Food Innovation
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Ref No: 3955
Primary involves collection of first hand data which refers to the research objective or topic through resources like surveys, focus groups, observations and interviews which in this case is to evaluate consumer demand for gluten free products (Jones & Gratton, 2010). The data was collected through adopting quantitative method (Wetcher-Hendricks, 2014) and questionnaires were distributed among people belonging to different demographics including gender, age group, employment status etc.
Food Innovation The questionnaire contained close ended questions and the respondents were given a set of options to choose their answers from. Among the 81 respondents, 57.5% of them were female and 42.5% were male and most (76.5%) of them were full time employed. The respondents were between 26 -35 years of age and 58% of them did not consume or buy gluten free products whereas 20% bought them because of the ongoing trend. Shortbread was observed to be one of the highly consumed gluten free product among the consumers as 11.2% chose it. 39.5% people expect more from the gluten free products and want other nutritional benefits from them. It was also observed that 30% consume gluten free products on a daily basis and around 20% paid attention to the gluten free packaging. Hence it can be concluded that majority of the people who consumed gluten free products showed interest in gluten free shortbread 56% were happy to pay more than £2, whereas 44% of the consumers wouldn’t pay more than £2.
Secondary Research:
Food Innovation Secondary research refers to the research based on the data which already exists like census, consumer trends, market dynamics etc (Saunders, Lewis & Thornhill, 2011). The secondary sources used in this research were books, scholarly articles and websites containing information and statistics regarding product innovation, development and trends regarding gluten free products. According to statistics the global gluten free food market size is expected to reach £5676.98 million by 2020 (Statista, 2017)
In Europe, the consumption of free-form food which includes gluten free and dairy free has shown an increase over the past decade. As gluten free products are easily accessible to the consumers, the gluten-free per capita forecast is expected to show a significant increase in the purchase (Statista, 2017). The increasing awareness regarding the adverse effects of gluten-containing foods on the health particularity in people who are gluten intolerant is also one of the primary reasons of the popularity of the gluten-free products. The gluten-free confectionary products are also eyeing a steady increase in demand and a lot of research has been put in to achieve the taste, texture and other characteristics of gluten-containing foods (Sciarini, Ribotta, León & Pérez, 2010; Matos & Rosell, 2014; Rai, Kaur & Singh, 2014).
KITCHEN TRIALS
Bench scale trials were carried out in order to analyze the product during it initial development phase. The idea was to produce a gluten-free shortbread cookie using a natural sweetener and achieve the desired texture, taste and quality suggested by the trial group. The kitchen trials were conducted on five recipe formulations in total with at least three different combinations (A, B & C) of each formulation. The selected blends are discussed further in this section.
Methods & Testing:
The testing period lasted for 5 week starting from November 7th ’17 to December 5th ’17. The product was baked in batches every week using the control recipe and two other experimental batches. The testing methods employed were benchmark evaluation and sensory evaluation. The benchmark evaluation is an effective way to determine the product quality and attributes in comparison with the competition as well as other reformulated versions (Magrab, Gupta, McCluskey & Sandborn, 2010). It helps in gaining an independent and balanced approach regarding the product features. The sensory evaluation, on the other hand, is a scientific approach that helps in measuring human responses towards the composition of food. It is used to compare and contrast the food samples for improvement purposes (Stone & Sidel, 2012). The sensory evaluation was based on eight attributes:…..
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