New Product Innovation Bread

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NPD process for recreating bread

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New Product Innovation Bread

  1. 1. New Product Concept ‘Super-bread’<br />Submitted By – <br />AashishMishra – EPGDBM09001<br />AparajitaMohanty – EPGDBM09004<br />AshishChinthal – EPGDBM09005<br />Kuruvilla Abraham – EPGDBM090112<br />Tushar Phalke – EPGDBM090126<br />
  2. 2. Contents<br /><ul><li> Introduction
  3. 3. Process of bread-making
  4. 4. Types of bread
  5. 5. Customer Satisfaction Survey on Bread
  6. 6. Consumption Habits of Customers
  7. 7. Customer Satisfaction for Bread
  8. 8. Problems Identified
  9. 9. Form ,Functionality, Technology and Areas of Improvement
  10. 10. Functional Analysis using TRIZ
  11. 11. Product Offering
  12. 12. Product Pricing and Comparison with other brands
  13. 13. Benefits of new designs
  14. 14. Prototypes
  15. 15. Bibliography</li></li></ul><li>Introduction<br /><ul><li>One of the largest segments of the food processing industry in India having annual turnover of approximately US$ 900 million.
  16. 16. 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.
  17. 17. The total bakery production is estimated at 1.5 million metric tonnes in bread.
  18. 18. The bread market is estimated to be growing at around 7% per annum in volume.
  19. 19. Breakfast palates at households constitute bread which is a growing preference not only in metros but also in Tier II cities.
  20. 20. Need for lots of flavour enhancers, gluten enhancers and binders which give out softer or more flavoured versions of the product.
  21. 21. Higher disposable incomes and the willingness of consumers to try new products</li></li></ul><li>Process of making bread<br />STEP – 2 – Baking and Packaging<br />STEP – 1 – Mixing & Fermentation<br />
  22. 22. Types of breads<br /><ul><li>White bread
  23. 23. Brown bread
  24. 24. Whole-meal bread
  25. 25. Wheat germ bread
  26. 26. Whole grain bread
  27. 27. Roti,Chapatti,Naan
  28. 28. Granary bread
  29. 29. Rye bread.
  30. 30. Unleavened Bread or Matzah
  31. 31. Quick Breads</li></li></ul><li>Customer Satisfaction Survey on Bread<br />
  32. 32. Consumption Habits of Customers<br />Number of respondents = 71<br />
  33. 33. Customer Satisfaction for Bread<br />Number of respondents = 71<br />
  34. 34. Problems Identified<br />Ingredients of bread<br /><ul><li> Made from substandard grain
  35. 35. Usage of yeast in the bread-making that speeds up spoilage</li></ul>Packaging<br /><ul><li>Shape of the bread deforms due to lack of strong packaging
  36. 36. Not much variations in the size of the packets, small packets not available</li></ul>usually (for travelers, lesser consumption)<br />Shape & Size<br /><ul><li> Spillage when filling is used due to its even shape
  37. 37. People avoid eating the first and the last piece (wastage)</li></ul> Shelf life<br /><ul><li>Starts spoiling beyond 5-6 days
  38. 38. Cannot be kept at room temperature, needs refrigeration</li></ul>Ready to eat<br /><ul><li>Need additions such as butter, jam, marmalade etc. to eat which should be bought separately</li></li></ul><li>Form ,Functionality, Technology and Areas of Improvement<br />Areas we have improved in the new product<br /><ul><li>High quality grain and refined flour
  39. 39. No Yeast
  40. 40. Removal of shape deformity and breakage
  41. 41. Variation in packaging
  42. 42. No spillage while eating – More usability when filling
  43. 43. Longer shelf life
  44. 44. Ready to eat with high nutritious value</li></ul>Improved product<br />
  45. 45. Functional Analysis <br />High quality grain and refined flour -White bread doesn&apos;t contain -<br /><ul><li>Goodness of bran
  46. 46. It digests too rapidly Cause a spike in blood glucose that triggers a big shot of insulin.
  47. 47. Resulting in quick depletion of glucose bringing on hunger.
  48. 48. Resulting in overeating and over-working the pancreas.
  49. 49. It also results in the storage of fat, which most people don't need. </li></ul>What we want is slow digestion with a steady insulin response instead of the roller-coaster effect. <br />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.<br /><ul><li> No Yeast - We would be using baking soda to raise the dough whereas yeast takes longer time.
  50. 50. Removal of Shape deformity- Sliced cutting at 45 Degree will reduce wastage
  51. 51. Variation in packaging - To prevent spoilage & increase longevity of life we would using breadbox & zip lock
  52. 52. No spillage while eating – More usability when filling- The shape of the bread would be depressed from the centre to avoid the spilling.
  53. 53. Ready to eat with high nutritious value- Different package dips would be provided For example honey, peanut butter, marmalade</li></li></ul><li>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<br />Functional Analysis using TRIZ<br />Effectiveness ( Value)<br />Brown bread contains significant amount of whole grain flour, usually rye or wheat & sometimes molasses.<br />White bread is bread made from wheat flour from which the bran and often the germ have been removed<br />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. <br />This ancient Bread consisted of ground cereal grains & water. This bread consisted of a huge single loaf<br />Time<br />
  54. 54. Product Offerings<br />Super Value (500 grams. , 14 slices)<br /><ul><li> Flour/Wheat
  55. 55. Bread box for longer shelf life
  56. 56. Multi sized bread
  57. 57. Box refilling concept </li></ul>Super Ready(200 grams. , 6 slices)<br /><ul><li> Ready to eat meal (Jam, Peanut Butter & Honey)
  58. 58. Targeting consumers on the move
  59. 59. Saucer shaped at the center to avoid spill over of fillings.</li></ul>Super Excel (500 grams. , 14 slices)<br /><ul><li>Targeting premium customers
  60. 60. Zip lock for air tight storage
  61. 61. Bread Supporter to avoid damage
  62. 62. Super refined Wheat
  63. 63. Saucer shaped at the center to avoid spill over of fillings.</li></li></ul><li>Product Pricing and Comparison with other brands<br />
  64. 64. Prototypes<br />Multi-shaped breads<br />Breads with saucer shaped at the centre<br />Bread box with opening on both sides to get better accessibility to all shapes of breads<br />
  65. 65. Benefits of New Designs<br /><ul><li> Reduced wastage
  66. 66. Increase in the shelf life
  67. 67. Change in shape of bread for ease of usage in sandwiches
  68. 68. Nutritious - Use of premium wheat & non usage of yeast
  69. 69. Bundling-Mixed bag of products
  70. 70. Easy to store</li></li></ul><li>Bibliography<br /><ul><li> Gartner
  71. 71. Bread.org
  72. 72. India Food & Agriculture Report 2009
  73. 73. Department of Agriculture and Food Western Australian Trade Oce – India - Bulletin: 4770, ISSN: 1833-7236 - May 09</li>

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