Contestants cook success in food contest


TOLEDO — The Center for Innovative Food Technology, assisted by the Cleveland Culinary Launch & Kitchen, sponsored the Northeast Ohio Food Contest, which showcases new local products ready to take the next step: product development.

Two winners have been announced. The first winner was “Summit Croissants’ Multi-Grain Pancake/Waffle Mix,” by Sally Ohle, of Arkon, Ohio.

With an assortment of grains and nuts, the pancake/waffle mix provides an easy fix to dietary needs. With no additives, preservatives and your choice of sweetener, each bite provides a healthy taste each morning.

The second winner was “Valens Kombucha Sparkling Probiotic Drink,” by Debbie Sablack, of Twinsburg, Ohio.

This fermented beverage made from tea and sugar is a naturally energizing beverage with a multitude of health benefits. The refreshing and lighter flavor profile creates a mainstream probiotic drink that is unique in the beverage industry.

Sampling process

Following a review of written applications and presentations by food entrepreneurs and chefs to a panel of judges, the highest scoring concepts were selected based on the viability of the product, commercialization potential, business strategy and overall appeal to the marketplace.

The winners will receive technical assistance from CIFT ranging from business planning, product/process development, shelf stability testing, labeling review, regulatory assistance and batch product preparations for sampling.

Production will take place at the Northwest Ohio Cooperative Kitchen (NOCK) in Bowling Green, Ohio, or at Cleveland Culinary Launch & Kitchen.


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