Examplar portfolio

AS Food Technology Coursework Portfolio 1

DesignTaskandTaskAnalysis

I have decided to base my products on a target audience of obese adults who take food to work in a pack lunch or buy at a shop during lunch who also have a high disposable income and are looking to control their weight. Most food they take to work is unhealthy and high in fat; this is mainly due to the practicality of the product as they don’t have enough time to prepare the food.

I have decided to tackle this issue as I think it is a major problem in society and will be in the future. Also adults aren’t getting access to healthy products which are easy and fast to prepare, there is a gap in the market here as mainly only foods high in sugar and fat are sold which leads to the obesity and heart disease.

With research I will base my product on mainly low‐fat ingredients which are easy to prepare but at the same time meet the nutritional needs of my target group.

“In the UK there are 13 million obese adults and the number is rising” says The Department of Health in 2010.

“Over time, eating excess calories leads to weight gain. Without lifestyle changes to increase the amount of physical activity done on a daily basis, or reduce the amount of calories consumed, people can become obese” from the NHS.

MarketResearchManufacturerResearch

Name of Product

Producer Weight Main source of

fat

Amount of saturated fat

per 100g Price

Chicken and Bacon Sandwich

Weightwatchers n/a Bacon 0.5g n/a

Low fat Chicken Soup

Bachelors 295g No main source.

0.2g £.0.78

Tesco Light Mushroom Pasta

Tesco 350g Cream 0.6g £1.25

Moroccan Cous Cous Salad

Sainsbury 200g Dressing 0.4g £1.32

Reduced Fat Vegetable Quiche

Asda 170g Mozzarella Cheese

4.0g £1.00

Tuna and Sweet corn Reduced Fat Filler

Asda 200g Mayonnaise 0.7g £1.00

Chicken Caesar Wrap

Weightwatchers n/a No main source.

1.1g n/a

Tomato and Basil Soup

Heinz 295g Cream 0.1g £1.00

Tesco Light White Fish and Potatoes

Tesco 400g No main source

0.4g £1.50

Beef and Spinach Mash

Waitrose 380g Sausages 3.2g £2.99

4 bean & buckwheat salad

Waitrose 220g Beans 1.2g £1.99

Macaroni Cheese

Weightwatchers 400g Cheese 1.3g n/a

Light Ploughman’s Sandwich

Tesco 115g Reduced fat Cheese

2.2g £1.50

Original Bagels

Tesco Weightwatchers n/a 0.3g £1.00

Aim ‐ The aim of my market research was to see what was already available on the market for overweight people looking to control their weight. This market research will give me a general idea of what type of products you can buy that are low in fat, the price of them, the portion size and the nutritional information. It will also show me if there is a gap in the market for low fat products and what type of products I will be able to make.

A low fat Sweet Chilli Chicken Wrap

A low fat Weightwatchers Quiche

Aim – The aim of my manufacturer research is to find out what type of products a company makes and their ethical issues. I chose weightwatchers for my manufacturer research as they specifically make products for people looking for a low fat option and who are looking to control their diet as they are overweight, this links in with my design task as I am designing products for people who are overweight and looking to control their diet. This information is taken from their website. Company Aims – To make foods with high quality ingredients combined with clever cooking techniques, like baking instead of frying. The food will help you maintain a healthy weight while being low in fat and calories. Weightwatchers are very proud of their food and drink range. All their foods and drinks are taste‐tested against full fat alternatives, to ensure they taste as good without the fat.

Types of products they manufacture – The range of Weight Watchers Foods includes everything from chilled meals, drinks, crisps and cakes to bread, cheese and puddings, all made with great quality ingredients so you can trust that they’ll always taste delicious.

Ethical issues‐ Weightwatchers don’t have any information about ethical issues they have on their website or they don’t have any at all.

NutritionalInformationPressandInternetResearch

Aim – I will research the nutritional needs of my target group and their lifestyles. This will help me decide what products to make and what types of ingredients they will include to cover their nutritional needs. Overall, adults should be having a varied diet for good health and to prevent a number of diseases such as heart disease and cancers. The products they eat should be mainly based on wholegrain starchy products such as wholemeal bread and wholegrain rice as well as protein rich foods for repair of torn muscle tissues and maintenance of body cells; these should come from eggs, mostly lean meat (chicken, turkey) and pulses. The diet should also include 5 portions of fruit and vegetables from fresh, frozen sources for general health of the body and healthy skin, hair and nails. Fish should be eaten twice a week and an oily fish for a good source of protein and omega 3. For adults, saturated fat intake should be a small amount by consuming foods such as semi‐skimmed milk or low fat cheese. All this information is listed in the NACNE report produced by the government. Adult men are recommended to consume a maximum of 2500 calories a day including 95g of fat, 30g of saturated fat and a total of 300g carbohydrate as well as 45g of protein. Sugars should be consumed in small amounts at 60g as well as salt, 6g and fibre, 18g. Women have different needs to men and should consume a maximum of 2000 calories with 70g of fat and 20g of saturated fat. Salt should be consumed in small amounts 6g, as well as 60g of sugar and 45g of protein. Women have more nutritional needs such as needing more iron in the diet for healthy blood as they menstruate, the iron should come from red meat, pulses, nuts and green leafy vegetables. This information comes from the British Nutrition Foundation.

Aim ‐ I will research on the internet and in press publications such as magazines to find out some statistics about my specific target group, adults who are obese and who go to work. I found an article on obesity from the BBC website.

“What is obesity?

In the UK an estimated 60.8 per cent of adults and 31.1 per cent of children are overweight. According to figures from 2009, almost a quarter of adults (22 per cent of men and 24 per cent of women) in England were classified as obese (BMI 30kg/m² or over).

Waist circumference is another important measure and 38 per cent of adults had a raised waist circumference in 2009 compared to 23 per cent in 1993.

Using both BMI and waist circumference to assess the risk of health problems, showed that in 2009:

19 per cent of men were estimated to be at increased risk 14 per cent at high risk 20 per cent at very high risk 14 per cent of women were at increased risk 18 per cent at high risk 23 per cent at very high risk

Obesity causes

Experts are worried about the high fat and sugar levels in many convenience and mass‐produced foods. There is also concern about the advent of super‐size portions.

However, the reality isn't as simple as that. A significant factor is that modern life is more sedentary than ever. A recent study showed that housewives in the 1950s ate more calories than their modern counterparts, but were significantly slimmer because their daily lives involved much more physical activity.

Obesity treatments

The best way to tackle obesity is by not putting on too much weight the first place. A combination of a healthy, balanced diet and regular exercise should be sufficient in most instances. Experts recommend vigorous exercise such as brisk walking, swimming or cycling five times a week for 20‐30 minutes.”

This article shows that obesity is a rising concern due to people eating too many foods which are high in fat and sugar. It also points out that the way to decrease the obesity levels is to have a healthy diet, which is what I am aiming to provide by making a new healthy lunch product for overweight adults.

Questionnaire

Question 1: Do you prefer your products hot or cold? _____________________

When asking this question 52% of people wanted the product to be cold while the other 48% wanted it to be hot, as cold was the most popular choice I will make mainly cold lunch products however since the other number was high I will also make some hot products.

Question 2: Do you have any food allergies? Please circle. Soya Eggs Nut allergy Gluten Lactose intolerant other Out of the 21 people that I interviewed, only 1 person had a soya allergy, this means that I won’t take an allergy’s into account when designing my new product as the number was so little.

Question 3: Do you prefer sweet or savoury products? ____________________ 66% of the people I interviewed stated that they prefer savoury products while the other 34% preferred savoury products. Since savoury was the most popular choice I will use this in my design as people are more likely to buy savoury products. However 33% is a reasonable amount so I could include a few sweet ingredients.

Question 4: What are your three favourite lunch products? Please number in order of preference. Soup – Wrap – Pasty – Other – Pasta – Sandwich – Pies – Salad – The most popular choice for lunch products was first pasta, and then followed by the sandwich and then salad. Since these are popular choices for people I will definitely include them in my designs and I could create different, new products out favourites. However I would still include soup, wraps and pies in my designs as these could be altered to be more likeable.

Question 5: How much would you be prepared to pay for a single portion lunch? Please circle.

£0‐2 £2‐3 £3‐4 £4‐5 The majority of people I interviewed, 85%, were prepared to pay the lowest amount for a lunch, £0‐2. The other 15% were only willing to pay up to £4 for a single portion. To make the product low in cost I will try and use low cost ingredients instead of expensive ones such as certain meats and fish.

Question 6: What moral/environmental issue most concerns you? Fair‐trade products Local produce Air miles Organic food

52% of people that I interviewed said that the issue of local produce concerned them the most, and then followed by organic foods at 25% and then fair‐trade products and air miles. This tells me that I will use local produce when I can although it can be quite expensive and I don’t want the price of the product to rise. Since organic food took up 25% I will use it sometimes mostly in salads.

0 5 10 15

Fair‐tradeProducts

Local

Air miles

OrganicFoods

Environmental

Question 7: On a scale of 1 to 5 how important is the appearance of your product? (1 being most important, 5 being the least)

__________ When questioning people, 42% of people were in the middle of the scale, the appearance of the product did matter but not extremely. The next highest result was 21% of people rating the importance of the appearance of product at 2, which is the 2nd highest option. A further 19% of people rated the appearance of the product at 4, meaning not very important. Only 1 person out of 21 rated the importance of appearance as 1, very important. Taking these results into account, I will make sure my product is attractive and apply finishing techniques but I will not spend too much time on the appearance.

Question 8: Do you prefer a sauce in your product? Please circle. Yes No The majority of people I asked, 61%, said they preferred a sauce in most popular choice. Since the number is high I will make a sauce to go with my product such as a salad dressing spread. If yes, what texture do you like it? . Smooth Runny Chunky Lumpy Other All of people wanted the texture of the sauce to be smooth, 100%, so I will definitely make it this consistency as this is what is most popular.

Question 9: Which current product would you like to see a low fat version of? _________________________

Results varied as this was an open question. However there were quite few savoury products that were stated such as spaghetti bolognaise pasties, pies and quiches. Since these were popular answers, I will include them in my design criteria. Other products that were put down were sweet products however I will not make these as people stated that they would prefer savoury products overall.

Question 10: What main ingredient would you like your product based on? Vegetables Meat Fish Fruit

Vegetables were the most popular one with 42% while it was closely followed by meat at 38%. Fish and fruit were the least popular choices for people I will definitely include them in my designs and I could create different, new products out of favourites. I could use vegetables in soups and salads while meat in pies and pastries. However I would still include soup, wraps and pies in my designs as these could be altered to be more wraps and pies.

The aim of the questionnaire is to find out what customer preferences are and what product already on the market they would like to see a low fat version of, so I can get ideas to base my products on.

InterviewEnvironmental/MoralResearch

Aim ‐ I will interview someone form my target group to find out what their lifestyle is like and what they prefer eating to lose weight.

1. Have you already tried to lose weight?

Yes, I have had a few attempts in the past but none of them have really worked, I always seem to put the weight back on again.

2. Do you follow a special diet or just try to eat healthy? I mainly just try to eat healthily and choose the right foods to eat to try and get down to a healthy weight. I also try and increase the amount of physical activity I do each day.

3. Which type of products do you avoid eating? I usually try avoiding foods which are high in saturated fat, when buying products I sometimes look on the nutritional label to see if it contains a high amount of fat. Sometimes though, it’s more practical just to buy a Greggs or chips if I’m at work as I don’t have enough time to make healthy food every morning.

4. Which products what you like to see a low fat version of?

I’d really like to see a low fat version of my favourite pasty such as chicken and cheese and onion.

I know that environmental issues are now becoming more and more of a cause for concern for people today; I looked at ways in which I could make my product more environmentally friendly and when needed deal with moral issues. For environmental issues, I could use recyclable packaging for my product, such as using a paperboard sleeve wrapped around the product so it can be used again and again. However, sometimes packaging can’t be recycled such as some plastics. I will have to be careful about what I pick as I want the product to be environmentally friendly but at the same time but secure in the packaging. Also using locally sourced ingredients for my products will help reduce air miles leading to less pollution and less damage to the environment, it could also be cheaper buying food this way. For moral issues, using fair‐trade products can fix this. By buying fair‐trade products it will help disadvantaged people in third world countries have a better wage who have a part in growing/making the food. However only a limited amount of products are available in fair‐trade. Foods which are usually fair‐ trade are sugar, coffee, bananas and chocolate. Organic food is also a moral issue, this is where foods are grown but do not have pesticides or chemicals sprayed on them, which some people believe to be harmful to the body, and it also concerns animals welfare, organic foods give them a better life by letting them roam free. I could organic foods when I need to use meat, eggs or vegetables in my products.

