This document provides an analysis of product development in the food and beverage industry and at Frito Lay specifically. It discusses how companies use crowdsourcing techniques like social media sentiment analysis and platforms like Lego's Cuusoo to generate new product ideas from consumers. It also describes how Frito Lay develops new flavors through campaigns like "Lay's Do Us a Flavor" which asks consumers to submit and vote on ideas for new chip flavors. Finally, it outlines Frito Lay's three areas of innovation: flavor development, "outside aisle" products, and new uses for existing brands.
Manufacturing Business of Protein Bar, Health Bar, Energy Bar, Nutrition Bar.Ajjay Kumar Gupta
Protein bars are a nutritional supplement that provides protein, and potentially other nutrients, to your diet. Protein bars are a great alternative to unhealthy snacks. Tasty and filling, they can help ward off cravings and make sticking to your healthy eating plan much easier.
Energy bars are being marketed heavily and a multitude of brands are available in supermarkets, drug stores, and health food stores. Energy bars are convenient, travel well, and many contain reasonable amounts of fat, saturated fat, and sodium. Many are a good source of high quality protein without the cholesterol and saturated fat of high fat animal protein sources. Energy bars are easy to bring along with you and will not melt if they are exposed to heat all day.
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How to Start Protein Bar Company, Protein Bar Production, Protein Bar Manufacturing Plant, Making of Protein Bars, Protein Bar Making Process, Production of Energy Bar, Energy Bar Manufacturing, Manufacture of Protein Bars, Energy Bar Manufacturing Project, Health Bar Production, How to Make Protein Bar, How to Start Healthy Energy Bar Manufacturing Business, How to Make Energy Bars, Start an Energy Bar Business, Energy Bar Production, Energy Bars Manufacturing Unit, Bar Processing, Healthy Profit In Energy Bar Business, How to Start Nutrition Bar Business, Food Processing, Nutrition Bar Making Process, Bar Production, How to Start Energy Bar Manufacturing Process, Nutrition Bar Manufacturing Business, Health Bar Manufacturing Unit, How to Start Energy Bar Manufacturing Industry, Energy Bar Manufacturing Business Opportunity, Business Plan for Nutrition Bar Manufacturing, Energy Bar Making Business Plan, Energy Bar Production, Protein Bar Industry in India, Business Plan for Starting Health Bar Manufacturing Industry, Nutrition Bar Manufacturing project ideas, Projects on Small Scale Industries, Small scale industries projects ideas, Nutrition Bar Manufacturing Based Small Scale Industries Projects, Project profile on small scale industries, How to Start Nutrition Bar Manufacturing Industry in India, Energy Bar Manufacturing Projects, New project profile on Energy Bar Manufacturing industries, Project Report on Protein Bar Production Industry, Detailed Project Report on Protein Bar Production, Project Report on Protein Bar Production, Pre-Investment Feasibility Study on Energy Bar Manufacturing, Techno-Economic feasibility study on Energy Bar Manufacturing, Feasibility report on Nutrition Bar Manufacturing, Free Project Profile on Protein Bar Production
You will see what is product and why can we develop the new product.you can also know why some products can fail. Rather than this you can find the product life cycle.
New Product Development phases with complete explanation.
Reasons for the success or Failure of the product.
New business strategies
Strategic Business Plan
Strategic Approaches in Food Industry.
This paper serves as a resource for those developing new plant-based egg alternatives and for those seeking to incorporate egg alternatives into a variety of food products. It provides a roadmap of the various alternatives that exist, the functional properties they provide, and the relative importance of these functionalities across various applications.
3. General requirements in sensory evaluation.pdfDangHoangDu
The document outlines general requirements for conducting sensory evaluation of food, including establishing a proper testing environment, controlling sample preparation and presentation, selecting and training panelists, and choosing the appropriate sensory evaluation method to answer specific questions about differences between or preferences for food products. Sensory analysis requires a dedicated testing area with controlled conditions and separation of sample preparation, testing, and discussion areas, as well as consideration of panelist incentives, use of human subjects regulations, and panel types including consumers, laboratory experts, and trained assessors.
Research and Development is the systematic activity combining both basic and applied research aimed at discovering new products or discovering new knowledge for improving the effectiveness of existing products for the innovation of business enterprise. Food and dairy industry rarely appreciate the value of R&D.
Beverage Testing Services, Safety and Quality ControlTUVSUDIndia
Beverage testing mitigates the risks and offers beverage manufacturers and retailers comprehensive solutions to guarantee the quality and safety of their products. TÜV SÜD’s internationally accredited testing and analysis services can be tailored to suit your needs to ensure that your beverage products are fully compliant with all relevant national and international regulations. To know more on beverage testing, visit, https://www.tuvsud.com/en-in/industries/consumer-products-and-retail/food/beverages
In this presentation you will find the types of new product,the product development team,product development processes and their phases witch includes
1: Product Definition
2: Product implementation
3: Product Definition
with complete description.
This document discusses the new product development process. It involves planning, idea generation, screening concepts, developing the top concept, testing prototypes, ramping up production, and commercialization. The goal is to conceive new products that meet customer needs in a profitable way for the company. Key steps include assessing market opportunities, evaluating concepts, designing the product, building prototypes, and refining the product based on testing before full production and launch.
Manufacturing Business of Protein Bar, Health Bar, Energy Bar, Nutrition Bar.Ajjay Kumar Gupta
Protein bars are a nutritional supplement that provides protein, and potentially other nutrients, to your diet. Protein bars are a great alternative to unhealthy snacks. Tasty and filling, they can help ward off cravings and make sticking to your healthy eating plan much easier.
Energy bars are being marketed heavily and a multitude of brands are available in supermarkets, drug stores, and health food stores. Energy bars are convenient, travel well, and many contain reasonable amounts of fat, saturated fat, and sodium. Many are a good source of high quality protein without the cholesterol and saturated fat of high fat animal protein sources. Energy bars are easy to bring along with you and will not melt if they are exposed to heat all day.
See more
https://goo.gl/vbB2Uu
https://goo.gl/KL2U1w
https://goo.gl/WttR4y
Contact us:
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
How to Start Protein Bar Company, Protein Bar Production, Protein Bar Manufacturing Plant, Making of Protein Bars, Protein Bar Making Process, Production of Energy Bar, Energy Bar Manufacturing, Manufacture of Protein Bars, Energy Bar Manufacturing Project, Health Bar Production, How to Make Protein Bar, How to Start Healthy Energy Bar Manufacturing Business, How to Make Energy Bars, Start an Energy Bar Business, Energy Bar Production, Energy Bars Manufacturing Unit, Bar Processing, Healthy Profit In Energy Bar Business, How to Start Nutrition Bar Business, Food Processing, Nutrition Bar Making Process, Bar Production, How to Start Energy Bar Manufacturing Process, Nutrition Bar Manufacturing Business, Health Bar Manufacturing Unit, How to Start Energy Bar Manufacturing Industry, Energy Bar Manufacturing Business Opportunity, Business Plan for Nutrition Bar Manufacturing, Energy Bar Making Business Plan, Energy Bar Production, Protein Bar Industry in India, Business Plan for Starting Health Bar Manufacturing Industry, Nutrition Bar Manufacturing project ideas, Projects on Small Scale Industries, Small scale industries projects ideas, Nutrition Bar Manufacturing Based Small Scale Industries Projects, Project profile on small scale industries, How to Start Nutrition Bar Manufacturing Industry in India, Energy Bar Manufacturing Projects, New project profile on Energy Bar Manufacturing industries, Project Report on Protein Bar Production Industry, Detailed Project Report on Protein Bar Production, Project Report on Protein Bar Production, Pre-Investment Feasibility Study on Energy Bar Manufacturing, Techno-Economic feasibility study on Energy Bar Manufacturing, Feasibility report on Nutrition Bar Manufacturing, Free Project Profile on Protein Bar Production
You will see what is product and why can we develop the new product.you can also know why some products can fail. Rather than this you can find the product life cycle.
New Product Development phases with complete explanation.
Reasons for the success or Failure of the product.
New business strategies
Strategic Business Plan
Strategic Approaches in Food Industry.
This paper serves as a resource for those developing new plant-based egg alternatives and for those seeking to incorporate egg alternatives into a variety of food products. It provides a roadmap of the various alternatives that exist, the functional properties they provide, and the relative importance of these functionalities across various applications.
3. General requirements in sensory evaluation.pdfDangHoangDu
The document outlines general requirements for conducting sensory evaluation of food, including establishing a proper testing environment, controlling sample preparation and presentation, selecting and training panelists, and choosing the appropriate sensory evaluation method to answer specific questions about differences between or preferences for food products. Sensory analysis requires a dedicated testing area with controlled conditions and separation of sample preparation, testing, and discussion areas, as well as consideration of panelist incentives, use of human subjects regulations, and panel types including consumers, laboratory experts, and trained assessors.
Research and Development is the systematic activity combining both basic and applied research aimed at discovering new products or discovering new knowledge for improving the effectiveness of existing products for the innovation of business enterprise. Food and dairy industry rarely appreciate the value of R&D.
Beverage Testing Services, Safety and Quality ControlTUVSUDIndia
Beverage testing mitigates the risks and offers beverage manufacturers and retailers comprehensive solutions to guarantee the quality and safety of their products. TÜV SÜD’s internationally accredited testing and analysis services can be tailored to suit your needs to ensure that your beverage products are fully compliant with all relevant national and international regulations. To know more on beverage testing, visit, https://www.tuvsud.com/en-in/industries/consumer-products-and-retail/food/beverages
In this presentation you will find the types of new product,the product development team,product development processes and their phases witch includes
1: Product Definition
2: Product implementation
3: Product Definition
with complete description.
