By Sarah Klein
Students from the University of Manitoba are celebrating a fruitful win after competing in the American Association of Cereal Chemists International (AACCI) Product Development Competition. We know — the title is a mouthful.
The team, led by food science student Joel Lamoureux and human nutritional sciences student Tara Ayotte, won second place with their product, the “Beta Fruit Bar,” a bi-layered (apple and blueberry) gluten-free, naturally sweetened, oat glucan bar with dried fruits.
This is the U of M’s fourth consecutive year picking up a top prize at the event, and was the only Canadian team present in the undergraduate competition in Savannah, Georgia on October 25.
The fruit bar was developed as part of the U of M’s Food Product Development course, which is an annual joint offering of the Departments of Food Science (FAFS) and Human Nutritional Sciences (HEC).