MoodBoard

Analysis of Research

I will always use low fat mayonnaise in my salad products to reduce the saturated fat content

I could use quiches as they are compact and easily handheld, which would be good for my target group

Using low fat butter in my products will lower the saturated fat content

Using lots of fruits and vegetables in products will make it naturally sweeter.

Using leafy green vegetables in my products will give my target group the vitamins and minerals they need such as calcium and iron.

Making wrap products will be convenient for my target group to eat while at work

Using wholemeal bread in sandwich products will give increase the fibre content in products that my target group need

Soups are practical and can be made low fat by using healthy ingredients

Fish can be used as a low fat alternative to meat as it has less saturated fat but still provides protein

Using skimmed milk in products with pastry will decrease the saturated fat content

Using quorn instead of real meat will reduce the saturated content of the products and it will still have a meaty taste

The products look sophisticated and are brightly coloured

Analysis of Research

Type of research What I found out Implications for design

Environmental/ Moral Research

About different moral and environmental issues such as locally sourced food and recyclable packaging and hoe they help the environment as well as what fair-trade products do for disadvantaged people.

I will try and use locally sourced and fair-trade ingredients when I can in my products, as well as organic ingredients. When my product is getting packaged I will use paperboard as it is recyclable.

Interview I found that due to foods high in saturated fat, the person that I interviewed found it difficult to lose weight. Also the products that they wanted low fat alternatives to were sandwiches and were practical.

I found that due to foods high in saturated fat, the person that I interviewed found it difficult to lose weight. Also the products that they wanted low fat alternatives to were sandwiches and were practical.

Type of research What I found out Implications for design

Market research

The lunch products varied in price but none were over £3.00 The average weight of an individual lunch was around 200g. However some of these portions were big enough for two people. None of the products had an saturated fat content above 4.0g per 100g The market is saturated with lots of sandwich, wrap and pasta products

I will make the product in this price range. I want it to be a competitive price so people can buy it every day. I will avoid using very expensive ingredients such as certain meats. I will aim to get the product a bit smaller or a similar size to this so it is an individual portion. I will create a product with 4.0g or less saturated fat in. I can do this by using low fat alternatives such as low fat mayonnaise and wholemeal products such as bread and pasta. I will include these in my designs as they seem a popular choice and they are practical for lunches.

Mood Board

Most of the products on the mood board were small and compact. There was also a lot of colour used and the products looked very sophisticated. Low fat and wholemeal ingredients were also pictured.

I will use low fat ingredients in my products when I can, such as low fat mayonnaise and salad dressing. I will use natural ingredients to make the products colourful e.g. leafy green vegetables, carrots and tomatoes. I will use wholemeal products to increase the fibre content of my products by using wholemeal bread and pasta.

Needs of target group

I found that adult men and women both have different nutritional needs but they both need a varied diet with meals mostly based on wholemeal foods for fibre as well as protein rich foods. Foods with high saturated fat should also be kept to a minimum. I also found out about adults lifestyle needs.

I will make products with wholemeal ingredients such as brown bread and wholegrain rice to increase the fibre content as well as using lean meat such as chicken to provide protein but keep the fat content down, I will use pulses in vegetarian dishes. As adults need their five a day, I will use a lot of vegetables which provide different vitamins. I will keep the saturated fat content of my products low by using ingredients such as low fat cheese.

Design Criteria The product will be a lunch product which is aimed at overweight adults as I found that from my market research

there is a limited number of readily available lunch products which are low in fat and practical, the products available were mainly pastas and sandwiches although the results from my questionnaire stated that those are customer preferences so I will include them in my designs.

For a single portion lunch product I will make the nutritional value so the saturated fat content is 4g at most, which is low. My market research also showed that the no product had saturated fat content of 4g and above. Also from my nutritional research.

The cost of the product will be not be over £3.00 depending on what ingredients I use, I want it to be competitive price so my target group will want to buy it.

The portion size will be single, so it is small and suitable for my target group as they need to be cutting down on saturated fat. It will also be compact so it can be taken in a pack lunch to work; I found this information from the person that I interviewed. My mood board also showed products that were small in size so my products will reflect this.

The product will use local produce when I can as my manufacturer research showed that the company didn’t have any moral/environmental concerns but most people in my questionnaire said they were most concerned.

The weight of my product will be at most 250g as my market research showed that the single portion lunches varied between 100g and 400g.

Low fat ingredients will be used to reduce that saturated fat content, such as skimmed milk, low fat mayonnaise and low fat salad dressing. My mood board showed all these alternatives.

The product will sometimes contain a sauce to enhance the flavour; most people in my questionnaire wanted a sauce with a smooth texture.

My product will be attractive and appealing to the eye so my target group will want to buy it, it will be colourful as products on my mood board were this.

My products which are soups, pastas, wraps, pies can be chilled however pasties should be left and then reheated before eating.

My product will be savoury based as it is a lunch product.

DesignIdeaOne–TunaandEggTurnover

Nutrition Information - Turnover

Typical values per per serving 100 g 85 g Energy 1718 kJ 1460 kJ 411 kcal 349 kcal Protein 11.2 g 9.52 g Carbohydrate 25.8 g 21.9 g of which Sugar 0.44 g 0.38 g Fat 29.9 g 25.4 g of which Saturates 15.6 g 13.3 g Fibre (NSP) 1.06 g 0.9 g Salt 0.5 g 0.42 g of which Sodium 0.2 g 0.17 g

SensoryAnalysisOverallfrommystarprofiletheproductwasquitehighlyrankedbyallthetastetesters.Theonlyquiteweakpointwasthemildeggflavouroftheproduct,whichtastetesterssaidthatthestrongtunaflavouroverpoweredit.ToimprovethisIcouldaddahigherquantityofeggintheproductsuchas3hardboiledinsteadofonly2hardboiled.Icouldalsoreducetheamountoftunaintheproductto150ginsteadof200gtostopitoverpoweringtheegg.Alltheotherpointsonthestarprofile,goldenbrownpastry,crispnessofpastry,distincttunaflavour,attractiveappearanceandthetunaandeggcomplimentwereallratedhighlysoIwon’tneedtochangeanythinghere.Commentsfromothers;

‐ “thepastrywasabitplainanddry”

‐ “thecombinationofthefillingandpastryworkedreallywelltogether”

‐ “theeggflavourwasquiteweakincomparisontothetunaflavour”1E+2

Golden brownpastry

Crispness of pastry

Distinct tuna flavour

Mild egg flavour

Tuna and eggcompliment

Attractiveappearance

Tester 1Tester 2Tester 3Tester 4Tester 5

Recipe(3turnovers)Filling;

200gcanoftunainspringwater

2hardboiledeggs(minusyolk)

2tbspmayonnaise

1tspcayennepepper

1tbspchoppedparsley

Pastry; 250gself‐raisingflour

100gshreddedsuet

1egg

Single portion so suitable for my target group and is also practical

NutritionalAnalysisFrommynutritionalinformation,Icanseethatmyproductwasveryhighinbothsaturatedandunsaturatedfatforasingleindividualportion.Theturnovercontained13.3gofsaturatesperportionand21.9gofunsaturatedfat,thisdidnotmeetmydesigncriteria.ToreducethesaturatedfatcontentIcoulduselardtomakethepastryinsteadofsuetandIcouldalsousedreducecaloriemayonnaisetoholdtheingredientstogetherinsteadoffullfatmayonnaise.




‐ “theeggflavourwasquiteweakincomparisontothetunaflavour”


PotentialDevelopmentsTakingintoaccountcommentsfrommytastetestersandmynutritionalanalysisresultsIhavecomeupwith3waystofurthermodifymyproduct;

‐ Iuseaflavourinthepastrytoalterthetasteandtextureoftheproduct,forexampleIcouldusegratednutssuchasalmondsorpistachios.

‐ Icouldchangethenutritionalvalueoftheproductbyusingwholemealflourforthepastryinsteadofwhiteself‐raisingwhichwouldincreasethefibrecontent.

‐ Icouldaltertheingredientsinthefillingontheproduct,insteadofusingtunaandeggIcouldusechickenandvegetablessuchasonionwithgreensaladleaves.

ConclusionInconclusion,Ithinkthatmyproductwasn’tsuccessfulasitdidn’tmeetthenutritionaldesigncriteriaofbeingunder4.0gofsaturatedfat;itcontainedaveryhighcontentofsaturatedfatat13.3g.Howevermyproductwassuitedtomytargetgroupinafewways;itwasasingleportionanditwassmallmakingiteasytocarryaroundandeatformytargetgroup.Itwasalsoquiteattractivewhichwouldappealtomytargetgroupandmanythoughtithadgoodflavourasitwasrankedhighlybytastetesters.IthinkthatforthisproducttobesuccessfulIwouldhavetocomeupwithanewwayofreducingthesaturatedfatcontentalot.




‐ “theeggflavourwasquiteweakincomparisontothetunaflavour”



‐ Iuseaflavourinthepastrytoalterthetasteandtextureoftheproduct,forexampleIcouldusegratednutssuchasalmondsorpistachios.

‐ Icouldchangethenutritionalvalueoftheproductbyusingwholemealflourforthepastryinsteadofwhiteself‐raisingwhichwouldincreasethefibrecontent.

‐ Icouldaltertheingredientsinthefillingontheproduct,insteadofusingtunaandeggIcouldusechickenandvegetablessuchasonionwithgreensaladleaves.

I used tuna in spring water instead of oil and brine to reduce the fat content of the tuna.

I only used the egg white as the yolk has high fat content

The pastry was fluted at the edges to make the product more attractive and appealing which will make people want to buy it.

Pastry was cooked until golden brown to give an attractive appearance.

DesignIdeaTwo–SavouryPancakeswithPestoSauce

Nutrition Information - Savoury Pancakes

Typical values

per per serving

100 g 134 g

Energy 612 kJ 823 kJ

146 kcal 197 kcal

Protein 7.18 g 9.65 g

Carbohydrate 11.2 g 15 g

of which Sugar 2.9 g 3.89 g

Fat 8.4 g 11.3 g

of which Saturates 3.4 g 4.57 g

Fibre (NSP) 1.17 g 1.58 g

Salt 0.73 g 0.98 g

of which Sodium 0.29 g 0.39 g

StarProfile

SensoryAnalysisOverallfrommystarprofile,theproductseemedtorankhighlyinmostareasapartfromtheproducthavinganattractiveappearanceandhavingamildcheeseflavour.ToimprovebothofthesepointsIcouldaddahigherproportionofcheesetotheproductsuchas250ginsteadof200galthoughthiswouldraisethesaturatedfatcontent.Toimprovetheoverallappearanceoftheproduct,Icouldputasmallamountofpestosauceontopofthepancaketogiveanattractivefinish.Theotherpointsonmystarprofilewereallrankedhighly,thegoodflavourofthepesto,goldenbrownappearanceofthepancake,appealingaromaoffillingandthetomatocomplimentingthefillingwereallclosetomyidealsoIwon’tchangeanything.Commentsfromothers;

‐ “thepestoandthepancakecomplementeachotherreallywell”

‐ “thepestowasabitoverpoweringsoIcouldn’ttastethecheeseverywell”

Small individual portion so can be easily handheld.

The filling contained feta cheese which is low in saturated fat, this meets my design criteria.

Pancake was golden brown to give an attractive appearance.

RecipePancake;

100gplainflour

1egg

300mlmilk

Pinchofsalt

Filling; 250gcherrytomatoes 200gfetacheese

Pesto(200g);

75gpumpkinseeds 1garlicclove 150mlrapeseedoil ½oflemonjuice 50gfreshparsleyleaves

Cherry tomatoes will provide the product with a sweet flavour as well Vitamin C and A.

Pumpkin seeds contain a small amount of saturated fat but high amounts of unsaturated fat, which is healthy.

0246

Golden brownpancake

Appealing aroma offilling

Mild flavour ofcheeese

Pesto has goodflavour

Tomatompliments pesto

well

Attractiveappearance ofwhole product


NutritionalAnalysisFrommynutritionalinformation,Icanseethatmyproductwasquitehighinbothtypesoffats,11.3gperserving,aswellassaturatedfat,4.57gperserving,sothisproductdidnotmeetthedesigncriteriaonthenutritionalside.Thesaturatedfatintheproductwouldofcomefromthecheeseandthefullfatmilk.Icouldmaketheproductmeetmydesigncriteriabyaddingalowerquantityofpestosauce,150g,asthepumpkinseedsinthepestoprovidedquitealotoffat,thiscouldreducetheamountofsaturatedfatintheproductbythe0.57gneeded.

PotentialDevelopmentsIhavetakenintoaccountthecommentsfrommytastetestersandtheresultsfrommynutritionalanalysisandfoundthreewaystomodifymyproductfurther;

‐ UseadifferenttypeofcheeseinthefillingsuchasCottagecheeseorRicottatoreducetheoverallsaturatedfatcontentoftheproductandalsotogiveastrongerflavour.

