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THEBRAINSTORM
DelightfulBitefuls
Start your mornings with
A C R U S T L E S S Q U I C H E ( F R I T T A T A ) A S A F R O Z E NB R E A K F A S T P R O D U C T
Lowfat
LowCarb
Vege-tarian
This product will be clean label but also:
And provide a flavorful, hearty, andsatisfying on-the-go breakfast option!
100% Gluten FreeWe are committed tobringing our customersbreakfast options that youcan feel good about
We ensure that ourprocessing facilities arefree of any trace glutenor dairy - because weknow what it's like
100% Dairy Free
Egg whites
Spinach
Red bell peppers
Salt & Pepper
Natural Preservative?
Ingredient List:
CONCEPT
MARKET ING
Delightful Bitefuls areperfect for :
Healthier than competitors
Niche in the special dietmarket
Co l l ege S tuden t s on the i r wayto c l a s sBusy moms and pro f e s s i ona l sbe fo r e work
J immy Dean f r i t t a t a s
Gluten FreeGluten free consumptionhas risen threefold
'09
38% believe it's better foroverall health
more "natural"
consume for weight loss
NCGS32%
25%
6%
of consumers having
breakfast on-the-go
in 2005
People are eating more
breakfasts
11% 28%
of consumers are
now having breakfast
away from home. (IFT
March 2016)
on the go
01
02
COMPETITION LACKS OPTIONS
No nonmeat &dairy option
12% Millenials4% Gen X1% Baby Boomers
MAINLY PLANT BASED
WITH OCCASIONAL MEAT
COMMITTED VEGETARIANS
MORE CONSUMERS NOWIDENTIFYING "Flexi-
tarian"
Vegetarian
PRODUCTDEVELOPMENT
PLANPackaging ProductionManufacturing
Small scale, copacking to start
Collaborationwith a process
engineer
2 bitefulswrapped inplastic; 3 perbox; labels;heating times
Sliced Red Pepper +Spinach added to cupcake
tins
Baked in conveyor oven(177°C for 20min) andseparated for freezing
IQF performed at -3°C*cannot go below -6°C
Frittatas cellophanewrapped in pairs andpackaged into carton
Boxes placed on pallets andstored in a freezer
Scheduled distribution tostores and wholesale
To Be Done Specify flow diagram
Determine purchasing costs/suppliers
Perform nutritional analysis/labeling
Prototype improvements
O U R T E A M
J E S S I C A R O S S I M E G H A N M A P E S
D A V I D B A R R E T O
ReferencesHensel, Kelly. "Food Technology Magazine November2015." Gluten Free Without the Sacrifice. Institute ofFood Technologists, Nov. 2015. Web. 23 Jan. 2017
Michail, Niamh. "Flexitarians Fuel Innovation inVegetarian Food." FoodNavigator.com. William ReedBusiness Media, 19 May 2015. Web. 23 Jan. 2017.
Schierhorn, Carolyn. "Boom Times for Breakfast CarolynSchierhorn | March 2016, Volume 70, No.3." Boom Timesfor Breakfast IFT.org. Institute of Food Technologists,Mar. 2016. Web. 22 Jan. 2017.