Students at Anhalt University of Applied Sciences develop a fruity, smoky sauce from malt: "Smokey Malt BBQ". An example of the very practical approach to studying at the university.
The idea came while brewing beer. "It seemed far too bad to regard smoked malt as an intermediate product," explains Christian Bienas, a student in the Brewing Technology and Analysis working group. Instead, it should be a raw material for a new product. He and his five fellow students did some research and discovered that malt is an excellent ingredient to combine with barbecue sauces. Together with their professor Jean Titze, they tested the potential in the university's own experimental brewery. They spent six months investigating various raw materials and different malting techniques.
It is particularly important to Jean Titze that the Food Technology students are involved in all stages of the research. "I not only teach them about technological processes, but also the associated Business Studies aspects," explains the professor. In the subjects of marketing and product management, he goes through the basics of product development with them. A wide range of knowledge is acquired by working through the typical innovation management processes and classic product development cycles. The recipe was particularly challenging. In contrast to conventional smokey BBQ sauces, the university sauce does not contain any added sugar, modified starch or smoke flavoring. The only ingredients are tomato paste, smoked malt, vinegar, salt and spices. This also impressed the testers. Thanks to its smoky taste, the sauce is particularly popular with the male public.
Once the development of the first prototype has been completed, the technological parameters and raw materials need to be defined and priced. In addition, the sauce must have a certain minimum shelf life before it can make its way onto the market. A delicatessen company wants to further develop the food in an artisanal, traditional way using natural raw materials. "Together we want to finalize our sauce on an industrial scale, start a possible market preparation and select suitable (raw material) suppliers. If all these tasks are mastered, consumers will be able to start the coming barbecue season with a delicious, healthy sauce - and the students will soon be able to admire their coursework in the supermarket."
Contact:
Prof. Dr. Jean Titze
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