‐ Altertheingredientsinthepesto,insteadofusingparleyandpumpkinseedsIcouldusebasilwhichwouldchangetheflavour.

‐ Icouldaddaflavourtothebatterofthepancaketogiveadifferentflavour.

ConclusionInconclusion,Ithinkthatmyproductwassuccessfulasitwasratedquitehighlybymytastetestersanditwaspracticalandeasytomakeformychosentargetgroupofworkingoverweightadults,thismetpartofmydesigncriteria.Itwasalsoasingleportionwhichmadeitsuitableforanindividualandthismetdesigncriteria.Howevertheproductdidnotmeettheneedsofmydesigncriteriainthenutritionalpart.Ithinkthatoverallthisproductwouldappealtoadultsasalightlunchproductasitwasfillingbutdidnotcontaintoomanycalories,only197perserving.Myproductdidcontainapestosaucetoenhancetheflavour,soitmetmydesigncriteriathere.

Design Idea Three – Tuna and Tartae Sauce Fish Cakes

Nutrition Information - Fish Cakes

Typical values

per per serving

100 g 172 g


156 kcal 269 kcal


Carbohydrate 12.1 g 20.8 g


Fat 7.29 g 12.6 g



Salt 0.66 g 1.13 g


RecipeOuterLayer;

50gplainwhitebreadcrumbs

50gplainflour

1lemon

1mediumegg

Filling; 125mllightmayonnaise

300gtinnedtunainspringwater

300gpotatoes

30gspringonions

1roundedtablespoonofcapers

1tablespoonofcreamedhorseradish

SensoryAnalysisOverall,fromtheresultsofthestarprofilethefishcakeswererankedhighlyinsomeareasandaverageinothers.Thehighlyrankedareaswereappealingaromaofthefilling,crumblyouterlayertextureandcreamypotatoflavoursoIwouldn’tchangeanythinghere.Theaveragerankedareaswerethattheflavourscomplimentedeachotherandthegoldenbrownouterlayer.ToimprovetheseIcoulduseadifferenttypeoffishinthefillingtocomplimentthepotatosuchasCodorHaddock.ToimprovethegoldenbrowncolourIcouldusefinerbreadcrumbsastheywillcookmorequicklyintheheat.Commentsfromothers;

“theportionsizeisbeidealforapacklunchduetoitssize”

“Idon’tthinkthetunawentverywellwiththepotatoandtherestofthefilling”

The fish cakes were small and compact; ideal for an individual or a lunch product.

Light mayonnaise was used in the filling to reduce the saturated fat content

Fish cake was cooked until golden brown to give an attractive appearance

Spring onions provide vitamin K while potatoes provide a high carbohydrate level; ideal for working adults on the go.

Tuna used was tinned in spring water; this will reduce the fat content.

ConclusionInconclusion,Ibelievethatoverallthisproductwassuccessful.Itmetthedesigncriteriabyhavinglessthan4.0gofsaturatedperportion.Theproductonlyhad269caloriesinsoitwouldappealasafillingandlowfatlunchproductforworkingoverweightadults.Theproductwaspracticalandthegoldenbrownappearancewouldmakeitattractivetoadultsandalsoitcanbeusedasalunchproductastheyaresmallandcircularandcouldeasilyfitinapacklunch.Therewasalsoagoodbalanceofnutrientsinthisproductasthepotatoesprovidedsomecarbohydrates,whichareneededasaworkingadultisnearlyalwaysonthego.Theflavouroftheproductwasalsoquitedifferentastherewerealotofingredientsusedtogiveamixtureofflavours,sweetandcreamywhilethetexturewascrumbly,havingavarietyofdifferentflavoursandtextureswillhelpcreateanew,uniqueproduct.

PotentialDevelopmentsTakingintoaccountmynutritionalanalysisresultsandthecommentsfrommytastetesters,thesearewaysinwhichIcouldmodifymyproduct;

‐ Changethetypeoffishusedinthefillingtogiveadifferentflavour,IcoulduseCodorSalmoninsteadofTuna.

‐ Icouldaddanherbtothefillingmixturetogiveextraflavour,Icouldusewatercressorparsleyleaves.

NutritionalAnalysisFrommynutritionalinformation,Icanseethatmyproductwaslowinsaturatedfatbutquitehighinunsaturatedfat.Theproductcontained2.38gofsaturatedfatperportionand20.8gofunsaturatedperportion.Thefishcakesdidmeetmydesigncriteriaonthenutritionalsideasitssaturatedfatlevelwasbelow4g.Thesaturatedfatwouldhavecomefromthecreamedhorseradishandthelightmayonnaiseintheproduct.HowevertoreducethesaturatedfatcontentevenfurtherIcouldusealowerquantityofingredientstomakeasmallerportions,astheportionsImadewerequitelarge.

SensoryAnalysisOverall,fromtheresultsofthestarprofilethefishcakeswererankedhighlyinsomeareasandaverageinothers.Thehighlyrankedareaswereappealingaromaofthefilling,crumblyouterlayertextureandcreamypotatoflavoursoIwouldn’tchangeanythinghere.Theaveragerankedareaswerethattheflavourscomplimentedeachotherandthegoldenbrownouterlayer.ToimprovetheseIcoulduseadifferenttypeoffishinthefillingtocomplimentthepotatosuchasCodorHaddock.ToimprovethegoldenbrowncolourIcouldusefinerbreadcrumbsastheywillcookmorequicklyintheheat.Commentsfromothers;

“theportionsizeisbeidealforapacklunchduetoitssize”

“Idon’tthinkthetunawentverywellwiththepotatoandtherestofthefilling”

The fish cakes were small and compact; ideal for an individual or a lunch product.

Light mayonnaise was used in the filling to reduce the saturated fat content

Fish cake was cooked until golden brown to give an attractive appearance

Spring onions provide vitamin K while potatoes provide a high carbohydrate level; ideal for working adults on the go.

Tuna used was tinned in spring water; this will reduce the fat content.

0246

Golden brownouter layer

Complimentaryflavours

Crumbly outerlayer texture

Appealing aroma offilling

Creamy potatoflavour


StarProfile

Design Idea Four – Asparagus and Tomato Sauce Pizza

Nutrition Information - Pizza

Typical values

per per serving

100 g 245 g


125 kcal 307 kcal




Fat 2.68 g 6.56 g



Salt 0.37 g 0.92 g


0246

Overallattractiveness

Crisp texture of base

Sweet tomato sauce

Cheese and Saucecompliment

pealing aroma ofproduct

ntrasting toppingcolour


RecipePizzabase;

85gwholemealflour 85gstrongwhiteflour ½tablespoonofinstantyeast 150mlwarmwater ½teaspoonofsalt

Topping; 1garlicclove,finelysliced(2g) 1tinoftomatoes(300g) 2tablespoonsofoliveoil 100ggratedCheddarCheese(

reducedfat) 80gofasparagus 80gofonion

SensoryAnalysisOverallfromtheresultsfrommystarprofile,thepizzaseemedtorankasquitehighlyinmostoftheareas.Theareasinwhichtheproductratedasfairlyaveragewerethecrispnessofthebaseofthepizzaandthesweetnessofthetomatosauce.ToimprovethepointsIcouldaddateaspoonofsugartothetomatosaucemixtureandIcouldcookthepizzainahigheroventemperatureof200degreesinsteadof180degrees.Theoverallattractivenessoftheproduct,thecheeseandsaucecompliment,appealingaromaoftheproductandcontrastingtoppingcolourwereallrankedhighlybymytastetestersandtheywereclosetomyidealsoIwouldn’tchangeanythinghere.Commentsfromothers;

‐ “theproductwasquitebigforalunchproduct,Icouldn’teatallofit”

‐ “thecontrastofcoloursonthetoppingmakeitattractiveandappealing”

NutritionalAnalysisFrommynutritionalanalysis,Icanseethatmyproductwasquitelowinsaturatedfat,3.47g,andinunsaturatedfat,6.56g.Thismeansthatmyproducthasmetthedesigncriteriaonthenutritionalside.ToreducethesaturatedfatcontentevenfurtherIcoulduseadifferenttypeofcheesealtogether,suchasHalloumiorRicotta,asCheddarcheeseisquitehighinfat.Theproductalsohadalotofcarbohydrates,comingfromthebreadbase,makingitgreatasanenergysourceforadults.Theproteinlevelwasalsoquitehigh,fromtheCheddarCheese,sothisproductisagoodsourceofproteinandcalcium.

PotentialDevelopmentsIhavetakenintoaccountthecommentsfrommytastetestersandtheresultsfrommynutritionalanalysisandfoundthreewaystomodifymyproductfurther;

‐ “Icouldaddmeattothetoppingtogivethepizzamoreflavour;Icouldaddshreddedbeeforchickentothetop.

‐ Icouldusedifferentvegetablesonthetoppingtoaltertheflavour,Icouldusepeppersandmushroomsasanalternativetopping.

‐ Icouldaddadifferentsaucelayerinsteadofusingtomatosauce;abasilpestosaucecouldbeusedinsteadtochangetheflavour.

ConclusionInconclusion,Ithinkthatoverallmyproductwassuccessful.Thisisbecauseitwasratedhighlybytastetestersanditwaslowinsaturatedfatwhichwouldsuitmytargetgroupofoverweightadultslookingforlowfatlunchmeals.Itwasalsosingleportionsothismetmydesigncriteriainthisarea.Theproductcontainedalowamountofsaturatedfatandcaloriesforalunchproductthatwouldbefillingandhealthy.Ithinkthatthisproductwouldappealtomytargetgroupaspizzaisusuallyassociatedwithhighsaturatedfatcontentandpopularbutthisproductishealthysoadultswillbeencouragedtotryit.

Small circular shape makes it easy to hold; suitable for an individual.

Onions provide vitamin C and give colour to the product making it more

Reduced fat Cheddar cheese is used to lower the saturated fat content.

Golden brown base of product gives an attractive appearance.

Asparagus provides vitamin A and C while also providing colour to give an attractive appearance.

StarProfile

Design Idea Five – Cheese, Onion and Mushroom Tartlet

Nutrition Information - Tartlet

Typical values per per serving

100 g 60 g

Energy 1144 kJ 683 kJ 274 kcal 163 kcal


Carbohydrate 31.9 g 19 g of which Sugar 2.63 g 1.57 g

Fat 14.3 g 8.55 g of which Saturates 5.59 g 3.34 g


Salt 0.44 g 0.26 g of which 0.18 g 0.11 g

1 2 3 4 5 6

Very crisp I I I I I

Slightly crisp

I

Neither crisp or soggy

Slightly soggy

Very soggy

RecipeFilling;

½onion,sliced

1tablespoonbutter

150gbuttonmushrooms,sliced

1cloveofgarlic,chopped

50gGoatscheese

1tablespoonoliveoil

Pastry; 225gplainflour

Pinchofsalt

50goflard

50gofmargarine

30mlcoldwater

SensoryAnalysisFromtheresultsofmyratingtest,whichIaskedaboutthecrispnessofthepastry,5peoplerateditasverycrispwhile1personratedthepastryasslightlycrisp.Thesearegoodresultsasmytargetgroupwillwantaproductthathasagoodcrisptexturewhichwillmakeitmoreappealingandeasiertoeatthanifthepastryissoggy.Asonlyonepersonratedthepastryasslightlycrisp,Iwouldn’ttakethisresultintoaccountasthemajorityofpeoplerateditasverycrisp.Commentsfromothers;

‐ “TheproductisveryattractiveandIcouldeasilyeatitforlunchasitisjusttherightsize”

‐ “Ilikedthecombinationofthemushroomandonionhoweverthecheesewasabittoostrong”

Small individual portion so can be easily handheld.

Pastry was fluted to give an attractive appearance.

Goat’s cheese has a medium fat content but adds flavour to the product.

Mushrooms and onions were fried but with only 1 tablespoon of olive oil which has low saturated fat

Mushrooms and onions will complement each other and provide vitamin C, A and B.

RatingTest–Pleaseratethecrispnessofthepastry

NutritionalAnalysisMynutritionalchartshowsthatmyproductwaslowinsaturatedfatat3.34gbutquitehighinunsaturatedat8.55gbutthisdidmeetmydesigncriteriaasitwasbelow4gofsaturatedfat.Thesourcesofsaturatedfatintheproductwouldbethelard,margarineandtheGoat’scheese,whichwasalsoagoodsourceofproteinandcalcium.ToreducethefatcontentofthisproductevenfurtherIcoulduseadifferenttypeofcheeseontopofthetartletsuchasCottagecheese.Theproductapartfromfatandcarbohydrateswasquitelowinnutrientssuchasfibre,sugarandsalt.Morefibrecouldbeaddedbyaddingmorevegetablestotheproduct.