This document discusses the new product development process. It involves planning, idea generation, screening concepts, developing the top concept, testing prototypes, ramping up production, and commercialization. The goal is to conceive new products that meet customer needs in a profitable way for the company. Key steps include assessing market opportunities, evaluating concepts, designing the product, building prototypes, and refining the product based on testing before full production and launch.
1. Conversion of a product concept into a new product requires knowledge in various areas such as raw materials, processing, consumer reactions, marketing, and the general business environment.
2. It is important to understand consumer needs and wants regarding a product's attributes in order to translate descriptions of a product into measurable quality terms.
3. Developing new products requires technical knowledge of science, testing techniques, procedures, and concepts as well as knowledge of how environmental, social, economic, and political factors can impact product development.
Baby Cereal Food Manufacturing Industry. Start a Profitable Baby Food Production Business
Baby Foods are those foods which are given to babies and infants for their sustenance during the few nascent years of their lives and can be demarcated into two types comprising of Infant Formula and Baby Foods. Infant Formulas serve as a replacement of mother’s milk as it emulates the nutritional attributes of a mother’s milk. And, baby foods are soft minced and mashed vegetables, fruits, meats, cereals, etc. for babies consumption and are sold in the form of purees or powders (to be consumed with the addition of water) and snacks.
Baby foods are essentially the first alternative to the breast milk during the growth and development of babies. Purees of natural fruits and vegetables are given as nutritional food for babies initially. As they grow, the baby food available for them varies from infant formula to solid dried baby foods. Currently, health conscious parents are opting for organic baby foods over conventional baby food.
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Contact us:
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Cereal for Baby Food, Processing of Baby Food and Infant Formula, Baby Food Cereal Manufacturing Plant, Baby Food Industry, Baby Cereal Food Production, Processing of Baby Food, Baby Cereal Factory, Baby Food Manufacturing, Baby Cereals, Baby Food Manufacturing Process, How to Start a Baby Food Manufacturing Company, How to Make Baby Cereal, Baby Cereal Food Making Factory, Manufacturing Process of Baby Food Products, Baby Food Manufacturing, How to Start a Baby Food Production, Baby/Infant Food Processing, Baby/Infant Food Processing, Baby Food Production, Cereal-Based Baby Food, Foods for Babies, Baby Food and Infant Formula, Baby Food Processing Plant, Production of Baby Food, How to Start a Baby Food Business, How to Start a Baby Food Company, Starting a Baby Food Business, Baby Food Production Unit, How to Start a Baby Food and Formula Business, Baby Food Business Plan, How to Start a Baby Food Production, Baby Food Manufacture, Project Report on Baby Food Processing Industry, Detailed Project Report on Baby Cereal Food Production, Project Report on Baby Cereal Food Production, Pre-Investment Feasibility Study on Baby Cereal Food Production, Techno-Economic feasibility study on Baby Food Manufacturing, Feasibility report on Baby Cereal Food Production, Free Project Profile on Baby Food Manufacturing, Project profile on Baby Food Manufacturing, Download free project profile on Baby Cereal Food Production
The document outlines the key stages of product development: 1) Initial ideas are generated through market research or modifying existing products; 2) Test recipes are developed and evaluated informally in a test kitchen; 3) Acceptable products are produced at a pilot plant and evaluated in sensory tests; 4) Final products are tested through consumer testing methods like group discussions, street interviews, and home trials; 5) Successful products then proceed to large-scale manufacturing, a product launch, and later review. Sensory evaluation and consumer feedback are important throughout the process to refine products that will appeal to consumers.
This document summarizes the snack food manufacturing industry. It describes that the industry generates $300 billion globally, with the largest markets being Europe and the US. It is a highly concentrated industry, with the top 50 companies accounting for 90% of revenue. The industry faces challenges such as volatile ingredient prices and regulations around food safety, nutrition, and labeling. Opportunities for growth include developing healthier products and appealing to changing consumer tastes.
Fruits Dehydration and Processing Business. Opportunities in Setting up Fruit Processing Industry. Start a Dehydrated Fruits Business
Fruits are an important source of nutrition. Fresh fruits having short lifespan have added advantage to its substitute market of dried fruits. Additionally, increasing health awareness among consumers have a positive impact on the dried fruit market. Moreover, growing R&D to bring innovations regarding its applications in various product lines is adding fuel to market growth. They are highly used in the dairy as well as bakery industry owing to their flavor enhancing-ability. On the other hand, owing to their nutritional value, application of dried fruits in snacks and breakfast cereal is widely focused.
See more
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Contact us:
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
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#Fruit_Dehydration_Plant, #Dried_Fruit_Processing, #Business_Opportunity_in_Dehydrated_Fruits_Business, Food Drying, Dehydration of Food, How to Dehydrate Fruits, #Dried_Fruit_Processing_Plant, #Dried_Fruit_Processing_Unit, Dehydrated Fruits Plant, Fruit Drying Process, Drying Fruit, Dried Fruit Business Plan, Dehydration of Fruits, How is Dried Fruit Made, Dehydration Process, #Drying_and_Dehydration_of_Fruits, How to Dehydrate Fruits, Dehydration of Fruits PPT, Dehydration of Fruits Project Report, Dried Fruit Production, Making of Dried Fruits, Dried Food Processing Factory Plan, I Want to Start up a New Business in Dried Fruits, Start a Dehydrating Fruits Business, How to Start Fruits Processing Industry, Starting a Dried Fruit Business, Fruits Dehydration and Processing Factory, Profitable Dry Fruits Processing Industry, Most Profitable Food Processing Projects and Agro Based Business, Dry Fruit Business Ideas, Dry Fruit Business Plan Pdf, Start Dehydrated Food Business, Opportunities in Food Processing Business, Project Report on Dehydrated Fruits Processing Business, Project Report on Dried Fruit Processing Industry, #Detailed_Project_Report_on_Dehydrated_Fruits_Business, #Project_Report_on_Dehydrated_Fruits_Business, #Pre_Investment_Feasibility_Study_on_Dehydrated_Fruits_Business, Techno-Economic feasibility study on Dried Fruit Processing, Feasibility report on Dried Fruit Processing, Free Project Profile on Dried Fruit Processing, #Project_profile_on_Dehydrated_Fruits_Business, Download free project profile on Dehydrated Fruits Business, Setting up a Food Drying Business, Fruits Dehydration and Processing Factory, Profitable Fruit Processing Business Ideas & Opportunities, Business plan for a fruit processing industry,
This document discusses extruded snack foods and the extrusion process. It covers the different types of snack foods produced via extrusion, including first, second, and third generation snacks. It describes the extrusion process and how varying factors like moisture, temperature, fiber and lipid content can impact expansion during extrusion. Specific raw materials used like cereals, tubers and their properties are outlined. The roles of ingredients like fats and seasonings in finishing extruded snacks are also summarized.
Heinz India Private Limited is a food processing company that started operations in India in 1994. It took over the family nutrition business of Glaxo which included brands like Complan, Glucon-D, Nycil, and Sampriti Ghee. The company's manufacturing facility is located in Aligarh, Uttar Pradesh. Seema Modi was the first woman managing director of Heinz India. The company has offices in major cities across India and follows good manufacturing practices and quality standards. Heinz India is focused on providing trusted and nutritious food options to consumers while pursuing sustainable and profitable growth.
The document discusses the key ingredients and processes involved in bread making. It provides information on various flour parameters like moisture content, protein content, ash content, and how they impact bread quality. It also discusses the roles of other ingredients like water, salt, sugar and yeast. Water is important for gluten formation and fermentation. Salt strengthens gluten and improves flavor while sugar feeds the yeast. Yeast is the main leavening agent and produces carbon dioxide through fermentation. The document outlines the fermentation process and optimal conditions for yeast activity.
This document outlines the key steps involved in food product development: idea generation, screening, feasibility analysis, test marketing, and commercialization. It describes each step in detail, from gathering new product ideas from various sources, to screening concepts, assessing feasibility by considering regulations, technology and finances, test marketing products on a small scale, and finally commercializing successful products on a larger scale with a focus on promotion, quality maintenance and cost control. The overall process aims to develop new products that meet market needs and can be successfully introduced and sustained in the marketplace.
Opening a Convenience Store - Retailing!!Krupesh Shah
This is a MBA project. The project was to open retail convenience store. Following were the steps and understanding we had considered while creating the project.
1. We need to open a convenience store anywhere in the world.
2. We can sell any categories of product and need to know whom we would be buy the product from.
3. What is the revenue do we forecast? Any Sales Target?
4. Revenue needs to be spread accross all products
5. We need to consider reductions as well when we plan our sales
Here we need to consider Demand assessment, Assortment, SKU Levels, Product categories revenue, Merchandizing etc
Now, what do we have in the plate?
1. Our store name would be "Family Mart", located some where
2. We need to have a startup requirement of INR 45 lacs. Considering the fact that break even point will be reached in 18-20months.
