The Puratos’ Muesli Cookie took 1st place at this year’s American Society of Baking (ASB) Product Development Competition held at The Hilton in Chicago from March 1st-3rd. Contestants in the competition submitted written proposals and displayed detailed presentations during a Poster Session. Visitors were able to stop by and taste the delicious concepts and then the concepts were presented to a panel of judges where the Muesli Cookie captured first place. 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 were identified 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. For more info, visit www.puratos.us.