‐ Icouldaddaflavourtothepastrybyusingzestsuchasorangeorherbssuchasparsley.

‐ Icoulduseadifferenttypeofpastryforthefillingtobeheldin,suchaspuffpastry,thiswouldchangethetextureoftheproduct.

‐ Icouldalternatethefillingingredientsbychangingthemtotomatoandasparagus;thiswillgiveasweeterflavourtotheproductandcutdownthesaturatedfatcontent.

ConclusionInconclusion,Ithinkthatmyproductwassuccessfuloverall.Thisisbecauseitmeetsthenutritionalsideofmydesigncriteriaaswellasbeingratedhighlybytastetestersandbeingsuitableforalunchproduct.Itwasalsosuitableforanindividualasitwassmall,compactandcouldbeplacedinalunchboxforworkingadultsthatneedahealthylunchsnack.Ithinkthatitwouldappealtomytargetgroupasithasaninterestingcombinationofingredientsbutthesaturatedfatcontentisquitelowatthesametime.Productsusingpastryarealsoquiteapopularlunchchoicebutarenearlyalwayshighinsaturatedfatandasthisproductisn’t,itwillcomeacrossasappealing.

Design Idea Six – Watercress Soup with Cheese and Chive Scone

1 2 3 4 5 6

Very distinct

I I

Slightly distinct

I I I I

Neither distinct nor mild

Slightly mild

Very mild

Nutrition Information - Soup and Scone

Typical values

per per serving

100 g 197 g


111 kcal 220 kcal

Protein 3.6 g 7.1 g



Fat 4.46 g 8.8 g



Salt 0.33 g 0.64 g


RecipeSoup;

200gchoppedleek

2clovesofgarlic

450gpeeledanddicedpotato

600mlvegetablestock

450mlwholemilk

250gwatercress

Scones(makes3);

200gself‐raisingflour

60gbutter

50ggratedreducedfatcheddarcheese

1roundedteaspoonchives

100mlwholemilk

RatingTest‐Please rate the flavour of the leek in the soup

ConclusionInconclusion,Ithinkthatoverallmyproductwasnotsuccessful.Thisisbecauseitwentoverthesaturatedfatlimitof4.0g.inthedesigncriteriahoweverIhavecomeupwithwaystoimprovethis.Although,myproductwassuccessfulinotherareassuchaswiththetastetesterswhorankedithighlyanditwaswellsuitedtomytargetgroup.Thisisbecauseofthepracticalityoftheproduct,thesconewassmallandthesoupcouldbeeasilyplacedinacontainertocarryitaround.Ithinkthatthiswasalsoappealingtoadultsastheappearancewasattractiveandthesoupcamewithascone,andtheflavourscomplimentedeachotherwell.Theportionsizewasalsoquitebigandforthisiswasquitelowincalories,thiswouldmakeitmoreappealingtomytargetgroupasthereisalotofproductforthesmallamountofcalories.


‐ Icouldaltertheflourusedinthesconetowholemealfromwhitetoincreasethefibrecontentoftheproduct.

‐ Icouldaddameattothesoupsuchaschickentoaltertheflavouroftheproductandincreasetheproteincontent

‐ Icouldaltertheingredientsinthesconeforadifferentflavour,reducedfatmozzarellacheesecouldbeusedandtomato.

SensoryAnalysisFromtheresultsofmyratingtest,inwhichIaskedtesterstoratetheflavouroftheleekinthesoup,2outofthe6testersrateditas‘verydistinct’whiletheother4sensorytestersratedtheflavouroftheleekas‘slightlydistinct’.TheseresultsrepresentwhatIwantedtheflavouroftheleektobeasitwasoneofthemainingredientshoweveritdidn’toverpowertherestoftheingredientssuchasthewatercressandpotato.Commentsfromothers;

‐ “thechunkytextureofthesoupmakesitinterestingtoeat”

‐ “thecheeseinthesconewasoverpoweringsothechivescouldn’tbetasted”

NutritionalAnalysisMynutritionalanalysischartshowedthatmyproducthadquiteahighamountofsaturatedfatcontentat5.16gperportionwhichisquitehighforasingleportionlunch.Theproductdidnotmeetmydesigncriteriaonthenutritionalsideasmydesigncriteriawastomakeaproductwithlessthan4gofsaturatedfatin.Themainsourcesofsaturatedfatintheproductwillbethewhole‐milkinboththesoupandsconesaswellasthebutterinthescones.Thewhole‐milkwasusedinsteadofsemi‐skimmedmilktogiveacreamiertexturetothesouphoweverthiscanbechangedtosemi‐skimmedmilktolowerthesaturatedfatcontentbelow4g.

The soup had a range of vegetables which provide different vitamins and minerals.

The scone was made with reduced fat cheddar cheese, which has lower saturated fat content than regular cheddar cheese.

Both the scone and soup are small and could easily be placed in a container to take to work as a lunch product.

Scone was cooked until golden brown to give an attractive appearance

The potato will provide carbohydrates which working adults need for energy.

The ingredients were left unprocessed to give a different texture to the soup.

Design Idea Seven – Potato Topped Chilli Con Carne Pie

1 2 3 4 5 6

Very smooth

I I I I I

Slightly smooth

I

Neither smooth nor lumpy

Slightly lumpy

Very lumpy

Nutrition Information - Potato Topped Pie

Typical values per per serving 100 g 418 g Energy 512 kJ 2140 kJ 122 kcal 511 kcal Protein 9.66 g 40.4 g Carbohydrate 12.9 g 53.8 g of which Sugar 1.74 g 7.29 g Fat 4.03 g 16.8 g of which Saturates 1.97 g 8.24 g Fibre (NSP) 2.46 g 10.3 g Salt 0.13 g 0.53 g of which Sodium 0.05 g 0.21 g

RecipeTopping;

15gbutter

50mlsemi‐skimmedmilk

300gpotatoes

Filling;

1garlicclove

1tsppaprika

1tspchillipowder

150gtinnedtomatoes

1tbsptomatopuree

100gredkidneybeans

200gleanmincedbeef

½largeonion

1/2redpepper

SensoryAnalysisFromtheresultsofmyratingtest,inwhichIaskedaboutthetextureofthepotato,5outof6tastetestersratedthepotatoas‘verysmooth’.Theothertastetestersratedthepotatoas‘slightlysmooth’sooveralltheresultsweregood.TheseresultsrepresentedwhattextureIwantedthepotatotobeaspeopletendtoprefersmoothpotatoratherthanlumpyasthisismoreappealingsomorepeoplewillwanttotrytheproduct.Commentsfromothers;

‐ “thepipedpotatoonthetopmadeitattractiveandappealingtotheeye,Iwouldpickthatupandwanttoeatit”

‐ “thepotatoandchilliareanunusualcombinationbuttheyarecomplimentary”

‐ “theportionsizeistoobigtoeatjustforlunch”

The piping of the potato will make the product more appealing to the eye.

RatingTest‐Please rate the texture of the potato

The lamb mince was lean so the saturated fat content would be reduced to a minimum.

The portion size was small so was suitable for adults who are working.

The potatoes provided carbohydrates to give energy as adults are usually busy throughout the day.

NutritionalAnalysisMynutritionalanalysischartshowedthatthecontentofsaturatedfatforaportionwasveryhighat8.24g.Thisisabovemydesigncriteriaof4.0gofsaturatedcontentperportion.Themainsourcesofsaturatedfatwouldbethemincedbeef;eventhoughitwasleanitstillwouldhaveprovidedquitealotofsaturatedfat.Thebutterandthesemi‐skimmedmilkaddedtothepotatotomakeitsmootherwouldhavecontributedtothesaturatedfatcontentaswell.TolowertheamountofsaturatedfatcontentIcouldtryusingadifferent,leaner,typeofmeatsuchasturkeywhichislowinfat.Thiswouldbeoneoftheonlywaystoreducethesaturatedfatcontentasremovingthemilkandbutterfromthepotatowouldmakeitalumpytexture,whichisn’tdesirable.

The potato and chilli were an unusual combination so this could be appealing as it is something different.


‐ Icouldaddanherbwiththepotatotoaltertheflavour.Icoulduseparsley.

‐ Thechilliconcarnelayercouldberemovedandanotherlayercouldbeusedinitsplacesuchasafishlayer.

‐ Theportionsizecouldbereducedastastetesterssaiditwastoolarge.Theamountofingredientsusedcanbereducedtomakesmallerportionsizes.

ConclusionInconclusion,Ithinkthatoverallmyproductwasnotsuccessful.Ithinkisbecauseitdidnotmeetmydesigncriteriaof4.0gsaturatedfatperportion,itwaswellovermeaningthisisnotsuitableforoverweightadultsasiftheyaretryingtoloseweightthiswouldbetoohigh.Howevermyproductwassuccessfulinotherareassuchasintheratingtestandtheportionsizewhichwassmallandcompact.Ithinkthattheproductwasnotverypracticableasitneededtheglasscontainertokeepituprightanditwouldjustcollapseifitwastakenout,thisisadrawbackasitwouldbedifficulttokeepinapacklunchifadultswantedtotakeittowork.Reheatingwouldalsobeaproblem.

Design Idea Eight – Savoury Choux Bun with Chilli Con Carne

1 2 3 4 5 6

Very golden brown

I I I I I

Slightly golden brown

I

Neither golden brown nor burnt

Slightly burnt

Very burnt

Nutrition Information - Savoury Choux Bun

Typical values per per serving 100 g 74 g Energy 831 kJ 615 kJ 199 kcal 147 kcal Protein 10.5 g 7.8 g Carbohydrate 17.3 g 12.8 g of which Sugar 2.03 g 1.5 g Fat 10.3 g 7.6 g of which Saturates 5.4 g 4.0 g Fibre (NSP) 3.07 g 2.27 g

Salt 0.25 g 0.19 g


RecipePastry;

55gbutter

75gplainflour

2eggs

Filling;

1garlicclove

1tsppaprika

1tspchillipowder

300gtinnedtomatoes

1tbsptomatopuree

200gredkidneybeans

250gleanmincedbeef

½largeonion

1redpepper

SensoryAnalysisTheresultsofmyratingtestshowedthat5outof6testersratedtheappearanceofthepastryasverygoldenbrown.Thisisimportantasburntpastrywouldn’tbeappealingtotheeyeandattractpeopletobuytheproduct.Theburntpastrywouldalsohaveaneffectontheflavouronthepastryaswellasitwouldmakeittastedryandoverpoweralltheotheringredientsintheproduct.Itisalwaysimportantthataproducthasanattractiveappearanceasthisisthefirstthingtheconsumersseeandmakedecisionson.Commentsfromothers;

‐ “thechilliandthebreadcreatedaninterestingflavour”

‐ “thisproductwouldbeeasytopickupandeatasitissmall”

The pastry was cooked until golden brown to give an attractive appearance.

The chilli was made with lean minced beef so this will lower the saturated fat content.

RatingTest‐Please rate the appearance of the pastry

The portion was small and individual so can be easily handheld.

NutritionalAnalysisMynutritionalanalysischartshowedthattheproductjustmetthedesigncriteriaasithadexactly4.0gofsaturatedfatinperportion.Themainsourcesofsaturatedfatwouldbetheleanmincedbeefwhichwouldprovidemostofthesaturatedfateventhoughitwaslean.Toreduceitfurther,ameatsubstitutecouldbeusedsuchasQuornmincewhichhasasimilarflavoursoitwouldn’taffecttheflavouroftheproduct.Theproductwaslowinsaltandsugarsoitdidn’tprovidealotofcalorieshere.Quiteabitaproteinwasalsoprovidedbytheredkidneybeansandtheleanmincedbeef.


‐ Icouldaddaflavourtothepastrybyusingzestsuchasorangeorherbssuchasparsley.

‐ Icoulduseadifferenttypeofpastryforthefillingtobeheldin,suchaspuffpastry,thiswouldchangethetextureoftheproduct.

‐ Icouldalternatethefillingingredientsbychangingthemtotomatoandasparagus;thiswillgiveasweeterflavourtotheproductandcutdownthesaturatedfatcontent.

ConclusionInconclusion,Ithinkthatmyproductwassuccessfuloverall.Thisisbecauseitmeetsthenutritionalsideofmydesigncriteriaaswellasbeingratedhighlybytastetestersandbeingsuitableforalunchproduct.Itwasalsosuitableforanindividualasitwassmall,compactandcouldbeplacedinalunchboxforworkingadultsthatneedahealthylunchsnack.Ithinkthatitwouldappealtomytargetgroupasithasaninterestingcombinationofingredientsaspeopleusuallyassociatechouxpastryasasweetproduct.Theinterestingcombinationofingredientsalsoprovidesverylowsaturatedfatcontent,whichwouldbethemostimportantpointforpeopletryingtoloseweight.Theportionsizewasalsoidealandnottoobigforalunchproduct.

