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New Product Innovation Bread

New Product Innovation Bread



NPD process for recreating bread

NPD process for recreating bread



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    New Product Innovation Bread New Product Innovation Bread Presentation Transcript

    • New Product Concept ‘Super-bread’
      Submitted By –
      AashishMishra – EPGDBM09001
      AparajitaMohanty – EPGDBM09004
      AshishChinthal – EPGDBM09005
      Kuruvilla Abraham – EPGDBM090112
      Tushar Phalke – EPGDBM090126
    • Contents
      • Introduction
      • Process of bread-making
      • Types of bread
      • Customer Satisfaction Survey on Bread
      • Consumption Habits of Customers
      • Customer Satisfaction for Bread
      • Problems Identified
      • Form ,Functionality, Technology and Areas of Improvement
      • Functional Analysis using TRIZ
      • Product Offering
      • Product Pricing and Comparison with other brands
      • Benefits of new designs
      • Prototypes
      • Bibliography
    • Introduction
      • One of the largest segments of the food processing industry in India having annual turnover of approximately US$ 900 million.
      • There are a total of about 2 million bakeries in India and some of the major players in the organised sector include Britannia, Parle and ITC.
      • The total bakery production is estimated at 1.5 million metric tonnes in bread.
      • The bread market is estimated to be growing at around 7% per annum in volume.
      • Breakfast palates at households constitute bread which is a growing preference not only in metros but also in Tier II cities.
      • Need for lots of flavour enhancers, gluten enhancers and binders which give out softer or more flavoured versions of the product.
      • Higher disposable incomes and the willingness of consumers to try new products
    • Process of making bread
      STEP – 2 – Baking and Packaging
      STEP – 1 – Mixing & Fermentation
    • Types of breads
      • White bread
      • Brown bread
      • Whole-meal bread
      • Wheat germ bread
      • Whole grain bread
      • Roti,Chapatti,Naan
      • Granary bread
      • Rye bread.
      • Unleavened Bread or Matzah
      • Quick Breads
    • Customer Satisfaction Survey on Bread
    • Consumption Habits of Customers
      Number of respondents = 71
    • Customer Satisfaction for Bread
      Number of respondents = 71
    • Problems Identified
      Ingredients of bread
      • Made from substandard grain
      • Usage of yeast in the bread-making that speeds up spoilage
      • Shape of the bread deforms due to lack of strong packaging
      • Not much variations in the size of the packets, small packets not available
      usually (for travelers, lesser consumption)
      Shape & Size
      • Spillage when filling is used due to its even shape
      • People avoid eating the first and the last piece (wastage)
      Shelf life
      • Starts spoiling beyond 5-6 days
      • Cannot be kept at room temperature, needs refrigeration
      Ready to eat
      • Need additions such as butter, jam, marmalade etc. to eat which should be bought separately
    • Form ,Functionality, Technology and Areas of Improvement
      Areas we have improved in the new product
      • High quality grain and refined flour
      • No Yeast
      • Removal of shape deformity and breakage
      • Variation in packaging
      • No spillage while eating – More usability when filling
      • Longer shelf life
      • Ready to eat with high nutritious value
      Improved product
    • Functional Analysis
      High quality grain and refined flour -White bread doesn't contain -
      • Goodness of bran
      • It digests too rapidly Cause a spike in blood glucose that triggers a big shot of insulin.
      • Resulting in quick depletion of glucose bringing on hunger.
      • Resulting in overeating and over-working the pancreas.
      • It also results in the storage of fat, which most people don't need.
      What we want is slow digestion with a steady insulin response instead of the roller-coaster effect.
      Super Bread- High quality grain would be used to make bread. This increases the digestion time & would reduce the overwork done by pancreas & reduce the spike caused in blood glucose levels.
      • No Yeast - We would be using baking soda to raise the dough whereas yeast takes longer time.
      • Removal of Shape deformity- Sliced cutting at 45 Degree will reduce wastage
      • Variation in packaging - To prevent spoilage & increase longevity of life we would using breadbox & zip lock
      • No spillage while eating – More usability when filling- The shape of the bread would be depressed from the centre to avoid the spilling.
      • Ready to eat with high nutritious value- Different package dips would be provided For example honey, peanut butter, marmalade
    • Omega bread ingredients included crushed and cracked wheat, wheat germ, flax, oatmeal, soya, cornmeal, sesame seeds and sunflower seeds. Low in salt and sugar—unrefined blackstrap molasses provided its sweetness and something for the yeast to feed off—the prototype
      Functional Analysis using TRIZ
      Effectiveness ( Value)
      Brown bread contains significant amount of whole grain flour, usually rye or wheat & sometimes molasses.
      White bread is bread made from wheat flour from which the bran and often the germ have been removed
      Yeast was introduced along with a new strain of wheat was developed that allowed for refined white bread. This was the first truly modern bread.
      This ancient Bread consisted of ground cereal grains & water. This bread consisted of a huge single loaf
    • Product Offerings
      Super Value (500 grams. , 14 slices)
      • Flour/Wheat
      • Bread box for longer shelf life
      • Multi sized bread
      • Box refilling concept
      Super Ready(200 grams. , 6 slices)
      • Ready to eat meal (Jam, Peanut Butter & Honey)
      • Targeting consumers on the move
      • Saucer shaped at the center to avoid spill over of fillings.
      Super Excel (500 grams. , 14 slices)
      • Targeting premium customers
      • Zip lock for air tight storage
      • Bread Supporter to avoid damage
      • Super refined Wheat
      • Saucer shaped at the center to avoid spill over of fillings.
    • Product Pricing and Comparison with other brands
    • Prototypes
      Multi-shaped breads
      Breads with saucer shaped at the centre
      Bread box with opening on both sides to get better accessibility to all shapes of breads
    • Benefits of New Designs
      • Reduced wastage
      • Increase in the shelf life
      • Change in shape of bread for ease of usage in sandwiches
      • Nutritious - Use of premium wheat & non usage of yeast
      • Bundling-Mixed bag of products
      • Easy to store
    • Bibliography
      • Gartner
      • Bread.org
      • India Food & Agriculture Report 2009
      • Department of Agriculture and Food Western Australian Trade Oce – India - Bulletin: 4770, ISSN: 1833-7236 - May 09