Startup Requirements:
Legal, Advertising, Rent and related exp, furnitures, staff exp, liquid cash and stock
3. Products- We can keep 7 categories but currently we keep just 3-4
i. Dairy Products - Milk, Butter, Cheese, curd etc
ii. Drinks and Beverages - Flavoured Milk, Juices, Cold and warm soda, coffee and energy drink etc
iii. Snacks and sweets - Chocolates, Candies, biscuits, chips etc
4. Categories fall in 3 section
i. Destination - like Family mart is the prefered location for biscuits and chocolates
ii. Routine - that we need on a daily basis eg. Milk
iii. Convenience - Impulse need of the customer eg. Cold drink (sprite bhujae only pyas lol ;) )
5. Sales forecast
Sales target I am setting would be 18 to 20 lacs per month which would be divided in the following categories
i. Dairy Products
ii. Drinks and beverages
iii. Sweets and snacks
iv. Others (Grains and Pulses, Oil and spices etc)
6. Profit Margin in %
i. Dairy Products
ii. Drinks and beverages
iii. Sweets and snacks
7. Stock Turnover
i. Dairy Products - In store, In warehouse
ii. Drinks and beverages
iii. Sweets and snacks
8. Tactics
i. Dairy Products - Assortment
ii. Drinks and beverages - assortment
iii. Sweets and snacks - assortment
This document discusses various methods for conducting sensory evaluation tests, including acceptance and preference tests. It provides details on ranking tests, single sample tests, two sample difference tests, hedonic rating tests, numerical scoring tests, and composite scoring tests. It explains the objectives and procedures for each test and includes examples of forms that could be used. The number of panelists and samples required varies depending on the type of test and whether the panelists are trained, semi-trained, or untrained. While acceptance and preference tests are important, the document notes there are still challenges to properly interpret results and new techniques being developed require further analysis.
New product development - cookies made with insect proteinBobby Antan Caiquo
New product development process for insect cookies targeted at food aid. This presentation focuses on all the crucial steps in new product development in the food industry.
The document proposes a new bread product called "Super-bread". It aims to improve upon existing bread by using higher quality ingredients, different shapes for easier eating, and packaging innovations to increase shelf life and reduce spoilage. Customer research found issues with current bread like short shelf life, uneven shapes causing waste, and lack of variations. The proposed Super-bread would use refined wheat flour and baking soda instead of yeast, have indented centers to prevent spillage, and come in different sizes and packages like bread boxes. Prototypes include multi-shaped and indented center breads, and an accessible bread box. The new design is expected to reduce waste, increase shelf life, improve nutrition, and provide more options.
There are two main sources of alternative protein foods derived from non-animal sources: plants and microorganisms. Soybeans are the most common plant-based protein and are used to make foods like tofu, soy milk, soy yogurt, and textured vegetable protein (TVP). TVP is made from defatted soybean flour and can be used as a cheaper meat substitute or extender. Mycoprotein is produced from fungi cells and is used to make products sold under the brand name Quorn as a meat substitute. Both soy proteins and mycoprotein provide nutrition similar to meat but without saturated fat.
Detection of dilution_and_threshold_in_relation_to_food_productshubh_0712
This document discusses threshold tests and dilution tests used in sensory evaluation of foods. Threshold tests measure the minimum concentration of a stimulus that can be detected. There are different types of thresholds including detection, recognition, and terminal saturation thresholds. Dilution tests establish the smallest amount of an unknown substance that can be detected when mixed with a standard product. The document provides details on preparing solutions, number of solutions, and factors that can influence test results like age, sex, and sensitivity. It concludes that these tests are useful for analyzing complex foods and establishing minimum differences in flavors.
BAKERY AND CONFECTIONERY TECHNOLOGY notesMohit Jindal
This document provides an overview of the contents and topics covered in a course on Bakery and Confectionery Technology. The key topics discussed include:
- Raw materials used in bakery products like flour, sugar, shortening, yeast, and leavening agents. The roles and specifications of these raw materials are outlined.
- Manufacturing processes for various bakery products like bread, biscuits, cakes, and other products. Methods for preparation, quality evaluation, and causes of staling are addressed.
- Introduction to confectionery products, ingredients, and industry. Classification of confectionery and details about common sweeteners are provided.
- Layout, hygienic conditions,
What Is the Development of Food Products? The difficult procedure required to release a new or enhanced product onto the market is called product development. This is done in the food sector by creating foods that appeal to the target market and fill in any gaps in their present preferences and demands is called Food product development.
Developing the product concept
The word "design" hasn't been frequently utilized in the food sector outside of packaging and advertising. The term "product development" has been used to describe the process of creating a product and has associations with laboratory formulation and sensory panels. The adoption of food product design and the integration of food product design with other fields of design, however, may now have tangible advantages.
In equal partnership with engineers, marketers, and consumer researchers, product design is a crucial component in the process of creating new products (Bleich and Bleich, 1993). All of these elements are combined in the product's technology.
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Food product development - model of functional driversJuan Gonzalez
Functional drivers are used to track the development of novel food products and food ingredients. Functional drivers are related to nutrition, medical, physical-chemical, processing, sensorial, and societal influencers.
Spanish food industry consulting firm born out of successful development of food and travelling in low intensity tourism areas and their tourist businesses in North-Spain. The firm, Foöd & Travel Thinking, is expert in product development and marketing. Foöd & Travel Thinking advices now also in Latin America and seeks to offer their service also in Finland (or elsewhere in Europe) through Spanish-Finnish relationships consultant Oscar Fresán
1. Conversion of a product concept into a new product requires knowledge in various areas such as raw materials, processing, consumer reactions, marketing, and the general business environment.
2. It is important to understand consumer needs and wants regarding a product's attributes in order to translate descriptions of a product into measurable quality terms.
3. Developing new products requires technical knowledge of science, testing techniques, procedures, and concepts as well as knowledge of how environmental, social, economic, and political factors can impact product development.
Baby Cereal Food Manufacturing Industry. Start a Profitable Baby Food Production Business
Baby Foods are those foods which are given to babies and infants for their sustenance during the few nascent years of their lives and can be demarcated into two types comprising of Infant Formula and Baby Foods. Infant Formulas serve as a replacement of mother’s milk as it emulates the nutritional attributes of a mother’s milk. And, baby foods are soft minced and mashed vegetables, fruits, meats, cereals, etc. for babies consumption and are sold in the form of purees or powders (to be consumed with the addition of water) and snacks.
Baby foods are essentially the first alternative to the breast milk during the growth and development of babies. Purees of natural fruits and vegetables are given as nutritional food for babies initially. As they grow, the baby food available for them varies from infant formula to solid dried baby foods. Currently, health conscious parents are opting for organic baby foods over conventional baby food.
See more
https://goo.gl/zNFGVR
https://goo.gl/Hc6aPX
https://goo.gl/idRN7c
https://goo.gl/UUWVHZ
Contact us:
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Cereal for Baby Food, Processing of Baby Food and Infant Formula, Baby Food Cereal Manufacturing Plant, Baby Food Industry, Baby Cereal Food Production, Processing of Baby Food, Baby Cereal Factory, Baby Food Manufacturing, Baby Cereals, Baby Food Manufacturing Process, How to Start a Baby Food Manufacturing Company, How to Make Baby Cereal, Baby Cereal Food Making Factory, Manufacturing Process of Baby Food Products, Baby Food Manufacturing, How to Start a Baby Food Production, Baby/Infant Food Processing, Baby/Infant Food Processing, Baby Food Production, Cereal-Based Baby Food, Foods for Babies, Baby Food and Infant Formula, Baby Food Processing Plant, Production of Baby Food, How to Start a Baby Food Business, How to Start a Baby Food Company, Starting a Baby Food Business, Baby Food Production Unit, How to Start a Baby Food and Formula Business, Baby Food Business Plan, How to Start a Baby Food Production, Baby Food Manufacture, Project Report on Baby Food Processing Industry, Detailed Project Report on Baby Cereal Food Production, Project Report on Baby Cereal Food Production, Pre-Investment Feasibility Study on Baby Cereal Food Production, Techno-Economic feasibility study on Baby Food Manufacturing, Feasibility report on Baby Cereal Food Production, Free Project Profile on Baby Food Manufacturing, Project profile on Baby Food Manufacturing, Download free project profile on Baby Cereal Food Production
The document outlines the key stages of product development: 1) Initial ideas are generated through market research or modifying existing products; 2) Test recipes are developed and evaluated informally in a test kitchen; 3) Acceptable products are produced at a pilot plant and evaluated in sensory tests; 4) Final products are tested through consumer testing methods like group discussions, street interviews, and home trials; 5) Successful products then proceed to large-scale manufacturing, a product launch, and later review. Sensory evaluation and consumer feedback are important throughout the process to refine products that will appeal to consumers.
This document summarizes the snack food manufacturing industry. It describes that the industry generates $300 billion globally, with the largest markets being Europe and the US. It is a highly concentrated industry, with the top 50 companies accounting for 90% of revenue. The industry faces challenges such as volatile ingredient prices and regulations around food safety, nutrition, and labeling. Opportunities for growth include developing healthier products and appealing to changing consumer tastes.
Fruits Dehydration and Processing Business. Opportunities in Setting up Fruit Processing Industry. Start a Dehydrated Fruits Business
Fruits are an important source of nutrition. Fresh fruits having short lifespan have added advantage to its substitute market of dried fruits. Additionally, increasing health awareness among consumers have a positive impact on the dried fruit market. Moreover, growing R&D to bring innovations regarding its applications in various product lines is adding fuel to market growth. They are highly used in the dairy as well as bakery industry owing to their flavor enhancing-ability. On the other hand, owing to their nutritional value, application of dried fruits in snacks and breakfast cereal is widely focused.
See more
https://goo.gl/nd9Pg2
https://goo.gl/SjoQqQ
https://goo.gl/7rUHc3
https://goo.gl/ZTbHqK
Contact us:
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
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This document discusses extruded snack foods and the extrusion process. It covers the different types of snack foods produced via extrusion, including first, second, and third generation snacks. It describes the extrusion process and how varying factors like moisture, temperature, fiber and lipid content can impact expansion during extrusion. Specific raw materials used like cereals, tubers and their properties are outlined. The roles of ingredients like fats and seasonings in finishing extruded snacks are also summarized.
