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Nutrition in the food industry > NPDs > Flashcards

NPDs Flashcards

(46 cards)

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1
Q

what is food innovation

A

-Combines technological innovation with social and cultural innovation
-Occurs throughout the entire food system, including production, harvesting, primary and secondary processing, manufacturing & distribution

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2
Q

what are the challeneges of food innovation

A

Finding new ways to make healthy, nutritious
foods that are not only enticing, accessible, exciting, and unique, but also sustainable

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3
Q

what are the examples of food innovation

A

new ingrediants, packaging and processsing

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4
Q

what are some On-trend product
innovation

A

-Personalised Foods to Promote Health
and Wellbeing
-Transparency in the Food Chain
-Expanded protein sources
-Plant-based products
-Sustainability – ingreds, packaging
-Smart Technology & Food
-Environmentally friendly production

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5
Q

what must a product be

A

A product (a physical object or a service) should be functional and emotional to
satisfy the customer’s need, and to offer value, be delivered as the way customer
demanded

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6
Q

what are the 7Ps

A

product, price, place, promotion, people, process and physical environment

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7
Q

what are the 7Ns

A

NEW before all of the 7Ps

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8
Q

what is price

A

cover costs, generate profit but consumers must be willing to pay

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9
Q

what can the place be

A

physical store, app, online

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10
Q

what can the promotion be

A

raise awareness amongst target audience

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11
Q

what can the people be

A

face of company, approach and attitude important

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12
Q

what can the process be

A

smooth, efficient and customer friendly

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13
Q

what can physical be

A

surroundings, staff uniform, online reviews

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14
Q

what some of the things that make up a product

A

physical attributes, confidence, special features and guarantee and brand and brand image

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15
Q

why do we develop new products

A

-To meet consumer demand
✓ To drive sales
✓ To grow brand equity
✓ To respond to
manufacturing/technology changes
✓ To enter new markets
✓ To survive in a competitive market
✓ To remain cost effective
✓ To maximise margins
✓ To minimise negative environmental
impacts
✓ To respond to retailer pressure

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16
Q

what are the 4 life cycle stages and marketting implications

A
  1. introduction- low sales + financial losses
  2. Growth= increasing sales + more competitors
  3. Maturity= peak sales + mass market
  4. Decline= profits fall + failing sales
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17
Q

when is their take off

A

after the introduction

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18
Q

when is there shake out

A

after the growth

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19
Q

when is there saturation

Study These Flashcards
A

in the middle of maturity

20
Q

what is a new product

Study These Flashcards
A

‘A term of many opinions and
practices, but most generally defined as a product (either a good or service) new to the firm marketing it’.

21
Q

what is NPD

Study These Flashcards
A

the process of bringing innovative
products to the market

22
Q

what does effective NPD require

Study These Flashcards
A

-coordination between the manufacturing, engineering, research and development (R&D), marketing, finance and purchasing departments
-Involves Start-ups → Global Brands

23
Q

what are the 6 types of NPD

Study These Flashcards
A
  1. New to the world products – major
    innovations
  2. New product lines – enter
    new market
  3. Product line additions –
    e.g. new flavours of existing
    products
  4. . Product improvements – provide added value over competitors products
  5. Repositioning – attract new consumer or market
  6. Reformulation – same products but less cost to consumers
24
Q

what is an example of an NPD theroy

25
what are the stages of the NPD Process
1. Idea genertion 2. Idea evaluation 3. Concept development 4. Marketting strategy 5. Business anaylsis 6. Prouct developemnt 7. Test marketting 8. commercialisation
26
what is idea generation
Use of internal and external sources ✓ Consumer, competitors, market research, retailers, consultants, innovation workshops, food bloggers ✓ Generate new ideas * 41% employees * 36% customer * 14% R&D department
27
what is SCAMPER
-Substitute – ingredients, packaging size/materials * Combine – mix with other food types * Adapt – change function * Modify – change shape, modify attributes * Put to another use * Eliminate – remove elements, simplify * Reverse/Rearrange – turn inside out or upside down, or reverse the use of the food
28
what is Screening & Evaluation
Screening - Limit ideas to a manageable number of the most useful ones in order to make NPD process easier, more time- and cost-effective ✓ ‘R-W-W’ – Real, Win, Worth-doing * Does it provide a considerable benefit for the business? Are there enough resources to make new product successful?
29
what is Concept Development & Testing
* Selected product ideas * Kitchen level ✓ Concept testing * Consumer testing * Feasibility for large scall production * Shelf-life, packaging considered
30
what is a marketting strategy
Identify: * Target market, profit, sales and market share for the first few years * Selling price, how it will be distributed in the market and marketing budget for the first year * Long-term sales, profit goals and long-term marketing mix strategy
31
what is Business Strategy
1. Sales Projections= Market research and Review of similar products in the past 2. Cost and profit projections * All costs - investment, operation, marketing, R&D & profits from sales of new product are estimated
32
what is product development
* Usually the longest stage * Increase in investment * Sample(s) created * Tested: * Attractive to consumers * Sensory/quality
33
what is Product specification
-Captures chemical composition, nutritional value, physical properties (size), microbiological standards, safety standards, sensory qualities etc * Must agree with legal standards * Allows full traceability of product data from ingredients to finished product
34
what is Test Marketing
-Tested in real marketing situation (e.g.) one shop * Identify best strategy for the best results * Consider target market, price, position in the market, promotion, distribution, packaging, costs etc.
35
what is Commercialisation
* Determine best time for product launch * From company and consumer perspective * Scale for introduction * Small scale e.g. a city * Medium scale e.g. a region -large scales e.g national and international market
36
how are products supported and grow
✓ Project Management ✓ Commercial Strategy ✓ Photography ✓ Cooking demonstrations ✓ Recipe Videos/Information ✓ Launch Events
37
why is Management of NPD process is important
It reduces Risk of failure, Development costs, Time to market and Increases return on investment and consumer satisfaction
38
what is the Stage-Gate Process
✓ Stage-Gate commonly used in the food industry ✓ Each stage has certain criteria or ‘gates’ which must be passed ✓ Technical and marketing data reviewed at each stage; financial data at some
39
how do we manage the NPD process
✓ Define stages and decision gates in the NPD process ✓ Set clear criteria for each gate ✓ Develop detailed forms, records, reports to manage each stage - technical, market, financial feasibility ✓ NPD Process led by a project manager – ensure criteria at each gate are met by the NPD team
40
what does the Stage-gate process require
Requires comprehensive documentation
41
what is the comprehensive documentation
* Product/process specifications * Idea bank * Selection and filtering records * Marketing reports
42
what do decision gates need
* Have a Gate Keeper who is responsible for its operation * Have clearly defined authority for sign off and decision making * Have clearly defined criteria for GO / NO GO decisions
43
what are the main gates after each NPD
concept generation, prototype assessment and selection, product development and product commercialisation
44
what skills are needed for product development
-CULINARY -technology -management -general skills
45
what effects success in NPDs
* Teamwork – combining skills and knowledge of various disciplines * Accurately and timely technical, marketing and financial information; updated in response to changing circumstances * Consumer involvement from the very start * Speed to market – first to enter makes greatest profit
46
why do new products fail
-poor promotion -lack of research of what consumers want -lack of financial backing -product doesnt meet market needs

Nutrition in the food industry (4 decks)

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