...UNIT 30: NEW PRODUCT DEVELOPMENT IN FOOD Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Be able to develop a new or modify an existing food or beverage product Design: concept research; small-scale development; corporate development programmes; costing; specification manual; presentation methods; food stabilisers; food enhancers; trend analysis; consumer reactions; timescales for development; risk assessment Legislation: concerns eg food labelling, additives, food safety, risk analysis [HACCP] Influences: types eg food fashions, globalisation, ethnic cookery influences, vegetarian and healthy eating concepts https://www.blogger.com/blogger.g?blogID=5649485182751853952#editor/target=post;postID=821891962334217847 LO2 Understand issues of large-scale food production Production: project design and management; product quality and saleability Packaging: role of packaging in demand and acceptance; technological developments; materials; environmental issues; distribution channels Equipment: appliances and their versatility; new equipment requirements; staff training; operating procedures Technology systems: types eg testing and evaluation equipment, analysis software and hardware, temperature controls and recording, storage monitoring, stock rotation systems LO3 Be able to investigate food quality using subjective and objective tests Subjective tests: tests eg taste, colour, texture, smell, flavour, overall acceptability. Objective tests: physical; chemical;...
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...healthier food choices. People are participating in more outdoor activities, doing more gardening and trying to live an overall healthy life. For many consumers it is much easier to eat healthy when preparing their own meals; however, this isn’t always an option. There are going to be times that they do not have time to prepare a lunch for work or are on the go. Fit Burger will be the solution for this consumer’s need. Fit Burger will provide a healthy and high quality meal with fast food convenience. Strategy and Positioning It has been identified that there is not a fast food option for consumers focused on health and fitness. The existing fast food options have attempted to offer a healthy alternative to their traditional menu; however, it appears that those few items are not the primary focus of the restaurant and this is reflected in their quality. In order to meet the needs of the consumer we will be launching Fit Burger. Fit Burger is a fast food restaurant with a primary focus on health and nutrition. The food choices will still include tasty options that cater to those consumers who do not consider themselves health focused. Menu The menu of Fit Burger will include selections for gluten free, diabetic, vegetarian, low fat, and organic focused consumers. By focusing on these categories we will be able to offer options for a wide variety of consumers. For example, the options of a burger could include a lean organic beef that creates a better quality burger...
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...unable to directly affect the external factors facing it, a conglomeration of companies can exert some pressure on these factors, particularly any political factors through the intelligent use of political lobbying. Proper understanding of these factors allows the organisation to highlight areas of business opportunity when combined with proper understanding of the business’ strengths, and also potential threats to the business when combined with a proper understanding of the firm’s weaknesses (Baines et al, 2011). Thus, for effective strategic planning, analysis of the external factors is the most important step before performing an analysis of the business’ intrinsic strengths and weaknesses through a SWOT analysis. Political The fast food industry is often a target for government initiatives aimed at improving health and reducing obesity, particularly in European countries. In 2003, after the publication of a report by the Scientific Advisory Committee on Nutrition (SACN) on the link between general levels of salt intake among the UK population and heart...
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...The issue of cleaning up food production spiked in the early 20th century, when factories and other means of mass producing the food came up. Upton Sinclair wrote “The Jungle”, detailing the horrid conditions in the factories; feces were found in much of the factory’s food and the workers had no sanitation training whatsoever. The factory was just a pile of filth. This is when the FDA (Food and Drug Administration) really cracked down on its policies, like the Pure Food and Drug Act. Since then, the FDA, along with other branches of the government have heightened the standards that food is held to. Many people blame the government when it is actually the companies who are producing the food who are to be held responsible. Even though companies do not always hold high standards for their quality of food, the government makes food quality one of their biggest concerns, and holds a high standard for it. Concerns of food safety includes many things like assuring the quality of packaging and the sanitary policies of company, but by far the most focused on and possessing the potential to do the most harm, is the issue of food-borne illness. “Food borne illness remains a huge public health challenge in the United States, causing an estimated 48 million illness episodes and 3000 deaths annually (Stewart).” The government is the one that is ultimately held responsible for these deaths and episodes, even if the companies slip up and cause one of these. Bashing the government is the logical...
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...International Business School Hanze University of Applied Sciences Dutch Food Company Pursuing the Chinese Market Research paper Authors: Nicole Elze, Gediminas Gargasas, Weili Gu, Francia Solórzano Class: MIBM Group A, 2015 - 2016 Group name: SEHCH Date: 11 January 2016 Place: Groningen 0 Abstract The consumer demand for high quality healthy food in East China is increasing and is thus attractive for businesses in the food industry. This paper assessed the Chinese food market from a perspective of a Dutch food company, which is willing to export. Four aspects of international business were covered, namely the involvement in international markets, value chain, dynamic capabilities and marketing. Both perspectives, current theoretical body of knowledge and most recent market information, have been combined to provide a complete and current situation of the food market in China. In the current literature, little is found regarding the Chinese consumer behavior especially towards foreign high quality food. The paper presents the most relevant information on four aspects of international business with an additional focus on marketing and potential clients and distributors in order to lay a foundation for any food exporter willing to export to China. 1 Table of contents 1. Introduction ................................................................................................................................... 3 2. Methodology .....