Heinz India Private Limited is a food processing company that started operations in India in 1994. It took over the family nutrition business of Glaxo which included brands like Complan, Glucon-D, Nycil, and Sampriti Ghee. The company's manufacturing facility is located in Aligarh, Uttar Pradesh. Seema Modi was the first woman managing director of Heinz India. The company has offices in major cities across India and follows good manufacturing practices and quality standards. Heinz India is focused on providing trusted and nutritious food options to consumers while pursuing sustainable and profitable growth.
The document discusses the key ingredients and processes involved in bread making. It provides information on various flour parameters like moisture content, protein content, ash content, and how they impact bread quality. It also discusses the roles of other ingredients like water, salt, sugar and yeast. Water is important for gluten formation and fermentation. Salt strengthens gluten and improves flavor while sugar feeds the yeast. Yeast is the main leavening agent and produces carbon dioxide through fermentation. The document outlines the fermentation process and optimal conditions for yeast activity.
This document outlines the key steps involved in food product development: idea generation, screening, feasibility analysis, test marketing, and commercialization. It describes each step in detail, from gathering new product ideas from various sources, to screening concepts, assessing feasibility by considering regulations, technology and finances, test marketing products on a small scale, and finally commercializing successful products on a larger scale with a focus on promotion, quality maintenance and cost control. The overall process aims to develop new products that meet market needs and can be successfully introduced and sustained in the marketplace.
Opening a Convenience Store - Retailing!!Krupesh Shah
This is a MBA project. The project was to open retail convenience store. Following were the steps and understanding we had considered while creating the project.
1. We need to open a convenience store anywhere in the world.
2. We can sell any categories of product and need to know whom we would be buy the product from.
3. What is the revenue do we forecast? Any Sales Target?
4. Revenue needs to be spread accross all products
5. We need to consider reductions as well when we plan our sales
Here we need to consider Demand assessment, Assortment, SKU Levels, Product categories revenue, Merchandizing etc
Now, what do we have in the plate?
1. Our store name would be "Family Mart", located some where
2. We need to have a startup requirement of INR 45 lacs. Considering the fact that break even point will be reached in 18-20months.
Startup Requirements:
Legal, Advertising, Rent and related exp, furnitures, staff exp, liquid cash and stock
3. Products- We can keep 7 categories but currently we keep just 3-4
i. Dairy Products - Milk, Butter, Cheese, curd etc
ii. Drinks and Beverages - Flavoured Milk, Juices, Cold and warm soda, coffee and energy drink etc
iii. Snacks and sweets - Chocolates, Candies, biscuits, chips etc
4. Categories fall in 3 section
i. Destination - like Family mart is the prefered location for biscuits and chocolates
ii. Routine - that we need on a daily basis eg. Milk
iii. Convenience - Impulse need of the customer eg. Cold drink (sprite bhujae only pyas lol ;) )
5. Sales forecast
Sales target I am setting would be 18 to 20 lacs per month which would be divided in the following categories
i. Dairy Products
ii. Drinks and beverages
iii. Sweets and snacks
iv. Others (Grains and Pulses, Oil and spices etc)
6. Profit Margin in %
i. Dairy Products
ii. Drinks and beverages
iii. Sweets and snacks
7. Stock Turnover
i. Dairy Products - In store, In warehouse
ii. Drinks and beverages
iii. Sweets and snacks
8. Tactics
i. Dairy Products - Assortment
ii. Drinks and beverages - assortment
iii. Sweets and snacks - assortment
This document discusses various methods for conducting sensory evaluation tests, including acceptance and preference tests. It provides details on ranking tests, single sample tests, two sample difference tests, hedonic rating tests, numerical scoring tests, and composite scoring tests. It explains the objectives and procedures for each test and includes examples of forms that could be used. The number of panelists and samples required varies depending on the type of test and whether the panelists are trained, semi-trained, or untrained. While acceptance and preference tests are important, the document notes there are still challenges to properly interpret results and new techniques being developed require further analysis.
New product development - cookies made with insect proteinBobby Antan Caiquo
New product development process for insect cookies targeted at food aid. This presentation focuses on all the crucial steps in new product development in the food industry.
The document proposes a new bread product called "Super-bread". It aims to improve upon existing bread by using higher quality ingredients, different shapes for easier eating, and packaging innovations to increase shelf life and reduce spoilage. Customer research found issues with current bread like short shelf life, uneven shapes causing waste, and lack of variations. The proposed Super-bread would use refined wheat flour and baking soda instead of yeast, have indented centers to prevent spillage, and come in different sizes and packages like bread boxes. Prototypes include multi-shaped and indented center breads, and an accessible bread box. The new design is expected to reduce waste, increase shelf life, improve nutrition, and provide more options.
There are two main sources of alternative protein foods derived from non-animal sources: plants and microorganisms. Soybeans are the most common plant-based protein and are used to make foods like tofu, soy milk, soy yogurt, and textured vegetable protein (TVP). TVP is made from defatted soybean flour and can be used as a cheaper meat substitute or extender. Mycoprotein is produced from fungi cells and is used to make products sold under the brand name Quorn as a meat substitute. Both soy proteins and mycoprotein provide nutrition similar to meat but without saturated fat.
Detection of dilution_and_threshold_in_relation_to_food_productshubh_0712
This document discusses threshold tests and dilution tests used in sensory evaluation of foods. Threshold tests measure the minimum concentration of a stimulus that can be detected. There are different types of thresholds including detection, recognition, and terminal saturation thresholds. Dilution tests establish the smallest amount of an unknown substance that can be detected when mixed with a standard product. The document provides details on preparing solutions, number of solutions, and factors that can influence test results like age, sex, and sensitivity. It concludes that these tests are useful for analyzing complex foods and establishing minimum differences in flavors.
BAKERY AND CONFECTIONERY TECHNOLOGY notesMohit Jindal
This document provides an overview of the contents and topics covered in a course on Bakery and Confectionery Technology. The key topics discussed include:
- Raw materials used in bakery products like flour, sugar, shortening, yeast, and leavening agents. The roles and specifications of these raw materials are outlined.
- Manufacturing processes for various bakery products like bread, biscuits, cakes, and other products. Methods for preparation, quality evaluation, and causes of staling are addressed.
- Introduction to confectionery products, ingredients, and industry. Classification of confectionery and details about common sweeteners are provided.
- Layout, hygienic conditions,
What Is the Development of Food Products? The difficult procedure required to release a new or enhanced product onto the market is called product development. This is done in the food sector by creating foods that appeal to the target market and fill in any gaps in their present preferences and demands is called Food product development.
Developing the product concept
The word "design" hasn't been frequently utilized in the food sector outside of packaging and advertising. The term "product development" has been used to describe the process of creating a product and has associations with laboratory formulation and sensory panels. The adoption of food product design and the integration of food product design with other fields of design, however, may now have tangible advantages.
In equal partnership with engineers, marketers, and consumer researchers, product design is a crucial component in the process of creating new products (Bleich and Bleich, 1993). All of these elements are combined in the product's technology.
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Food product development - model of functional driversJuan Gonzalez
Functional drivers are used to track the development of novel food products and food ingredients. Functional drivers are related to nutrition, medical, physical-chemical, processing, sensorial, and societal influencers.
Spanish food industry consulting firm born out of successful development of food and travelling in low intensity tourism areas and their tourist businesses in North-Spain. The firm, Foöd & Travel Thinking, is expert in product development and marketing. Foöd & Travel Thinking advices now also in Latin America and seeks to offer their service also in Finland (or elsewhere in Europe) through Spanish-Finnish relationships consultant Oscar Fresán
- PepsiCo was formed in 1965 through the merger of Frito-Lay and Pepsi-Cola. It owns popular snack and beverage brands like Lay's, Pepsi, Mountain Dew, and Cheetos.
- Lay's began in 1932 when Herman Lay opened a snack shop. It merged with Pepsi-Cola in 1965 to form PepsiCo. Lay's uses cost-based pricing and promotes through advertising and sales promotions.
- A SWOT analysis finds Lay's strengths are its brand image, satisfaction levels, and distribution worldwide, while weaknesses include low supply in remote areas and rumors about ingredients. Opportunities exist in rural markets and new flavors, while threats include competitors and substitutes.
This document discusses packaging technologies for two case studies - an artisan seafood producer and a smoked meats manufacturer. For the seafood producer, a polypropylene tray with an antifog film top was chosen to withstand pasteurization at 85C for 30 minutes to achieve over 8 days shelf life. A packaging machine costing €27k was selected. For the smoked meats manufacturer considering upgrading packaging, competitor offerings provided inspiration for more visually appealing options that could be automated.
1) The document describes the development of a nutritious double chocolate almond biscotti product and a study of its shelf life.
2) Sensory evaluation was conducted on testers using a 5-point scale to standardize and finalize the recipe. The product scored well for taste, flavor, color and texture.
3) Weekly sensory evaluations over 4 weeks found the product maintained good characteristics for 3 weeks. By week 4, changes in taste and flavor were observed. The shelf life was labeled as 1 month.
4) A nutritional label and polypropylene packaging were developed. Budgeting showed a profit was made from selling 41 packets at Rs. 35 each.
