Term 3

Question 1

Line extension

Answer 1

A new version of a product already available

Question 2

Me-too product

Answer 2

A product similar to another product already in the market. (knock-off)

Question 3

New to the world

Answer 3

A brand new innovative idea. (No one has ever created before)

Question 4

What are the reasons for food development?

Answer 4

Health and Environmental issues, Company profitability, Technological developments, Increasing demands for convenience foods and packaging, societal changes

Question 5

Health and Environmental issues (reasons for developing…)

Answer 5

• Consumers are better informed about their health and nutrition than ever before, so food companies develop food products that target this awareness.
• consumers have an increasing concern for the environment so manufacturers are finding ways to make packaging less excessive, and remove single-use shopping bags

Question 6

Company profitability (reasons for developing…)

Answer 6

Food products are developed to generate company profit.

Question 7

Technological developments (reasons for developing…)

Answer 7

• The development of technology causes new products to be developed.
• For example, the increasing number of microwave ownerships resulted in the development of microwaveable products

Question 8

Increasing demands for convenience foods and packaging (reasons for developing…)

Answer 8

• many different foods are now packaged in different ways for better handling and convenient use:
  3L milk cartons so customers dont have to purchase 3 1L milk cartons.
• Producers are developing a range of partially prepared products such as pre-washed salad greens to cater towards busy families.
• Food packaging now needs to balance the convenience with consumer concerns about excessive packaging.

Question 9

What are the three steps in product development?

Answer 9

1. design
2. Produce
3. evaluate
   After every step the product is researched and evaluated

Question 9

design brief

Answer 9

A statement that specifies the aims of the project and the criteria to measure the success of the product.
- It includes the constraints

Question 9

what are the three parts to the design process?

Answer 9

1. Researching to identify the target market:
2. Creating and developing ideas
3. Assessing options and selecting the most appropriate ones

Question 9

What are the three parts to the produce section?

Answer 9

1. Developing a recipe and prototype
2. Pilot production
3. Packaging

Question 10

Pilot production

Answer 10

Pilot production: A trial production run that uses the exact production processes, equipment and ingredients to generate the product.
- pilot production enables them to refine product factors

Question 10

Sensory testing

Answer 10

Used to evaluate appearance, aroma, flavour and texture. They evaluate:
- Taste/flavour
- Texture
- Aroma
- Appearance
- Noise
If the results from the sensory evaluation are good, the product is launched onto the market.

Question 11

During this stage, the packaged and unpackaged product is tested for spoilage and deterioration under a variety of conditions such as refrigeration, pantry storage, sunlight exposure and heat.
What stage is this?

Answer 11

Produce

Question 11

what are the three parts to market research?

Answer 11

1. Identifying needs
2. Economic viability
3. Consumer feedback

Question 12

Identifying needs

Answer 12

market research is conducted to determine whether there is a need that consumers are not satisfied with, or whether products need to be modified so they can remain profitable.
- The information gathered helps to identify target markets.

Question 13

Economic viability

Answer 13

When a new product makes sufficient profit for the company.

Question 15

Product longevity

Answer 15

When consumers buy the product not just once out of curiosity, but continually.

Question 16

during consumer feedback how are Opinions/information from consumers collected?

Answer 16

• Telephone surveys
• Researchers who survey shoppers in busy supermarkets
• Consumer feedback lines advertised on product packaging
• Formal surveys and tests (such as sensory tests)
• social media

Question 17

Sensory analysis is carried out to determine the answers to three key questions?

Answer 17

1. Does the target market like it?
2. Does it differ from what is currently available?
3. How does it differ from what is currently available?

Question 18

What are the 4 p’s (elements of the marketing mix)

Answer 18

Product planning
Price
Placement and Distribution
Promotion

Question 19

Product planning (4p’s)

Answer 19

• The success of a new product depends on a company having the right product to promote.
• This includes:
  . Product makeup
  . Appropriateness and appeal of the packaging
  . Brand name

Question 20

Placement and distribution (4p’s)

Answer 20

This involves deciding on the avenues for distributing the product
- Some food products (described as boutique), may sell only at small specialty shops or delicatessens
- While others will be sold widely through supermarkets in Australia.
- Others may be developed solely for export.

Question 21

Promotion (4p’s)

Answer 21

deciding how to inform and educate the consumer about the new product
- They can do this with media advertising, personal selling, sales promotions, sponsorships and social media.

Question 22

Whats an example of a promotional strategy?

Answer 22

example: Consumers see chocolate as an indulgence food and is more commonly consumed during the cooler months of the year. Therefore, an ad for drinking chocolate is more likely to run in winter and feature people rugged up against the cold in front of an open fire, sipping hot chocolate.
example: Maccas Monopoly game encourages consumers to purchase more products to win a prize.
example: Positioning the products at eye level on the shelf..

Question 23

What are the three pricing strategies? (marketing technique)

Answer 23

Penetration pricing -
When you set the price of a new product low, and when it has a high customer demand you gradually increase the price.
Psychological pricing -
When you charge $1.99 instead of $2 for a food item.
Price skimming and premium pricing -
These terms refer to items priced in the higher range.
Price skimming: This occurs when the market leader charges more because it is the market leader.
Premium pricing: Makes the prices of products at a higher price so consumers think it’s really good quality.

Question 24

What are the three things food packaging needs to do?

Answer 24

1. Contain
2. Preserve:
   Some types of packages delay the spoilage of food.
3. Inform and persuade:
   Packaging is advertising in itself

Question 25

What foods do not need to have food labels?

Answer 25

• Unpackaged foods (meat from butcher, loose fruits/vegetables)
• Food made on the premises where it is sold (bread from bakery)
• Food packaged in the presence of a consumer or request (fast foods)
• Food sold at a fundraising event

Question 26

Date marking

Answer 26

Date marks are a guide to how long a food can be kept before it begins to deteriorate or becomes unsafe to eat.
Use by: Indicates the certain date a food should be consumed for health and safety reasons.
-It is illegal to sell food past this date
Best before: This is an indicator of quality.
- The food will still be safe to eat past this date but it wouldn’t be the best quality
- It is legal to sell food but it’s best before the date if it’s still fit to eat.

Question 27

Food additives

Answer 27

Substances added to food to enhance taste and appearance or to preserve it.

Question 28

What is the purpose of food additives?

Answer 28

• Anti-caking agents are used to keep dry products from clumping together.
• Artificial sweeteners make a product sweet without using sugar.
• Flavouring and flavour enhancers such as MSG improve the flavour of a food or restore flavour lost during processing
• Preservatives protect food against microorganisms.

Question 29

Societal changes (reasons for developing…)

Answer 29

Given the trend to consume smaller meals rather than three large meals per day, the availability of “single-serve” meals will increase, as well as smaller meal serves.
The average household in Australia typically starts small, gets bigger and then shrinks again over time. Food companies will respond to this by creating family-sized packs that cater for four instead of six people.

Question 30

what are the three reasons

Answer 30

environment, nutrition, and technology