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YR12 FOOD TECH > assessment 3 > Flashcards

assessment 3 Flashcards

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1
Q

what is the design brief

A

The design brief is the focal point of a new food product development project. It provides a scaffold to help generate and explore ideas, and a point of reference for ongoing reflection and evaluation.

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2
Q

aim of the design brief

A

Aims: to give precise and clear direction for people working on project by customer wants

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3
Q

design brief for the MUFFINS

A

A food manufacturing company have been producing a range of muffins. They wish to extend their range using existing production facilities. They aim to source and produce the product locally and appeal to environmental concerns with low ‘food miles’ and sustainable packaging.

The new product is looking to target the growing health market in Australia by tailoring its product to be low in refined sugar and high in antioxidants with a mid-price range appeal to young adults, specifically females in the 17-29 range.

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4
Q

how are ideas generated?

A

Market research, competitions, trends, personnel, recipe books

Identifying possible solutions to design brief - brainstorming

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5
Q

explain idea screening

A

the process of eliminating ideas in aim to identify which products have true potenial. Feasibility is assessed as early as possible as there is many factors that interfere with FPD

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6
Q

why is market research done

A

it helps the company to further develop its business plan and to find out if their new products will appeal to customers

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7
Q

what is primary research

A

a company will pay a research company to carry out research on their behalf.
Expensive, time consuming
however it provides specific research that provides accurate feedback and results

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8
Q

advantages of primary research

A

specific research and will give accurate feedback and results

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9
Q

disadvantages of primary research

A

expensive

time consuming

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10
Q

what is secondary research

A

looking at statistics and information through trade journals and government organisations (ABS)

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11
Q

advantages of secondary research

A

cheap (free), readily avalible

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12
Q

disadvantages of secondary research

A

not accurate

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13
Q

what is qualitative research

A

descriptive research that uses words, perceptions and feelings

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14
Q

what is quantitative research

A

numerical data and statistics, can gauge the demand for a product, price people are willing to pay, habits of consumers

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15
Q

how would PRIMARY research be conducted in the MUFFINS

A
  1. Would you buy a muffin that is low in refined sugar and high in antioxidant?
  2. Why/why not would you make this selection?
  3. Are you concerned about levels of refined sugar within your foods? Why/Why not
  4. Are concerned about antioxidant levels within food? Why/Why not
  5. Are you concerned about the ethical implications of your food consumption?
  6. What flavours of muffins interest you most?
    a. Mixed Berry and Maple
    b. Lemon and Honey
    c. Raspberry and Lemon
    d. Carrot and Date
  7. What time/occasions would you be likely to eat these sorts of product?
  8. What sort of money would you be willing to spend on this product? (MC)
  9. What suggested ingredients would you most like in a muffin food product?
  10. Any further comments.
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16
Q

how would SECONDARY research be conducted in the MUFFINS

A

ABS article on comparison of food-stuffs consumptions in Australia:
this report/graph shows that from 2018 to 2019 the percentage of discretionary eating of muffins has increased from 3.8% to 4.0%

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17
Q

what is product specifications

A

Product Specifications: a detailed & accurate description of the product & all requirements for production, drawn from previous steps information feedback is gathered

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18
Q

what information is included in the product specfications

A

general information, design specifications, marketing specs, consumer services, environment, costs, future directions

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19
Q

Product specifications: what is included in design specifications?

A

 raw materials/ingredients
 packaging materials
 storage & transport

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20
Q

Product specifications: what is included in marketing specs?

A 
	packaging: label and graphics
	price setting
	promotion
	competitors
	marketing and distribution channels
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21
Q

Product specifications: what is included in consumer services?

A

 nutritional benefits

 product differentiation

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22
Q

Product specifications: what is included in environment?

A

 social
 cultural
 legal
 physical

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23
Q

Product specifications: what is included in costs?

A

 Production methods

 marketing

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24
Q

Product specifications: what is included in future direction?

A

 Opportunities for further development e.g. line extensions

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25
Q

Product specifications: what is included in general information?