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...principles were agreed as a framework: 1. The consumer should have the freedom to choose where to shop and what to buy . A thriving mix of food purchasing outlets (eg. local shops, farm shops, farmers markets and supermarkets) should be able to coexist. One route should never dominate the market to the detriment of all others. The consumer should have access to a wide variety of suppliers (smaller to larger producers) and types of food production (free range, organic to conventional). The diversity and quality of food should be maintained and increased. 2. The consumer should be able to make informed decisions on his/her food purchases. The consumer should be able to identify where the food has come from and who has produced it. The consumer should be able to recognise the value of the produce they are buying in terms of health, animal welfare standards and impact on the environment. 3. Britain should become a leading nation in terms of food culture and farmed produce. British farmers should be encouraged to add distinctiveness and additional consumer benefits to their produce. The value of the food and farming industry should be recognised both economically and culturally. In summary, the marketing strategy starts from the consumer down and not production up. 2. Executive Summary Food is big business. Food production, manufacturing and retailing is the biggest industry in the world. UK consumers spent 133...
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...confectionery, food and beverage conglomerate, with global net revenues of $35 billion in 2013, employing around 107,000 people,manufacturing and marketing delicious food and beverage products for consumers in approximately 165 countries around the world. It comprises the global snack and food brands of the former Kraft Foods including in cookies and crackers, chocolate, and gum and candy . Industry analysis According to Robert Grant Contemporary Strategy Analysis 7th edition, the median ROE, which reflects the profitability of a specific industry, illustrate the food production industry in the US has the rate of return on common stockholders’ equity at 6.5% from 1999 to 2007. Thus, its ROE sheds a light on food production’s relatively lower profitability comparing to real estate or investment banking industry. However, since the ROE is fairly tricky as high liability can also cause higher ROE, Porter’s 5 forces model is, for lack of better word, the best way to analysis the food production industry. In the following paragraphs, dissecting the suppliers, buyers, substitutes, potential entrants, and how they combining together inter-playing with the industry competitors that determines the profitability of food production industry that Mondelez is in would be devoted to business. First of all, as for potential entrants, the start up company has always been the main force in potential entrants, since the existing company in other industry seldom choose food production but...
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...service marketing mix (7 P’s) and some services marketing concepts such as customer satisfaction and service quality, service flower, conceptual maps, service blue prints, etc. Basic details about the service organization that is designed. Industry- Fast Food Category- Restaurant Name - FAST & TASTE Logo - Vision - Provide the quality food at a reasonable price Mission - To ensure the best possible experience for the customer so they leave with a positive opinion about their experience. Slogan - Your 1st Choice Location – Nugegoda town Ownership- Sole ownership Target Marketing The market can be segmented into three target populations: • Individuals: people that dine in by themselves. • Families: a group of people, either friends or a group of nuclear relatives dining together. • Take out: people that prefer to eat food in their home or at a different location than the actual restaurant. Combining several key demographic factors arrives at a profile of the primary customer as follows: • Sophisticated families who live nearby. • Young professionals who work close to the location. • Shoppers who patronize the high rent stores. Positioning FAST & TASTE will position itself as a reasonably priced, upscale restaurant for consumers who appreciate high-quality...
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...582 MAINE LAW REVIEW [Vol. 65:2 A NATIONAL “NATURAL” STANDARD FOR FOOD LABELING Nicole E. Negowetti * I. I NTRODUCTION What do Juicy Juice fruit punch, SunChips, Nature Valley granola bars, and Skinny Girl Margaritas have in common? These products are all branded with the term “natural.” From canned vegetables to cereals to soft drinks, the term “natural” has become one of the most common claims on foods, drugs, dietary supplements, and personal care products. The word “natural” on a label or in advertising brings to mind nature, and things that are pure, clean, healthy, 1 free of artificial additives, 2 and therefore safe, harmless, and beneficial to overall health. In 2011, “all-natural” was the second-most-used claim on new American food products. 3 The food industry’s marketing of such products has been extremely successful. In 2009, sales of products with a “natural” claim reached $22 billion, 4 and a recent study found that the “natural” claim is the most popular among consumers. When asked “which is the best description to read on a food label,” 31% of consumers selected “100% natural” and 25% selected “all natural ingredients.” 5 Although both the Food and Drug Administration (FDA) and U.S. Department of Agriculture (USDA) are statutorily mand ated to protect consumer interests by prohibiting false and misleading labeling, both agencies have refused to formally * Assistant Professor of Law, Valparaiso University Law School. I thank Whitney...
