The second place prize of $1,500 went to team “Essential Grain” from Texas A&M University. Team members David Guajardo, Novie Alviola, Vilma Ruth Calderon, Ana Paola, and Cardenas Hinojosa designed a ready-to-eat whole grain meal made with whole brown glutinous rice, specialty sorghum (Sumac), and barley that was cooked in reduced-fat milk and flavored with condensed milk and natural spices.
The third place of $750 went to team “Lovables” from Kansas State University. Team members Ramakanth Jonnala, Shifeng Ruan, Shiva Garimella, Emily Bonwell, Hyma Gajula, JuHyun Yoo, Danqiu Ren, and Sterling Morrow designed a sponge-like snack cake made with stone ground whole wheat flour cream, filled with different fruit flavors, and baked into a heart shape.
Teams “Homestyle Wafel Melt” from Texas A&M and “Smart Dippers” from Rutgers also competed in the competition. Each finalist team received a $300 travel award.
This event was made possible by sponsorships from Archer Daniels Midland Company, Cargill, ConAgra Foods, Continental Mills, Frito-Lay, General Mills, Star Quest, The Kellogg Company, and TIC Gums. AACC International is an organization of professionals who contribute to the research, development, and processing of grains and grain-based products.
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