Avocado coconut yogurt
Outline of the product. · Avocado coconut yogurt (150 g) per pack · Production of avocado yogurt with using coconut milk. (Main raw materials, processing method and what types of equipment used during processing) · Flow diagram of avocado yogurt with coconut milk. · Mass balance of avocado yogurt (by using coconut milk) · Packaging of yogurt: packaging material and characteristic of packaging material. · Comparison of competitor’s current prices. · Constraints: product constraints, processing constraints, marketing constraints, financial constraints. · General target market. · Sensory Evaluation for avocado coconut yogurt (Test method, questionnaire design, presentation of samples, type of panel, analysis of data) · Plant layout. · Legal requirement for yogurt as per Australian rules. · References (APA 6th edition) Task breakdown: · Avocado coconut yogurt (150 g) per pack · Production of avocado yogurt with using coconut milk. (Main raw materials, processing method and what types of equipment used during processing) · Flow diagram of avocado yogurt with coconut milk. (stabilizer, antioxidant, · Mass balance of avocado yogurt (by using coconut milk) · Packaging of yogurt: packaging material and characteristic of packaging material. · Labelling & design the label (nutrition table on label) · Comparison of competitor’s current prices. · Constraints: product constraints, processing constraints, marketing constraints, financial constraints. · General target market. · One Sensory Evaluation method for avocado coconut yogurt (Test method, questionnaire design, presentation of samples, type of panel, analysis of data) · Industry Plant layout. · Legal requirement for yogurt as per Australian rules. · References (APA 6th edition) 1. Product Development Portfolio Your team will develop and submit a product development portfolio that includes the following: • Product concept • Marketing report • Physical packaging design and label 1.1 Product Concept The product concept includes an outline of who you are as a company, the aim of your product development project; and identifies and defines the product concept your team proposes- its attributes and benefits, and considers the target market population and market competition. • Form to use: Product concept template 1.2 Marketing report Includes definition of the target market and rationale for your product concept to meet identified market needs; an analysis of the market place; and consideration of constraints including legal, cultural and ethical constraints for the product will be discussed. • Form to use: Marketing report template This document is a summary of your research activities and findings from the initial product development stages, and is not a scientific report. The CEO will use the Product Development Portfolio to assess the feasibility of the proposed product as a possible product to be developed in your company. 1.3 Physical packaging design & label A suitable physical packaging design needs to be created for your proposed food product. The packaging should be innovative, creative, appropriate for the food product; and show demonstrated compliance with Australian labelling legislation. • A physical product packaging prototype ideally needs to be shown during your team’s Product presentation. • The completed physical packaging needs to be submitted for marking, as part of your Product Development Portfolio; after your team has given their Product presentation. · Definition of the target market and rationale for product development to meet identified market needs/ desires · Analysis of the market place: including definition of the market in which the product will be sold and identification of direct and indirect competitors · Constraints: including any that may exist in the production and/ or marketing of the product · How will the consumer use your product? · How will consumers perceive your product: identification of product attributes and benefits About Sensory Method: What do you want to know? • What is your objective? • What information do you want to know about your product? (Preference, acceptance, overall difference, attribute difference...) Test method • Using your objective – the sensory information you wish to know about your product; • What is the appropriate test method to use? (i.e. paired comparison, triangle test ...) • How does this test method work? Number of samples, type of questions asked, type of panel used... Questionnaire design • Is your questionnaire design appropriate for the test you are going to be conducting? • It should fit on one page, unless multiple tests being performed, a separate page for each • Questionnaires should be clear, give instructions to panellists, use plain language appropriate to the testing situation, be specific, do not use bias or leading questions, take care when writing instructions and questions, Examples... Presentation of samples • Consider the preparation: how to standardise size, appearance etc. how much to serve? how much time will it take to prepare the samples? how far in advance can you prepare the samples? are there enough samples? do you need any special equipment to prepare? • Consider the presentation of samples: how will the samples be presented to panellists - order? are utensils, serviettes needed? .... are water, palette cleansers required? ... Type of panel • This is related to the test method chosen. • Also may be influenced by your product’s target market if using a