Stages of FPD
Explain the food product development stage: Concept generation
- This is the thinking stage where market research is done so they can fill a gap in the market
- Ideas for altering/improving existing products are thought up so improvements can be made.
Name a function of egg
Coagulation, aeration, binding, emulsification
Name a function of flour
Coagulation, fermentation, dextrinisation, gelatinisation
If your food product is greasy what might be wrong?
- too much fat
- not enough flour
What is one benefit to sensory testing your food product?
- get to hear your target market's opinion
- allows you to know what is good/bad and make necessary changes
- get feedback
Explain the food product development stage: Product testing
- the product is tested by a tasting panel/various ages/target market so opinion can be obtained
- sensory testing allows for refining/improvements/modifications of the recipe as a result of feedback from testers/consumer opinions.
Name a function of sugar
Caramelisation, crystallisation, aeration, flavour
Name a function of liquid
Fermentation, aeration, gelatinisation, binding
If your food product lacks flavour, what may be wrong?
- not enough salt/sugar/flavourings/herbs/spices
What are different ways a company could promote a product?
- tv adverts
- online adverts
- leaflets
- billboards
Explain the food product development stage: Prototype production
- a sample of the product is made so they can identify strengths and potential weaknesses
- a sample is measured against the specification so they can identify if changes need to be made
- create a sample product to see what the outcome would look like before mass production of a finalised product.
What is aeration in an sugar?
When sugar is whisked in eggs or fats, tiny air bubbles are trapped causing the mixture to be light and fluffy and more volume
Name a function of fat
Shortening, glazing, aeration, flavour
If your food product is pale, what might be wrong?
- not cooked long enough
- cooked at too low of a temperature
- not enough sugar
What is a benefit to advertising your product?
- gets your product out there so people are more likely to buy it
- allows people to see it outwith your target market so more people might seek out product
Explain the food product development stage: Product launch
- the product is now on sale and sales will be monitored closely so ensuring they do not drop
- range of promotional activities used to promote new product to maximise sales
- food exhibitions/store launch/press release may be used to launch the new product so that more people will see the product.
What is coagulation?
When heat is applied to egg, the proteins thicken so the egg turns from a liquid to a solid/semi solid
What is dextrinisation?
When dry heat is applied to starch, this causes the starch to change to dextrin, turning golden brown
If a product didn't rise, what could be wrong?
- Not whisked egg/fat/sugar long enough/too much
- Oven too hot/too cold
- Weigh and measured wrong
- Opened oven too soon
Why would you carry out market research for your brand new product?
- to identify if there is a gap in the market for the new pastry products
- to identify market trends for the existing products
- to help establish the price of the new pastry product
Explain the food product development stage: Marketing plan
- the marketing team meet to decide about the pricing/where the product will be sold so maximising sales
- an advertising/marketing plan is created to launch the product so the target group will see the product
- the marketing team meet to decide about the promotional offers for the new product to increase sales.
What does egg do in salad dressing and mayonnaise?
Egg yolk in the egg is an emulsifier and helps an oil and water from separating
What role does liquid have in fermentation in bread making?
- yeast in bread needs moisture and warmth, warm liquid provides this and allows the yeast to produce Co2/alcohol
What would happen if you increased fat in a pastry?
- fats have a shortening effect therefore increasing the proportion in pastry may lead to a more crumbly/easily broken texture
- fats add flavour and colour to pastry and so increasing the proportion may lead to a richer flavour/darker colour
- increasing fat content of pastry may lead to greasier texture therefore making it unpleasant to eat.
What points need to be considered to ensure your sensory testing is reliable?
- set up a quiet well-lit area so that the tasters can concentrate/see the food to be tasted to ensure reliable results
- provide individual booths/do not allow testers to talk to each other as this could influence the results and make the results
unreliable
- serve the food in identical, plain containers so that the tasters are not influenced by the serving dishes which could affect the validity of the results
- label/code the samples randomly so that tasters are not influenced in any way if asked to rank samples
- provide tasters with water so that they can cleanse their palate in-between tastings to avoid inaccurate results.