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Nutrition in the food industry > NPDs > Flashcards

NPDs Flashcards

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1
Q

what is food innovation

A

-Combines technological innovation with social and cultural innovation
-Occurs throughout the entire food system, including production, harvesting, primary and secondary processing, manufacturing & distribution

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2
Q

what are the challeneges of food innovation

A

Finding new ways to make healthy, nutritious
foods that are not only enticing, accessible, exciting, and unique, but also sustainable

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3
Q

what are the examples of food innovation

A

new ingrediants, packaging and processsing

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4
Q

what are some On-trend product
innovation

A

-Personalised Foods to Promote Health
and Wellbeing
-Transparency in the Food Chain
-Expanded protein sources
-Plant-based products
-Sustainability – ingreds, packaging
-Smart Technology & Food
-Environmentally friendly production

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5
Q

what must a product be

A

A product (a physical object or a service) should be functional and emotional to
satisfy the customer’s need, and to offer value, be delivered as the way customer
demanded

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6
Q

what are the 7Ps

A

product, price, place, promotion, people, process and physical environment

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7
Q

what are the 7Ns

A

NEW before all of the 7Ps

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8
Q

what is price

A

cover costs, generate profit but consumers must be willing to pay

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9
Q

what can the place be

A

physical store, app, online

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10
Q

what can the promotion be

A

raise awareness amongst target audience

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11
Q

what can the people be

A

face of company, approach and attitude important

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12
Q

what can the process be

A

smooth, efficient and customer friendly

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13
Q

what can physical be

A

surroundings, staff uniform, online reviews

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14
Q

what some of the things that make up a product

A

physical attributes, confidence, special features and guarantee and brand and brand image

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15
Q

why do we develop new products

A

-To meet consumer demand
✓ To drive sales
✓ To grow brand equity
✓ To respond to
manufacturing/technology changes
✓ To enter new markets
✓ To survive in a competitive market
✓ To remain cost effective
✓ To maximise margins
✓ To minimise negative environmental
impacts
✓ To respond to retailer pressure

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16
Q

what are the 4 life cycle stages and marketting implications

A
  1. introduction- low sales + financial losses
  2. Growth= increasing sales + more competitors
  3. Maturity= peak sales + mass market
  4. Decline= profits fall + failing sales
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17
Q

when is their take off

A

after the introduction

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18
Q

when is there shake out

A

after the growth

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19
Q

when is there saturation

A

in the middle of maturity

20
Q

what is a new product

A

‘A term of many opinions and
practices, but most generally defined as a product (either a good or service) new to the firm marketing it’.

21
Q

what is NPD

A

the process of bringing innovative
products to the market

22
Q

what does effective NPD require

A

-coordination between the manufacturing, engineering, research and development (R&D), marketing, finance and purchasing departments
-Involves Start-ups → Global Brands

23
Q

what are the 6 types of NPD

A
  1. New to the world products – major
    innovations
  2. New product lines – enter
    new market
  3. Product line additions –
    e.g. new flavours of existing
    products
  4. . Product improvements – provide added value over competitors products
  5. Repositioning – attract new consumer or market
  6. Reformulation – same products but less cost to consumers
24
Q

what is an example of an NPD theroy

A

Fuller, 1994

25
Q

what are the stages of the NPD Process

A
  1. Idea genertion
  2. Idea evaluation
  3. Concept development
  4. Marketting strategy
  5. Business anaylsis
  6. Prouct developemnt
  7. Test marketting
  8. commercialisation
26
Q

what is idea generation

A

Use of internal and external sources
✓ Consumer, competitors, market research, retailers,
consultants, innovation workshops, food bloggers
✓ Generate new ideas
* 41% employees
* 36% customer
* 14% R&D department

27
Q

what is SCAMPER

A

-Substitute – ingredients, packaging
size/materials
* Combine – mix with other food types
* Adapt – change function
* Modify – change shape, modify attributes
* Put to another use
* Eliminate – remove elements, simplify
* Reverse/Rearrange – turn inside out or
upside down, or reverse the use of the food

28
Q

what is Screening & Evaluation

A

Screening - Limit ideas to a manageable
number of the most useful ones in order to
make NPD process easier, more time- and
cost-effective
✓ ‘R-W-W’ – Real, Win, Worth-doing
* Does it provide a considerable
benefit for the business? Are there
enough resources to make new
product successful?

