Sharyn Passeretti, Skylar Moreno, Taylor Washington

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