Week 2: food quality design

Question 1

perceived quality of products is based on:

Answer 1

• price
• pleasure
• convenience
• healthiness (perceived), different per meal
• sustainability

Question 2

key principles of design

Answer 2

1. food categories: don’t invent a new categorie
2. target consumer: be specific
3. societal trends: join trend at right time

Question 3

general technological strategy

Answer 3

1. modifaction/selection of starting material
2. modification/adaptation of the processing
3. formulation solutions (change formulation, add fiber)

Question 4

specific strategies (low to high innovation)

Answer 4

1. me-too products
2. line extension
3. repositioned existing products (with new story)
4. new forms of existing products (into other form, dried, fluid)
5. reformulation of existing products (recipe?)
6. new packaging of existing products
7. use of innovative ingredients (really new ingredient)
8. blue sky innovation (totally new: cultured meat)

Question 5

reasons for new product

Answer 5

• changing consumer needs
• competitive tool for concurrent
• take new technologies into acount
• adress societal issues
• legal rules

Question 6

step by step food design

Answer 6

1. idea generation: listen to market, co-creation, make it easy
2. target
3. rules: belong to category, beat the best, be excellent in 1 thing
4. technological strategy (3 ideas)

Question 7

5 big snackification trens

Answer 7

1. health and well-being
2. naturalness
3. sustainability
4. pleasure
5. convenience

Question 8

health and well-being with snacks

Answer 8

1. functionality (healthy aging, immunity, fluid balance, woman’s health, digestive, mental and physical health)
2. indroging in health (both desire and health merging)

Question 9

naturalness of snacks

Answer 9

1. processing scrutiny (consumer looking more towards ingredients: clean label: food allergies, nutrients, ingredients))
2. transparency (“natural”, front of pack labeling with nutrient score)

Question 10

sustainability and snacks

Answer 10

1. plant-based
2. planet friendly
3. zero waste (up cycling (use whole coco bean) and conscious packaging)

Question 11

pleasure and snacks

Answer 11

1. local goes global (altering existing products & introducing other cuisines)
2. little luxuries (smaller sizes, high-profile ingredients & sensory novelty)
3. meta-physical (ai & enhancing real world experience)

Question 12

convenience and snacks

Answer 12

1. meal replacements
2. home-centric