This document presents the development of an instant puran mix containing split bengal gram dal, organic jaggery, tulsi leaves, nutmeg powder, and cardamom powder. Sensory tests were conducted to determine the optimal ratios. The mix was found to have high nutritional value from the ingredients and antioxidant properties from the tulsi. After processing and dehydration, the product had a shelf life of 1 month. Sensory analysis showed high acceptability over this period. Analysis also found the mix contained 9.5mg of iron and 147.75mg of phosphorus per 100g. The product was profitable and suitable for commercialization.
This document outlines the development of a nutritionally enriched cookie called Amigo Cookies for diabetic patients. The objectives included making the product cost effective, assessing quality, studying shelf life, and marketability. Various ingredients were tested through standardization trials before finalizing a recipe of wheat flour, ragi flour, oats, honey, hazelnuts, chocolate chips, and other ingredients. Sensory evaluation was conducted to select the best version. Packaging was done in polyethylene sheets and butter paper. A nutrition label and budget were created to analyze costs. The standardized recipe, packaging, and labeling were developed to create an innovative product for consumers.
The document presents a project to develop a nutritionally enriched cracker called CalciCracker. It contains ingredients like ragi flour, sesame seeds, and pomegranate seeds to increase calcium content. Sensory evaluation was conducted to standardize the recipe and found the taste, color, and flavor of the final product to be very good. A cost analysis showed the product can be sold at Rs. 20 per 25g packet with a profit of Rs. 5 per packet. The crackers will be packaged in transparent air tight plastic containers and labeled with nutritional values.
The company currently produces traditional Chinese tea, tonics, and herbal tea. It aims to expand its target market beyond middle-aged and older consumers. A new product line of traditional Chinese medicine and Asian drinks was proposed. Competitors in the market were analyzed in terms of the types of products offered, packaging, pricing, and target consumers. Potential new product ideas were brainstormed, evaluated, and categorized into tea, detoxification/slimming tea, and Asian drinks ranges. The top ideas selected were Chinese tea, apple flower and rose bud tea, and matcha based on scoring them on various criteria like consumer acceptability, health benefits, market growth potential, ease of manufacturing, and cost.
The document discusses food safety procedures for purchasing, receiving, storing, preparing, and serving food. It covers proper temperatures for refrigeration, freezing, cooking, reheating and holding foods. Specific food safety guidelines are provided for meat, poultry, eggs, dairy and other products. Proper handwashing, cleaning, packaging and food rotation are emphasized throughout to prevent contamination and foodborne illness.
Frito-Lay is the snack food division of PepsiCo that produces popular brands like Fritos, Cheetos, Doritos, Lay's, and Ruffles. It began as two separate companies in the 1930s that merged to form Frito-Lay in 1961, which then merged with PepsiCo in 1965. Frito-Lay uses total quality management practices and statistical process control to ensure consistent quality across its 55 production plants in over 40 countries. It focuses on providing quality products through efficient production and supply chain management.
Sensory evaluation refers to evaluating food using human senses. It is done to develop new products, improve existing ones, ensure quality standards, and determine consumer acceptance. Components of a food composition table are also discussed. Methods of cooking can make food healthier by using less oil and having shorter cooking times to retain nutrients. Ingredients can be substituted to reduce saturated fat and increase fiber. Food presentation and flavoring are also important to make dishes more appealing.
This document discusses food safety risks related to adulterated and misbranded gluten-free products. It begins with an introduction to Darrel Suderman, PhD and his background and experience in food science. The document then covers topics including what glutens are, popular gluten-free products, litigation opportunities around mislabeling of gluten-free products, and risk management practices for food safety incidents. Testing methodologies like ELISA for detecting gluten are also summarized.
The document discusses the process of new product development, which includes market research, concept testing, prototype development, market testing, and product launch. It emphasizes the importance of market research to understand customer needs and identify opportunities. The development process then progresses through building prototypes, testing concepts with customers, and launching the new product in the market.
This document summarizes a study on the acceptability of nutri-balls, an Indian sweet made with quinoa, a new cereal. The objectives were to develop an innovative healthy product, standardize it through sensory evaluation, learn entrepreneurship skills, design packaging and a nutrition label, study shelf life, and understand marketing. Recipes were standardized and tested through sensory evaluation before and after changes. Polypropylene was identified as a cost-effective packaging material. A budget of Rs. 813 was created. The study aimed to design a nutritious product and determine consumer acceptance.
MBA Integrated Brand Project: Cracker JackPhil Mark
Cracker Jack is a classic American snack brand owned by Frito-Lay that has experienced declining sales over the past decade. The document analyzes Frito-Lay's ownership and proposes that several misalignments in distribution, pricing, promotions, and brand perception have contributed to Cracker Jack's stagnant performance. It recommends that a new owner could revitalize the brand by realigning these areas, modernizing packaging and marketing, and reconnecting with target consumers to realize increased profits.
PepsiCo Frito Lay is a global food and beverage leader with over $65 billion in annual revenues. Frito Lay is PepsiCo's food division that produces snacks such as Lays, Uncle Chips, and KurKure. The internship aimed to identify barriers between the company and customers, find new sales opportunities, and ensure continuous distribution in the Ahmedabad region of Gujarat, India. Key findings were the need for more route vehicles, exploring new outlet areas, and increasing manpower. The conclusion calls for distributors to play an important role and for Frito Lay
This document provides information about the cheese making process in 3 steps: (1) Milk is curdled using rennet to separate into solid curds and liquid whey; (2) The curds are drained, pressed, and aged to develop flavor and texture; (3) There are many varieties of cheese depending on ingredients, bacteria, molds used and aging process. The document also discusses characteristics of different types of cheeses like soft, hard, blue cheeses and processed cheeses.
Leatherhead Food Research is studying the shelf life of natural food colorings using accelerated shelf-life testing methods. Samples of natural food colorings embedded in different food models are stored in constant climate chambers at various temperatures and exposed to light. Changes in the colorings are then measured at intervals to estimate shelf life. Leatherhead relies on BINDER's KBF P constant climate chambers for their long-term stable temperature and humidity control and high accuracy, making them well-suited for accelerated shelf-life testing and ensuring product safety and stability.
Innovation in Product Development - MIT ID InnovationPankaj Deshpande
Innovation in Product Development simply refers to the innovation of a new product or the improvement of an existing one.
For more details, visit : https://mitidinnovation.com/recreation/what-is-product-innovation-development-and-why-is-it-important/
CEOThe mission of Knockout Shoes is to be recognized as a soci.docxtidwellveronique
CEO
The mission of Knockout Shoes is to be recognized as a socially responsible company providing high quality shoes for the North American and Latin American markets.
The overall strategy of Knockout Shoes is focused differentiation while addressing socially responsible business practices. The decisions by operations, financing, and marketing support this strategy because we have limited all production to North America and Latin American. We have limited sales to Wholesale and Internet sales in North America and Latin America. We have purchased the contracts of Ophrah Beyonse, Tiger Green, and Jose Montana. We have engaged in green manufacturing practices. We have limited the number of models sold. We use high-quality materials in the manufacturing process. We have provided sufficient capital to sustain operations. We have provided a return to stockholders and to society.
VPO
We produce all of our shoes in North America and Latin America because this allows for better control over the manufacturing process and reduces the cost to ship shoes to the two target markets. We limited our models to 50 to maintain better control over the manufacturing process and to limit the costs for styling. We have set our superior material usage rate at 80% to ensure a high quality shoe. We use green materials. We have set the enhanced styling features to $20,000 per model to support the production of a shoe that is perceived to be high quality. We have invested in energy efficiency. We use recycled boxing materials. Our entire workforce has received ethics training, and we have a diverse workforce. We spend $2,000 per worker on Best Practices Training.
VPM
We have set our wholesale price at $60 and our internet price at $85 because the shoes are high quality shoes. We sell only in North America and Latin America. We do not allow internet sales outside of North America and Latin America. We have contracted with Ophrah Beyonse, Tiger Green, and Jose Montana because these three have the best celebrity appeal scores for our two markets. We do not provide for private label production because it does not support our strategy of focused differentiation. We have set our advertising budget at $10,000,000. We offer a $3 rebate as part of our advertising strategy. We are able to provide delivery within 1 week because most of our shoes are manufactured in the country in which they are sold. We have few shipments between North America and Latin America.
VPF
We have issued 100,000 shares of stock and secured a 10-year bank loan of $8,000,000 to finance operations. We declared a dividend of $.15 to provide a return to stockholders. We have plans to ensure that ROE is at least 15% per year. We have plans to ensure that our cost of pairs sold is no more than 53%. We have plans to ensure that our default risk is no more than Medium. We have committed 3% of pre-tax profits for charitable contributions.
The New Product Development Proce ...
Product innovation involves the creation and introduction of new or improved goods and services. This includes inventions that are new to a company or market as well as improvements to existing products. There are several reasons why developing new products is important for businesses, including responding to changing consumer needs and wants, refreshing products that have reached maturity in their life cycles, and capitalizing on environmental changes. Developing successful new products involves understanding customer needs through research, developing product concepts, testing prototypes with customers, and analyzing results to refine strategies. Financial analysis is then used to evaluate new product opportunities.
This document discusses product development strategies and the new product development process. It notes that over 90% of new products fail within 2 years due to issues like overestimating market size, poor design, incorrect positioning, or competitors responding aggressively. The document then outlines the key steps in new product development: generating ideas from internal and external sources, screening ideas to evaluate market potential and technical/financial feasibility, and developing the remaining ideas further. It emphasizes establishing a formal system to manage the idea generation and screening process.
Module 16 Brand Building for the Senior's Market.pptxcaniceconsulting
Innovative marketing is a set of innovative processes and activities that market and communicate new products and services to a targeted group of consumers.
Innovation in marketing is an activity that involves new ideas that have a positive impact on a new product and service.
