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

Promotion of new products

Did you know.....

In May, 1886, Coca Cola was invented by Doctor John Pemberton a pharmacist from Atlanta, Georgia. John Pemberton concocted the Coca Cola formula in a three legged brass kettle in his backyard. The name was a suggestion given by John Pemberton's bookkeeper Frank Robinson.

Birth of Coca Cola

Being a bookkeeper, Frank Robinson also had excellent penmanship. It was he who first scripted "Coca Cola" into the flowing letters which has become the famous logo of today.

The soft drink was first sold to the public at the soda fountain in Jacob's Pharmacy in Atlanta on May 8, 1886.

About nine servings of the soft drink were sold each day. Sales for that first year added up to a total of about $50. The funny thing was that it cost John Pemberton over $70 in expanses, so the first year of sales were a loss.

Until 1905, the soft drink, marketed as a tonic, contained extracts of cocaine as well as the caffeine-rich kola nut.  

....now watch this

http://www.coca-colacompany.com/videos/animated-history-of-coca-cola


The Product Launch!

Get a famous person to promote it....

Use bright colours....

Have it on the centre shelf in the aisle......

Pick the right stores in which to sell....


What is your strategy?

Come up with a catchy slogan or jingle to promote your product.

Make a 30 second video promoting your product.

Steps in Product Development

P (e) R (e) O (e) D (e) U (e) C (e) E

Design - may be prompted by the manufacturer's need to

• cut costs
• respond to a change in the market
• a competitor being really successful
• consumer need not being met
• environmental concerns

A team of people work on setting up a brief and working through the steps to develop a new product.

Each step is evaluated.

P - define the problem/opportunity/need and create a brief

R - research to clarify needs/wants/target market

O - come up with original ideas

D - design some ideas/products that suit the brief and budget - develop a prototype

U - check to see if it works - is it useful

C - create the prototype product and packaging and do testing

E - evaluate the product and the market - sensory testing

The textbook puts this process in slightly different terms

Use either PRODUCE of the headings in the text to come up with a plan for your biscuit/cake mix.

Impact of past and present food product innovations on society

SEEN

Social/cultural impact

1900-1950 - innovations in labour saving devices (refrigerator, electric mixer, supermarkets) meant saving time, saving money, greater choice

2000 + - products develop to match our lives. More money but less time, tailored packaging.  Chicken Tonight was the first to offer a meal solution in a jar.
Market research showed arborio rice sales rose, so they developed a risotto sauce product.
20 years ago it was hard to find arborio rice.
40 years ago there were 2 types of rice readily  available - long grain, short grain.

Economic impact

Australians seem to be willing to try new products. More money and less time means a search for quick and easy lunches for children, prepackaged snacks, easy dinners and entertaining.

Environmental impact

                           problem

Sustainability (land degradation, salinity, deforestation)    
Waste  (land fill, cost, recycling)

                        possible answers

organic farming, vegetarian options, GM foods, .............., ............

Nutritional impact

diet impacts morbidity and mortality

Government health organisations have recommended ways to reduce this impact.
Diet contributes to

• heart disease
• stomach cancer
• bowel cancer
• stroke
• diabetes
• obesity

Many food products now have labels on them to help consumers make informed choices.

Can you recognise these symbols and signs? Collect your own to put into your book.