Functional food and food ingredients marketing
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Functional food and food ingredients marketing Functional food and food ingredients marketing Document Transcript

  • Specialty Food Successful Marketing Training Module for StudentsPrepared by Dr.Armen Mehrabyan,Rome 2006Healthy food is more important now than ever. And knowledge of health is now being used toimprove food. That’s why functional food, that’s provides energy and nutrients necessaryconveys health benefits that extend far beyond mere survival. Food and nutrition science hasmoved from identifying and correcting nutritional deficiencies to designing foods that promoteoptimal health and reduce the risk of disease.Today is the right time for science to underlie the development and marketing of functionalfoods and food ingredients to protect and inform consumers, to ensure the safety and efficacy ofproducts, promoting accessibility and accuracy of their marketing claims.The term “functional food,” although arbitrary, is nonetheless useful to convey to consumers theunique characteristics of the food and its associated health benefits. And “Specialty Food”definition used for both purposes: for “functional” and for “delicates”. The Expert Report definesfunctional foods as foods and food components that provide a health benefit beyond basicnutrition (for the intended population) and “Delicates” as a food that provide a test beyond basicnutrition and health. In most cases Delicates and Functional food are the same.Hence, we can say that “Specialty Food” include both component and provide essential nutrientsand better test beyond quantities necessary for normal maintenance, growth, and development, aswell as provide other biologically active components that impart health benefits and desirablephysiological effects.It needs to be underline that valid distinction between food and medicine has never been easy.Recent scientific advances have further blurred the line between food and medicine, as scientistsidentify bioactive food components that can reduce the risk of chronic disease, improve qualityof life, and promote proper growth and development.Traditional definitions of and divisions between food and medicine should not restrict consumeraccess to knowledge about the benefits of functional foods. Likewise, the framework for strongregulatory oversight should not present unnecessary barriers to the development and marketingof functional foods.Specialty foods fit into a continuum that ranges from sense satisfaction, health maintenance todisease treatment and fin dining.Market Development for Specialty Food and Food ingredients is not easy, because on one handit is very difficult to ensuring the customer, developing believe and provide the trust withensuring the benefits of specialty foods and on another hand to protect and inform consumers, toensure the safety and efficacy of products, promoting accessibility and accuracy of theirmarketing claims.That’s why critical aspects in the design, development, and marketing efficacy are essential forSpecialty Food marketing. A. Beginning1. Identification of the relationship between the food ingredients active component and the health benefit.
  • The future success of specialty foods marketing relies on establishing a sound scientific basis forthe relationship between food ingredients and the claimed health benefits.2. Demonstration of efficacy and determination of the intake level necessary to achieve thedesired effect. Demonstrating the efficacy of the bioactive components is critical in building astrong scientific basis that can be used for marketing as well as for claims related to the intake ofa specialty food. It is not an easy task, because of on one hand the researchers attempt to identifythe bioactive components that result in the health benefit on another hand the stability andavailability of the active components must be demonstrated.However, it is often necessary to identify a biomarker that serves as a reliable surrogate for theunderlying biological effects.3. Demonstrate safety at efficacious levels. The assessment of safety should be based on thelong-standing principle that foods are safe. As such, the prior safe use of the component shouldplay an important role in the demonstration of safety. Substances new to food use must undergoa safety assessment, including the potential for allergy.4. Information delivery to consumers benefit. The results of above mentioned steps shouldform the basis of the messages used to inform consumers of the relationship between theconsumption of the specialty food and its intended benefits. The health claims should be accurateand not misleading and test description must be simple and clearly described.B. Key for Successful Marketing· Know what you are selling· Know who you are selling too· Know your own story· Don’t make assumptions· Be customer oriented not product oriented· Sell feature – benefits· Be a price maker not a price taker- don’t sell commodities· Diversify carefully in all directions to manage risk· Start as small as possible and learn the marketC. Identify your Product “Capacity and Value” or Market ResearchInformation from market research helps to formulate a market strategy and project profitability.Two levels of information may be obtained from market research:1.General What are some trends in lifestyles? Emphasis on family time and home cooked meals? What is the ethnic and racial make-up of population, what are its food preferences? What are the trends in food safety, health and nutrition? What are the marketing trends?