Marketing is a process that involves marketers communicating product and service information to consumers.
The document outlines the 7 step new product development process: [1] idea generation through techniques like brainstorming, [2] idea screening to evaluate ideas, [3] concept development and testing consumer reception, [4] business analysis of financial viability, [5] prototyping and market testing, [6] technological implementation, and [7] commercialization through marketing strategies. New product development is important for meeting changing consumer needs, making new profits, and combating threats while providing benefits like quality products, customer satisfaction, market expansion, and stable demand.
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This document outlines the new product development process. It discusses 7 steps: idea generation, idea screening, concept development and testing, business analysis, prototyping and market testing, technological implementation, and commercialization. Idea generation involves finding new product ideas from consumers or creativity techniques. Ideas are then screened and evaluated. Concepts are developed and tested with consumers. Business analysis assesses financial viability. Prototypes are tested and market testing is conducted before full commercialization. The process aims to successfully develop new products that meet market needs.
Real estate is "property exist of land and the buildings on it, along with its natural resources such as crops, minerals or water; immovable property of this nature; an interest vested in this an item of real property,buildings or housing in general.
The document outlines the process for new product development. It discusses the key stages which include idea generation, business analysis, market testing, technical implementation, commercialization, and pricing. It then provides an example of developing a new green coconut water soft drink called "Dab" for the Bangladesh market. It analyzes the market segmentation, competitors, and develops a marketing plan including pricing and promotional strategies. The overall process and example aims to demonstrate how to successfully launch a new product.
Open Innovation - The Customer as a development partnerVincent Aydin
The internet has redefined the relationship between firms and their customers. Customers are able and willing to take part in
development processes: They voice their opinion
about products that are about to be released to
the market, bring in new ideas, test prototypes and
promote new innovation via social networks. How do you take advantage of this?
Wings and Capes will produce beverages and drinks. It will create a unique brand image and offer affordable prices. Products will be sold through wholesalers to retail outlets. Major competitors include Coca Cola and PepsiCo. To differentiate, Wings and Capes will focus on health and customization. Initially it will follow competitors but plans to become a leader. It will use social media like YouTube and Facebook for promotions and expand globally in 5 years.
The document discusses the development of a new 45 degree water bottle product called "Botol" by Vista Visto Sdn Bhd. It describes the process of generating ideas for new products, developing a product concept, evaluating the business case through estimating sales, costs and profits, prototyping, and testing the product. The concept for Botol is that it comes in various designs, colors, and flexible sizes while being eco-friendly. It has unique features not currently offered by competitors to meet consumer demand for attractive bottle designs.
Running head STRATEGIC PLANNING1 STRATEGIC PLANNING5.docxtoltonkendal
Running head: STRATEGIC PLANNING
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STRATEGIC PLANNING
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Strategic Planning
Strategic Planning
Planning is very essential for every company. Planning is very essential since it helps a company to see the risks and the challenges that a certain project may face. Planning also helps an organization to allocate resources effectively which will lead to the success of that specific project and also the growth and development of the whole company. Strategic planning is therefore highly needed when it comes to the development of a new line of production. The coca cola company will have to ensure that it has planned for its product development. There are many areas which are required when it comes to product development. The company should, therefore, be very careful, and it should insist that the strategic planning is of good quality. There are various objectives of planning, and these should be listed to ensure that the project runs smoothly (Annacchino, 2007). The strategic plan paper is therefore very critical. It also considers the communication of the plans about the project.
Potential alternatives to the issues and opportunities identified in the SWOT Analysis
There are various issues and opportunities which have been identified in the SWOT analysis which was carried out on the new product to be developed by the company. There are various alternatives which can be considered and which will ensure that the new product will be successful in the market. One of the issues which will be facing the coca cola's new product is the fact that there is usually weak coordination between government agencies. The company will have to follow the government directives, and it will have to obtain the necessary licensing. If there is weak coordination, the duration of obtaining these licenses may be long, and it will affect the business. The alternative to this is to ensure that the company has started the process of obtaining these things will be available in time. The company should also ensure that it has created the necessary connections in the various governments which will help the project development process move smoothly.
Another alternative for the new product is to ensure that it has exploited the new markets which are emerging in the developing economies. This will create a large customer base for the company and the product. The company should also ensure that they have been able to utilize the skills and the technology they have to make the new products. This will be an alternative for the increased cost of production which will be introduced by the new product. The company has the best technology and also qualified personnel hence it would be easier for the new product. The company should also increase corporate social responsibility for the new product's promotion. This will help to sensitize the public about the new product which will lead to the success of the new product. There are therefore many alternatives for the co ...
4 Steps to Drive Your Brand Extension Strategy with Social Media Aravinth Rajagopalan
At a business planning meeting, a colleague tells you entering a new product category is your brand’s manifest destiny. The rest of the team salivates over potential gains in mindshare and in market share. But in the back of your mind, you waver, asking yourself: “Will consumers accept us?”
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New Product Introduction Strategies
Twana Allen
Dr. Doreen Young
AMP- 425-0500
04/11/2021
Introduction
New product introduction refers to the process which involves an idea from an initial working technique to a thoroughly refined final product. This process requires enough investment of time, resources, and careful planning and therefore each step requires careful analysis to ensure that the results produced are worth the effort. Various steps are involved in the process of introducing a new product into the market. These steps include ideation, research, planning, and prototyping, sourcing, and costing. In this case, I will come up with a new product that will be in a position to serve two business markets.
Body
In the last year, we have experienced a global pandemic that has changed how we live and interact with many parts of the world going through lockdowns even to date as well as curfews. This has greatly affected how we live and the need to mainly focus on healthy living. Many products have been introduced in the market to help prevent contracting the virus-like face masks and protective gears which have played a major role in the prevention and control of the disease spread. In my case, the product I wish to introduce concerning the pandemic is mobile grocery supply. In my area, we are forced to go out looking for groceries at specific points. With the pandemic, many people fear going out to look for such products which are basic for every one of us. A mobile grocery supply for me means that I will be able to meet my customer's needs by delivering them to their doorsteps and reducing the burden they may encounter of going out to find the same.
My strategy for entering the market will involve using social media platforms to first address the idea and see how people respond to it. This will be effective to me since in the current world people spent a lot of time on the internet bearing in mind that technology advancement and development is high. This strategy will also help me in understanding what exactly customers need during this period of the pandemic. Besides, I will also help customers who might be busy working from home in saving their time and concentrating on their main work since they will not have to take a break and go find groceries
However, such a business idea may come with challenges like failing to meet customer's needs at first since different customers have different preferences. There may be also issues to do with safety since in most cases it will involve meeting new people and this may pose dangers. Some customers may also be concerned about the safety of the products offered is concerned. This will call for the need to apply all the possible strategies to ensure that customers are satisfied and continue to order from my business.
In ensuring that my product is successful, I intent to first research how the pandemic has affected businesses and how people are responding to the same. This will help me i ...
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New Product Introduction Strategies
Twana Allen
Dr. Doreen Young
AMP- 425-0500
04/11/2021
Introduction
New product introduction refers to the process which involves an idea from an initial working technique to a thoroughly refined final product. This process requires enough investment of time, resources, and careful planning and therefore each step requires careful analysis to ensure that the results produced are worth the effort. Various steps are involved in the process of introducing a new product into the market. These steps include ideation, research, planning, and prototyping, sourcing, and costing. In this case, I will come up with a new product that will be in a position to serve two business markets.
Body
In the last year, we have experienced a global pandemic that has changed how we live and interact with many parts of the world going through lockdowns even to date as well as curfews. This has greatly affected how we live and the need to mainly focus on healthy living. Many products have been introduced in the market to help prevent contracting the virus-like face masks and protective gears which have played a major role in the prevention and control of the disease spread. In my case, the product I wish to introduce concerning the pandemic is mobile grocery supply. In my area, we are forced to go out looking for groceries at specific points. With the pandemic, many people fear going out to look for such products which are basic for every one of us. A mobile grocery supply for me means that I will be able to meet my customer's needs by delivering them to their doorsteps and reducing the burden they may encounter of going out to find the same.
My strategy for entering the market will involve using social media platforms to first address the idea and see how people respond to it. This will be effective to me since in the current world people spent a lot of time on the internet bearing in mind that technology advancement and development is high. This strategy will also help me in understanding what exactly customers need during this period of the pandemic. Besides, I will also help customers who might be busy working from home in saving their time and concentrating on their main work since they will not have to take a break and go find groceries
However, such a business idea may come with challenges like failing to meet customer's needs at first since different customers have different preferences. There may be also issues to do with safety since in most cases it will involve meeting new people and this may pose dangers. Some customers may also be concerned about the safety of the products offered is concerned. This will call for the need to apply all the possible strategies to ensure that customers are satisfied and continue to order from my business.
In ensuring that my product is successful, I intent to first research how the pandemic has affected businesses and how people are responding to the same. This will help me i ...
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The word "design" hasn't been frequently utilized in the food sector outside of packaging and advertising. The term "product development" has been used to describe the process of creating a product and has associations with laboratory formulation and sensory panels. The adoption of food product design and the integration of food product design with other fields of design, however, may now have tangible advantages.
In equal partnership with engineers, marketers, and consumer researchers, product design is a crucial component in the process of creating new products (Bleich and Bleich, 1993). All of these elements are combined in the product's technology.
Throughout the PD Process, consumer researchers develop the link between the consumer and the product.
Market analysts do market research and develop the marketing and distribution plans for the market strategies.
Together, the food engineer and technologist conduct product and process research for co-engineering, and they develop the physical distribution and manufacturing processes.