consumer panel. • How many panellists are required? • Are there are criteria panellist need to meet before participating? • Is a screening form required? Analysis of data • Is based on the type of data collected, which is dependent on the test method used • Your group will be serving 5 to 7 people on the day, but allow for any mishaps. • Consult sensory textbooks in the library for additional information on the test types. Task breakdown: · Avocado coconut yogurt (150 g) per pack · Production of avocado yogurt with using coconut milk. (Main raw materials, processing method and what types of equipment used during processing) · Flow diagram of avocado yogurt with coconut milk. (stabilizer, antioxidant, · Mass balance of avocado yogurt (by using coconut milk) · Packaging of yogurt: packaging material and characteristic of packaging material. · Labelling & design the label (nutrition table on label) · Comparison of competitor’s current prices. · Constraints: product constraints, processing constraints, marketing constraints, financial constraints. · General target market. · One Sensory Evaluation method for avocado coconut yogurt (Test method, questionnaire design, presentation of samples, type of panel, analysis of data) · Industry Plant layout. · Legal requirement for yogurt as per Australian rules. · References (APA 6th edition) 1. Product Development Portfolio Your team will develop and submit a product development portfolio that includes the following: • Product concept • Marketing report • Physical packaging design and label 1.1 Product Concept The product concept includes an outline of who you are as a company, the aim of your product development project; and identifies and defines the product concept your team proposes- its attributes and benefits, and considers the target market population and market competition. • Form to use: Product concept template 1.2 Marketing report Includes definition of the target market and rationale for your product concept to meet identified market needs; an analysis of the market place; and consideration of constraints including legal, cultural and ethical constraints for the product will be discussed. • Form to use: Marketing report template This document is a summary of your research activities and findings from the initial product development stages, and is not a scientific report. The CEO will use the Product Development Portfolio to assess the feasibility of the proposed product as a possible product to be developed in your company. 1.3 Physical packaging design & label A suitable physical packaging design needs to be created for your proposed food product. The packaging should be innovative, creative, appropriate for the food product; and show demonstrated compliance with Australian labelling legislation. • A physical product packaging prototype ideally needs to be shown during your team’s Product presentation. • The completed physical packaging needs to be submitted for marking, as part of your Product Development Portfolio; after your team has given their Product presentation. · Definition of the target market and rationale for product development to meet identified market needs/ desires · Analysis of the market place: including definition of the market in which the product will be sold and identification of direct and indirect competitors · Constraints: including any that may exist in the production and/ or marketing of the product · How will the consumer use your product? · How will consumers perceive your product: identification of product attributes and benefits About Sensory Method: What do you want to know? • What is your objective? • What information do you want to know about your product? (Preference, acceptance, overall difference, attribute difference...) Test method • Using your objective – the sensory information you wish to know about your product; • What is the appropriate test method to use? (i.e. paired comparison, triangle test ...) • How does this test method work? Number of samples, type of questions asked, type of panel used... Questionnaire design • Is your questionnaire design appropriate for the test you are going to be conducting? • It should fit on one page, unless multiple tests being performed, a separate page for each • Questionnaires should be clear, give instructions to panellists, use plain language appropriate to the testing situation, be specific, do not use bias or leading questions, take care when writing instructions and questions, Examples... Presentation of samples • Consider the preparation: how to standardise size, appearance etc. how much to serve? how much time will it take to prepare the samples? how far in advance can you prepare the samples? are there enough samples? do you need any special equipment to prepare? • Consider the presentation of samples: how will the samples be presented to panellists - order? are utensils, serviettes needed? .... are water, palette cleansers required? ... Type of panel • This is related to the test method chosen. • Also may be influenced by your product’s target market if using a consumer panel. • How many panellists are required? • Are there are criteria panellist need to meet before participating? • Is a screening form required? Analysis of data • Is based on the type of data collected, which is dependent on the test method used • Your group will be serving 5 to 7 people on the day, but allow for any mishaps. • Consult sensory textbooks in the library for additional information on the test types.