A 
	Product concept and statement: name, form, function, perishability etc
	Product type
	Product image 
	Product qualities
	Target market
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26
Q

Product specifications: what is included in general information? IN THE MUFFINS

A

name: health start - Raspberry and lemon muffins
type: health snack food
image: health - high in antioxidants, low in refined sugar
qualities: sweet, spongy, moist
target market: 17-29 in specific women

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27
Q

Product specifications: what is included in design specifications? IN THE MUFFINS

A

Ingredients:
 2 1/4 cups of SR flour
 1 egg
 1/2 cup of vegetable oil
 3/4 cup of coconut sugar
 1 cup of milk (1/2 cup extra depending on thickness)
 2 lemons
 1 punnet of raspberries
 1 tsp vanilla extract
Packaging: recyclable cardboard box with window with 4 muffins
storage: refrigeration/room temp perishable (1 day shelf life)

28
Q

Product specifications: what is included in marketing specs? IN THE MUFFINS

A

Packaging: label and graphics, name, colour scheme (green and brown)
Price: $3-$5 (covers cost of production)
Promotion: advertisements, gimmick, social media

29
Q

Product specifications: what is included in consumer services?IN THE MUFFINS

A

Nutritional benefits: antioxidant rich, low in refined sugar

product differentiation: health benefits of alternative, recyclable package, no additives etc

30
Q

Product specifications: what is included in environment? IN THE MUFFINS

A

Social: fair trade and environmentally focused
Cultural: Aus. made and owned
Legal: minimum labelling requirements e.g. Nutrition panel, ingredients, regulated star rating, allergy, name, origin, company name and address, contact details, use by dates, weight, barcode, storage advice
Physical: packaging is recyclable

31
Q

Product specifications: what is included in costs? IN THE MUFFINS

A

Production: ingredients, labour, equipment, electricity, water, transportation, storage, facilities rental, shelf space rental, packaging costs, legal fees
marketing: advertisement, promotion

32
Q

Product specifications: what is included in future directions ?IN THE MUFFINS

A

line extensions: other flavours

33
Q

why carry out a feasibility study?

A

It will determine whether the company will continue with development of the product.

34
Q

types of feasibility? (4)

A

operational
technical
financial
scheduling

35
Q

operational feasibility?

A

Operational feasibility: will the product be purchased? Human and social issues, internal factors- labour force, external factors – government policy and legislation

36
Q

technical feasibility?

A

do we have machinery and equipment? Are we adopting new technology? Can we purchase new technology?

37
Q

financial feasibility?

A

cost of raw materials production costs, packaging cots, labelling, transport, shelf space. Estimate of sales and break-even point.

38
Q

scheduling feasibility?

A

Can we produce in required timeframe? How long will it take to acquire equipment and train staff?

39
Q

benefits of prototypes:

A
  • Prototypes are tools that allow a business to extend their knowledge, gain clar visualisation and make improvements in their new food product.
  • A prototype is used as a way to gather further data about a viable product and verify it ability to perform as originally expected.
  • Prototypes are used extensively for testing before product goes into full production.
40
Q

why are quality tests done?

A

Quality tests are done to ensure that the product keeps its quality from raw material through to finished packaged product.

41
Q

what do storage trials test?

A

Storage trials test the shelf life of new food products to gauge their quality and safety.

42
Q

why are packaging tests done?

A
  • Packaging testing is used to apprise:
     The overall effectivenes of the package and the packaging materials
     Any adverse interactions tht may occur between the selected package and the food product.
     Tests are to assess the affects of stacking, impact, dropping and tensile moisture levels.
43
Q

explain what is involved in sensory tests

A
  • Scientific disipline is used to evoke, measure, analyse and interpret results of characteristics of food and materials as they are perceived by the senses of sight, smell, taste, touch and hearing.
44
Q

why are sensory tests done?

A

 Maintain quality control
 Determine shelf life
 Judge whether the product is marketable.
 Identify the sensory attributes (flavour, texture, colour & appearance)
 Understand drivers of consumer preferences
 Identify training (if the product is affected by storage or packaging)

45
Q

how is a sensory test done?