  • Growth in organics? An emphasis on freshness?2. Specific Who are the buyers? What are their ages, incomes and lifestyles? What are their wants? Size of the market, number of buyers; Number of competitors; are they successful? What are their weaknesses? What price can you expect? How much of the market can you expect to hold? What are packaging and labeling requirements? What are the barriers to market penetration for the products you have in mind?D. Identification of Market SegmentPreparing the Marketing PlanMarketing is an essential element of a small business. The marketing environment willultimately exert a strong influence on the nature of the business. The grown of crop and foodingredients will be determined less by the farmer’s personal tastes than by what the market willabsorb at a price the farmer is willing to take. A good market plan broadly aims to define the
  • consumer, the products or services they want, and the most effective promotion and advertisingstrategies for reaching those consumers. It clarifies objectives, appropriate actions, projectedincome, pricing structures, costs and potential profitability.A market plan alone does not guarantee success, but it does indicate that many of the factors thataffect the profitability and continued survival of the operation have been given consideration. Amarket plan is usually part of a larger business plan that includes production, financial, staffingand management plans.Elements of a marketing plan must include: 1. Marketing situation a summary of your present situation, what you are currently selling and how, who your customers are, what their needs are, your competition, your own strengths and weaknesses, how you are promoting your product, what the current food and marketing trends are, etc. 2. Marketing objectives a summary of your short and long term goals, product diversification, additional market segments (alternative outlets) to tap. Objectives should be realistic and measurable (you would like to increase sales by 10% within the next year). 3. Marketing strategies ways to achieve your goals, what you will produce, how you will promote and advertise the new product, the channels of sale, how you plan to beat your competition. 4. Budgets include estimated costs and return based on sales, and strategies for monitoring and curtailing costs. 5. Action plan immediate steps (e.g., look in the yellow pages for graphic artists to design logo, shortlist names of newspapers for a press release, assign person to deliver products to market, etc.) 6. Evaluation a summary of progress on marketing objectives. The frequency of evaluation depends on the plan and could be each month, every six months or annually.Objectives and strategies are a dynamic part of the planning process and change depending onthe market situation and competition.To keep an eye open for Domestic food demand as well.The research shows the larger demand for single-serve products and produce, and higher percapita food spending in one and two person households. 1. Health and nutrition is the number one point for customer. Fresh products will have the strongest competitive advantage (about 17% of the respondents had purchased one or more new fresh vegetables of food ingredient every year). 2. Shoppers are looking for taste and may be less willing to compromise this for health. So, if a product is both healthy and tasty, it is guaranteed to be a winner. 3. Natural and Wild crafted are the only two labels that have grown in importance relative to others. 4. Aging baby boomers will push new product positioning and define the market for specialty and health foods. 5. More and more consumers will recognize the connection between nutrition and health. 6. SafetyBuilding the Niche for Specialty Food Marketing
  • The Niche Market is a target group whose market responses are similar to each other, butdifferent from other groups. n order to survive in a world of mass retailers, it is absolutelyimperative to find and fill a niche that is not filled by the mass retailer.The following strategy can be used for: 1. good promotion, 2. good service, and 3. good customer relations.The following section focuses on creative marketing tips, including specialty and value addedmarketing, using examples of farmers who have built a successful direct marketing business.What makes a niche market valuable for the specialty food grower and producer? 1. accessibility of information about the group. 2. the group must be reachable through clearly identified information channels. 3. the group must be big enough and sufficiently profitable to make it worth targeting. 4. the nature of a niche market is that it tends to disappear after awhile.C. Making Product differentA very elementary way of differentiating one’s product is to take it directly to the consumer. It isrelatively easy for a direct marketer to promote a product as farm-fresh and different from theone sold at the mass retail store. Other ways to differentiate your product are by producing itearlier in the season, marketing it as low-spray or organic or wild crafted, and by adding value toit in some other way. Like garlic turned into decorative braids or wreaths, prewashed and baggedvegetables, bunched fresh herbs these are a few simple ways to add value to products.Consumer concerns with pesticides in food, freshness, nutrition, and flavor have turned theorganic food movement into a multi-million dollar industry. The changing racial and ethnic mixof the population signals an increase in the demand for exotic and unusual vegetables and meats.Not least exciting of all is that people are rediscovering the pleasure of fresh ingredients fromlocal farms a more meaningful connection to the land.The one advantage that direct marketers have over retailers is the ability to build theirrelationships with customers over time. Indeed, good