Red Kidney beans were used to give the product extra protein.

Design Idea Nine– Turkey and Ginger Burger with Bread Bun

1 2 3 4 5 6

Very moist I I I I I I

Slightly moist

Neither moist nor dry

Slightly dry

Very dry

Nutrition Information - Burger and Bun

Typical values per per serving 100 g 150 g Energy 907 kJ 1358 kJ 217 kcal 325 kcal Protein 16 g 24 g Carbohydrate 34.8 g 52 g of which Sugar 0.95 g 1.43 g Fat 2.47 g 3.7 g of which Saturates 0.6 g 0.9 g Fibre (NSP) 3.0 g 4.49 g

Salt 0.08 g 0.13 g


RecipeBurger;

200gturkeymince

2springonionsfinelychopped

½gratedrootginger

½redchillideseeded

1eggyolk

Asmallbunchofcoriander

Bun: 110gwholemealflour

110gstrongwhiteflour

1teaspoonsalt

1teaspoondriedyeast

135mlofwarmwater

SensoryAnalysisFromtheresultsofmyratingtest,allthetastetestersratedthetextureoftheburgeras‘verymoist’.TheisoppositeofwhatIpredictedasIwouldofthoughtturkeywouldbedry,howeverthecombinationofotheringredientshelpedtocreateamoreflavoursomeproduct.Thesearegoodresultsasadryburgerisn’tdesirableandwouldputofffrompeopletryingmyproduct.Commentsfromothers;

‐ “thecombinationofflavoursintheburgerwasveryinteresting”

‐ “thestyleofthebreadmakesitappealingandattractive

‐ “theturkeymincewasquitedryandbland”

RatingTest‐Please rate the texture of the burger

NutritionalAnalysisFromthenutritionalanalysistable,Ifoundoutthattheproducthadverylowsaturatedfatcontentforasingleportion.Theturkeymincewouldhaveprovidednearlyallofthesaturatedfatbutnotasmuchasothermeatasitisverylean,thesaturatedfatcontentwas0.9g.Thecarbohydratecontentwasquitehighduetothebunbeingquitelargesothiswouldprovideconsumerswithsomeenergy.Thefibrecontentwasmediumasthebreadwouldhaveprovidedthatnutrient.Thepositivepointsaboutthisproductwerethatthesaltandsugarcontentwasverylowwhiletheproteincontentwashigh,providedbytheturkey.


‐ Icoulduseadifferentmeatintheburgerforanalternativetaste,asturkeyisquitebland.Lambmincecouldbeusedasanalternativetoprovidemoreflavourhoweverthesaturatedfatcontentwouldgoup.

‐ Thebuncouldbegivenextraflavourbyhavingseedsaddedtoit,suchassunflowerorpoppyseedsthiswillalsogivearoughtextureandprovideprotein.Thiswillalsoimprovetheappearance.

‐ Theingredientsintheburgercouldbechangedtogiveadifferentflavour,applescouldbeusedtogiveasweetflavour.

ConclusionOverall,Iwouldsaymyproductwasverysuccessful.Thisproductwaswellroundednutritionallybeinglowincalories.Itisagoodsizeforalunchproductanditisattractiveduetoitbeinginadifferentshape.Sinceitwasaburger,whichisusuallyassociatedwithfastfoodthiswillmakeitapopularchoice.Ithasawidevarietyofflavourbeingaspicybuthangingadiverserangeofotherflavours.Itcouldbeeasilyplacedinalunchboxoreatingonthegoasitissmallandwellsized.Ithinkthatthisburgerisagoodall‐aroundlunchproduct.

Turkey mince was used in the burger as it is a very lean meat which will reduce the saturated fat content.

Sometimes turkey can be quite flavourless and dry so ginger, onions and chilli were added to give more flavour.

The bun was made into to a bow shape to make the product more appealing to the eye.

The bun used wholemeal flour for extra fibre and was cooked until golden brown to make it more attractive.

The burgers are an ideal size for a lunch product as they are small and handheld.

Design Idea Ten– Mushroom Ravioli with a Tomato Sauce

Nutrition Information - Mushroom Ravioli

Typical values

per per serving

100 g 377 g


124 kcal 465 kcal




Fat 2.63 g 9.92 g



Salt 0.09 g 0.33 g


‐2E+

Overall attractiveappearance

Sweet tomato sauce

Smooth texture ofPasta

Complimentaryfilling

ood portion size

Taste Tester 1Taste Tester 2Taste Tester 3Taste Tester 4Taste Tester 5

Recipe(makestenpiecesofravioli)PastaDough;

250gplainflour 3eggyolks 1tbspoliveoil ¼teaspoonsalt 1tbspwater

PastaFilling;

100gbuttonmushrooms 1garlicclove,finelychopped 30gchoppedspinach

TomatoSauce;

400gcanofchoppedtomatoes

1tablespoontomatopuree 1teaspoonchillipowder 1teaspoonturmeric 1tbspoliveoil

The pasta pieces were complimented with tomato sauce makes the product more filling.

The herbs and the shape of the pasta gave an attractive appearance.

The spinach would have provided iron and given a fuller filling.

The onions and mushrooms complimented in flavour and provided Vitamin C.

SensoryAnalysisFrommystarprofileIcanseethatmostpointswererankedquitehighlybyalltastetesters.Theoverallattractivewasratedashighmakingitappealingtomytargetgroup,thefillingoftheproductwasalsoratedascomplementarybymymostofmytastetesterssothiswouldn’tneedtobechanged.Thetomatosaucewasratedasquitesweetandthepastawasratedassmooth.Theonlypointwhichreceivedthelowestratingswasthe‘goodportionsize’.Theportionwasquitesmallasonlytwopiecesofpastaweregivenhoweverthepastapiecesasawholewerequitebig.ToovercomethislowratingIwouldincreasethenumberofpastapiecesservedto4or5nexttime.Commentsfromothers;

‐ “Allthedifferentflavoursinthefillingwereallcomplimentaryandtastedgood”

‐ “thepastawasabittoothickwithnotenoughfilling”

NutritionalAnalysisMynutritionalanalysisshowsthatmyproductwasoverallverylowinsaturatedat1.31gperserving,wellbelow4g.Themainsourcesofsaturatedfatwouldbetheeggyolksinthepastadough.Thepastawasveryhighincarbohydratesprovidedbythepastadoughgivingenergy.Theproducthadamediumamountoffibreat5.85gwhichwouldhavecomefromthespinach,onionsandmushrooms.Thedishwaslowinsaltbutthesugarwouldhavecomefromthetomatosauce,beinginthetomatopuree,thiscouldbechangedbyusingacreamysaucehowevertheseareusuallyhighinsaturatedwhichcouldmaketheproductunhealthyandgoover4gofsaturatedfat.

PotentialDevelopmentsAfterreviewingtheinformationfrommynutritionalanalysisandthestarprofile,IhavecomeupwiththreewaysinwhichIcoulddevelopmyproduct;

‐ Thefillingofthepastacouldbechanged,meatcouldbeusedinsteadsuchasaleanlambmince.

‐ Thethicknessofthepastacouldbealtered,whenmakingthedoughIcoulduseathinnersettingonthepastasonexttimeIcouldfitmorefillingin.

‐ Theshapeofthepastacouldbechangedtogiveadifferenceappearance;asmallsquarecuttercouldbeusedinsteadofcircular.

ConclusionInconclusion,Iwouldsaythatmyproductwassuccessfuloverall.Thisisbecauseitwaslikedbythetastetestersandhadagoodnutritionalsidetoit.Thisproducthowevercan’tbeeasilymadefromscratchoncemadethough;itcanbeeasilycarriedaroundandreheatedwheneverneeded,itcouldeasilyfitinalunchbox.Ithinkthisissuitableforanyadultonastrictweightlossdietastheportionsizeissmallwithareasonableamountofcalories.Theproductalsolookshealthyandgivesoffagoodimpressionbecauseitisattractive.

AS Food Technology Coursework

Portfolio 2

Product Specification

The product must always be sweet. The product must be suitable for an individual dessert. The product must have no more than 400 calories per serving. The product must be served chilled. The product must be suitable for adults who have a high disposable income. The product must have an attractive appearance and shape so it will appeal to people looking for a luxury item. My product should cost no less than £3.00 for a small individual portion as it is a luxury product. It could be packaged in a plastic pot or bowl with a cardboard sleeve around the outside. At least one part of the packaging should also be recyclable as many people today are concerned with this issue. The product should be made of different layers and these layers must complement each other in taste and

appearance. The product should be chilled in a refrigerator to preserve it, stop melting and to slow bacterial growth. The product must be made out of organic ingredients when possible as it will be a luxury product and most

people prefer organic ingredients to be used. The product should contain no more than 500 calories per portion.

Design Objective The aim of this task is to design and manufacture a competitive product which has been developed in many ways for today’s market. It should be aimed at adults with a high disposable income because of the ingredients used, it will be a luxury item and this will make it quite expensive, it would be a one off desert. I think there is definitely a gap in the market for traditional British desserts, such as the trifle, as they aren’t sold as much in supermarkets and there is usually only one type of trifle sold such as plain strawberry or blackberry. Also since the population of Britain is becoming more aged I can see lots of ways in which the traditional trifle can be developed so it can be made more appealing to the customers buying it.

Design Task To select a commercially manufactured product which has been available for some time and for which sales may be declining. The product needs to be redeveloped and re‐launched.

Task Analysis I selected the key words from the design task as well words to do with it and defined them to help me with my task. Existing product – A product which is already readily available to buy from shops/online Market – A range of different products which can be bought at this period in time. Decline of sales – What happens in the last stages of a products lifecycle, less and less people are buying that specific product. Can be due to change in customer preferences or more global competition Developed – A characteristic of a component in a product which is changed to make it better Re‐launched – A product which has been off the market for a while but has been put back up again Popularity – When something is liked or admired by someone.

Chosen product and rationale I have decided to investigate an existing Strawberry Trifle with three layers, which has been declining in sales over the recent years. I chose this product as I felt that with its unattractive appearance and dull flavour that it did not stand out. Also I felt that this provided me with a lot of room for development work and I could create a unique, new product from this.

Product Analysis of Trifle

Per 100g Per ¼ Trifle %GDA

Energy 643kj/154kcal 935kj/231kcal 12% Protein 1.9g 2.9g

Carbohydrates 18.3g 27.5g

Of which sugars 14.9g 22.4g 25% Fat 8.1g 12.2g 17% Of which saturates 5.4g 8.1g 41% Fibre 1.4g 2.1g

Salt 0.2g 0.3g 5% Product with packaging

600g

Product without packaging 510g Whipped Cream 70g

Strawberries (12 individual) 40g Vanilla Custard

144g

Strawberry Jelly

149g

Sponge

107g

Aim – To analyse an existing product already on the market in order to see which parts of the dish work well and to see what improvements I could make to it. I will do a sensory analysis of the product to find out aspects of the product people like the best.

Overall, I think the ratios of ingredients were good and that most things were equal apart from the amount of strawberries in the whole product, the packaging heavily advertised that the product had real strawberries in as a few were pictured on the product however a few more could be added as there were only 12 small strawberries in the actual product.

Special Claims – The packaging claimed that the product was suitable for vegetarians but contained eggs, gluten, milk and nuts. As well as this, the product should be kept refrigerated at all times and should be consumed within 24 hours of opening.

‐1E+

Overall attractiveappearance

Cream layer is smooth

Sponge layer is lightand fluffy

Appealing aroma ofthe product

Strong flavour ofCustard

Sweetness of theStrawberries

Taste Tester 1Taste Tester 2Taste Tester 3Taste Tester 4Taste Tester 5

Star Profile

I think that for a ¼ of the trifle, a normal portion, that it isn’t very nutritious but okay in some areas. This is because it contains some micro nutrients in large amounts such as saturated fat and sugar. A ¼ of the trifle provides 25% of the daily recommended sugar intake, which is quite a lot for a dessert however it isn’t too bad if it was a one off dish. The fat content of the trifle is the worst, providing 41% of the daily saturated fat intake, although this could be modified when baking my own product. The salt content was okay and well balanced by providing 5% of the daily intake. The fibre content was good as provided 41% of the daily intake, which is good as it is nearly half.

