Food Innovation Week 2

Week three - Product Development session 1.

 

This week marked the start of four weeks of product development... students were presented with an array of ingredients and told to prepare two different salads a la "ready steady cook style".

Some videos (rough cuts) and photos of what they got up to.

    

Jade describes her and Katy's dish.                               Rosie Cameron and Jessica intro        

    

Sophie Savanna and Shaa                                              Christopher and James

The final creations.

Many Thanks to Patrick from MeatFreed.com for supplying the majority of phot0s and videos.

Next Steps.

Students were then given the following Client Brief:

Client Brief Details

The new owners of Stewburys supermarket chain are anxious to increase their market share in emerging markets, especially the Vegan Ready meals Sector. To Facilitate this they have begun a collaboration with Sunflower Family ( https://www.wholesozo.com/ ) to use their sunflower mince in a boxed salad for the “lunch to go” market.

Your item should have a unit cost of £1.30 or less to accommodate a sales price of £3.99. In order to cost accurately… you can use https://www.wholesozo.com/ and https://www.sainsburys.co.uk/

In order to accommodate bulk purchase discounts you should take 30% off list price in your costings.

Over the next three weeks, students will develop their product, test market it and collect data to support their decision making.