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...Jerry Murrell, the founder and chief executive officer of Five Guys Burgers and Fries, along with his wife and five sons, have acquired such balance and have become the fastest growing chain in the food industry, according to the research firm, Technomic (Boone & Kurtz, 2012). Just this month, the booming chain opened a new location that seats 300 people in London, and anticipates four more stores in the U.K. by 2014 (Weise, 2011). What is truly amazing is that such a large family can sustain such balance while running a business together. Perhaps it started with a simple, balanced business philosophy and consistent values. Philosophy and Values The matriarch of Five Guys Burgers and Fries, Jerry Murrell, realized that the only way to compete with the huge, established fast food chains like McDonald’s and Burger King was to concentrate all of their efforts and money on a quality product and customer service (Wiley Plus, 2012). The business plan of Five Guys Burgers and Fries was balanced and easy to stick to. “Sell a really good, juicy burger on a fresh bun. Make perfect fries. Do not cut corners,” (Wiley Plus, 2012). Murrell continues to stick with the plan by keeping it simple as he aligns his philosophy with that of JW Marriott. “Anyone can make money in the food business as long as you have a good...
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...contender for the forefront of the fast food market. The Company was founded by the Murell brothers in 1986 in Washington D.C. They created a fast food chain that quickly grew to become one of the largest revenue producing chains and franchises in the country. Five Guys was created with a very simple plan that has helped to set it apart in the fast food business. The founders adopted a philosophy that at the time was a leader on the fast food market. They created the business on the philosophy of “Sell a really good, juicy burger on a fresh bun. Make perfect French fries. Don’t cut corners” (Boone, 2012) This philosophy was extremely simple and helped to guide the future of the business. Five Guys puts extreme emphasis on providing the highest quality of food possible for the customer. The company uses grass fed 80% lean beef for their burgers. They also never freeze the meat. Everything that is prepared at the restaurant is fresh. The company spends extra money on quality ingredients such as Idaho Potatoes, and even takes the extra effort to prepare them in a way as to minimize the amount of oil the fries absorb when being made. Five guys have also followed the mentality that the customer will be the company’s best salesperson. The typical fast food chain spends 3% of revenue on advertising. Five Guys does not put anything towards advertisements. The company feels that if you treat a customer extremely well, give them a high quality product, the will leave and become a...
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...organization was to fully take care of their needs. Calveta is like a big family that every member of Calveta will help each other during working hour or even after work. They encourage their employees to improve themselves by providing training for them. When employee have skills, they might repay Calveta by identifies new opportunities, cost reduction or productivity improvement that will result in Calveta growth. It is also about the quality of the food prepared which is fresh and according to the guests tastes. The food quality provided by Calveta received high ratings from Senior Living Facilities (SLF) residents and managers. Calveta providing services with polite altitude that serve every customer like their family. This goal is differ from other larger competitors, who relied on highly regularized systems and standards to serve a large number of clients efficiently. Question 2 Does Calveta operating approach offer a sustainable competitive advantage? As we know, Calveta is one of the successful companies which provide healthy and nutritious food to the senior living facilities (SLF). They gained higher profit every year and are able to maintained good reputation until now. Although they are not the leading company in the dining services industry, but they still be an example to the competitors in order to sustain in the industry. Basically, Calveta’s operating approach does offer a...
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...Vittor Jardim Freshman Composition 10/06/2015 Dr. Jessica Martell Food for everyone or quality food for almost all of them? Paarlberg and Salatin have very different stand of view about food production. Paarlberg defends that we should expand the production way to poor countries, in the other hand Salatin defend an organic production and that way bring a healthy life for people not just feed them. In my opinion a lot of people starve nowadays and die because they do not have what to eat it does not make sense anymore. In my opinion Paarlberg is right when he defends the industrial way to produce and would help a lot to fight against the world hunger if it gets expanded. In his text Paarlberg claims that nowadays a new trend related to food is make food ecological and healthier. In his opinion people should focus on combating world hunger. The technology that is used in the actual production (produce food with less space and resources) should be exported to poor countries where hunger is a problem like in Africa. He cited a study published by Journal of Clinical Nutrition published last year that shows that is no nutritional advantages between organic and industrial food and he cited a quote of Mayo Clinic “No conclusive evidence shows that organic food is more nutritious than is conventionally grown food.”(Parllberg 145). If it is not more nutritional, it is more expensive and hard to plant organic why we should focus in organic instead expand the technology and fight...
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...Sacramento Airport, but it is a franchise, so it is not owned by the brothers. This sustainability report will focus on the Chico location and both the current and possible future sustainable practices that are practiced inside their restaurant. Burgers and Brew hours of operation are Sunday thru Wednesday 11am to midnight and Thursday thru Saturday 11am to 3am. Distinguishing themselves from restaurants with similar offerings through impressive customer service and satisfaction, Burgers and Brew caters to all by offering over 70 bottles of variety craft brews, 18 on tap, while serving nothing but high quality, healthy food with vegan options incorporated into the menu. With 15 burgers, 11 specialty entrees, soups, salads, fries, garlic fries, chili fries, curly fries ,onion rings, and desserts Burgers and Brew has set itself apart from the competition by utilizing high quality meats and vegetables to ensure satisfaction the first time, every time. With a price range from $7-$10 for...
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