Main Ingredients ‐ Custard (33%) (water, skimmed milk concentrate, sugar, cream), Jelly (30%) (water, sugar, gelling agent, strawberry flavouring) Stabilised Whipped Cream (20%) (cream, skimmed milk, buttermilk powder), Strawberries (11%), Sponge (5%) (dried egg white, wheat flour, sugar, egg)

Product Information – I purchased this Strawberry Trifle Product from Morrison’s at a cost of £1.20. The product was contained in a clear plastic bowl so the product could be easily seen as well as having a thin layer of see through plastic acting as a lid. There was a light pink paperboard sleeve which wrapped around the bowl with all the relevant information about the product printed around it, the light pink colouring of the packaging did go with the dark red colour of the strawberry jelly in the trifle. Parts of the product (the strawberries and custard) were shown on the packaging but weren’t very clear and accurate as the strawberry on the front looked fresh while when eating they looked quite old. However the strawberry could have been used to show that the trifle was strawberry flavoured. There was also a brief description of the product in dark red writing – ‘a fruity strawberry trifle with lashings of custard and cream’. The packaging also had on it that the paperboard sleeve could be recycled. Overall, I think the packaging was quite plain and simple as there was no pattern shown. I think that on first glance at this product, with its packaging removed it does not look very appealing and looked quite plain. This is because the product was all mixed together as the packaging didn’t keep the layers separate very well. The colours were also quite bland making it look not very appetising. It was very difficult to get the product out from the bowl as it would just collapse.

Star Profile Conclusion From the sensory analysis of the trifle I carried out I found the results to be fairly average. The smoothness of the cream was mainly rated as average with most people rating it was 3 or 4 out of 5, to improve the smoothness of the cream it could be whipped for longer or use a different layer altogether such as jam. The light texture of the sponge was rated as mixed but it had mostly positive results, although some people commented that it was too soggy. This could be improved by adding more flour to the mixture when baking it. Most people rated the custard flavour in the whole product as strong but not too overpowering. The sweetness of the strawberries was rated as good but sometimes as too high, to avoid this I would add less strawberries in the product. Aroma of the product was rated as being good, which makes the product more appealing. The only negative point about the trifle was the attractiveness of the whole product as its layers were all mixed together, to improve this I could make a pattern on top of the product with fruit. The product was rated that it had a very poor appearance.

Development One – Different Types of Milk used in Sauce Development Two – Different Types of Bases

1. Like extremely

2. Like very much

3. Like moderately

4. Like slightly

5. Neither like nor dislike

6. Dislike slightly

7. Dislike moderately

8. Dislike very much

9. Dislike extremely

I II I

I I II

I I II

Sample Tester 1 Tester 2 Tester 3 Tester 4 Tester 5 Tester 6 Total

Gingersnap 1 1 1 2 2 1 8

Digestive 3 2 2 3 3 2 15

Brownie 2 3 3 1 1 3 13

Aim – The aim of the experiment is to find out which type of milk people prefer the most, Soya, Rice or Goat’s in custard sauce. I am unsure what to predict as all the above milks are not really used by consumers as much as Cow’s milk. I will not be adding sugar to the custard as I don’t want it to affect the flavour that the milk provides.

Sample 766 was the full fat 125ml Goats milk. This will change the sample by giving it a stronger taste but its appearance and texture will remain the same as ‘normal custard’. This sample was made with one tablespoon of custard powder. For sample 673 I used 125ml Rice milk. This will

change the colour of the custard by making it darker and sweeter. I used one tablespoon of custard

For sample 417 I used 125ml Soya milk. This will change the custard by making it taste sweeter and making the colour darker. It may also change the consistency of the custard. This sample was made with one tablespoon of custard powder.

Analysis of Results – In this development the taste testers preferred the soya milk. I think this was due to the taste of it being not as sweet as the rice milk and not as strong as the goat’s milk. The rice milk was the 2nd favourite as it was too sweet and thick; I am not going to include this in my final design however to improve it I would alter the ratio of milk: custard powder as it resulted in a thicker than desired consistency. The least favourite was the goat’s milk, mainly due to the strong taste of it which would not be desirable in a trifle style product; I will not include this in my final design either. Conclusion – In conclusion the soya milk was the most popular so I will be using this in my final design for my custard in my product. I did not know what to predict as these milks are less commonly used than Cow’s milk in custard, if I did this development again I would make sure to research the different types of milks before starting the experiment and what flavour and texture they provide. I think that preferred choice, soya milk, will match the taste preferences of my target group as soya milk has a unique and different taste that would be popular in one off deserts.

Aim – The aim of this experiment is to find out what base people will prefer the most. The different biscuit bases I used were gingersnap, brownie and digestive. I predict that digestive will be the most popular as it is a very popular base for products but I am interested to see how the ginger and raspberry flavours go together. Trifles generally have a sponge layer for the base so I aim to see which is a popular alternative to this.

Sample is the gingersnap base. This will change the product by giving it a stronger and more ginger flavour. The texture will also be quite crumbly. I used 4 gingersnap biscuits with 50g of butter and 3 tablespoons of raspberry jelly.

Sample is the brownie. This will change the product by making it more chocolaty and sweet. The texture will change to light and spongy. For this sample I used a basic brownie recipe with 50g of butter, 20g of cocoa powder, 1 egg and 80g of caster sugar and 3 tablespoons of raspberry jelly. Sample is the digestive biscuit base. This will

change the product by making it have quite a crisp texture while tasting quite sweet. I used 3 plain digestive biscuits with 50g of butter and 3 tablespoons of raspberry jelly.

Rating Test – Please rate the flavour of each of these bases. Ranking Test –Please rate the sauces due to most preferred flavour.

Please tick one statement for each sample

766 – Goats Milk

673 – Rice Milk

417 – Soya Milk

Analysis of Results – The taste testers who tested this product preferred the gingersnap biscuit out of all the three with a total of 8. I think that was due to the strong and unique flavour that the gingersnap had when mixed with the butter and the gingersnap and raspberry jelly complimented each other, it was also quite sweet. The brownie was the 2nd most popular with 13; I think this was down to it not complimenting the taste of the raspberry jelly. The digestive biscuit was the least popular with 15, I think this is due to it being quite a dry texture and not going with the raspberry jelly although next time around I could add more butter so it is not as dry; this goes against my prediction of the digestive biscuit base being the most popular. Conclusion – In conclusion, I will use the gingersnap base in my final product as it was the most popular choice; I think this will appeal to the tastes of my target group as it has a unique and sweet taste. This goes against my prediction of the digestive base being the most popular. I think digestive wasn’t chosen as the base because the butter and gingersnap went well together and gave a sweet flavour. I will not be using a digestive or brownie base in my product as these were not popular choices.

Development Three – Different Ratios of Corn flour in the Sauce Development Four – Different Types of Essence in Sauce


652 – Rum Essence 1 2 1 2 2 1 9

821- Brandy Essence 2 1 3 3 1 2 12

838 – Strawberry Essence

3 3 2 1 3 3 15


479 – 15g corn flour 2 2 1 1 1 1 8

174 – 25g corn flour 3 3 3 2 3 2 16

491 - 10g corn flour 1 1 2 3 2 3 12

Aim – The aim of this development is to find out what consistency due to the ratio of corn flour to soya milk being altered people will prefer in the sauce layer. They will choose out of the ratios 10:150, 15:150 and 25:150 of corn flour to soya milk. I predict that the 15g of corn flour to the 150ml of soya milk will be the most popular consistency to produce for a trifle as it is a medium amount and also the custard layer needs to be firm in order to support any additional layers on top.

Sample 479 is the white sauce with 15g of corn flour and 150ml soya milk This will change the sauce by making it a smooth consistency. I used the soya milk from my previous development.

Sample 491 is the white sauce with 10g of corn flour and 150ml of soya milk. Using 10g of corn flour will make the sauce less vicious and of a runny consistency.

Sample 174 is the white sauce with 25g of corn flour and 150ml of soya milk. Having more corn flour in the mixture will make a thicker consistency of the sauce.

Rating Test – Please rate the consistency of the sauces in order of most preferred.

Analysis of Results – Overall, in this development the taste testers preferred the white sauce with 15g of corn flour to 150ml of soya milk; it had the lowest total of 8. The second highest result was the sauce with 10g of corn flour in and with 150ml of soya milk. The least preferred was the white sauce with 25g of corn flour with the highest total of 16; I think this was due to the texture of the sauce as adding more corn flour made it thick and quite lumpy. I think the testers preferred the sauce with 15g of corn flour in the most as it was just the right consistency, smooth and not too runny. This consistency is the one consumers associate with trifle custard. Conclusion ‐ Since the white sauce with 15g of corn flour in the mixture was the most popular, I am going to use this in my final design. This matches my prediction that 15g of corn flour would be the most popular. I choose to use corn flour in the sauces rather than wheat flour so it gave a translucent appearance instead of opaque mixture that wheat flour produces; this is because I want my product to be attractive and appealing to my target audience. I will always use soya milk in further developments as it was the most preferred from development one. A further development could be to see if the corn flour sauce would be able to be frozen to prolong the storage life of the product.

Aim – The aim of this development is to find out what type of essence my target audience will prefer the most in the sauce layer. They will choose out of vanilla essence, rum essence and strawberry essence. I’m not sure what to predict for this experiment as all the essences have unique flavours.

Rating Test – Please rate the flavour of the sauces in order of most preferred.

Analysis of Results – Overall, from the results from the sensory testing proved that the white sauce with the Rum essence in was the most popular, it had the lowest total of 9. The second highest result was the white sauce with the Brandy essence in which had a total of 12. The least popular result was the Strawberry essence in the white sauce, which had the highest total of 15; I think that this was due to the Rum and Brandy essence having a stronger flavour than the Strawberry, making it more distinct so the taste testers went for the sauce with the Rum essence in. Also Rum essence is quite a different flavour, unlike strawberry which is quite common so the taste testers might have chosen it for this reason as well. I think that the use of soya milk in the sauces could have had an effect on the flavour by making all the sauces sweeter however any type of milk used would affect the flavour of the sauce so this factor couldn’t be helped. Conclusion ‐ I will be using the sauce with the Rum essence in since it was the most popular out of all the results. I stated that I didn’t know what to predict as all the essences have different flavours however Rum and Brandy essence are quite similar as they are both very strong flavours, next time I do this experiment I will choose essences that are different from one another .Next time I will choose essences such as vanilla, strawberry and I will not be using Rum or Brandy essence in my next designs as they were the least popular.

Sample 838 was the Strawberry Essence; I used 2 teaspoons of the essence in a white sauce mixture. This will change the sauce by making the flavour sweeter and fruity.

Sample 821 is the Brandy Essence; I used 2 teaspoons of this in a white sauce mixture. This will change the flavour of the sauce making it

Sample 479 is the Rum Essence; I used 2 teaspoons of this essence in a white sauce mixture. This will change the flavour of the product by making it quite strong and powerful.

Development Five – Different Types of Cream Layer Development Six – Different Types of Fruit Toppings

Sample Tester 1 Tester 2 Tester 3 Tester 4 Tester 5 Tester 6 Tester 7 Total

Whipping cream 2 2 1 2 2 2 1 12

Crème fraiche 1 3 2 1 1 1 3 12

Greek Yogurt 3 1 3 3 3 3 2 18


943 - Blackberry 1 2 1 2 1 2 8

766 - Strawberry 2 3 3 1 2 3 14

504 – Blackberry and Strawberry

3 1 2 3 3 1 13

Aim – The aim of this development is to find out what types of fruit topping people prefer the most out of blackberry, strawberry and a combination of blackberry and strawberry together. I predict that strawberry will be the favourite as it is the most common fruit used for a topping on trifle. I used a combination of Crème fraiche and whipping cream as the top layer from a previous development. I used an arrowroot sauce to preserve the fruit with 1 tablespoon of arrowroot and 1 teaspoon of sugar with the leftover sauce from the fruit. I didn’t corn flour as it has a cloudy appearance which would cover the colour of the fruit and arrowroot has a neutral taste.

Aim – The aim of this development is to find out what type of cream layer people prefer out of whipping cream, crème fraiche and Greek Yogurt. I predict that whipping cream will be the most popular as it is the topping which is used mostly in trifles. I used 100ml of readymade custard as the bottom layer so people could try the combination of topping and custard as it would represent some of my final product.

For sample I used 5 tablespoons of used Greek Yogurt. This will change the product by making it taste sweeter.

For sample I used 5 tablespoons of crème fraiche. This will alter the product by making it have a slightly sour flavour.

Sample I used 5 tablespoons of whipping cream. This will change the product by giving it a light, subtle taste.

Rating Test – Please rate the cream layers in order of most preferred flavour.

Analysis of Results – Overall, in this development the results were a tie between the whipping cream and the crème fraiche with 12 points each. The Greek yogurt was the least preferred with a total of 18. I think this was due to whipping cream having a familiar flavour and being complimentary with the custard flavour whereas the Greek Yogurt was a new and overpowering flavour, I will not include the Greek Yogurt in my final design. I think that the whipping cream and crème fraiche were the most popular as the flavours were both thick and light, a flavour that people associate with trifle. Conclusion – I will use a combination of both crème fraiche and whipping cream in my final design as these were both the most preferred and there are not many trifle products that use crème fraiche in them, which is something different. This matched my prediction partly as I predicted that only whipping cream would be the most preferred. Next time I do this development I could replace the plain whipping cream topping with a flavoured whipping cream as plain whipping cream is already used in trifles and I was looking for something more unique.

