Cakes for Special Occasions

Fibre

Fibre is found in the indigestible ( usually outside) parts of cereals, fruits and vegetables.
Better found in food than in supplements.

Prevents
C
C
C

D
D

O
H
I

( constipation, coronary heart disease, colon cancer, diabetes, diverticulitis, obesity, hemorrhoids, irritable bowel disease)


There are 3 types

Soluble,
Insoluble
Resistant starch

Soluble - pectins and gums ( fruits, vegies, oats, seed husks, lentils, peas)
Insoluble - cellulose, hemicellulose a, ligning ( bran, skins, whole grain foods)
Resistant starch - plant foods ( bananas, chick peas, lentils, breads)

Makes you regular

Groups that may experience food inequality  10

Rural and Isolated

city v country basket of food comparison
local products

Low Income Earners

priority of spending

Women and Children

work load, vulnerability, climate and disasters

People with a Disability

dependent, limited funds, mobility, institutionalised

Aged

dependent, limited funds, mobility, health, institutionalised, isolated

Indigenous Australians

destruction of traditional lifestyle, social and financial disadvantage, western diet and disease

Chronically Ill

illness, allergies = less choice

People with Dementia

meals on wheels

Alcohol and Drug Abusers

alcohol poisons the brain and interferes with vitamin absorption, different priorities, drugs affect health

Homeless People

less money, no cooking facilities, limited access to food, eg.......

Fare's Fair

The Reasons for Food Inequity  AAMS

Access to continuous safe water 
        .
      (consider water borne diseases, pollution...) for drinking, crops, animals

Availability of safe, nutritious food

• enough for everyone
• access (age, money, transport...)
• utilisation (nutritious, stored properly, processed well) plus water for drinking
• assets (storing up and growing for lean times)

Meeting Food Needs

GDP

wealth of citizens (skills, education, health, transport)

reliant on water

Selection of Food

education = work

work at a young age = illiteracy

illiteracy can lead to poor nutrition choices  eg

Role of market research in product development

Identify needs (problem, need, opportunity)
 - find the target market

Economic viability
 - will the product make a profit
 - will the product survive in the market

Consumer Feedback
- surveys
- ask at shopping centres
- consumer feedback
- sensory tests (samples, formal testing)


Promotion of new products

Marketing Mix

• product (ingredientsm processing, packaging, brand name)
• price
• promotion (adavertising, sales, sponsorship..)
• distribution

promotional techniques - competitions, advertising, celebrity endorsements, displays, shelf position

Emerging technologies and new food products

New developments are evident in

• farming and cropping methods (egGM foods)
• food packaging (eg cryovac)
• distribution (eg computerised ordering)
• flavours and additives (eg.........)
• more food outlets (eg Aldi, internet shopping)

Product testing and evaluation

Revision

Reasons for developing new food products
(bored with the old, consumer demand, changes in the law)

• market concerns (health & nutrition - low salt, fat...)
• technological developments (microwaves, coffee machines...)
• increasing company success (innovative products, line enhancemants, copy cat)
• consumer demand (packaging, serving sizes, tamper evident devices)
• special applications (camping, ration packs, space foods, airline meals, medical)
• market changes (aging, household sizes, multicultural)

Impact of pasat and present food product innovations on society. SEEN

• socio-cultural (fridges, preparation, ready made sauces, ...)
• economic (more income/less time, prepackaged....)
• environmental (packaging, sustainability, vegetarian...)
• nutritional ( morbidity/mortality, heart didease, stomach cancer, bowel cancer, stroke, diabetes, obesity)

Steps in product development
PRODUCE

(Ice cream video)

testing/evaluation

You will be assigned a number to taste test a product.
Come up with a checklist of criteria that will help you evaluate the product.

suggestions to get you started....
do you like it?
is it different?
taste
texture
aroma
appearance
noise (crunchy, fizzy...)
cost