The American Sugar Refining Group (ASR) Group recently hosted the first Dry Fondant Competition for the Chaplin School, featuring three specialty ingredients in the company’s portfolio. Students had to develop new and innovative ways to use the dry fondant outside of baked goods. Seven students participated in the competition and two finalists competed for the grand prize of $1,000. The runner up won $500. Arlyene Ponce was the grand prize winner. Her creation, Chipotle Lime BBQ Shrimp and Cornbread, utilized the product for caramelization as well as volume. Runner up Walter Yu used ASR products as a texturizing agent. This competition highlighted the students capability to adapt and apply their knowledge of using technical ingredients.
“We are very excited to collaborate with ASR Group and their innovation center. The student finalists approached their concepts in a very creative way, and they are both very deserving of the awards.” said Dr. Michael Cheng, professor and director of food and beverage programs at the Chaplin School.
Photo, left to right:
Gloria Docilait, Business Analysis Intern, ASR Group
Michelle Tittl, Senior Research Scientist, ASR Group
Arlyene Ponce, FIU junior, Grand prize winner
Walter Navarro, FIU senior, Runner up
Warren Yu, Technical Innovation Manager, ASR Group
Lynda Law, Marketing Manager, ASR Group
Ali Greenman, Receptionist, ASR Group