marketing is about building trust andpersonal loyalty in the relationship. Good sellers know and use the customer’s name. Consumerswho feel an emotional bond to the grower are likely to remain loyal, even though the product isavailable at the grocery store at a cheaper price.Marketing gimmicks will not hold customers unless accompanied by an excellent product andsuperior service. Conventional marketing wisdom has it that 80% of sales come from 20% ofcustomer base. The grower must build a core customer base and let them know how importantthey are. Word-of-mouth advertising is the most effective and inexpensive way to attract newcustomers. Stay on top of consumer trends.The best-made product in the world will not sell if it isn’t something people want.Education of the consumer plays a big part in salesmanship. Most people, for instance, areoblivious to the environmental and health benefits of livestock raised on forage.Conveying information about the farm, how the product is raised and why it is raised the way itis, the effect of recent weather on the crops, and other farm-centered conversation is important.Not only is this good for business, it also is a small step toward the development of consumerawareness of the farm and of social and health issues. Once customers know that you areproviding healthy food, they gladly take on the responsibility to support local farmers. Help themhelp you run your business successfully and profitably.Write up your farm or company’s mission statement and display it to your customers andemployees. Let them know why you are in business and the direction you’d like to go. A simple
  • mission statement may read like this: Helping people stay healthy with fresh, locally grownfood!; Keep up with trends.Flexibility allows you to adapt your product mix to market fashion and trend. Remember, by thetime you read that crop X. is THE hot thing this year, it’s probably already too late to cash in onit. You have to be the first to capture, or better yet, create the next hot thing. Visit specialtystores and restaurants. Even if you aren’t interested in selling to them to find out what food itemsprofessionals see as the trends to watch. Food fashions get started by upscale restaurants andtrickle down to the consumer gradually. Read what your target customers are reading.Food and food trade magazines and women’s magazines, in particular, offer great information.Another source is medical research on the health benefits of various foods, as reported in thepopular press (also an excellent source of promotional information in today’s health conscioussociety).Advantage of Direct marketingOrdinarily, retail markets command the highest price per pound of product, while wholesalemarkets move more of the product than retail markets but at lower prices. Direct sales and mail-order are typically low-volume markets. Restaurants, retail stores, cafeterias, health food stores,and caterers constitute mid-volume markets, where prices are better than wholesale but on thelower end of retail. Smaller farmers/producers may find that selling to low- and mid-volumemarkets works best for them. Mid-volume markets, especially, offer the advantage of small tomedium crop production as well as medium to better prices.D. Product DevelopmentDeveloping Product means:• Brainstorm ideas• Select the best ideas to try• Decide on packaging• Consider shelf life issues• Develop prototype, using “eventual” ingredients• Taste, Adjust, Taste, Adjust…• Batch up “finished” prototype• Taste, Adjust, Taste, Adjust…• Perform shelf life tests• Consider additional adjustments, including additives & preservatives• Finalize batch recipe, specifying ingredients and process• Enter production Product Ideas• Home, family and friend recipes• Professional/industry experience• Market/niche-based ideas from reading/researchBest Ideas always successful and that’s why:• Packaging is crucial: it’s the reason consumers make the first purchase• The “Rule of 3”: launch a line, not a single product• Retain an identity, but appeal to a range of tastes in your line• Make the common, uncommon• Make the uncommon, common enough for people to try it• Get feedback from people who aren’t your friends and relatives• Consider costs and final price points
  • Packaging• Consider all the options: tub, chub, sleeve, bottle, can, bag, box, etc.!• Consider limitations of available equipment and process technology: aseptic, retort, blastfreeze, MAP, etc.!Shelf Life Concerns• Don’t overlook the potential shelf life and distribution requirements of your product.• Will it be warehoused, trucked, refrigerated, frozen, thawed (& ret hawed), or what?• Plan for the worse storage & transportation conditions you can imagine, and build your productfrom there.Product Formulation:Try to source ingredients identical to those you’ll be buying in quantity.Ask for free samples from suppliers, or make sure that grocery store items are available ininstitutional sizes.Recipe Work• Remember that taste, texture and appearance are all crucial• Keep meticulous records of everything you do• Work in small batch sizes (1-2 gallon, for example)• Taste, adjust and taste again• Record results of adjustments• Don’t reinvent the wheel: consult experts when you can’t figure it out yourselfRemember: Get Objective Feedback throughout the ProcessBatching Up• Convert volumes to weights where possible• Use straight multipliers, but UNDER season, then adjust• Be especially careful with salt and “heat” ingredients• Set up your own batch sheet, or, use batching software• Adjust for cooking times and temperatures in larger batchesSafety and Quality Assurance Considerations  Establishing parameters for heating/cooling/pH/water activity/etc.  Additives and Preservatives  Quality Assurance (consistency, storage & shelf life)  Continued analysis and adjustment  Scaling Up for Commercialization (1 gallon to 50 gallons)Ensure a Consistent Product through Testing and Analysis• Organaleptic (sesnory) verification taste, smell, look, feel, look• Verification using equipment sweetness, viscosity, acidity, heat levelReadying for Production of Commercial Product• Finalized packaging/label• Finalized ingredient source• Batch specifications• Process specifications• Costing done• License and regulatory compliant• Storage/Handling instructions
