All lessons thru 10/12/21
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| What age range is Gen Z | 7-22
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| What age range are Millenials | 23-38
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| What age range are Boomers | 55-73
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| What age range is Gen X | 39-54
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| What age range is the Silent Generation | 74-91
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| What is a type 1 error | Reject null hypothesis
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| What is a type 2 error | Fail to reject null hypothesis
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| Where is a protocept developed | In lab
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| Where is a prototype developed | At pilot plant
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| What are 3 factors affecting concept execution | Target Consumer , Flavor/Texture , Brand , Behavior , Packaging
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| What are the 6 reasons for reformulation | Raw material unavailable , challenge in market , improved stability , enhanced functionality , refined texture , value added product (highly desireable)
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| 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
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| 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
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| What is the 2nd step of the product development? | Research an Development
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| What is the 1st step of product development? | Ideation and screening
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| What is the 3rd step of product development? | Marketing strategy / evaluations / testing
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| What are the steps to the product development process | 1. Ideation and screening
2. R&D
3. Marketing strategy/ evaluations/ testing
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| What is a multiple function ingredient | 1 ingredient does multiple things to keep product stable and clean , could provide different functions at different steps
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| 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
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| Which is technically feasible? | Prototype
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| 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
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| What is the break-even point | costs vs. volume of sales that is required to make a profit
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| 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)
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| What is a cross-functional team | A team including multiple specialists with varying talents coming together to make one product
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| When should evaluation occur | After each stage
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| 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
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| Define protocept | Product developed in the lab to meet promises of product concept
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| Define prototype | Technically feasible , outcome of a protocept that is done in a pilot plant
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| What is included in a product assessment | Evaluation of quality attributes , safety assessment , shelf-life , regulation compliance , determination of acceptable variance
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| Define formula | recipe , prescription
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| Define least - cost functionality | Better able to optimize their operating margins by increasing revenues and reducing costs
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| What's the best way to approach planning the development process | Using a carefully planned experimental design
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| What is the role of eggs in a baked product | Emulsify , aerate , gelling , texture , coating , moisture , color , fat content , binder , structure
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| 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
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| 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)
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| Describe the phases in consumer product development | company objectives + consumer needs > ideas > feasibility studies + consumer research + financial review > development + production + consumer trends + test market
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| Describe the gates of the stage-gating process | 1. Establish product
2. Commit major resources
3. Approval for launch
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| What is the 1st gate of the stage-gate process | Establish product , ideas , concept development
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| What is the 2nd stage of the stage-gate process | Commit major resources , determine feasibility
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| What is the 3rd gate of the stage-gate process | Protocept and prototype , approval for launch
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| Who is the best judge of attributes such as flavor, texture, color | The consumer
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| 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
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| 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
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| 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
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| 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
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| 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
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| What are the 7 P's of marketing | 1. Product
2. Pricing
3. Place
4. Promos
5. People
6. Process
7. Physical Evidence
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| How are carotenoids affected by oxygen | 1. Get oxidized and lose color
2. Loses nutritional value
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| Where do new products fail | Any time
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| Why do new products fail | People
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| 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)
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| Define shelf-life | *the amount of time*
that a food is
*considered acceptable*
for consumption when
*stored at the appropriate storage conditions*
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| What are the 3 points of shelf-life | Quality , safety , nutritional value
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| What does shelf-life measure over a specified time interval | Chemical, microbiological, and physical changes
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| What are the 3 methods of shelf-life testing | 1. Static tests
2. Accelerated tests
3. Use/abuse tests
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| What is a static test | Real-time shelf-life
Product is stored under given set of environmental condition for entirety of shelf-life
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| What are accelerated tests | Put product under a range of environmental variables (usually temperature)
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| What is use/abuse testing | Cycle product through environmental variables (freeze-thaw)
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| What is a con of use/abuse testing | Time consuming and tedious
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| What is Q10 value | Shelf-life at temperature T / Shelf life at T + 10 degrees
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| What is a good candidate for accelerated shelf life | Shelf stable, frozen products with shelf life of 6 months
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