For sample 766 I used 20g of chopped strawberries with a strawberry arrowroot sauce. This will give the product a sweet flavour. I used 1 tablespoon of arrowroot powder in this mixture.

For sample 943 I used 20g of chopped blackberries with a blackberry arrowroot sauce. The blackberries will give the product a sourer taste. I used 1 tablespoon of arrowroot powder in this mixture.

For sample 504 I used 20g of chopped strawberries and blackberries with a blackberry and strawberry sauce. I used 1 tablespoon of arrowroot powder in this mixture. Using both blackberries and strawberries will give the product a sweet and sour taste.

Rating Test – Please rate the fruit toppings in order of most preferred flavour.

Analysis of Results – Overall, in this development the results were that the blackberry topping was the most preferred with the least amount of points at 8. The blackberry and strawberry topping was the second most preferred with 13 points and the strawberry topping was the least preferred with 14 points. I think that the strawberry topping was the least preferred flavour as it was quite a weak flavour compared to the blackberry topping which was much stronger and had more flavour. I will not be including the strawberry and the blackberry and strawberry topping in my final design. Conclusion – Since the blackberry topping was the most popular with a total of 8, I will be using this in my final design. This went against my prediction of strawberry being the most popular topping, maybe the testers wanted a different flavour rather than strawberry as it is commonly used. Also blackberries tend to be sweeter and could have complimented the crème fraiche/ whipping cream better. Next time I will do this experiment I could add different fruits to give a wide variety of flavours; I could use orange, raspberries and blueberries instead or fruits that are more exotic and new to trifles.

Development Six – Different Combinations of Zest in the Sponge Layer Development Seven – Different Equipment used to make Sponge

1. Like extremely

2. Like very much

3. Like moderately

4. Like slightly

5. Neither like nor dislike

6. Dislike slightly

7. Dislike moderately

8. Dislike very much

9. Dislike extremely

I III II

III I I I

III II I

I III I I

491 – Balloon Whisk 479 – Kenwood Chef Mixer

417 – Electric Whisk

5:45 3: 09 2:22

Aim – the aim of this experiment is to find out which piece of equipment makes the desired sponge most efficiently and in the shortest time possible. I used a balloon whisk, an electric whisk and a Kenwood Chef Mixer to mix the eggs into the flour for separate mixtures. I will use a stopwatch to time how long the eggs need to be mixed into the flour to get a smooth, not too runny, pale mixture before they could be put in the oven. The sponge mixture that I used consisted of 50g self‐raising flour, 50g caster sugar and 1 egg. I predict that the Kenwood Chef Mixer will be the most efficient as it is the biggest machine and can hold a lot of mixture making it the most powerful.

Aim – the aim of this development is to find out what different combinations of citrus fruit zests people prefer in the sponge layer of the product. I used the combinations of lemon and lime, orange and lemon, orange and lime, and lemon, lime and orange. I predict lemon and lime will be the most popular as they are often used as they are complimentary. I used a basic plain sponge recipe to put the zests in using 50g of margarine, 50g of caster sugar, 1 egg and 50g of self‐raising flour.

For sample 821, I used the zest of orange and lemon. This will change the flavour of the product by making it the flavour tangy and zingy. I used half a teaspoon of each zest.

For sample 576, I used the zest of lemon and lime. This will make the sponge have a sour and zingy flavour. I used half a teaspoon of each zest.

Ranking Test – Please tick one statement for most preferred flavour of each sample.

Please tick one statement for each sample

821 – Orange and Lemon

576 – Lemon and Lime

504 – Orange and Lime

393 – Lemon, Lime, Orange

Analysis of Results – Overall, from the results of my ranking test showed that the most popular result was the combination of lemon and lime zest in the sponge which had the most ‘like extremely’ ticked. The second most preferred zests were the orange and lemon zest, next being the lime and orange and the least preferred was the combination of all three. I think that this was the least preferred as the orange zest was quite overpowering and strong so it could have overpowered the lime zest. Conclusion – In my final product I will use both half a teaspoon of lemon and lime zest as it is a single portion product. Using these zests in the sponge will give the product more flavour and variation from plain sponge. This matched my prediction of lemon and lime being the most preferred and I believe this was due to them being very complimentary as they are both very similar flavours. To improve this development I could add different ingredients to improve the flavour and texture of the sponge such as nuts, coconut and banana.

For sample 393, I used the zest of lemon, lime and orange. This will change the product by making the flavour tangy, zingy and sour flavour. I used half a teaspoon of each zest.

Sample 504 had the zest of orange and lemon in. This will give the product a combination of a tangy and zingy flavour. I used half a teaspoon of each zest.

491 was the sample mixed with the Balloon whisk. This whisk will have to be used manually and the mixture will be whisked by hand.

479 was the sample mixed with the Kenwood Chef Mixer. This machine is completely run by electric and doesn’t need any assistance.

417 was the sample mixed with the Electric whisk. This whisk is held by hand but doesn’t require the force needed by the balloon whisk; it uses electricity to move the whisks.

Analysis of Results – The results of my time recording show that the Electric whisk took the least amount of time, 2:22, to get the mixture to reach the desired consistency of being smooth, white in colour and not too runny. The Kenwood Chef Mixer took the second most amount of time at 3:09. The Balloon whisk took the longest amount of time to get the desired consistency at 5:45 minutes. I think that this one took the least amount of time due to it being handheld, having to turn the whisks yourself and therefore not being as time efficient as the other two. Conclusion – In my final product I will using the Electric whisk to mix the eggs with the flour as it is by far the most efficient and requires only a little manual effort. I know that using the most efficient is important as in a factory setting; products need to be made as quickly as possible to gain a larger profit. Also electric equipment tends to be more reliable and gain the correct consistency every time. To improvement this development I could make sure there was as little human error as possible such as getting someone else to help me stop the stopwatches. The result went against my prediction of the Kenwood Chef being the most efficient, this may be due to the Kenwood Chef Mixer was designed for mixing large quantities rather than the small quantity I used for my sponge.

Times taken to reach desired consistency

Development Nine - Different Type of Fruits in the Sponge Layer Development Ten – Different Amounts of Vitamin C Content in Sponge Layer


491 - Cranberries 1 2 1 1 2 1 8

497 – Raisins 3 3 3 3 3 2 17

417 - Blueberries 2 1 2 2 1 3 11

Nutrition Information - Raisins

Typical values

per per serving

100 g 44 g


387 kcal 170 kcal




Fat 20.9 g 9.19 g of which Saturates

8.63 g 3.8 g


Salt 0.83 g 0.37 g


Vitamin C 0.09 mg 0.04 mg

Nutrition Information - Blueberries

Typical values

per per serving

100 g 44 g


365 kcal 160 kcal



of which Sugar 25 g 11 g


8.63 g 3.8 g


Salt 0.82 g 0.36 g



Nutrition Information - Cranberries

Typical values

per per serving

100 g 44 g


366 kcal 161 kcal





8.63 g 3.8 g


Salt 0.82 g 0.36 g



Aim – The aim of this experiment is to find out what flavour of fruit people would prefer in the sponge layer of my product. I used the fruits dried cranberries, raisins and dried blueberries. The fruits were all dried to make sure it was fair test and that all fruits tasted similar in some way, to give one no advantage. I used a basic sponge recipe of, 50g of caster sugar, 1 egg and 50g of self‐raising flour and added 20g of each dried fruit. I’m not sure what to predict as all these fruits are commonly used in sponge and the outcome could be any.

Sample 491 was the sponge with the cranberries in. This will change the sponge by making it sweeter.

Sample 497 was the sponge with the raisins in. Raisins will change the sponge by making it taste nuttier.

417 was the sample of sponge with blueberries in. This will change the flavour of the product by making it taste sourer.

Rating Test – Please rate the sponge layers in order of most preferred flavour.

Analysis of Results – The results from my rating show that the most preferred dried fruit in the sponge was the cranberries with the lowest total of 8. The blueberries were the second most preferred while the raisins were last. I think the cranberries gave a sweeter and more complimentary flavour to the sponge; also raisins tend to be quite bland while blueberries can give a sour taste. Conclusion – As a result I will be using the dried cranberries in the final design of my product. Adding a fruit to the sponge will help give a more fruiter and diverse flavour along with the lemon and lime zest from a previous development. The fruit will also help to increase the vitamin C content of the product making it more appealing. To improve this development even more I could think about adding different ingredients to the fruit rather than just fruit such as nuts or different spices.

Aim – The aim of this experiment was to find out which fruit in the sponge layer of my product would contain the most amount of Vitamin C. I used the fruits blueberries, raisins and cranberries and added 20g of each into the different sponge mixtures. The sponge already contained the lemon and lime zest from a previous development so I took this into account when calculating the Vitamin C content. I calculated the content of Vitamin C in the sponges by using a program called Nutrients which produced a table of the nutritional content. The sponge recipe I used was 50g of self‐raising flour, 1 egg and 50gg of caster sugar. Dried fruit was used as it is sweeter and can be tasted more in sponge. I predict that the blueberries will have the most Vitamin C because they are known to be a good source of the vitamin. I chose to analyse the amount of Vitamin C because many people do not get enough in their diet today.

Analysis of Results – No taste testers were required as this was a nutritional analysis of the sponge samples. The tables showed that the sponge with the blueberries clearly had the most amount of Vitamin C in with 8.0mg per portion. The next highest result was the sponge with the Cranberries in as it had a Vitamin C content of 0.44mg per portion. The sponge with the raisins in had the least amount of Vitamin C in per portion with only 0.04mg. Conclusion – The result matched my prediction of blueberries having the most vitamin C in as they are a well know source of it. To make the sponge with the raisins and cranberries have a higher nutritional content I could add more such as increasing the quantity from 20g to 30g, however this would still not match the amount of Vitamin C in the blueberries and they could overpower the lemon and lime zest leaving a too strong and unwanted flavour. Another improvement could be to try different fruits in the sponge with a well know Vitamin C content such as mango pieces, raspberries or pineapple pieces. The blueberries would be chosen for my design however when rating these fruits for best flavour in the sponge layer cranberries came out as the most preferred, to overcome this problem I could use 10g of blueberries and 10g of cranberries in my final product.

Production Plan for Test Kitchen

Time Production Process Quality Control Health and Safety Considerations

‐ Purchase the ingredients. Check the dates on the ingredients and make sure the ingredients are bought from a reputable supplier.

Check the use by and best before dates. Also visually check the ingredients to see if there is any sign of bacterial growth.

‐ Store the ingredients in a dry area and perishable ingredients in the refrigerator. Prepare the jelly and pour the runny mixture into a small bowl and place in the fridge.

Make the temperature of the refrigerator is between 1‐5 degrees Celsius. This prevents the growth of any more bacteria on the food which could contaminate it.

12:30pm Clean work surfaces and wash hands, tie hair back, put on apron and remove all jewellery.

Make sure there is no loose material on the apron as this could affect the quality of the product if it fell in as would hair or any jewellery.

Prevents the food from being physically contaminated which could harm the consumer. Wash hands with anti‐bacterial hand wash to reduce the risk of food from being contaminated with bacteria. Surfaces should be sprayed with anti‐bacterial spray to prevent cross contamination.

12:35pm Ingredients are weighed and placed back in correct storage areas. The oven is set to correct temperature of 180 degrees Celsius. A square baking tin is lined with measured greaseproof paper.

Using electrical scales will make sure the quantity of ingredients is more accurate. Temperature control of the oven so the sponge doesn’t burn.

Make sure scales are clean to prevent any bacterial contamination on the ingredients. The scissors should be handled with care to prevent any cuts and the ruler should be clean used to measure the greaseproof paper.

12: 42pm Melt half a teaspoon of butter in a pan on a medium heat.

Make sure the butter is exactly half a teaspoon as too much will have a unwanted affect.

Make sure the pan handle is facing to the side to prevent it from being knocked off the hob and being spilt.

12: 43pm 4 digestives are crushed in a plastic bag with a rolling pin and butter poured on top then mixed in. Then placed in the plastic product holder and in the fridge to harden.

The appearance of the digestives when crushed should be breadcrumb size. Make sure the bowl is covered with cling film to stop any physical contamination from other food dropping into the bowl. The fridge should be at a temperature of 1‐5 degrees Celsius.

12: 46pm Grate half a teaspoon of both the lemon and lime zest into a small bowl and mix with the 1 tablespoon of dried cranberries.