The designer of food products investigates the social and cultural contexts before creating the all-encompassing product.
All of these need to be included from the start of the PD Process. All factors come together when the product idea and design specifications are developed, and as the project moves forward, the participants realize what is required for product design, production, and marketing to suit the needs, wants, and Food Product Development behaviors of customers.
The process of product design is constrained by a set of criteria (product design specification), which include the performance, appearance, cost, and essential and desired product functions (Dasgupta, 1996). Although this is typical in many industrial fields, the food industry is just now starting to
\ accept it. First, a product concept is developed by customers, product designers, and frequently marketers; then, developers and
Between these sections, the project team collaborates. First, they research the market, aiming to translate the demands into more precise phrases in the product brief while also researching the rival goods. Then, in order to develop particular product concepts, they return to the consumers with more clearly defined product kinds. Finally, they incorporate the product concepts into more precise and in-depth product descriptions before asking consumers for their feedback once again.
From the first concept through the final product specifications governing manufacturing and the final product proposition serving as the foundation for marketing, the product concept advances throughout the product development project.
Product Development Key Stages
Ideation
Formulation
Processing
Commercialization
Ideation
Coming up with the original idea is frequently the most challenging step in the product development process. It might be difficult t
New product development in Marketing MansgementSusmitaGhosh36
The document outlines the 7 major stages of product development: 1) Idea Generation, 2) Idea Screening, 3) Concept Development and Testing, 4) Marketing Strategy and Business Analysis, 5) Product Development, 6) Test Marketing, and 7) Commercialization. It provides details about each stage and uses the example of developing a food delivery app to illustrate the process.
The document discusses how collaborative marketing, where brands market with consumers rather than at them, will drive winning companies in the future. It outlines 5 trends driving the shift to collaborative marketing: 1) democratized product development, 2) close, continuous customer relationships, 3) open organizations, 4) peer-powered media, and 5) measuring influence rather than impressions. It also provides 5 steps for embracing collaborative marketing strategies: 1) audit audiences, 2) engage core brand advocates, 3) align content, 4) do things faster, smarter and better, and 5) empower communities.
Similar to Analysis on Product Development in the Food and Beverage Industry and Frito Lay (20)
Analysis on Product Development in the Food and Beverage Industry and Frito Lay
1. Analysis on Product Development
in the Food and Beverage Industry and Frito Lay
for Directed Study
with Chip Besio
Analysis written by
Dustin Fontenot
2. 2
Introduction and Overview
As a soon to be graduate of the SMU Cox School of Business with a BBA in Marketing, I
found it beneficial to conduct an independent study on a company that I would one day like to
work for: Frito Lay. The area of Marketing that I am pursuing is Product Development. I am
familiar with Frito Lay through a case study I worked on for a Product and Brand Management
course at Cox in the spring of 2012 with Chip Besio with whom I am conducting this current
study. Since then I have been interested in the methods Frito Lay uses to seek out new
opportunities for its current products as well as potential opportunities for new products. For this
study I have provided an analysis on product development in the food and beverage industry as a
whole with some examples provided, followed by an analysis of product development at Frito
Lay and I conclude with examples of some of their newest creations including: the Doritos Taco.
New Product Development in the
Food/Beverage Industry
Consumer tastes and preferences are always changing and as a result companies have to
constantly update or change their products to suit them. In the food and beverage industry this is
no exception. When trying to decide what direction to take with an existing product or whether
pursuing an idea for a new product is worth it, companies in the food and beverage industry use
innovative tools to help them make these decisions. In the past, companies in this industry have
made use of meetings, retreats and trusted vendors when it came to formulating new ideas for
products (Food Processing). However, in recent years they are bringing in “outsiders” to provide
them with ideas of their own and collaborating with them to bring these ideas to life. Included
among these “outsiders” is the consumer. Companies not just in the food industry, but in all
3. 3
industries are becoming wiser about listening to what their customers are saying and applying
what they hear when developing new products or changing existing ones. This is a process
known as crowdsourcing.
Crowdsourcing is defined as a process involving the outsourcing of tasks to a distributed
group of people (Food Processing). This means that the tasks involved in product development
are divided up into smaller tasks and completed by an on-demand workforce. Coming up with
new ideas for an existing product, let alone a new product in general, is not an easy process for
any industry. Crowdsourcing not only makes this process easier, but it also allows the company
to hear and follow-through on customer suggestions, which is the key to gaining market share,
brand equity and brand loyalty with consumers. One of the methods used in crowdsourcing is
“Sentiment Analysis,” which involves gaining an insight into a customer’s attitudes towards a
company’s brand by analyzing the variables of context, tone and emotion expressed through
social media such as Twitter and Facebook (Food Processing). Since its inception, social media
has become both a blessing and a curse for companies. Customers often express opinions on their
experiences with a particular product or service and social media has become the common
ground for it. This makes it the best source for WOM (Word-of-Mouth) marketing, and
depending on whether or not the customers are satisfied when they comment can either be
beneficial or detrimental to the company’s image. Therefore, companies need to pay close
attention to what their customers are saying.
An example of crowdsourcing is the website created by Lego called the Cuusoo
crowdsourcing platform beta-version, (www.legocuusoo.com). After spending three years
prototyping, testing and refining the concept in Japan, Lego launched the platform globally in
2008 with the objective of increasing the number of product ideas while also improving their
4. 4
customer engagement (Digital Spark Marketing). The business model for Lego’s crowdsourcing
platform is both simple and straightforward. A product design can be submitted by any user and
voted on by other users. Once that design receives up to 10,000 votes, it gets a formal state-gate
review and then moves on to production—provided that no legal issues or showstoppers occur.
Upon the product’s completion, the creator will receive a 1% loyalty fee on the net revenue
generated from the product (Digital Spark Marketing). It is not clear how many submissions fail
before reaching the production stage, but if proper feedback is provided to those who submitted
the ideas, it is possible they will continue to submit other ideas in the future.
Since the platform’s launch, Lego has enjoyed benefits not usually found in the product
development process of crowdsourcing, they include (Digital Spark Marketing):
1) A wider community which can produce more ideas than their creative design team alone.
2) A highly cost-efficient development phase: projects that fail don’t cost Lego any money
and projects that succeed only cost them a very small 1% royalty fee paid to the creator.
3) A virtually free pre-launch campaign platform that creates buzz among Lego fan bases
through its voting phase and also provides a clear picture on what those fans bases want.
As mentioned earlier, companies need to keep up with the changing tastes and
preferences of consumers. However, new product development is not easy and it is also very
risky—especially if a company is trying to enter a market that it is not already in and/or lacks the
experience needed to produce the product(s) for that market. And even if a company does have
past experiences in a new market, if those experiences were negative then the process will be
even more difficult and risky. To make sure the process is done both carefully and correctly,
companies sometimes turn to a service company called MachinePoint Food Technologies.
5. 5
MachinePoint Food Technologies helps companies come up with new and creative
product ideas as well as new recipes or other ideas for existing products by working side-by-side
with them from start to finish. This close working relationship is highly beneficial to the client as
it gives them an advantage in terms of adding value to their new creations as well as getting a
head start on the uses of new and more efficient technologies and processes (MachinePoint Food
Technologies). If companies want to get ahead and/or stay ahead of the competition they need to
implement the newest and latest technology, and the most efficient production processes.
MachinePoint Food Technologies can help.
MachinePoint also emphasizes the need of collaboration of the following areas listed
below when it comes to developing new products (MachinePoint Food Technologies):
Food Technologists: these people need to have keen knowledge of food in
general, the ingredients used, different types of cuisines, as well as knowledge of
food science and a good sense of imagination.
Technical Managers: to oversee the development of newer technologies for the
client to make the production process more efficient and give them an advantage
over the competition.
Nutritional Experts: to give sound advice on food choices when creating new
products.
Food Microbiologists: to analyze the new food product(s) for bacteria or other
microorganisms that could make the food unsafe to consume.
Lawyers: to make sure the new product complies with FDA regulations.
6. 6
Marketing, Packaging and Commercial Managers: usually from the client’s side,
to assemble the final product and create the marketing/advertising campaign to
sell it.
MachinePoint Food Technologies covers a wide range of areas in all industries in the
food and beverage market. They also cover all of the supply chain requirements: product recipe
development, process and technologies definition and plant and equipment manufacturing,
assembling and commissioning (MachinePoint Food Technologies). In the end, it depends on
who the client is and what they want. The results will vary from client to client, but the decision
will be worth it.
New Product Development at Frito Lay
In a meeting with Caitlin Horan, Marketing Analyst of SunChips at Frito Lay, I was
provided with some details on how Frito Lay’s process works when it comes to new product
development. There are three areas of innovation at Frito Lay: 1) Flavor Development, 2)
“Outside Aisle” and 3) New Uses for Current Brands.
Frito Lay is always trying to keep up with the current trends of its customers. In Flavor
Development, Frito Lay creates new flavors to add to its ever-expanding snack food product line.
To expand off the Crowdsourcing example presented in the previous section, this past year the
company launched its “Lay’s Do Us a Flavor” campaign. In a manner similar to Lego’s virtual
platform, Frito Lay asked all of its consumers across America to assist them in creating its next
chip flavor in celebration of its 75th anniversary (‘Do Us a Flavor’). Frito Lay made use of the
power of social media by teaming up with Facebook and created a page where consumers and
fans could go to submit their ideas for new flavors and vote on other people’s submissions. In
7. 7
addition, Facebook changed its “Like” button on the page to “I’d Eat That” to encourage friend
interactions as well “flavor showdowns” among contestants (‘Do Us a Flavor’). The contest, a
first in the United States, was already a major hit across the globe in over 14 countries which
resulted in some really unusual and wacky ideas for new chip flavors. Among them were: Chili
& Chocolate, Caesar Salad, Late Night Kebob and even Cajun Squirrel (‘Do Us a Flavor’).