  • E. Pricing and profitabilityIf you don’t have a percentage of people walking away from you at market, you’re selling toocheap. Setting a price is one of the more challenging tasks faced by the specialty food marketer.How does one know how much a pound of tomatoes or a head of lettuce is worth? On whatinformation are these pricing decisions based?In general, prices are set by production and marketing costs at the lower end, while the upperlimit is set by what your customers are willing to pay, how much competition you have, and yourown desired profits. It pays to figure your costs and set your prices accordingly, rather than justgoing by what others are charging; steady, consistent prices encourage steady, consistentcustomers.Knowing your costs of production both fixed and variable, is the first step in pricing strategy.Keeping good records for each item that you produce allows you to assess the profitability ofeach item in your product mix. Variable costs refer to costs directly associated with that item.These include costs such as field preparation and seed that will be there, even if nothing isharvested, as well as expenses directly related to yield such as harvest and packaging costs.Fixed costs, or overhead, include costs such as loan repayments, property taxes, insurance, anddepreciation and maintenance on buildings and equipment, which will be there even if nothing isgrown. In addition, it is important to include some kind of wage or salary for yourself in yourfixed costs. Don’t forget marketing costs. It’s usually easiest to include these in overhead. Forthe small producer, the biggest marketing cost is probably his or her time spent in finding andserving customers, doing promotions, making deliveries, and so on. Other costs could includeadvertising, free samples, and fuel and vehicle upkeep. These fixed costs are allocated to eachitem you produce, perhaps by the percent of total acreage or total production that each itemaccounts for. So if 10% of your land were in corn, then 10% of your total overhead would beincluded in the costs to produce that corn, for example.Break-even analysisThe break-even point refers to the price and quantity sold that will just cover all costs, leavingzero profit. At this price and sales level, while no profits are made, you won’t be losing money.The break-even point is calculated as follows:Sales Price x Quantity Sold = RevenuesVariable Costs per unit x Quantity Sold = Contribution Margin (.contribution that the item makesto covering fixed costs.This concept is useful because it is often very difficult to decide what part of fixed costs can beassigned to a particular item. Rather than trying to figure out that your rutabaga crop accounts for5% of the cost of your tractor, you can figure out which items contribute the most and plan yourproduct mix accordingly).Fixed Costs= Zero, or you can substitute a desired profit margin, such as 5% of sales.Understanding this concept allows you to experiment with different combinations of prices andquantities, as well as different levels of variable and fixed costs, to assess potential profitabilityof various items. If you can’t sell a product for more than cost, you had better not grow orproduce it in the first place. The new grower/producer can start the educational process bystudying wholesale prices and comparing those with retail rates at the store.Keep in mind, however, that stores sell .loss leaders, items that are not marked up, which serveto draw in buyers.
  • How much would you have to sell to break even at these prices? What about at direct and nichemarket prices? Or you can start by estimating how much of each item you think you can sell, andthen figuring what price you would need to break even. Is that price reasonable for the marketsyou plan to access? If the price is too high, how much would you have to reduce your costs orincrease your sales in order to break even at a more reasonable price? If it appears that thebreakeven requirement is met, then you can begin figuring how high your prices can go. Again,base your estimates on research.Cost-plus pricing is an easily used option. Once variable costs are figured per unit of the itemproduced, you just add a percentage of unit cost to the cost to get the price. That percentageshould be enough to cover fixed costs and your desired profits. A 40% markup is about averagefor a direct marketer, although perishable items and items with higher storage costs are markedup higher. For more information and assistance with pricing, Extension and your local smallbusiness development center should be able to help.Growers/producers emphasize the importance of setting a price at the beginning of the seasonand holding on to it. Customary pricing, as it is called, compels the buyer to disregard price andbase their purchase on other considerations. People will pay top dollar only if quality and serviceare guaranteed. To attract consumers, he suggests giving samples so that people can taste theproduct, using attractive displays and packaging, and emphasizing the product’s uniqueness. Itdoes not recommend that you lower prices even when your competitors are reducing theirs.Keep in mind:  Don’t sell your goods for a lower rate at the end of the day;  Compete fairly on quality and service, never undercut;  Don’t badmouth other growers/producers;  Raise a good product and ask for a good price.