Ensure the same amount of zest is grated for each fruit, half a tablespoon of each. Take caution when grating the zests as fingers could get caught, blood could cause physical contamination.

12: 50pm Now make the sponge. Whisk together 1 egg and 37g of caster sugar with an electric whisk in a bowl until the desired consistency is reached.

Make sure the mixture is pale in colour and a smooth consistency. When the whisk is held up above the bowl the mixture should drop slowly and not be too runny.

Make sure fingers aren’t placed neared the whisk when it is on. Also keep the whisk at the bottom of the bowl at all times to prevent any mixture from being lost. Make sure the cord of the whisk isn’t knotted and kept away from water to prevent electric shocks.

12: 55pm Add the measured lemon and lime zest and cranberries to the sponge mixture.

‐ ‐

12: 57pm Sieve the 37g of flour into the mixture and then fold it in with a metal spoon.

Ensure the flour has no lumps in it and visual check for no physical contamination. Make sure the metal spoon is clean to avoid any bacterial contamination.

12: 59pm Spoon the sponge mixture into an already lined with greaseproof paper square tin and bake in an oven for 15 minutes.

Make sure the oven has a temperature of 190 degrees Celsius. Use time control and bake for 20 minutes, set a timer on the oven to avoid any burning of the sponge.

Use oven gloves to place the tin in the oven to avoid any burns on the skin. Make sure the metal spoon is clean to prevent any bacterial contamination.

1: 01pm Prepare the white sauce while the sponge is cooking. Add the 15g of butter into a pan and melt over moderate heat.

‐ Keep the pan handle turned away from the cook to prevent someone from knocking it.

1:02pm Stir in the 15g of corn flour and remove the pan from the heat.

Consistency check, the sauce should be smooth with no lumps in. The pan should be handled with care and placed on a pan stand to prevent burns.

1: 03pm Stir in 1 teaspoon of Rum essence, 1 teaspoon of sugar and the 150ml of soya milk.

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1: 05pm Place back on the heat and bring to the boil stirring constantly and cooking for 2‐3 minutes and then take off the heat and place the pan on a pan stand.

Do time control here; cook the mixture for 2‐3 minutes only. The consistency of the sauce should be getting thicker with each stir.

Again, keep the pan handle to one side away from the cook to avoid being knocked.

1: 08pm Take the gingersnap base out of the fridge. Make sure the gingersnap is properly cool and formed together with the butter; the texture should be hard and solid

Make sure nothing has contaminated the gingersnap.

12:09pm Pour the sweet white sauce mixture over the gingersnap base.

Make the sure the white sauce covers the entire gingersnap base. Make sure the pan has cooled down.

1: 09pm Take the circular raspberry jelly shape out of the fridge and place on top of the white sauce layer.

Make sure the raspberry jelly is fully solidified and not runny, consistency check here.

Make sure nothing has dropped into the jelly and caused physical or chemical contamination.

1: 10pm Take the sponge out of the oven and use a circular cutter to cut the sponge to the correct size for the plastic container and place over the jelly layer.

Make sure the sponge is thin, a round 1cm, measure with a clean ruler here. Make sure oven gloves are worn to avoid being burnt and make sure the cutter is clean.

1: 12pm Prepare the whipping cream. Pour 5 tablespoons of runny cream and sugar into a small bowl and mix with an electric whisk for around 2 minutes until the desired consistency is reached.

The consistency of the whipping cream should be light and fluffy and not runny in any way.

Make sure the whisk remains in the bowl at all times to prevent any mixture from spilling out. Keep hands away from the whisk while it is turned on.

1: 14pm Pour an equal amount of crème fraiche (5 tablespoons) into the bowl and mix with the whipping cream. Now pipe the mixture on top of the sponge.

The crème fraiche/ whipping cream should completely cover the custard layer underneath, do a visual check here.

Make sure the piping bag is clean and the nozzle should be fitted on securely to prevent it dropping off into the product.

1: 16pm Prepare the fruit layer. Stew the half the blackberries and 1 tablespoon of sugar in a pan on low heat until a small amount of juice comes off.

Visual check, the juice should come off when the blackberries turn a reddish colour. Only a small amount of juice should come off. The blackberries should be stewed for around 4‐5 minutes, use time control.

Pan handle should be placed towards the side.

1:20pm Bring the pan of the heat and drain the juice from the fruit in a small bowl by using a sieve.

‐ The pan should be placed on a pan stand and the sieve should be clean to avoid any contamination.

1: 22pm Mix the fruit juice with 2 tablespoons of Arrowroot powder in a small bowl.

Make sure the mixture becomes smooth and runny, consistency check. ‐

1: 23pm Cut the remaining blackberries in half on a chopping board and place in a pattern on top of the crème fraiche/ whipping cream layer.

Make sure the blackberries have completely covered the cream layer, do a visual check here. The blackberries should be arranged in a circular pattern.

Take extra care when using a knife to avoid cutting fingers.

1: 25pm Pour the Arrowroot sauce on top of the blackberries until it completely covers them.

The blackberries should not be covered completely but only partially to prevent it affecting the appearance.

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1: 26pm The product should be placed in the refrigerator to keep cool and ready to eat.

Make the temperature of the refrigerator is between 1‐5 degrees Celsius. The trifle is placed near the top to prevent any other food from dropping into it and causing contamination.

Final Product

The ingredients were purchased and gathered.

The baking tin was lined with greaseproof paper for the sponge.

The ingredients are weighed out.

The gingersnaps are crushed in a freezer bag.

The butter is melted in the pan for the gingersnap base and then mixed together.

The gingersnap base is placed in the fridge to harden.

The lime and lemon zest is grated.

The lemon and lime zest is mixed with the dried cranberries.

The eggs are mixed with the sugar for the sponge.

The flour is sieved and folded in; this mixture is then placed in the oven for 15 minutes.

The white sauce is made and the Rum Essence is added in.

The consistency of the white sauce should be smooth.

Cover the gingersnap base with a thin layer of sweet white sauce.

The jelly should be placed over the white sauce layer. The sponge is cut in a circular shape

and placed on top of the jelly layer.

The final product.

The whipping cream is whisked in a small bowl. The whipping cream is mixed with the crème

fraiche.

The cream mixture is then piped on top of the sponge layer.

The blackberries are stewed and then mixed with Arrowroot Powder.

Final Product

Quantity Ingredient Function

150ml Soya Milk Provides protein, fibre and vitamin B. Provides moisture and calcium.

4 gingersnaps Gingersnaps Provides a crisp base for the product as well as ginger base.

15g – for the white sauce

Butter Binds the gingersnap base together. Provides flavour and colour.

2 teaspoons Rum Essence Provide a sweet flavour to the sauce layer.

37g – sponge 1 tablespoon –arrowroot sauce 1 teaspoon – white sauce

Sugar Adds sweetness to the white sauce and Arrowroot sauce. Helps carmelisation of the sponge in the sugar. Helps dexetrisation in the flour in sponge.

15g Corn Flour The base for the sauce layer and provides gelatinisation.

1 teaspoon Lemon zest Provides colour and flavour to the sponge layer.

1 teaspoon Lime zest Provides colour and flavour to the sponge layer.

25g Raspberry Jelly Provides a smooth texture and flavour. Adds structure to the product.

5 tablespoons Whipping Cream Adds a light, subtle flavour and provides the top layer. Also provides a fluffy texture.

5 tablespoons Crème fraiche Adds a smooth layer on top of the product as well as a unique flavour.

10g Blackberries Make appearance more attractive on top of the product, provides colour and flavour. Provides vitamins A and C as well as fibre.

1 tablespoon Dried cranberries Provide a sweet flavour in the sponge layer and also add colour. Provide vitamin C and fibre.

1 egg Eggs Provides protein and helps coagulation.

37g Flour It provides structure for the sponge layer.

2 tablespoons Arrowroot Provides gelatinisation and makes a thick sauce to preserve the fruit.

Nutrition Information - Final Product

Typical values per per serving

100 g 322 g

Energy 635 kJ 2045 kJ 152 kcal 489 kcal


Carbohydrate 14.5 g 46.5 g of which Sugar 3.72 g 12 g

Fat 8.78 g 28.3 g of which Saturates 4.43 g 14.3 g


Salt 0.31 g 1.0 g of which Sodium 0.12 g 0.4 g

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Crunchy base ofProduct

Smooth texture ofwhite sauce

Distinct lemon andlime flavour in

sponge

Complimentarycream and fruit

topping

Overall attractiveappearance of

product

Taste Tester 1

Taste Tester 2

Taste Tester 3

Taste Tester 4

Taste Tester 5

Taste Tester 6

Star Profile

Comments from Taste Testers ‘the product was really attractive as it

had visible separate layers’

‘the gingersnap base was something different and complimented all the other flavours’

Nutritional Analysis The nutritional information chart shows that overall this product is quite balanced. However the product does have a high fat content being high in unsaturated and saturated fat. The fat would have come from the gingersnaps, whipping cream and crème fraiche. The fat content could be reduced by using low fat alternatives however this could alter the flavour of the whole product which might not be desirable. This sugar content was also quite high, this is mainly due to the jelly, arrowroot sauce and the sponge being high in sugar. The salt level was very low which is a positive. The fibre content was quite low however this can be improved by increasing the fruit content. Due to this nutritional information this product would definitely be considered a one‐off luxury dessert as the overall calorie content is 489, which is especially high.

Evaluation Overall, I would say that my product has been a success. The product had mainly high and average reviews by the taste testers and good comments. I think that this product has met most of my product specification. It is clearly a luxury product as you can tell that high quality ingredients were used in the making of the product. It would also appeal to my target group of adults with a high disposable income as there is a lot to the product, such as having a lot of layers with extra ingredients in the sponge and sauces and it was always made out of a few orhanic ingredients. There is also a high quantity of fruit on top on the product in an attractive pattern which compared to the trifle I developed from the start, is a big difference as the fruit used in that was low quality and there wasn’t much of it. The combination of the gingersnap base and the other layers provides a different flavour than normal and creates a unique product.

Sensory Analysis From my star profile I can see that, my final product was rated as mostly high. The weak point was the ‘overall attractive appearance of the product’; the product was mainly just rated as average. I think this was because the blackberries were just scattered across the top and covering all the piped whipped cream/crème fraiche. I could improve this making a better pattern on top of the product with the blackberries so it doesn’t cover all the white topping. The pattern could be using circles but not all cramped together. I don’t think the layers need altering as they are clearly separate through the plastic pot. All the points on my star profile were rated as mainly high and a few average.

Point of Specification Did it Meet the Specification How it meets the Specification

The product must always be sweet. Yes The product is made with sweet ingredients The product must be suitable for an individual dessert. Yes The product was sweet and was a small portion size, suitable for a single

person’s dessert.

The product must have no more than 400 calories per serving. No The product contained 489 calories per serving. This point can be achieved by using semi‐skimmed milk in the white sauce or using an alternative to the whipping cream and crème fraiche such as a low fat yogurt.

The product must be suitable for adults who have a high disposable income. Yes It is a luxury product, many ingredients used were expensive and of good quality.

The product must have an attractive appearance and shape so it will appeal to people looking for a luxury item.

Yes The shape was small and compact; the layers were also visible through the container so this adds to the appearance. The fruit was arranged in a circular pattern on top on the product and the whipping cream and crème fraiche were piped making it more appealing.

My product should cost no less than £3.00 for a small individual portion as it is a luxury product.

Yes An estimated calculation of the cost would be £2.65 11 blackberries ‐ £1:50 Cream/ creme fraiche and white sauce – 20p Sponge and gingernaps – 55p Cranberries and zest – 40p

It could be packaged in a plastic pot or bowl with a cardboard sleeve around the outside.

Yes The product was in a plastic pot however when packaged the product would have a paperboard sleeve round with a clear plastic lid.

At least one part of the packaging should also be recyclable as many people today are concerned with this issue.

Yes The plastic pot would be recyclable as well as a paperboard sleeve.

The product should be made of different layers and these layers must complement each other in taste and appearance.

Yes The product was made up of 6 layers and the white and red colour scheme complimented each other. The layers were; the biscuit base, the sweet white sauce layer, the jelly layer, the sponge layer, the cream layer and the blackberry layer.

The product should be chilled in a refrigerator to preserve it, stop melting and to slow bacterial growth.

Yes The product was placed in the fridge after being made which made it ready to eat chilled and stopped it from being spoiled.

The product should be made out of organic ingredients when possible as it will be a luxury product and most people prefer organic ingredients to be used.

No No, this product didn’t meet that point. However organic eggs were used in the sponge and organic soya milk was used in the sweet white sauce layer. Organic butter still could have been used as well as organic blackberries.

The product should contain no more than 500 calories per portion. Yes The product contained 489 calories per adult portion.

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