Winning Team from Chinese Student Competition Attends IFT

Grand Prize-winning team members from the 2009 Almond Product Student Innovation Competition are congratulated by IFT President-elect Roger Clemens at the Almond Board booth during IFT in Chicago.

The Grand Prize-winning team from the 2009 California Almond Product Student Innovation Competition also attended the IFT conference for the first time. The graduate students from Tianjin University of Science and Technology in China showcased their winning product, pickled almonds with spicy peppers, at the Almond Board of California (ABC) booth. A range of food industry professionals and journalists were treated to a sample and explanation of the students’ experience creating innovative treats with California Almonds.

The student team also stopped in California to present its winning almond product to California Almond industry members and to tour almond processing facilities. This visit was the ideal opportunity for the California Almond industry to further demonstrate its commitment to the long-term development of almond product innovation and partnership with China’s future food leaders.

The ABC-sponsored student competition was featured in a June 28 New York Times article entitled “Fostering China’s Taste for Nuts” by William Neuman. The competition is held in conjunction with the Chinese Institute of Food Science and Technology (CIFST) Food Summit conference each year in order to inspire creativity in using California Almonds, while providing valuable, practical research and development training for food science students in China’s top universities.

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