29
Q

what is Concept Development
& Testing

A
  • Selected product ideas
  • Kitchen level
    ✓ Concept testing
  • Consumer testing
  • Feasibility for large scall production
  • Shelf-life, packaging considered
30
Q

what is a marketting strategy

A

Identify:
* Target market, profit, sales and
market share for the first few years
* Selling price, how it will be distributed
in the market and marketing budget
for the first year
* Long-term sales, profit goals and
long-term marketing mix strategy

31
Q

what is Business Strategy

A
  1. Sales Projections= Market research and Review of similar products in the past
  2. Cost and profit projections
    * All costs - investment, operation,
    marketing, R&D & profits from sales of
    new product are estimated
32
Q

what is product development

A
  • Usually the longest stage
  • Increase in investment
  • Sample(s) created
  • Tested:
  • Attractive to consumers
  • Sensory/quality
33
Q

what is Product specification

A

-Captures chemical composition, nutritional value, physical properties
(size), microbiological standards, safety standards, sensory qualities etc
* Must agree with legal standards
* Allows full traceability of product data from ingredients to finished
product

34
Q

what is Test Marketing

A

-Tested in real marketing situation (e.g.)
one shop
* Identify best strategy for the best
results
* Consider target market, price, position
in the market, promotion, distribution,
packaging, costs etc.

35
Q

what is Commercialisation

A
  • Determine best time for product
    launch
  • From company and
    consumer perspective
  • Scale for introduction
  • Small scale e.g. a city
  • Medium scale e.g. a region
    -large scales e.g national and international market
36
Q

how are products supported and grow

A

✓ Project Management
✓ Commercial Strategy
✓ Photography
✓ Cooking demonstrations
✓ Recipe Videos/Information
✓ Launch Events

37
Q

why is Management of NPD process is important

A

It reduces Risk of failure, Development costs, Time to market and Increases return on investment and consumer satisfaction

38
Q

what is the Stage-Gate Process

A

✓ Stage-Gate commonly used in the food industry
✓ Each stage has certain criteria or ‘gates’ which must be passed
✓ Technical and marketing data reviewed at each stage; financial data at some

39
Q

how do we manage the NPD process

A

✓ Define stages and decision gates in the NPD process
✓ Set clear criteria for each gate
✓ Develop detailed forms, records, reports to manage each stage - technical,
market, financial feasibility
✓ NPD Process led by a project manager – ensure criteria at each gate are met
by the NPD team

40
Q

what does the Stage-gate process require

A

Requires comprehensive
documentation

41
Q

what is the comprehensive documentation

A
  • Product/process specifications
  • Idea bank
  • Selection and filtering records
  • Marketing reports
42
Q

what do decision gates need

A
  • Have a Gate Keeper who is responsible for its
    operation
  • Have clearly defined authority for sign off and
    decision making
  • Have clearly defined criteria for GO / NO GO
    decisions
43
Q

what are the main gates after each NPD

A

concept generation, prototype assessment and selection, product development and product commercialisation

44
Q

what skills are needed for product development

A

-CULINARY
-technology
-management
-general skills

45
Q

what effects success in NPDs

A
  • Teamwork – combining skills and
    knowledge of various disciplines
  • Accurately and timely technical,
    marketing and financial
    information; updated in response
    to changing circumstances
  • Consumer involvement from the
    very start
  • Speed to market – first to enter
    makes greatest profit
46
Q

why do new products fail

A

-poor promotion
-lack of research of what consumers want
-lack of financial backing
-product doesnt meet market needs

Nutrition in the food industry (4 decks)

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