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PD Midterm
All lessons thru 10/12/21
| Question | Answer |
|---|---|
| What age range is Gen Z | 7-22 |
| What age range are Millenials | 23-38 |
| What age range are Boomers | 55-73 |
| What age range is Gen X | 39-54 |
| What age range is the Silent Generation | 74-91 |
| What is a type 1 error | Reject null hypothesis |
| What is a type 2 error | Fail to reject null hypothesis |
| Where is a protocept developed | In lab |
| Where is a prototype developed | At pilot plant |
| What are 3 factors affecting concept execution | Target Consumer , Flavor/Texture , Brand , Behavior , Packaging |
| What are the 6 reasons for reformulation | Raw material unavailable , challenge in market , improved stability , enhanced functionality , refined texture , value added product (highly desireable) |
| What are 3 categories of new products with regard to degree of newness | 1. product in market but not by company 2. product introduced to new market 3. Brand |
| Fuller's 6 categories of new products | 1. line extension 2. "Me too" 3. repositioned existing product 4. reformulation of existing product 5. new packaging 6. Innovative product |
| What is the 2nd step of the product development? | Research an Development |
| What is the 1st step of product development? | Ideation and screening |
| What is the 3rd step of product development? | Marketing strategy / evaluations / testing |
| What are the steps to the product development process | 1. Ideation and screening 2. R&D 3. Marketing strategy/ evaluations/ testing |
| What is a multiple function ingredient | 1 ingredient does multiple things to keep product stable and clean , could provide different functions at different steps |
| Why is there an increased focus on new food product development? (4) | 1. changes in retail environment 2. intense competition 3. shorter product life cycles 4. science and technology |
| Which is technically feasible? | Prototype |
| What is the difference between and idea and a concept | an idea is an articulation of a product while a concept is a solution (technology pathway) for solving the potential problem |
| What is the break-even point | costs vs. volume of sales that is required to make a profit |
| What is the difference between a gap in the market and a gap in product space | a market gap is in the industry as a whole (ex. Walmart) while a product space gap is in a specific product (Elderberry juices) |
| What is a cross-functional team | A team including multiple specialists with varying talents coming together to make one product |
| When should evaluation occur | After each stage |
| What are the stages of new product development (7) | 1. Market opportunity 2. idea 3. concept 4. protocept/prototype 5. R&D 6. market test 7. Launch |
| Define protocept | Product developed in the lab to meet promises of product concept |
| Define prototype | Technically feasible , outcome of a protocept that is done in a pilot plant |
| What is included in a product assessment | Evaluation of quality attributes , safety assessment , shelf-life , regulation compliance , determination of acceptable variance |
| Define formula | recipe , prescription |
| Define least - cost functionality | Better able to optimize their operating margins by increasing revenues and reducing costs |
| What's the best way to approach planning the development process | Using a carefully planned experimental design |
| What is the role of eggs in a baked product | Emulsify , aerate , gelling , texture , coating , moisture , color , fat content , binder , structure |
| Draw out strategic management in relation to product development execution | 1. good management + good execution = success 2. poor management + good execution = hit or miss 3. poor management + poor execution = fail 4. good management + poor execution = fail |
| How does product development add value (4) +1 if you can give examples | 1. growth (line extensions, new products) 2. productivity (reduce costs) 3. quality improvement (leverageble competitive advantages) 4. brand maintenance (conformance, regulatory, environmental, specifications) |
| Describe the phases in consumer product development | company objectives + consumer needs > ideas > feasibility studies + consumer research + financial review > development + production + consumer trends + test market |
| Describe the gates of the stage-gating process | 1. Establish product 2. Commit major resources 3. Approval for launch |
| What is the 1st gate of the stage-gate process | Establish product , ideas , concept development |
| What is the 2nd stage of the stage-gate process | Commit major resources , determine feasibility |
| What is the 3rd gate of the stage-gate process | Protocept and prototype , approval for launch |
| Who is the best judge of attributes such as flavor, texture, color | The consumer |
| What are the steps to conduct a focus group (6) | 1. select a moderator 2. develop a screener 3. determine makeup of a group 4. recruit participants 5. write discussion guide 6. schedule facility |
| Draw out matrix that helps classify projects | x-axis : market growth (value of given success) y-axis: market share (probability of success) Low share + low growth = drains low share + high growth = dilutions high share + high growth = drives high share + low growth = distractions |
| What are the 2 tools to help a team keep focused on the consumer | 1. Consumer-centric marketing framework 2. Method to develop consumer profiles |
| Describe the consumer-centric marketing framework (4 steps) | 1. Why wouldnt consumers buy the food 2. Why would consumers buy the food 3. Who is my ideal consumer 4. What is the marketing mix for the new food product |
| What are the 4 P's of marketing | 1. Product characteristics, innovations 2. Pricing 3. Promotions 4. Place : where product is sols, what type of store, what will it be used for |
| What are the 7 P's of marketing | 1. Product 2. Pricing 3. Place 4. Promos 5. People 6. Process 7. Physical Evidence |
| How are carotenoids affected by oxygen | 1. Get oxidized and lose color 2. Loses nutritional value |
| Where do new products fail | Any time |
| Why do new products fail | People |
| What are technical reasons products fail | physical effects (thermal, mechanical) chemical and enzymatic reactions (interactions among ingredients) Microbiological activity (spoilage) Sensory Problems (taste, odor, texture, color) Packaging System Problems (physical and barrier problems) |
| Define shelf-life | *the amount of time* that a food is *considered acceptable* for consumption when *stored at the appropriate storage conditions* |
| What are the 3 points of shelf-life | Quality , safety , nutritional value |
| What does shelf-life measure over a specified time interval | Chemical, microbiological, and physical changes |
| What are the 3 methods of shelf-life testing | 1. Static tests 2. Accelerated tests 3. Use/abuse tests |
| What is a static test | Real-time shelf-life Product is stored under given set of environmental condition for entirety of shelf-life |
| What are accelerated tests | Put product under a range of environmental variables (usually temperature) |
| What is use/abuse testing | Cycle product through environmental variables (freeze-thaw) |
| What is a con of use/abuse testing | Time consuming and tedious |
| What is Q10 value | Shelf-life at temperature T / Shelf life at T + 10 degrees |
| What is a good candidate for accelerated shelf life | Shelf stable, frozen products with shelf life of 6 months |
Created by:
chynnagross
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