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FCS 302 SPRING 2012 Cathy Lam Cindy Salazar Yelena Tkachenko

FRUIT AND VEGGIE MUFFINS. FCS 302 SPRING 2012 Cathy Lam Cindy Salazar Yelena Tkachenko. Introduction. Product Description Our seasonal Fruit-and-Veggie Muffins offer a variety of fruits and vegetables and is a nutritious and delicious breakfast for those on the go.

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FCS 302 SPRING 2012 Cathy Lam Cindy Salazar Yelena Tkachenko

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  1. FRUIT AND VEGGIE MUFFINS FCS 302 SPRING 2012 Cathy Lam Cindy Salazar Yelena Tkachenko

  2. Introduction • Product Description • Our seasonal Fruit-and-Veggie Muffins offer a variety of fruits and vegetables and is a nutritious and delicious breakfast for those on the go. • Background Information • According to the Centers for Disease Control and Prevention • 38.2% of adults ate two or more fruits a day • 27.4% of adults ate three or more vegetables • 14% of adults consumed two or more fruits and three or more vegetables • People do not consume enough fiber • Fiber helps with • Normal Bowels • Weight Management • State Indicator Report on Fruits and Vegetables, 2009. (n.d.). Fruits and Veggies Matter. Retrieved April 12, 2012, from http://www.fruitsandveggiesmatter.gov/downloads/StateIndicatorReport2009.pdf • Wardlaw, G. M., & Smith, A. M. (2011). The Human Body: Nutrition Perspectives. InContemporary Nutrition. (8th ed.). (p. 115). New York, United States: The McGraw-Hill Companies, Inc.

  3. Ingredients • We tried to use whole or less processed ingredients • Ingredients to note • Fruits: apples, pears, dried blueberries and dried cranberries • Vegetables: spinach and carrots • Nuts: almonds and walnuts • Whole Wheat Flour • Honey • Flaxseed • Whole Milk Functional Foods List [Internet]. [Updated 2012]. Sacramento (CA): Dairy Council of California; [cited 2012 April 16]. Available from: http://www.mealsmatter.org/EatingForHealth/FunctionalFoods/

  4. Product Development • Concept Development • Healthy • On the go consumer • Formulation • Started with original recipe and each of tweaked the ingredients • Every 2 weeks we changed an ingredient or technique • Trials and Experimental Errors • Old-Fashioned Oatmeal to Instant oatmeal • Soy Milk to Whole Milk • Honey • Mixing to Folding Technique • Finalization • Size: Regular with dome shape top • Texture: moist and fruit-cake like • Color: Brown with added color from fruit and veggie • Aroma: cinnamon and fruity • Taste: fruity and nutty

  5. Nutritional Analysis Nutrient Content Claims (per serving): Good source of Fiber 2.5 g to 4.9 g of fiber Low-Cholesterol 20 mg or less and 2 g or less of saturated fat • Appendix A: Definition of Nutrient Content Claims [Internet]. [Updated 2011]. Silver Spring (MD): U.S. Food and Drug Administration; [cited 2012 April 13]. Available from: http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/FoodLabelingGuide/ucm064911.htm • Hands, E.S. and Associates (1984). The Food Processor [Computer Software]. Salem, OR: ESHA Research. Retrieved March 29, 2012. Available from: http://www.esha.com/foodprosql • Nutrient Content Claim and Percentage [Internet]. [Updated 2012]. Alexandria (VA): American Diabetes Association; [cited 2012 April 13]. Available from: http://www.diabetes.org/food-and-fitness/food/what-can-i-eat/nutrient-content-claim-and-percentage.html

  6. Sensory Evaluation Experiment • Hedonic Testing: The aim was to determine fruit quality, consumer acceptance and probable success in quick and easy access to evaluation of potential market (how well our product are likely to be accepted by projected consumers, based on individual’s senses of sight, smell, taste, touch and hearing; with additional insights on reasons why). • Questionnaire: focused on basic information (age, gender, major), likes/dislikes of the product, preferred mealtime, recommendations and participants comments. • Testing: Presentation and testing (whole muffin as display object, a plate with half muffin for tasting, a cup of water and paper questionnaire with pencil. Demographics: students and staff at CSUN, their friends and relatives, with ages varied from 18 to 55, both male/female.

  7. Results of the taste test Gender: • Male: 21 %, • Female: 79% Age: • 18-25: 77%; • 26-35: 13% • 36-45: 8% • 46-55: 2% Major: • Food Science: 5% • Nutrition: 35% • Both Options: 17% • Other: 43% Mealtime: • Breakfast: 55% • Snack: 38% • Dessert: 6% • Other: 1% Purchase/ Recommend: • Yes: 62% • Maybe: 26% • No: 11%

  8. Hedonic Test • Appearance: Like Moderately 34%, Dislike Moderately 15% • Texture: Like Moderately 51%, Dislike Moderately 6% • Taste: Like Very Much 36%, Dislike Moderately 9% • Sweetness: Like Moderately and Like Very Much 34%, Dislike Moderately 8% • Overall Satisfaction: Like Moderately 34%, Dislike Moderately 2%

  9. Statistics Table 1. Hedonic Test Statistical Results (Senses) • Mean, median, and mode are three kinds of "averages". • The "mean" is the "average" you're used to(add up all the numbers and then divide by the number of numbers) • The "median" is the "middle" value in the list of numbers in numerical order. • The "mode" is the value that occurs most often. If no number is repeated, then there is no mode for the list. • The "range" is the difference (spread) between the largest and smallest values. Small = the data is bunched together, Large = the data is spread apart. Triola,M. 2010. Introduction to Statistics. Essentials of Statistics. 1st Edition. Pearson Education. P.14-24. Table 2. Hedonic Test Statistical Results (Likes/Dislikes)

  10. Package Design • Colors were chosen according to color of the ingredients used in the muffin. Text “Fruit and Veggie Muffin” was written in green color to reinforce the veggie contents of the muffin. • Promotional information “Low Cholesterol” and “Good Source of Fiber” is according to Food and Drug Administration (FDA) Labeling sources. • Information about ingredients and allergies were added according to labeling laws. • The back of the packaging contains nutrition facts, according to FDA labeling laws. Incredibly nutritious, Profoundly delicious! Low Cholesterol, Good source of fiber! ~ Made with apples, pears, spinach, carrots, cranberries, blueberries *Contains wheat, eggs, milk,nuts. CCY Muffins Santa Monica, CA 90401 100 % Satisfaction Guaranteed

  11. Conclusion and Recommendations • Conclusion: Complete process of new product development takes a lot of time and effort in order to be a success. Fruit and Veggie Muffins final product took multiple tries of changing recipe, nutrition labeling and sensory evaluation to be considered satisfactory. • Goals were met: Our product’s target audience prefers to have our muffins as breakfast. Pricing turned out to be beneficial (our cost is $1.15 per muffin, and our sell price is $2.49). • Challenges: Since all group members have jobs and attend classes fulltime, the most big challenge that we faced was the time and the place to meet. • Recommendations: thorough research; plenty of time to work on it; get an office where business partners can meet; keep an eye out for competitors and work on improvements; be open to innovations and set a due date for each step.

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