To generate even more excitement for the contest in the U.S., Lay’s hired actress and
restaurateur Eva Longoria and Iron Chef Michael Symon (‘Do Us a Flavor’). They will assist in
judging the flavor submissions and narrowing them down to three finalists from which the
winning flavor will be deemed the new Lay’s chip flavor. After the contest concluded on
October 6, 2012 the final three flavors were chosen to compete for the crown, they are: 1)
Cheesy Garlic Bread, 2) Chicken & Waffles, and 3) Sriracha (a Thai hot sauce). Again, Frito Lay
is asking its fans to vote on Facebook for the flavor they like the most. The contest ends on May
5 of this year. Once voting concludes, the winning flavor will be announced.
Outside Aisle is Frito Lay’s second area of innovation. Caitlin says that this is all about
creating new beachheads—meaning anything outside of the salty snack/chip aisle. For example,
if Frito Lay wants to expand a product into a store’s Deli section or its cracker aisle, then the
Outside Aisle is where they develop new and unique products to help them achieve that goal or
even discover inventive ways to view and place existing products in a new light outside of their
current aisle placement. This area is critical to Frito Lay’s past, current and future success in the
market. If Frito Lay wants to continue growing its market share and its incrementality—
increasing its marketing to attract more consumers--then it needs to innovate new products
outside of the salty snack aisle.
8. 8
The third and final area of new product development is New Uses for Current Brands.
This is where Frito Lay tries to go beyond the basic chip. One example is the Top n’ Go. The
Top n’ Go consists of an ordinary bag of chips tipped on its side. This allows the user the “top
off” the chips with any of their preferred topping(s) such as a meat, salad, chili or any other
desired food. Currently, this product is still in development.
The Doritos Taco
To expand on Frito Lay’s third area of innovation, New Uses for Current Brands, I will
now talk about their most recent creation: the Doritos Taco. This product, which was three years
in the making, was created out of a co-branding partnership between Frito Lay and Taco Bell.
Taco Bell was looking for ways to “highlight the better Bell” meaning they wanted to make the
taco shell better and at the same time do something really innovative to celebrate their 50th
anniversary (McCombs Today). The idea for the Doritos Taco originated when Greg Creed, Taco
Bell Corp.’s President and CEO called on his research team to create the “[fast-food] industry’s
next big thing.” After trying the prototype he knew the company had created something special.
In a quote to Restaurant magazine, Creed called the idea “simple” and “brilliant…a flavor
pairing just waiting to happen (TIME).”
As luck would have it, Frito Lay was also looking for new ways to improve its brand.
After considering which brand of chips would work best as a taco shell, it was decided that
Doritos would be the chip of choice. The reason Doritos was chosen was because the brand was
targeted at millennial males between the ages of eighteen and twenty-four. This group was
labeled “the risk takers,” those who want to live life to the extreme, take chances and try
something new and unusual. In addition, Doritos is Frito Lay’s most successful brand of chips
9. 9
and the one most advertised. The Doritos Taco would be very similar to the ordinary crunchy
taco and have the same choice of toppings: ground beef with shredded cheese, sour cream,
tomatoes, lettuce, and choice of hot sauce: mild, hot or fire. The only difference would be the
Doritos Taco would have an orange-colored shell made from the same formula as the Doritos
Nacho Cheese chip. In addition, to add appeal to the product Frito Lay had the Doritos brand
name imprinted on a taco holder and used the Doritos bag in its advertisements (see the images
below).
i ii
At midnight on March 8th 2012, Taco Bell officially launched the new Doritos Locos
Taco. From the very beginning it was clear that both companies had struck gold. Taco Bell sold
200,000 Doritos Locos Tacos on the first day! Since its launch, the Doritos Taco has become a
major success for both Frito Lay and Taco Bell. In its first ten weeks on the market Taco Bell
sold more than 100 million, setting a new record and making the Doritos Locos Taco the most
popular new product it has ever released. Taco Bell spokesman Rob Poetsch stated that the
Doritos Locos Taco had officially dethroned the company’s previous big hit: the Crunch Wrap
Supreme released back in 2005 (TIME). To put perspective on just how impressive this sales
record is, Taco Bell pointed out that McDonald’s sold its first 100 million burgers back in
10. 10
1958—18 years after McDonald’s opened its first burger stand and three years after Ray Kroc
started the first McDonald’s franchise (TIME).
When Taco Bell first launched the Doritos Taco, it had planned to only serve it through
the spring months of 2012. However, when it quickly became a multi-billion dollar success just
days following its release, they quickly reconsidered pulling the product. Instead, they turned
their focus on creating another Doritos Taco—the Cool Ranch Taco.
Since the first Doritos Taco was extremely successful upon its release it made perfect
sense that Taco Bell would attempt to continue their newfound success by turning Frito Lay’s
other Doritos brand: Cool Ranch, into a taco. In addition, many of its consumers were eagerly
hoping they would follow the original with a Cool Ranch version. Finally, Taco Bell answered
those hopes on March 7th of this year when they officially launched the Cool Ranch Doritos
Taco. Like the original Doritos Taco, the Cool Ranch Taco has the same choice of toppings and
has the Cool Ranch chip flavored shell (see images below).
iii iv
While the Cool Ranch taco has proven to be another success for Taco Bell and for Frito
Lay, it may not enjoy the same success that the original Doritos Taco did. Some reasons for why
11. 11
this may be the case are: 1) despite it tasting just like the Cool Ranch Doritos chip, the Cool
Ranch Taco looks too similar to Taco Bell’s original Crunchy Taco. 2) Food bloggers have
commented that the Cool Ranch flavor is too light compared to rest of the taco and is barely
noticeable. In addition, they mention that the seasoned beef in the taco drowns out any Cool
Ranch flavor that existed in the taco shell (Man Reviews Food).
Despite the Cool Ranch Taco not getting quite the same hype as the original Doritos
Taco, Frito Lay and Taco Bell show no signs of slowing down with the success they have
enjoyed since the release of both products. The two companies have continued building on their
success with the release of Doritos Locos Tacos Flavored Chips on April 8th of this year. These
chips come in the same flavors as the original Doritos: Nacho Cheese and Cool Ranch, but with
one major difference—they taste like the Doritos Taco. PepsiCo, Frito Lay’s parent company,
decided to release the chips for a limited-edition line to ride the wave from the success
accumulated from the Doritos Taco (International Business Times).
In closing, Frito Lay and Taco Bell are now entering the second year of their partnership.
Currently they are developing more new and exciting products including another Doritos Taco.
There is no word yet on what the next Doritos chip to be made into a taco shell will be, but with
the success that both companies have experienced so far there is undoubtedly another great
product combination on the horizon.
12. 12
References
Curtin, Stacy. "‘Do Us a Flavor’: Lay’s Launches $1 Million Chip Flavor Contest." Yahoo! Inc..
Yahoo Finance, 20 July 2012. Web. 27 Apr. 2013.
<http://finance.yahoo.com/blogs/daily-ticker/us-flavor-lay-launches-1-million-chip-
flavor->.
DeNinno, Nadine. "Doritos Locos Tacos Flavored Chips To Hit Grocery Stores April 8, Plus A
Contest To Win The Taco Bell Chip Spawn Before Release." International Business Times. IBT
Media Inc., 27 Mar. 2013. Web. 5 May 2013.
<doritos-locos-tacos-flavored-chips-hit-grocery-stores-april-8-plus-contest-win-taco-bell-
chip-spawn>.
"Innovative Tools Help Food and Beverage Processors with Product Development Ideation."
Food Processing. Ed. Dave Fusaro. Putman Media, 15 Feb. 2013. Web. 21 Apr. 2013.
<http://www.foodprocessing.com/articles/2013/product-development-ideation>.
"New Food and Beverage Product development." MachinePoint Food Technologies. Machine
Point,2013.Web.22Apr.2013.
<http://www.machinepoint.com/foodtechnologies/machinery.nsf/beverage_technology/ne
w_food_and_beverage_product_development>
Reding, Shawna. "The Strategy Behind America's New Favorite Taco." McCombs Today.
University of Texas at Austin, 14 Aug. 2012. Web. 5 May 2013.
<http://www.today.mccombs.utexas.edu/2012/08/the-strategy-behind-americas-new-
favorite-taco>.
"Review: Taco Bell Cool Ranch Doritos Locos Taco." Man Reviews Food. Wordpress, 8 Mar.
2013. Web. 5 May 2013.
<http://www.manreviewsfood.com/foodreviews/review-taco-bell-cool-ranch-doritos-
locos-taco/>.
13. 13
Rosenfeld, Everett. "Taco Bell's Doritos Locos Tacos Are an Insanely Huge Hit." TIME News
Feed. TIME, 5 June 2012. Web. 5 May 2013.
<http://newsfeed.time.com/2012/06/05/taco-bells-doritos-locos-tacos-are-an-insanely-
huge-hit/>.
Schoultz, Mike. "Lego Innovation: An Example of Crowdsourcing Design." Digital Spark
Marketing. Digital Spark Marketing, n.d. Web. 27 Apr. 2013.
<http://www.digitalsparkmarketing.com/innovation/crowdsourcing-design/>.
i
Image from sogoodblog.com
ii Image from articles.latimes.com
iii
Image from yelp.com
iv
Image from abcnews.go.com