| 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 |