A
  • A company may use ordinary customers, members of the production team, panel or experts e.g. scientists, who are trained to use their senses to objectively analyse food products.
46
Q

example of consumer testing

A
  • E.G.  samples can be distributed to potenial customer door-to-door, in shopping centres, railway stations & sporting venues.  consumers take these samples home, use them in normal conditions  then complete a questionare to provide feedback. – consumers consider the product as a whole – its packaging, marketing, and sensory characteristics. strengths & weaknesses are identified
47
Q

what is consumer testing

A
  • The opinions and attitudes of consumers will be collected from a group of representatives chosen from the identified target market for the food.
48
Q

what are the 4 Ps within marketing plans

A

price
product
place
promotion

49
Q

Marketing plans: explain price

A

Price can be calculated as unit price or include price variations based on quantity purchased
 compared to similar products in the marketplace (competition)
 price will fluctuate depending on quality.
 at times consumers are willing to pay a higher price for a product that they believe to be of premium quality.
 the product price depends on what the target market and is willing to pay e.g. age, gender, socioeconomic, family & education

50
Q

Marketing plans: list some price strategies

A 
penetration pricing
meet-the-competition pricing
bundle pricing
captive pricing
optional pricing
premium pricing
51
Q

Marketing plans: what is penetration pricing

A

 penetration pricing: when the price is set lower than those of its competitors to make it more attractive & allow it to penetrate the market – after share achieved raise prices for realistic profit margin

52
Q

Marketing plans: what is meet-the-competition pricing

A

 meet-the competition pricing: prices may be set at the same level as the nearest competing product & other means used to attract customer such as packaging or added benefits.

53
Q

Marketing plans: what is bundle pricing

A

 Bundle pricing: a group of products may be bundled together and solf at a reduced price e.g. buy one get one half price

54
Q

Marketing plans: what is captive pricing

A

 Captive pricing: captive amounts are used strategically to maximise profit. Low prices are offered for the main product e.g. the coffee machine whilst higher prices are placed on the pods that go in it e.g. nespresso

55
Q

Marketing plans: what is optional pricing

A

 Optional pricing: a company may add an ‘optional extra item’ within the price to increase a products attractiveness and encourage customers to increase the amount they spend once they start ot buy. E.g. buy a product for qa free cookbook

56
Q

Marketing plans: what is premium pricing

A

 Premium pricing: a high price is set ot establish the product as exclusive and high quality. This approach is used where a substaintial competitive advantage exists and the markerter is safe in the knowlesge that they can charge a relatively higher price. E.g. luxuries such as premium ice-creams or chocolates

57
Q

Marketing plans: PRODUCT:

A

all aspects of the product – ingredients, quantity, flavours, size, packing and so on with various stages in product image
(core product=image, physical product, augmented product=future)

58
Q

Marketing plans: product lifecyle?

A

Product lifecycle: graph of product sales over time. the cycle graph helps to determine strategies to give the product the longest & most financially rewarding life (introduction, growth, maturity and decline w features)

59
Q

Marketing plans: PLACE

A

This is the availability of the product in the marketplace about distribution channels within the system

60
Q

Marketing plans: PLACE: type of distribution

A

 Intensive: when products are available at every possible outlet
 Selective: when there is a wide but not intensive distribution.

61
Q

Marketing plans: PLACE: distribution system and channels

A

Distribution system and channels: how the product flows from the producer to the consumer (direct vs indirect) e,g. supermarket, department, chain, discount, superstores, online etc
 Warehousing: the correct storage of goods means the consumer receives the product in the best & safest possible condition (depends)
 Material handling: movement in warehouse from the storage
 Inventory control: ensures the quality & quick filling of orders.
 Order processing: this involves the handling & filling of orders, processing of accounts & collection of credit payments.
 Transportation: type of transportation used e.g. water, rail, road

62
Q

Marketing plans: PROMOTION

A

used to increase consumer awareness of the product & encourage changed consumer behaviour to make initial & then repeat purchases (depends on consideration and budget)

63
Q

Marketing plans: types of PROMOTION

A

advertising, sales promotion, publicity/relations, personal selling

64
Q

marketing plans: promotion: advertising

A

 advertising: most popular use of media to sell product e.g. magazines, ads, product positioning etc

65
Q

marketing plans: sales promotion:

A

 sales promotion: gives the buyer an incentive to buy or trial the product e.g. price reductions, free samples, competitions, demonstrations etc

66
Q

marketing plans: promotion: publicity

A

the unpaid use of the media to broaden recognition of a product e.g. sponsor a sports team or event, donate money to a charity, fund a community project etc

67
Q

marketing plans:promotion: personal selling

A

personal selling: sales person who come into direct contact with the buyer to directly promote e.g. sales calls, retail salespeople

YR12 FOOD TECH (11 decks)

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