Product Development Flashcards
Name some new products consumers may be interested in or of a trend?
Easy to cook Gluten free Special occasion Vegetable snacks Coconut oil One pot Health drinks Dairy free
Name some ways of conducting market research
News reports Health scares Questionnaires Supermarket sales Product audits Supermarket panel feedback Taste testing
What 6 things do you need to establish from research?
Product why it will be different to competing products
Price to compete with other products
Place where it’s going to be sold
People that are required to product the product
Providence knowing where the food is coming from
Give ways of research
Primary/secondary research Product disassembly Existing product audits Information from experts - nutritional Telephone surveys Online surveys Household surveys Loyalty cards
What do you need to know about the consumer?
What they think about health? Views on packaging Attitude to time spent cooking Common lifestyles How many times a week do they visit the supermarket What do they buy Which brands do they buy What influences them to buy things?
What are 3 main factors consumers consider in a product?
Convenience
Health
Indulgence
What is market research?
Systematic gathering recording and analysing of data of consumers for insight to produce a new product
What are manufacturers always looking for?
New trends New technologies New ingredients New markets Changes in customer needs (NHS) New packaging (environmentally friendly) New promotion techniques (promo codes) New recipe ideas Health and nutritional trends
What are functional foods?
Foods and drinks that are enriched with particular nutrients or substances that have the potential to positively influence health over and above basic nutritional value
Give 3 examples of functional foods
Probiotics - live microorganism mostly bacteria which confer health benefits eg yogurts they help in the large intestine and microbiota in gut
Prebiotics- promote growth of bacteria in large intestine beneficial to intestinal health and inhibit growth of bad bacteria
Stanols and sterols - occur naturally in small amounts in plants and fruits and are thought to have a cholesterol lowering effect and are added to low fat spreads
How are functional foods different to fortified foods?
They usually have a greater amount of the beneficial nutrient than fortified
The term functional foods can be viewed
As encompassing a broad range of products
What should be considered in quantity of functional foods
The level of consumption of the food that is required to achieve a beneficial effect on health. It should be possible to achieve the required level of intake of the functional food or ingredients within normal dietary patterns
Ways of reducing physical contamination?
Visual checks Sieves Metal detectors Sensors Staff dress and standards of hygiene Regular maintenance of machinery Random sampling
Ways of reducing chemical contamination?
Storing chemicals away from food lines
Labelling cleaning materials carefully
Train staff in chemical use
Use non toxic chemicals and rinsed away before production begins
Use high pressure hoses and scalding water to clean instead of chemicals
Avoid cleaning during production
