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bio1810 food science > Product Development > Flashcards

Product Development Flashcards

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1
Q

What is the common guide that we use in food development?

A

Stage-Gate Idea-to-Launch model

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2
Q

Was is the per capita consumption of food?

A

658 Kg

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3
Q

What drives us to develop new foods?

A

Constant increases in population, Food trends, Health focusing, ingredient availability, energy demands and change in demographics.

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4
Q

What is a major drawback for developing foods?

A

Over 90% of new food products fail.

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5
Q

What are some common reasons that new products fail?

A

1) They dont appeal to customer
2) They are too costly to make
3) Poor marketing
4) Demographic changed

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6
Q

What are the 5 core steps in the Stage Gate process

A

1) Ideation
2) Pre-planning
3) Validaiton of Proof of Concept
4) Process optimisation and up-scaling
5) Commercialisation

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7
Q

What can spark the Ideation phase?

A

Serendipity, Derivative idea, A Solution based idea, targeted ideas and symbiotic ideas.

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8
Q

Where do the ideas come from?

A

1) Development teams
2) Hiring a research/marketing agent
3) Recognition of a gap in the marketplace.

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9
Q

Why should we include ingredient suppliers in our developmental teams?

A

We need to determine if the desired ingredients are available and at a cost effective price, they can also give us ideas about how to use their ingredients including market research.

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10
Q

What is copycatting?

A

Copycatting is blatant copying of a competitors product, a good example would be Aldi’s range.

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11
Q

What is Line extension?

A

Line extension is where you add an altered product to your existing range of products. Coca Cola is a good example of this, Coke is the Original whereas the extensions are Diet, Zero and Life.

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12
Q

What is cannibalisation?

A

Cannibalisation is the effect of releasing a new product to your line which negatively affects the sales and need of another product in your range. Sometimes you can recoup from cannibalisation whilst still retaining another demographic on your new line.

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13
Q

What is brand extension?

A

Brand extension is where a company buys the rights to use another companies ingredients or methods to provide an altered product.

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14
Q

What is Pre-planning in the stage gate process

A

Pre-planning is the research done prior to the development stage to determine the developing products potential. It is essentialy R + D

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15
Q

How do we pre-plan in the stage gate process?

A

1) We determine the necessary quality controls
2) We do detailed research about market, demographics and production.
3) We do a Pro/Con investigation ( Strength, Weakness, Opportunity and Threat)
4) Financial analysis and competitor comparisons.

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16
Q

What happens if we did not pre-plan

A

If we do not pre-plan we are at a higher risk of product failure, which means that resources and time were miss-allocated.

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17
Q

What must new food products have?

A

1) They must have a clear definition
2) Must have a large market
3) Resolve a customer issue
3) Be different to what is available.

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18
Q

What is the Validation of Proof of Concept phase?

A

It is the validation that this food product has the potential to be a successful food product. This includes high quality marketing, detailed market studies, consumer tests and food trials.

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19
Q

Why are focus groups important?

A

They allow you to understand your consumer and their trends in the unknown market, this is essential for research new demographics that you do not have any information on. These focus groups can also offer important suggestions to your product development.

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20
Q

How do you get more detailed information then a focus group?

A

Set up more focus groups!

21
Q

In Ideation, Pre-Planning and Proof of Concept phases what is the most important aspect

A

Due Diligence!

22
Q

What is Due Diligence?

A

Due diligence means that you have considered important factors that would seriously harm your product production.

23
Q

What are the four factors of Due Diligence?

A

Regulatory guidelines, Continuous Ingredient supply, Technological capabilities and Least Cost Formulation.

24
Q

Why do we need to consider regulatory guidelines?

A

It is important that we meet our markets regulation for ingredients, production, safety and labelling as to avoid any disruptions to the company

25
Q

Why do we need to evaluate Least Cost Formulation?

A

We need to analyse how we could optimise and reduce our products cost - an example would be buying ingredients in bulk.

26
Q

Why do we need to evaluate technological capabilities

A

We need to evaluate what situation the production line is currently in, can our current system accommodate the new production? will it partially accommodate? or do we need to invest in all new equipment? Each one is associated with least risk to most. Can we get another company to make it for us?

27
Q

Why do we need to evaluate continuous ingredient supply?

A

We need to determine if we can actually get enough product to fuel our production line. We can also get binding fixed-price agreements

28
Q

What is Process optimisation and up-scaling?

A

Process optimisation and up-scaling is to determine the final products composition and viability for a certain production line.

29
Q

What is a test kitchen

A

A Test kitchen is where all variations of the product are tested by trained assessors to determine the changes that need to be made.

30
Q

What is pilot production?

A

Pilot production is a small scale production trial that is run through equipment that is representative of the full scaled production. This product is then sent away for sensory analysis and market research. This allows us to modify and optimise our process before moving to a larger scale.

31
Q

What is the end goal of pilot production

A

To have a product specification that has determined ingredients, characteristics and methods. Every variable is analysed!

32
Q

what comes after pilot production?

A

Consumer testing

33
Q

What do we need to consider with consumer testing?

A

We need to discern whether our product is broad or niche, as that will determine how and where we test our product.

34
Q

How can we do consumer testing

A

We can get small group discussions to get information. We can do passerby street sampling.
We could give free trials.

35
Q

What are the four production scales

A

Laboratory, Pilot, Demonstration and Commercial

36
Q

What do we have to consider when upgrading between scales?

A

Do they ingredients and processes scale accordingly or do we have to alter something.

37
Q

What are the key aspects of commercialisation launching?

A

When to launch?
How to launch?
Whom to launch?
Where to launch?

38
Q

What are some important factors of commercialisation?

A

Marketing

39
Q

What do we need to consider with marketing?

A

Will our consumers get the concept of novel products?
How big is the market for the new product?
Is it matched to our current marketing abilities?
What is trendy?
How important is the product to the market?
these conditions will determine how to market.

40
Q

What do we need to consider with post-launch internet testing?

A

we have no control over assessment environment.
difficulty with the verification of the respondent
bias in results
however we can get multiple results

41
Q

Is the use of mobile phone testing a good idea?

A

We can get in the moment feedback
they are essentially ubiquitous
it brings us closer to the consumer

42
Q

What can GPS help us with in marketing

A

it can give us the location of where the product was bought, QR code surveys to allow direct customer feedback.

43
Q

What is the last event in the stage gate process

A

Shelf life testing

44
Q

Why do we need shelf life testing?

A

We need to know the limits of our product and be able to label the information. We can use accelerated ageing process to determine the life. We need to constantly monitor our products.

45
Q

of the successful 10% of products launch how many will remain on sale?

A

1%

46
Q

Reality: What a some key reasons for product failure?

A 
Poor distribution
Tough competition
Low profits
Production cost rise
No improvement over previous product.
unappealing packaging
food scares
poor timing / location
47
Q

What is a products life cycle.

A

Introduction, growth, maturation, saturation and decline

48
Q

how can you prevent declines in sale?

A

Offer coupons?
Offer Limited Editions
Different package sizes
New improved versions

bio1810 food science (7 decks)

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